Chinese Food
Mango flow heart Cupcake
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Yes. That's right. This time it's not mango Liuxin mousse. It's Liuxin cake. Soft and elastic cake body. Scoop down and eat the cake first. Then mango stuffing flows out. It's full of materials. Real materials. What's more delicious and healthy than the self-made ones? Are you ready for your mango? Let's start with the delicious paper cupcakes of dry. Attack the delicious and healthy palace. -
Cooking ingredients
Cooking Steps
Step1:Let 's make a mango filling for the heart. Mango is medium to large. The material table contains 530g of the whole mango with belt core. Cut two pieces of mango avoiding the core. Cut the flesh with cross flower. (if you don't mind a little bit less flow. It's OK to have a little less mango. Just weigh the mango. Divide the mango's weight by 15. It's the low amount of powder to be adde
Step2:The pulp is made into a fine puree with a blender.
Step3:It's better to sift the beaten puree. Sift the fiber from Shenma. The taste will be good.
Step4:Put mango puree and sugar C in a small pot. Boil over medium heat for 2-3 minutes. In the process of cooking, always use a scraper to stir constantly. If you don't stir, you may make the mango puree paste away. It doesn't taste good either.
Step5:Cook the mango puree for enough time. Add the low powder (35g) while it is hot and mix quickly. (maybe it's not easy to operate the scraper here. Use the hand beater to mix the low powder and the puree completely. There is no particle. Don't worry about the gluten. There are particles in Guliang people. It's OK to sift them.
Step6:Mix and pour the mango stuffing into another container. Cool down quickly through cold water. (before use, use the hand beater to beat evenly. It will be thicker after standing in cold water.)
Step7:Next, make the cake. Mix the yolk and sugar a evenly.
Step8:Add 2G vanilla extract and stir well.
Step9:Add corn oil and stir well.
Step10:Add in the milk and stir well. Stir for about 5 minutes to finish emulsification - the paste will be very delicate (as long as you are gently stirring in circles within 5 minutes
Step11:Sift in low flour and mix wel
Step12:Drop a few drops of lemon juice into the egg white. Over the ice, start to beat. At this time, start preheating the oven. 200 ℃ for 10 minutes.
Step13:Sugar B is added into the protein in three times. Beat until the wet foaming is harder. Pick up the eggbeater. The little hook on the eggbeater is not completely upright. It's just a little bit crooked. In fact, it's OK for you to have a hard foam. As long as you don't mind the cake poppin
Step14:Take one third of the egg white cream and put it into the yolk paste. Mix well. No wreaths. It's going to effervesce.
Step15:Mix the yolk
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Cooking tips:Mango Puree can be sifted but not sifted. The purpose of cooking mango puree is to volatilize the excess moisture of the puree, so as not to affect the growth of the cake. I've made 12 cupcakes in total. They're full. If you don't fill them with the same size as me before you put them into the oven, you should bake another 3-4 cupcakes. If you don't eat the mango heart cake right away, you can put it in a plastic bag or plastic wrap and refrigerate it. It's best to finish it within 12 hours. In 12 hours. It's OK to keep the money in the fridge. Take it out when you want to eat and put it in the oven for 90 ° 10 minutes. Heat it up. The flow effect will come out again. If you have any questions during the production, you can leave a message. I will reply to you as soon as possible that you have skills in making delicious dishes.
