Cooking Steps

1. 

   Step1:Prepare two pieces of six inch vanilla Qifeng. I've written the quantity of Qifeng materials. Please refer to other Qifeng recipes for details. Shorten the radius of the cake by about 1cm.

2. 

   Step2:Take the gilding tablet and add cold boiled water to soak it for about 10min for standby; use the cooking machine to stir the mango and milk into the mud; mix in the pineapple sauce; put the gilding tablet which is soaked in the hair and drained of water. Heat and stir it in water until the gilding melts (the temperature is warmer than the hand but not hot. Do not heat it again. Overheated gilding will fail); put it in the hand temperature for standby.

3. 

   Step3:Whipped cream and sugar powder until clear lines appear and can flow; mango and pineapple mixture cooled to hand temperature is mixed into whipped cream several times; spread a piece of Qifeng in mousse circle, pour half of mousse liquid; spread another piece of Qifeng, pour all mousse liquid and smooth; refrigerate for 2h, left and right.

4. 

   Step4:Make the mirror liquid after 2H. Drain the water from gilding's hair; beat the mango pulp, warm water and sugar powder into a slime with a cooking machine; add gilding and heat up until gilding dissolves (the temperature should not be too high); cool the mirror liquid to the hand temperature, pour it on the mousse that has been refrigerated for 2 hours, and then spread it naturally. Mousse needs to be refrigerated for more than 3 hours.

5. 

   Step5:The refrigerated mousse can be easily demoulded by blowing it with an electric blower and hot air once. Decoration - mousse surround + Beige ribbon. After Baiqiao melts, scoop a spoon on the oil paper. Then drag it out of the shape in the picture with the spoon. Sprinkle a little colored sugar. Freeze it for 1 min and then it can be separated from the oil paper.

6. 

   Step6:It's better to use hot water to heat the knife and dry it.