Mango yogurt Mousse Cake (6 inches)(mang guo suan nai mu si dan gao cun )

Mango yogurt Mousse Cake (6 inches)

Introduction:

"I've made yellow peach yogurt mousse cake before, and I like it very much. I've been asking to make it again. Yesterday, I found that the fruit shop was full of mangoes, big and small, so I thought about trying to make a mango yogurt mousse cake. I didn't expect that the effect was beyond imagination. The taste was delicate and smooth, and it melted in the mouth, sour and sweet. If you are used to the taste of mango, you can try to make one

Production steps:

Step 1: prepare materials.

Step 2: first make sponge cake bottom: 2 eggs into the mixing basin, add fine sugar 30g, a small spoon of salt, a few drops of white vinegar.

Step 3: first make sponge cake bottom: put 2 eggs into the mixing basin, add 30g sugar, a small spoon of salt and a few drops of white vinegar.

Step 4: use the egg beater to whisk the egg until the word "8" is drawn on the beater, and it will not disappear soon.

Step 5: sift 50g of low flour, add it into the egg liquid in three times, and mix it well with a rubber knife from top to bottom each time.

Step 6: sift 50g of low flour, add it to the egg paste in three times, and stir it evenly with a rubber knife from top to bottom each time to prevent the egg paste from defoaming.

Step 7: sift 50g of low flour, add it to the egg paste in three times, and stir it evenly with a rubber knife from top to bottom each time to prevent the egg paste from defoaming.

Step 8: heat 30g butter in hot water until it is completely melted, pour into the egg paste, and stir well with a rubber knife from top to bottom.

Step 9: put baking paper on the bottom and around of the 6-inch cake mold, pour the egg paste into the cake mold, and shake it gently to remove bubbles.

Step 10: put baking paper on the bottom and around of the 6-inch cake mold, pour the egg paste into the cake mold, and shake it gently to remove bubbles.

Step 11: preheat the oven 170 degrees, lower layer, bake for 30 minutes.

Step 12: preheat the oven 170 degrees, lower layer, bake for 30 minutes.

Step 13: after baking the sponge cake bottom, cool and set aside.

Step 14: peel and core the mango, and chop the pulp into mango puree.

Step 15: add 250ml yogurt into mango puree.

Step 16: mix the mango puree and yogurt evenly.

Step 17: 15g gilding tablets, soak in cold water, take out and add appropriate amount of milk.

Step 18: heat insulated water and stir until fully melted.

Step 19: pour the melted gilding liquid into the mango yogurt mixture.

Step 20: pour the melted gilding liquid into the mango yogurt mixture, stir well and set aside.

Step 21: take out the cooled cake and cut off the surface with a knife.

Step 22: cut the rest of the cake around.

Step 23: put the cut cake back into the cake mold, and the bottom of the sponge cake is ready.

Step 24: pour the mango yogurt into the cake mold.

Step 25: wrap a layer of tin foil on the outside of the cake mold to prevent the liquid from flowing out. Refrigerate for more than two hours until the surface is completely solidified.

Step 26: making mirror glue: pour 45ml mango juice into 40g mango flavor QQ sugar.

Step 27: heat insulated water while stirring until fully melted.

Step 28: cool the melted QQ sugar slightly and pour it into the frozen cake surface.

Step 29: refrigerate for more than three hours until the surface is completely solidified.

Step 30: demould after refrigerated.

Step 31: finished product.

Step 32: finished product.

Materials required:

Low gluten flour: 50g

Eggs: 2

Butter: 30g

Fine granulated sugar: 30g

Salt: one teaspoon

White vinegar: right amount

Mango: 200g

Yogurt: 250ml

Gilding tablets: 15g (2.5 tablets)

Mango juice: 45ml

Mango flavor QQ sugar: 40g

Fresh milk: right amount

Note: 1, in the process of whipping eggs, if the eggs are taken out of the refrigerator, not at room temperature, it is not easy to whipping, you can put the mixing basin into 40 degrees of warm water. 2. When baking cake, if there is no baking paper, you can brush a layer of butter at the bottom and around the cake mold to facilitate demoulding. 3. If you like to taste granular, when making mango yoghurt, mango can be directly cut into pieces, not cut into mango mud. But I prefer mango puree. It tastes more silky. 4. Demoulding of Mousse Cake: blow hot air around the cake mold with a hair dryer to demould the cake smoothly. 5. Before eating the mousse cake, cut it with a knife dipped in hot water. It's easy to cut, and the cutting edge is complete and beautiful.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mang Guo Suan Nai Mu Si Dan Gao Cun