Cooking Steps

1. 

   Step1:Spare item 1 - gilding is softened in advance with ice water. Spare.

2. 

   Step2:Alternative 2 - use mousse circle to press out two cakes (prepare mousse bottom in advance

3. 

   Step3:Alternative 3 - use scissors to cut around.

4. 

   Step4:Alternative 4-mousse circle wrapped with plastic wra

5. 

   Step5:Alternative 5 - place a bottom bracket at the bottom. (these five are spare parts

6. 

   Step6:Production process-1 heat mango puree and yoghurt to remove ic

7. 

   Step7:Production process 2 - add the soaked gilardine. Dissolve evenl

8. 

   Step8:Production process 3 - whipped cream to 56% fa

9. 

   Step9:Production process 4 - mixing in the puree twic

10. 

    Step10:Production process 5 - add Jundu wine and mix evenl

11. 

    Step11:Last die reversal par

12. 

    Step12:Pour the mold to make process 1 - put a piece of cake body in the prepared mold first. The cake cannot stick to the mousse circle.

13. 

    Step13:Pour in the mixed mousse paste. Pour in half first and put in some mango granule

14. 

    Step14:Production process of inverted mold 3 - put in some mango granule

15. 

    Step15:Pour in mould 4 - put in another slice of cake body. Finally pour in mousse paste. Pour in the mould full of 9. Level the surfac

16. 

    Step16:Pour into mold 5 - refrigerate until the surface solidifies.

17. 

    Step17:Pour into the mold 6 - pour into the prepared drenched noodles after solidification. Refrigerate for another two hours. Take out the demouldin

18. 

    Step18:Making of drenched noodles - mix sugar, water, fruit puree and gilding. Dissolve evenly after water separatio

19. 

    Step19:Cut. Decorat

20. 

    Step20:Finished produc