Chinese Food
Little Winnie Mango Mousse Cake
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It can be used to make toast or mousse cake. I know my son loves Winnie more than other toys. So I made this Winnie mousse. I finished it while my son was sleeping. Otherwise, before I could take a picture, mousse was in his mouth. Finished product. Put in front of the son at that moment. Looking at the happy appearance of the child. Mother's heart is sweeter than anything. This Mango Mousse recipe of Winnie bear is from tinrry's kitchen. According to my own actual situation, it has been modified properly. The original recipe is mango liquid heart mousse. Don't make it dirty for my son to eat. I didn't let it go. If you want to make mango liquid heart mousse, you can go to find the original recipe of tinrry.
Cooking ingredients
Cooking Steps
Step1:Cut a piece of mould sized oil paper and place it at the bottom of the mould. (I cut the circle lazily. As it turns out, it's better to cut the oil paper the size of bear's toast mold. It's better to cut a piece of cardboard the same size under the oil paper.
Step2:Melt the salt free butter in water.
Step3:Roll the digestive cake with a rolling pin and a fresh-keeping bag. Then put the digestive cake powder and butter together in a large basin and mix them well. (it can also be made by a blender or a wall breaker
Step4:Put the mixed butter biscuit mould in the mould and compact it. After compaction, put it in the refrigerator for cold storage.
Step5:Prepare the necessary gilding tablets. Soak them in cold water for about 10 minutes. It depends on the situation.
Step6:Take out the gilding tablets and put them into the pot. Melt them in water.
Step7:When it's softened, it can cut mango.
Step8:Mango pieces with better shape are used as the sandwich. Small pieces of mango are used for crushing mango mud.
Step9:Put small pieces of mango chips and sugar into the blender and mash them into a mud shape. It's cold in winter. It's difficult to mix them with Jiling. So I'll heat the mango mud a little under water before mixing. But I can't overheat it. (the amount of lemon juice and sugar can be adjusted according to the sweetness of mango.)
Step10:Take out the melted gilding liquid and add it into the mango puree. Stir well. If the gelatine is still easy to set, put the whole basin together in warm water and mix smoothly.
Step11:Make the cream a little bigger. It's thick. Stop beating if there's a little line. Then mix it with mango puree.
Step12:Take out the bottom of the digestive biscuit that was refrigerated before.
Step13:Pour a third of the mango puree into the mold.
Step14:When the mousse is ready, place a layer of mango seeds on the mousse. This is the appearance of putting in a circle. Mango should also be put in the middle. You need enough material to eat by yourself.
Step15:After the mango seeds are placed, pour a layer of mousse paste. Then continue to put a layer of mango seeds. Of course, the mango seeds are more delicious. But every mango grain should not be too tight. Leave some space for mousse liquid.
Step16:When the second layer of mango is ready, pour in the remaining mousse. In winter in the south, without heating and without air conditioning, the mousse liquid solidifies quickly. The last layer of mousse liquid must flo
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Cooking tips:1. Oil paper. It turns out that it's better to cut the oil paper of the size of bear's toast mold. It's better to cut a piece of food grade cardboard of the same size under the oil paper (such as the white cardboard of some cake packaging boxes) so that the demoulding is much more convenient. 2. About gilding. I'm in Hangzhou. In the evening, I make mousse cake. The gilding liquid is easy to solidify. So if it solidifies when I mix it with mango puree, I can mix it with warm water. There are skills in making delicious dishes.
