Another season of mango - Mango Mousse Cake
Introduction:
"This is a cake made by my bear on his birthday. At that time, I always wanted to make a cake. Now it's the season to eat mango. It's full and sweet. Let's make a mango mousse cake with seasonal fruit. I don't know how to cut this mango. It's always bad. It's rotten and has lost its beauty. It's still last year's cake. The first time I used the square cake mold, I was not used to it. I didn't have a suitable plate to load it. I scratched one side of the cake in the process of changing the plate. It's really depressing. Fortunately, the cake tastes great and makes up for some shortcomings. "
Production steps:
Step 1: make Qifeng cake body first, beat the protein with sugar until hard foaming state.
Step 2: add sugar to the egg yolk and beat until the color is lighter. Add vegetable oil and beat well.
Step 3: add milk and mix well.
Step 4: sift in the flour and mix well.
Step 5: sift in the flour and mix well.
Step 6: mix the egg yolk paste and protein three times.
Step 7: pour into the cake mold, shake off the big bubbles, and bake in the oven.
Step 8: after the cake is almost cool, cut it into two pieces.
Step 9: after the cake is almost cool, cut it into two pieces.
Step 10: now to make mousse sauce, put the yogurt and mango into the blender together and beat them into mud.
Step 11: beat the cream with sugar powder until the pattern appears.
Step 12: mix the mango puree with the cream.
Step 13: cut the cake around to make it smaller than the mold, and put a piece of cake at the bottom of the mold.
Step 14: soften the gelatine in cold water. Take the gelatine slices and put them in a bowl. Add a small amount of milk and dissolve them in heat-insulating water.
Step 15: pour the gelatin solution into the mango sauce, mix well, and the mousse sauce is ready.
Step 16: pour the gelatin solution into the mango sauce, mix well, and the mousse sauce is ready.
Step 17: pour half of the mousse sauce into the cake mold.
Step 18: add another slice of cake.
Step 19: pour in the remaining mousse sauce and smooth.
Step 20: refrigerate in the refrigerator for more than four hours. It's usually better to stay overnight. The next day, blow the cake around the mold with a hair dryer, and you can easily demould it. Then you can cut it into pieces and eat it. It's delicious. If it's a birthday cake, just make some decorations on the surface.
Materials required:
Eggs: 3
Vegetable oil: 24g
Milk: 24g
Low powder: 51g
White granulated sugar: 54 G
Yogurt: 200g
Mango meat: 200g
Cream: 200g
Powdered sugar: 20g
Gilding: two and a half
Note: cake formula: egg 3 vegetable oil 24g milk 24g low powder 51g white sugar 18G (into the egg yolk) white sugar 36g (into the protein) baking: the lower layer of the oven 150 degrees 55 minutes mousse sauce formula: yogurt 200g mango meat 200g light cream 200g sugar powder 20g gilding 2 and a half pieces (5g / piece) milk 20g decoration: light cream appropriate amount of mango CHERRY 1, today's 6 inch square egg Cake mold, the formula of 6-inch round mold used for Qifeng cake body, the cake body is a little thin, but it's good to make mousse cake. 2. The square mold is bigger than the round mold, so I adjusted the formula of mousse sauce accordingly.
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: Fruity
Chinese PinYin : You Shi Yi Ji Mang Guo Xiang Mang Guo Mu Si Dan Gao
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