New year's hit. Cat and mouse's favorite Mango Cheese Mousse recipe-Chinese Food-best chinese food recipes-cooking food

New year's hit. Cat and mouse's favorite Mango Cheese Mousse

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In the most beautiful memory of childhood, there must be [cat and mouse]. I saw the cat and mouse at that time. I thought how stupid Tom was. Every time I caught Jerry, I would be hit back. Later when I grew up, I knew it was called friendship. Tom is actually a very smart cat. So Jerry is caught every time. And Tom always let her go. Because Tom knows. Jerry is a very proud little mouse. The best feeling is to see you making. And I just want to laugh. The year of the rat is coming. Make the most classic food in cat and mouse. A piece of super tempting cheese. Full of childhood memories. This time, I made a cake to welcome the year of the rat. The favorite Mango Cheese Mousse of cat and mouse. The whole mousse combines the strong fresh milk flavor with the delicate and smooth taste, and then mixes the fruity mango mud. Let your taste buds enjoy this wonderful physical reaction. Bring you the sweet little happiness in winter.

Cooking ingredients

Cooking Steps

Step1:Prepare the cocoa cake embryo first. This is the amount of 28 gold plates. In fact, only a few cake embryos are used to make mousse. The extra ones are directly shared with children. You can also use other small plates. Reduce the material consumption accordingly.

Step2:First, separate the egg yolk protein. Put the protein in a basin without oil and water. Put it in the freezer. Sift cocoa powder into hot water, make it melt fully, then put corn oil and sugar powder into it, mix well.

Step3:Put the yolk in. Drop a few drops of vanilla extract. Stir well

Step4:Sift in the low powder.

Step5:Mix well.

Step6:Take out the protein in the freezer. Start to beat it. One A kind of Drop a few drops of lemon juice. When whisking the egg white to the fish's eye socket, put in the sugar powder twice to whisk. Whisk until wet and foamy. Two A kind of Take 1 / 3 of the protein and put it into the cocoa yolk paste. Stir well. Three A kind of Then pour it all into the protein. Four A kind of Mix with the Chinese characters until the batter is smooth. It can't be clockwise or anticlockwise. It will defoaming.

Step7:1 A kind of Pour the batter into the oil paper tray. Scrape and shake the tray. Place in a 170 degree oven. About 20 minutes. Two A kind of Take out the reverse buckle and cool it for standby. In practice, only one small piece is used.

Step8:Prepare the ingredients of mousse liquid. Use Narcissus awn for mango. It has strong fruit fragrance.

Step9:Soak the gelatin tablet in cold water to soften it. Cut mango into pieces and beat them into mud. Due to the loss in the process, the actual mango mud put into mousse is about 120g.

Step10:Soften the cheese at room temperature. When you open it, you will find Kiri's soft. It's smooth with a little pressure. Beat the cheese to plumage. Pour in the mango puree. One A kind of Melt the softened gelatin in hot water. Two A kind of Take 1 / 3 Mango Cheese puree and put it into the gilding liquid. Stir well. Three A kind of Pour in Mango Cheese puree. Stir well.

Step11:1 A kind of Add the sugar powder to the cream. Send to 6-7 minutes. Semimobile. Two A kind of Pour into Mango Cheese paste. Stir in mousse until smooth and glossy.

Step12:Cut the cocoa cake embryo into small triangles.

Step13:Pour 1 / 2 mousse solution into the silica gel mold. Put in the cake embryo. Be careful not to lean the cake embryo against the mold wall. For the sake of safety, put the cake embryo in the fridge for a few minutes. This way, the cake embryo won't shake.