Mango yogurt Mousse(mang guo suan nai mu si )

Mango yogurt Mousse

Introduction:

"It's a beautiful mousse. The surface of the mousse is not only beautiful, but also has the aroma of fruit. It tastes a little Q, and the cream in the middle is sweet and smooth. It's easy to make."

Production steps:

Step 1: soak the diced Geely slices in cold boiled water and set aside. Mash a portion of mango with a blender and dice a portion (the mud is mainly used to make mousse. The diced Geely slices are used for surface decoration, and the amount should be controlled by yourself)

Step 2: prepare a piece of cake, put it on the cake paper holder and surround it with mousse (or directly use mousse ring)

Step 3: beat the cream with sugar until it is 7, then distribute it slowly

Step 4: use 40g cold boiled water to dissolve two-thirds of gilding tablets into liquid, and then cool slightly

Step 5: cool to not hot, add yoghurt, add two-thirds mango puree, mix well with spoon

Step 6: then put the mango yoghurt gilding into the whipped cream, mix well with the egg beater, and the mousse is ready

Step 7: pour the mousse mixture into the prepared mousse ring with cake slices, cover it with plastic film and refrigerate for 3 hours

Step 8: add the remaining gilding slices in cold boiled water, dissolve in heat-insulating water, cool slightly, add the remaining mango puree, and mix well

Step 9: take out the refrigerated cake, pour the mango puree gilding solution on it, and then refrigerate for 3 hours

Step 10: take out the cake, put the diced mango on it, and then decorate it. (it was evening when I refrigerated, so I decorated it the next day. I ate the diced mango and decorated it with other fruits.)

Materials required:

Qifeng cake: 1 piece

Mango: 400g

Yogurt: 50g

Light cream: 150g

Fine granulated sugar: 20g

Gilding tablets: 3 tablets

Water: 70g

Fruit: moderate

Note: 1. When the cream is sent, you should make sure it is not as hard as the mounting cream; 2. The purpose of cold storage is to let the paste with gilding solution solidify, so you can make sure of the time. To be on the safe side, at least 3 hours is better. For example, it's evening after I shower, so I've refrigerated for more than 3 hours; 3. I use Qi Feng 6 "ran at the bottom of the cake After cutting into 1.5cm thick slices, it may be slightly high and low when cutting, if you want to be flat, you can use the baking pan to bake and then cut; 4, the bottom of the cake can also use other cakes, sponge cake can be; 5, yogurt can also be replaced by milk, taste slightly different.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Mang Guo Suan Nai Mu Si