No oven to make a beautiful pattern of cake --- Mango Cheese Cake(bu yong kao xiang zuo chu you mei li hua wen de dan gao mang guo zhi shi dan gao )

No oven to make a beautiful pattern of cake --- Mango Cheese Cake

Introduction:

"In fact, although it's a cake, it doesn't contain eggs. Just because it's the same shape as a cake, it's still called a cake. It's really delicious with mango and cheese. In fact, this cake is especially suitable for summer, but in the spring season, there is a touch of beautiful and fresh yellow, is it also a flash in front of people's eyes. Mango is a very delicious fruit, and mango contains a lot of vitamins, often eating mango, can play a role in moisturizing and beautifying the skin. For us who love beauty, is this very important. Mango's dietotherapy and health care value is very high, the specific points are put at the end of the post. This cake doesn't need an oven. It can be made without an oven. "

Production steps:

Step 1: dissolve the butter in water.

Step 2: smash the biscuits and use any method. It used to be troublesome to use a rolling pin. Now it's more convenient to use this method. This stone pestle (it's called this name. We checked it online) was bought in Metro before. When I bought it, I just wanted to be nostalgic. I didn't expect it would be used now. Put the biscuit in the bag and beat it through the bag. It's broken quickly. Besides, there's no need to clean the utensils. It's very convenient.

Step 3: mix the biscuits and butter.

Step 4: crush the biscuits into the cake mould, press and flatten them, and put them in the refrigerator for standby.

Step 5: put the gilding into two small bowls, break them up, and put one piece in each bowl.

Step 6: soften with 30g light cream in the formula, and there is a more specific amount in the following tips.

Step 7: put the remaining 45 grams of light cream, cheese, milk, white vinegar and sugar into the blender and stir well.

Step 8: melt the gelatine in one of the small bowls.

Step 9: pour a small part of the original paste into the gilding solution and mix well.

Step 10: pour the mixed gilding liquid back into the original paste and beat it evenly with a blender.

Step 11: the original paste is ready.

Step 12: now to make mango paste, as before, put the remaining 45 grams of light cream, cheese, mango meat, white vinegar and sugar into the blender and stir well.

Step 13: dissolve the gelatine in another bowl. In the same way, pour some mango paste into the gilding solution, mix well, then pour it back into the mango paste, and stir well with a blender.

Step 14: Mango paste is also ready. If the original paste and mango paste are very thin, put them in the refrigerator for a while. When the paste becomes thicker, pour them into the cake mold.

Step 15: the paste I made is very thick, so I pour it directly into the cake mold after I finish. First pour half of the mango paste, let it be a little smooth, then pour half of the original paste, then pour the rest of the mango paste, and then pour the rest of the original paste, and then stir it with chopsticks to refrigerate it. Generally, it takes more than 4 hours to refrigerate.

Materials required:

Digested biscuit: 80g

Butter: 40g

Cream cheese: 150g

Animal light cream: 150g

Milk: 50g

Gilding: 2 tablets (5g / tablet)

Fine granulated sugar: 50g

White vinegar: 10g

Mango meat: 100g

Note: 1. The raw material is not very clear. Repeat here. Biscuit base: 80 grams of digested biscuit, 40 grams of butter, original paste: 75 grams of cream cheese, 75 grams of animal light cream, 50 grams of milk, 1 slice of gilding (5 g / piece), 25 grams of fine sugar (I use soft white sugar), 5 grams of white vinegar (the original formula uses 10 grams of lemon juice), mango paste: 75 grams of cream cheese, 75 grams of animal light cream, 100 grams of mango meat, 1 slice of gilding (5 g / piece), 25 grams of fine sugar 2. When demoulding, blow around the cake mold with a blow dryer to demould the cake easily. It's not obvious if the cake is not cut. After cutting, you can see the beautiful pattern of yellow and white. You can also use other fruits. Of course, you should use darker fruits. Junzhi's original formula is cherry. It's really beautiful. The nutritional value of mango: 1. Eating mango has the effect of clearing intestines and stomach, and has a certain antiemetic effect on carsickness and seasickness. 2. Anti cancer. According to the view of modern dietotherapy, mango contains a lot of vitamin A, so it has the function of anti-cancer and anti-cancer. 3. Beautify the skin. Because mango contains a lot of vitamins, so often eating mango, can play a role in moisturizing the skin. 4. Prevention and treatment of hypertension and arteriosclerosis. Mango contains nutrients and vitamin C, minerals, etc., in addition to anti-cancer effect, but also has the effect of food therapy to prevent arteriosclerosis and hypertension. 5. Prevention and treatment of constipation. Soil mango contains a lot of fiber, can promote defecation, for the prevention and treatment of constipation has certain benefits. 6. Sterilization. The extract of mango leaves can inhibit the growth of Pseudomonas aeruginosa, Escherichia coli and Pseudomonas aeruginosa. At the same time, it can inhibit influenza virus.

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: Fruity

Chinese PinYin : Bu Yong Kao Xiang Zuo Chu You Mei Li Hua Wen De Dan Gao Mang Guo Zhi Shi Dan Gao