Chinese Food
Mango noodles Mousse Cake
(104636 views)
I can't stop liking the drenched cake. I always want to make all kinds of drenched cakes with different shapes and colors. So baking is really addictive. You don't think I'll do what I've done? You don't think it's necessary to make the same cake? No. No. No. ha ha. Different molds will bring us different surprises. Different colors will bring us different pleasure. Mango mousse cake has been made many times. But when I see this mold, grass grows in my heart. And the rising trend is very fierce. I must pull the grass as soon as possible. Otherwise, I really can't eat it. I can't sleep. Ha ha. It's a bit exaggerated. But this mango mousse is really amazing. -
Cooking ingredients
Cooking Steps
Step1:Material preparation.
Step2:Soak the gelatine in cold water. Set aside.
Step3:Cut the cake a circle smaller than the mold. Spare.
Step4:The diced mango is divided into two parts.
Step5:Melt the gelatine in water.
Step6:Cut the cream cheese into small pieces. Put the mango cubes together with the blender and beat into the cream mango puree.
Step7:Put the gilding liquid into the cheese mango puree. Make a uniform copy.
Step8:Beat the cream with 20 grams of sugar until the lines appear.
Step9:Add the cream to the cream and mango puree. Make a good copy.
Step10:. put the prepared mousse stuffing into the decoration bag.
Step11:Squeeze the mousse filling into the third of the mold. Shake it a few times.
Step12:Spoon the mousse around the mold. Refrigerate for a few minutes.
Step13:Take out the frozen cake. Put Qifeng cake slices on it.
Step14:Squeeze the remaining mousse filling into the mold. Put the mango dice in the middle. Shake and refrigerate for 12 hours.
Step15:Mango noodle material preparation.
Step16:Soak the gelatine in ice water.
Step17:White chocolate melts in water (do not heat up. Do not exceed 42 ℃). After melting, leave it on fire and stand for use.
Step18:Sift the mango puree several times.
Step19:Mango Puree + granulated sugar + glucose syrup together, heat and stir until the granulated sugar melts completely. Boil until boiling. Leave the fire.
Step20:Add the cream to the mango syrup. Mix well.
Step21:Add the gelatine tablet soaked in ice water (drain). Finally, pour all the chocolate into the melting chocolate in step 2. Mix gently. If you prefer a better color, you can drop lemon yellow food pigment. Natural cooling to room temperature. Available.
Step22:Take out the frozen cake and put it on the grid.
Step23:Drench all the ingredients at once.
Step24:Appreciation of finished products.
Step25:Appreciation of finished products.
Step26:Appreciation of finished products.
Step27:Appreciation of finished products.
Step28:Appreciation of finished products.
Step29:Appreciation of finished products.
Step30:Appreciation of finished products.
Cooking tips:Drenching technique - if it is placed too cold, it may cause the drenching surface to be too thick. In this way, it is not easy to extend and unfold the drenching surface. It is easy to have problems such as too thick and uneven drenching surface. If the surface of the dessert is not smooth, you can use Ganache or cream as the base first. Apply it to the uneven places such as the pastry, make a smooth surface, and then pour the sauce. If you pour the sauce directly, the surface may be concave and convex. The sauce may also be absorbed by the dessert itself. Pour the noodles quickly - pour the chocolate mirror on the cold dessert. No matter what kind of sauce, it will solidify gradually. If the action is slow, the surface of the dessert will show the smearing trace of drenching sauce, or the drenching sauce will show spots due to poor ductility. The recovered drenched noodles can be refrigerated or frozen for preservation. The next time you use them, you can directly heat them in hot water or microwave them to cook delicious dishes.
