Chinese Food
Mango mirror flow heart Mousse Cake
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When I used to go to school in Panzhihua, I especially liked the big mango there. Especially Kate mango. Thin skin and small core. Thick and super sweet flesh. It's very cheap to buy locally. Later, I went home and often asked my friends over there to mail me. This mango mousse cake is the most popular one. Last year, a colleague came to eat at home. I had a good reception. I also made this cake. Last weekend, she asked for this birthday cake. Because in summer, she didn't want cream. Mango mousse is really super suitable for eating in summer. It's fresh and not greasy. It's icy and cold. It's made by yourself. It uses nearly 4 jin of mango. It's very fragrant. You can't buy it outside. This cake is 8 inches.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. This is mango mousse's.
Step2:Prepare the ingredients - this is Qifeng cake. (the picture shows 6 eggs. Ignore. Follow the formula
Step3:Let's make Qifeng cake embryo and separate the egg white and yolk. Add 20g sugar into the yolk and break it up.
Step4:Add milk and stir wel
Step5:Pour in corn oil and stir wel
Step6:Sift in low gluten flou
Step7:The way to draw the Z word. Make a smooth and delicate egg yolk paste.
Step8:Drop a few drops of white vinegar into the egg whit
Step9:Add the remaining 50g sugar in three parts. Beat the protein until it is stiff and foamy.
Step10:Take one-third of the protein and put it into the yolk paste. Turn it up and mix well. Repeat again.
Step11:Finally, pour the yolk paste into the remaining protein. Mix well. You can also use your favorite technique. As long as you don't need to remove bubbles.
Step12:The smooth and delicate cake paste is ready.
Step13:Preheat the oven 180 degrees in advance for 10 minutes. Pour the cake paste into the Qifeng mould. Shake out the bubbles. Put them in the middle and lower layers. 150 degrees. Bake for about 60 minutes.
Step14:If you don't want the color to be too dark, you can cover the tin paper halfway. Perfect Qifeng cake.
Step15:Take out the cake as soon as it's baked. Shake it gently to let out the air to prevent it from collapsing. Turn it upside down and let it cool. Split by demoulding. Only 2 pieces. The thickness is 2c
Step16:Next, make mango series - divide mango into three parts. They are used to make mango mousse, mango mirror and flow heart.
Step17:Mango Mousse - milk and mango mixture. Beat into Mango Milk Juic
Step18:Heat in a small heat. Put in the cold water and soak in the gelatine. Stir and melt, then turn off the heat.
Step19:Whipped cream with sugar. Beat to 70% of hair. Lines will appear
Step20:Mango milk juice into whipped crea
Step21:Stir well. Mango Mousse finish A kind of
Step22:A layer of cak
Step23:A layer of mousse liqui
Step24:A layer of mango meat. A little bit of mango meat will make you feel flowing.
Step25:Another slice of cak
Step26:A layer of mousse. A layer of mango mea
Step27:Cover the mango meat with a layer of mousse. Refrigerate for about 2 hours until it solidifie
Step28:Finally, make mango mirror - mango juice with warm wate
Step29:Heat in a small heat. Put in the cold water and soak the gelatine tablet. Stir and melt, then turn off the heat
Step30:Cool and pour over the frozen mousse
Step31:Agai
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Cooking tips:In fact, mousse cake is not very sweet. It's also very suitable for summer. Catch the tail of summer. Make a mousse cake with super beauty. You have skills in making delicious dishes.
