Mango Cheese Mousse(mang guo nai lao mu si cao mei ye neng bian tian e )

Mango Cheese Mousse

Introduction:

"Hey, hey, I'm a swan, not a chicken!"

Production steps:

Step 1: beat the cheese evenly without coarse particles.

Step 2: add 40 grams of sugar to mango and beat it into paste, pour it into cheese paste, stir well with egg beater, then pour it into yogurt and stir well. After softened in cold boiled water, pour out the water, melt it in hot water and let it cool.

Step 3: Add 20 grams of white granulated sugar to light cream and beat it into 60% hair. Don't make it too hairy, so that the thick mousse liquid doesn't flow enough. Pour mango paste into light cream and mix well. Finally, add melted gilding slices and Mango Mousse paste is ready

Step 4: mold: Qifeng cake into two pieces

Step 5: trim a piece of cake which is a circle smaller than the mold, and put it in the middle of the mold to make the bottom

Step 6: pour in half of the mousse paste, pay attention to fill the gap of the cake by hand, otherwise it will be empty and gap after demoulding

Step 7: put in the second piece of cake.

Step 8: pour the rest of the mousse paste into the flat mold. If the mousse paste has good fluidity, it should automatically have smooth surface drops.

Step 9: after refrigerated for 4 hours, mix the mango paste with mineral water or cooled boiled water, add 20 grams of white granulated sugar, and add a melted slice of gilding,

Step 10: sift, pour on both sides of the surface of the mousse cake and shake to make the mirror even

Step 11: continue to refrigerate for more than 30 minutes

Step 12: refrigerate, demould and decorate. Blow off the edge of the hair dryer, you can easily demould

Step 13: finished product

Materials required:

Mango puree: 200g

Cream cheese: 200g

Cream: 100g

Yogurt: 100g

White granulated sugar: 60g

Gilding tablets: 3 tablets (2G each)

Qifeng cake body: 2 pieces

Mirror: mango puree: 1

Cold boiled water: 50g

Note: the mirror must be screened! Because I ate it by myself, I didn't decorate it too much. I carved a swan and a rose for fun.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mang Guo Nai Lao Mu Si Cao Mei Ye Neng Bian Tian E