Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Cream at room temperature, 8 g in lime juic

3. 

   Step3:Stir to sour crea

4. 

   Step4:Continue mixing until it feels thick. Add the yolk again. Stir wel

5. 

   Step5:Add egg yolk in turn and stir wel

6. 

   Step6:Sift the flour into the yol

7. 

   Step7:Sift the low powder and add it into the yolk liquid. Use the method of cutting, mixing and turning until there is no dry powder. The yolk paste is a little thick after mixing

8. 

   Step8:Add a few drops of lemon juice to the protein and bea

9. 

   Step9:Add salt to beat until the blister is bi

10. 

    Step10:Add 1 / 2 sugar when beating until there are vesicles. Add the second sugar when beating until the protein is more delicate. Just beat until the protein has a small hook

11. 

    Step11:When the hook is in the state of big hook, it will be sent to wet foaming at low spee

12. 

    Step12:Take 1 / 3 of the protein cream and add it to the egg yolk paste. Use a scraper to cut it and mix it up

13. 

    Step13:Pour it back to the rest of the protein cream, continue to cut, mix and mix evenly. Speed up. Move lightly. Otherwise, it is easy to defoaming

14. 

    Step14:Pour the batter into the mold. Shake it gently. Put it into the preheated oven. The middle and lower layers are. 150 degrees. Bake for 60 minutes. Because if you want to make the cake embryo, you need to add 5 minutes to make the cake compac

15. 

    Step15:Take it out after baking. Drop the mold 100cm away from the desktop. Shake out the hot air. Then turn it upside down and let it cool for demoulding

16. 

    Step16:After the mold is removed, it is divided into three pieces on average. 450g of light cream, 36g of sugar powder (8% of cream) are beaten into 9 pieces, and 600g of mango are cut into pieces

17. 

    Step17:Cream each slice and sprinkle with mango

18. 

    Step18:Cover the cake, the second layer is still like this, and then polish it

19. 

    Step19:19 - Materials for making cheese cream - cheese cream materials - salt free butter 130g, mascarpone cheese or cream cheese 60g, sugar powder 60g, condensed milk 1 scoop, plain yogurt 60ml, lemon juice 5g, homemade vanilla rum 5g 1. Butter softened to paste. Add sugar powder and stir evenly 2. Electric egger to turn white and fluffy. Mix well after adding cheese. It will be dry 3. Add lemon twice Juice, condensed milk, yoghurt and vanilla rum. Mix well after each addition and add another 4. At this time, you will find tofu dregs and oil-water separation. It doesn't matter. Sit in hot water and continue to stir for 5. Two or three minute

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    Step22: