Cooking Steps

1. 

   Step1:Big green mango cut from the middle. Take out the mango core. Cut into large pieces. Use the butterfly biscuit mold to carve out a few pieces of mango meat in the shape of butterflies. Beat the remaining mango meat into mango paste with the cooking machine. Spare. Put Qifeng cake pieces in the 6-inch cake mold, and put the carved 6 butterfly mango meat pieces on the inner wall of the mold.

2. 

   Step2:Put 10g of gilding tablet into cold water and soak it soft.

3. 

   Step3:Heat 60g milk and 30g white granulated sugar powder in water. Add in the soft gilardine tablet and stir until it is melted. Then pour the melted milk into mango puree and stir well.

4. 

   Step4:Add 20 grams of white sugar powder to whipped cream, and obvious lines will appear.

5. 

   Step5:Mix the cream and mango solution well. Stir well and pour into a 6-inch cake mold.

6. 

   Step6:Refrigerate the mold for 2 hours.

7. 

   Step7:Soak 5g of gilding tablets in cold water and melt them in 50g of warm water. Stir in 50g of mango puree left before. Finish with pectin.

8. 

   Step8:Mousse, which has been refrigerated for 2 hours, takes it out of the refrigerator. Pour in pectin. Put it in the refrigerator for 1 hour. After 1 hour, put 2 pieces of mango butterfly on the mirror (I forgot to take pictures...). Then put it in the refrigerator for 3 hours.

9. 

   Step9:Three hours later, take the mold out of the refrigerator. Put a higher water cup under the mold. Blow it around the mold with an electric blower. It will be demoulded in a moment.

10. 

    Step10:Then decorate it with silver sugar beads. Finished products.