Cooking Steps

1. 

   Step1:Prepare the ingredients.

2. 

   Step2:Separate the whites.

3. 

   Step3:Add 10 grams of sugar to the yolk.

4. 

   Step4:Add 50ml milk and 30g corn oil and stir well.

5. 

   Step5:First add 15g white sugar to the egg white.

6. 

   Step6:Beat the eggbeater at low speed for two minutes.

7. 

   Step7:Add 15 grams of white sugar at medium speed for four minutes.

8. 

   Step8:Finally, add the remaining 20g white granulated sugar at high speed and stir to the dry foaming state.

9. 

   Step9:Sift the yolk solution into low powder.

10. 

    Step10:Add the beaten protein into the yolk paste in three times. Stir it up and down evenly. (do not stir in circles

11. 

    Step11:Pour the mixed liquid into the six inch mold. Oven 180 degrees 10-15 minutes. The above steps are actually the Qifeng cake making process.

12. 

    Step12:Prepare mousse and mango pulp during baking.

13. 

    Step13:Mango Pulp 200g with milk and mango puree processed by cooking machine. Heat up in water and add softened gilardine slice and stir evenly.

14. 

    Step14:Add 50g white sugar to the cream and beat until it has lines.

15. 

    Step15:Add the cream to the mango puree and stir well to make mousse liquid.

16. 

    Step16:Slice the baked Qifeng cake.

17. 

    Step17:Six inch mold, one layer of cake base, one layer of mousse liquid and one layer of mango pulp.

18. 

    Step18:Add another layer of cake, a layer of mousse liquid, a layer of mango pulp and a layer of mousse liquid. Refrigerate for three hours.

19. 

    Step19:Dangdang is out.

20. 

    Step20:Finished product.