Winnie the Pooh mango flow heart Mousse Cake recipe-Chinese Food-best chinese food recipes-cooking food

Winnie the Pooh mango flow heart Mousse Cake

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Mango Mousse should be a mousse cake that many people like to eat. I don't use a lot of mango puree in this recipe. If you want to eat mousse cake with a strong mango flavor, you can add some mango puree in the recipe. You can also put some mango dice in the sandwich part. In this way, the smell of mango will be very strong. The mold of this cake is the cub who learns to cook Toast mold. This mold is very practical. It can not only make mousse cake and toast. Its upper and lower chassis can also be used to make pizza. It's just a small multi-functional mold.

Cooking ingredients

digestive biscuit:80g

Cooking Steps

Step1:First, make the mousdie. Break the digestive biscuit with a blender. Melt the butter in hot water in advance. Then pour the butter into the biscuit powder (if you are making the mousdie with a cake, you can omit this step

Step2:Mix wel

Step3:Then we will put a piece of oiled paper (convenient for moving the finished cake) on the bottom of Xiaoxiong's toast mold

Step4:Then pour the mixed digestive biscuit into the mold. Use a rolling pin or scraper to compact it. After compaction, send it to the refrigerator for refrigeration (it must be compacted. Otherwise, it will be easily scattered when demoulding

Step5:Use cold water to soak gilding tablet for standb

Step6:Add 50 grams of white sugar to the mango and beat it into mango puree with a cooking stick. Take 50g of beaten mango puree for Mango Mousse flow. (there is not much sugar in the formula. If you like sweeter, you can add a little more white sugar appropriately.

Step7:Remove the gelatine slices from the cold water and put them into the mango puree. Then put the bowl into the pot. Hot water insulation heatin

Step8:Use chopsticks to stir continuously during heating until the gilding piece melts completel

Step9:Then we started whipping the cream. Whipping the cream until the whipped cream on the top of the egg drips to form a pattern. But it soon disappeared

Step10:Then pour the mango puree into the cream. Stir quickly and evenly with the method of turnin

Step11:Then take the refrigerated mousse out of the refrigerator. Pour the mousse paste in half firs

Step12:Then pour 50 grams of mango puree into it. If there is extra mango cubes, you can also put them on it

Step13:Then pour all the rest of the mousse paste into it. Remember to pour the mousse paste from the periphery for the second time. If you pour it directly into the middle, the mango will overflow easily. Finally, we can put the mousse paste into the refrigerator for refrigeration.

Step14:Refrigerate for more than three hours, then take out the mousse, add 76g of water and 7g of sugar to 50g of mango puree, stir it with a cooking stick to make mango juice, then add 8g of gilding tablets (gilding should be softened in cold water in advance), heat them with water separated until the gilding tablets are completely melted. When the mango juice is cool to a little bit warm, pour it into the mousse paste. Then continue to refrigerate for about 4 hour