Cooking Steps

1. 

   Step1:First make cocoa cake embryo - egg yolk, add corn oil, emulsify evenly, then add milk and mix well.

2. 

   Step2:Sift in the mixed cocoa powder, low powder and salt.

3. 

   Step3:Draw Z and mix evenly.

4. 

   Step4:Add sugar in three times to beat the egg white until it is dry and foamy. Mix with batter in three times.

5. 

   Step5:The paste is fluffy and delicate. It can keep the lines, which means there is no defoaming.

6. 

   Step6:Put it into the 8-inch Qifeng mould. Put it into the preheated oven. Bake for about 50 minutes in the middle and lower layers of the upper and lower pipes at 150 degrees.

7. 

   Step7:After cooling, turn it upside down. After cooling, cut into three pieces horizontally. Use two pieces. In order to make the cake more moist and form a more harmonious taste with mousse layer, it is recommended to spread a layer of milk wine liquid (mixed with milk and lemon wine) on the cake embryo. Place one piece on the bottom of the mold. Spare.

8. 

   Step8:Cut the mango. Cut the mango into three pieces horizontally.

9. 

   Step9:With a knife.

10. 

    Step10:Turn it over and it's massive.

11. 

    Step11:Cut the mango pieces in good-looking shape for decoration. About 150g.

12. 

    Step12:For the rest, use the cooking stick to beat the fruit mud for standby. The fruit mud is about 400g.

13. 

    Step13:Make mousse layer - cream with sugar and salt. It's hot, so take ice water and beat until it's thick and lines appear.

14. 

    Step14:Whipped cream.

15. 

    Step15:Heat the gilding tablets with milk.

16. 

    Step16:When heated a little, the gilding pieces melt completely.

17. 

    Step17:Mix with mango puree.

18. 

    Step18:After mixing, take out about 50g of puree + 50ml of water as surface drenching for standby.

19. 

    Step19:Mix the remaining puree with cream, yogurt and lemon wine. Yoghurt I use is an munch. If not, I can use lemon juice and rum. Yogurt and lemonade are added to make the finished product taste fresh and not greasy.

20. 

    Step20:Pour into the mold with the bottom ready.

21. 

    Step21:Cover it with a layer of cake dough.

22. 

    Step22:Pour in the rest of the mousse paste. Fill with mango meat.

23. 

    Step23:Finally, pour in mango batter. Smooth it. Refrigerate for more than 6 hours. When demoulding, I usually use an electric blower to blow around the mold once.

24. 

    Step24:The finished noodles are delicious and not greasy. So happy.

25. 

    Step25:The mousse paste is the eight inch biscuit bottom mousse cake, so we added tw