Cooking Steps

1. 

   Step1:1. Wash and peel mango. Cut into small pieces. Put into the blender and mas

2. 

   Step2:2. After the cherry is washed and stemmed, remove the core with chopsticks and leave the pulp for use

3. 

   Step3:3. Put cream cheese in a bowl. Pour 50g milk into the bowl

4. 

   Step4:4. Beat the egg beater with hot water until it is fine and free of particles

5. 

   Step5:5. Put the gelatine powder into the bowl. Pour in the remaining 50g milk. Sit and dissolve in hot wate

6. 

   Step6:6. Pour the solution into the cream cheese in step 4. Mix well

7. 

   Step7:7. Pour the cream into a basin without wate

8. 

   Step8:8. Pour in the whole amount of soft white sugar at one time. Beat with the egg beater until it flows barely

9. 

   Step9:9. Pour the mango puree beaten before into the cream cheese mixed in step 6

10. 

    Step10:10. Turn it over with a scraper and mix well. It will become Mango Cheese paste

11. 

    Step11:11. Pour the Mango Cheese paste into the whipped cream

12. 

    Step12:12. Mix it evenly with an egg beater to make cheese mousse filling

13. 

    Step13:13. Cut the roasted Qi Feng into two pieces, and put one of them into an eight inch movable bottom mold

14. 

    Step14:14. Pour in the right amount of cheese and mousse filling and smooth with a spatula

15. 

    Step15:15. Put in cherries and mango cubes after removing the core

16. 

    Step16:16. Pour in the remaining cheese and mousse filling. Smooth the surface with a scraper. Refrigerate and shape

17. 

    Step17:Finger pie surroun

18. 

    Step18:1. Add 20g sugar to the yolk and beat evenly with an egg beater

19. 

    Step19:2. Put the protein in a basin without water or oil. Add the residual sugar. Use the eggbeater to slow down first and then turn to high speed. Beat the protein until it is wet foaming

20. 

    Step20:3. Take 1 / 3 beat protein and mix it into the yolk in step 1. Mix well

21. 

    Step21:4. Take 1 / 3 protein and mix well

22. 

    Step22:5. Pour the batter into the remaining yolk, cut it into pieces and mix well

23. 

    Step23:6. Mix the sifted low powder into the egg yolk paste in 4 times. Mix until there is no dry powder each time, and then add the next time

24. 

    Step24:7. Put the mixed batter into the decoration bag

25. 

    Step25:8. Extrude the continuous S-shape on the baking tray lined with oil paper

26. 

    Step26:9. Sift the sugar powder for the second time after five minutes

27. 

    Step27:10. Put in the preheated oven. 185 degrees. Bake for about 12 minutes. The surface is golden