Chinese Food
Mango yoghurt mousse (detailed steps)
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The family don't like cream. So I tried yogurt. It tastes no worse than cream. Great. Take a look at the tips first. So as not to make mistakes.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. My size is eight inches. Make a six inch pro and cut the material in half. Take out three pieces of gilding tablets and put them into ice water to soften. You can't use warm wate
Step2:The first step is to weigh out 130 grams of biscuits. Put the blender to break. Try to play it down. It's not easy to spread when it's cut like this. Then add 55g of cadmium water to the melted butter. Mix well in a bowl. Make sure all the biscuits are covered with butter. Next, put the grinding tool inside as flat as possible and compact. Then refrigerate for 20 minutes.
Step3:Peel and core the mango. Set aside 5060g of the four sides of the pulp as a sandwich. The cut is beautiful. The rest is about 350g mango with 10g milk and 70g sugar and 15g lemon juice. Put it in the blender and beat it into mango paste.
Step4:Mango paste is ready. Let's weigh out 50g in a small bowl and put it aside.
Step5:Add yogurt. Stir to make it mixed evenly. My yogurt is made by myself. Add 0.5g yoghurt bacteria to 500ml milk. Put the old yogurt made by the bread machine. Very viscous. If you can't buy Guangming real yogurt or Cass fermented milk, you can do it. A little bit of original yoghurt with high viscosity.
Step6:Heat 70g of milk. Don't boil. I feel like the milk is a little hot. Take the gilding tablets out of the ice water and put them into the hot milk and stir well. Let the gilding tablets melt completely into the milk.
Step7:Add the milk into the mango yoghurt paste just stirred at night. Stir well. So the mousse paste is ready.
Step8:Take out the bottom of the frozen biscuit. Pour in half mousse.
Step9:Spread the pulp evenly. Don't press.
Step10:Paste up the rest of mousse. Gently tap the edge of the tool. Vibration abrasives. Shake the bubbles out. Pick it with a toothpick. Refrigerate for one hour.
Step11:Then soak the rest of the gelatine in ice water. Prepare the mirror. The mousse paste is refrigerated and taken out. Take the gelatine out of the ice water and put it into 65g hot water, stir and melt it, and then add 50g mango paste which has just been specially weighed and stir evenly. Gently pour in the frozen mousse paste. to pave nicely. Continue to refrigerate for more than 2 hours.
Step12:Deliciou
Step13:
Step14:
Cooking tips:Yogurt can be replaced with equal amounts of light cream. Cream to 6. Then replace yogurt and stir well. The other steps are the same. It is better to have a movable bottom. Or mousse circle. This is convenient for membrane removal. When the film is removed, it is easy to remove the film by blowing twice with a blower or applying a hot towel on the edge of the abrasive tool. Because my mango is not sweet enough. The sugar is 70g. Sugar can be increased or decreased according to the sweetness of mango. If it is a relatively sour green awn, then lemon can not be put. It's OK to add 75g sugar. My gilding tablets weigh 5g each. Please pay attention to the door. A lot of people use gilding powder. Then subtract 25g from the milk. Just soak in 25g ice water. Half the material for a 6-inch square. There are skills in making delicious dishes.
