Chinese Food

Cooking Steps

1. 

   Step1:Prepare the materials. Make Qifeng cake firs

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   Step2:Albumen yolk separation. Make sure there is no water or oil in the egg basi

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   Step3:Add milk, oil and sift all low flour into the yolk bowl at one tim

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   Step4:Mix evenly by hand until smooth and free of dry powder particles. Standb

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   Step5:Drop two drops of white vinegar into the albumen basin. Add sugar in three times and beat until dry foamin

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   Step6:Take one third of the egg white and put it into the yolk paste. Use a scraper to stir it gently and quickly. Do not turn it around. Make a cross up and down to stir from the bottom like cooking

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   Step7:Then pour the batter into the rest of the protein. Continue to stir evenly. Meanwhile, preheat the oven

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   Step8:Pour the mixed cake paste into the eight inch open bottom cake mol

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   Step9:Shake the mold on the table for a few times. Shake the atmosphere inside. The texture of the baked cake is fine enough. There will be no large voids.

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    Step10:Put it in the middle and lower layers of the preheated oven. 120 ℃ for 60 minutes. After coming out of the oven, shake the table twice and quickly buckle it on the baking net. It's completely cool. Demoulding is OK.

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    Step11:Next, make mousse paste - gilding tablets and soak them in cold water in advanc

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    Step12:Add 15g milk to mango meat and beat it into mango puree for later us

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    Step13:Turn off the fire after 70g milk and sugar melt

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    Step14:Take 4 pieces of gilardine, take out the drained water and add it into the milk. Stir until it is melted

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    Step15:Then add 350g mango puree and mix wel

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    Step16:Take a clean basin, pour in the cream and beat it to 60%, that is to say, the grain appears slightly

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    Step17:Mix the whipped cream with mango pure

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    Step18:The mousse ring is wrapped in two layers of tin paper. Put a piece of Qifeng on the bottom. Pour in mousse paste. Sprinkle with fruit. Then pour in mousse paste

19. 

    Step19:Cover with another slice of Qifeng, pour in mousse paste and sprinkle with fruit, then pour in mousse past

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    Step20:Use a scraper to smooth or shake a few times to produce bubbles. Refrigerate for 2 hour

21. 

    Step21:It's about time to make a mirror. Put one piece of gilding into 75g warm water to melt. Add 50g mango puree. Mix 10g sugar and stir evenly. Finish pectin. Cool for later use

22. 

    Step22:Take out the mousse that has been refrigerated for 2 hours. Slowly pour in the cooled pectin. Use a toothpick to break the bubbles on the surface. Keep it refrigerated for more than 4 hours. I usually do it in the evening and take it out the next morning

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    Step23:The res

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