Chinese Food
Mango Mousse's beauty responsibility
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This is the birthday cake I made for myself two days ago. It's the first time to make mango mousse. She should be the most simple cake with good looks. Even the hand broken party can make effortless effects. Being lazy can make you beautiful, for example. This Mango Mousse doesn't use any butter... Because every time I eat that butter cake, I feel like eating fat... Well... Forgive my brain.. So I roasted a cocoa Qifeng one day in advance. This Qifeng is also very successful. It doesn't collapse and is full of moisture. It also reduces the amount of sugar. It neutralizes the sweetness of mango itself. It's a perfect match. The cut face is also very beautiful. WOW! WOW! WOW! WOW! And it doesn't need to be mounted. WOW! WOW! This square is 6-inch. The square is self matched. Please indicate the source. Thank you~
Cooking ingredients
Cooking Steps
Step1:Six inch, six inch. First cut two pieces of cocoa Qifeng cake ~ slightly cut the edge one circle smaller than the 6-inch mold
Step2:Stir the 200g mango meat and milk needed by the main body into the mud, then heat it to a warm temperature, and then directly pour it into the gilding powder, and continue to heat and stir until it is completely melted.. Too high will prevent the gelation of gilding powde
Step3:Then beat the cream with 40g sugar until it's slightly puffed and has basic line
Step4:Then add the mango puree that has just been heated in several times ~ mix it evenly in several times ~ [it's made in winter when the cream is almost whipped and the mango puree has basically cooled
Step5:Then start assembly now. A layer of Qifeng cake as the bottom
Step6:Then add a layer of mixed mousse paste ~ smooth it and then add mango meat ~ according to your taste
Step7:Then add a layer of mousse paste to smooth the mousse. The mousse should not be too thick... My finished product is totally 6 inches full of film... The mirror can hardly be poured...
Step8:Another Qifeng piece ~ then repeat the above steps
Step9:Finally, try to smooth the top layer as much as possible. If you add two layers of Qifeng like me, there will be another pudding cup left in this mousse quantity ~] then put it in the refrigerator and refrigerate it for one and a half to two hours ~ so it won't be dirty if you pour it into the mirror
Step10:Then when I made the mirror, I forgot to take pictures... The way is... Beat 50g mango meat into a pulp with warm water. Heat it in a small heat until it's warm. Add gilding powder. Stir until it's even and free of particles. Cool it a little bit and spoon it onto mango mousse. Take a spoon and scoop it up, then turn the mold by hand until the mirror surface is evenly covered with the whole mold ~ it needs a little more each time to be covered ~
Step11:Then you can put it in the refrigerator overnight ~ decorate the fresh fruit ~ it's very layered after it's cut
Cooking tips:1. The conversion of gilding has been explained in the recipe. 2. The temperature of melting gilding should not be too high.. Too high will hinder the gelation of gilding powder 3. This mousse amount is just enough if there is no cake sandwich. If you add two layers of Qi wind like me, there will be another pudding cup left in the mousse quantity. ~ 4. After the main mousse is finished, it's better to put it in the refrigerator and refrigerate it for one and a half to two hours first. ~ if you pour it into the mirror, it won't be dirty. ~ 5. I'm the original mousse's high spoon ~ but this method will be very even. Take a spoon and scoop it up, then turn the mold by hand until the mirror surface is evenly covered with the whole mold ~ you need to scoop a little more each time to cover it up ~ you have skills in making delicious dishes.
