Rose yogurt Mango Mousse(mei gui suan nai mang guo mu si )

Rose yogurt Mango Mousse

Introduction:

"Is the three-layer sandwich jelly or cake? Ha ha, it's really not difficult or complicated."

Production steps:

Step 1: 1. Soak the rose in water a few hours in advance to spread the petals.

Step 2: 2. Soften the gelatine slices with ice water, heat the sprite slightly, add the softened gelatine slices, stir until completely melted, and pour into the angel mold.

Step 3: 3. Carefully put the soaked roses into sprite and refrigerate for about 3 hours.

Step 4: 1. Beat the egg yolk with sugar, add vegetable oil and milk respectively, add the sifted low gluten flour, cut and mix with scraper.

Step 5: 2. Add a few drops of lemon juice to the egg white solution and beat it to the coarse bubble state. Add the fine granulated sugar in three times and beat it to the wet foaming state (lift the egg beater and the egg liquid will not fall into the hook state).

Step 6: 3. Dig one-third of the protein paste into the egg yolk paste, cut and mix well, then add one-third to mix well. Finally, pour it into the remaining protein directly, cut and mix well, pour it into the baking pan covered with oil paper, drop it several times, and the baking pan shakes out bubbles. Preheat the oven at 170 ° for 15 minutes in the middle layer, then cool down.

Step 7: 7. After cooling, tear off the oil paper and cut out the cake pieces according to the diameter of the mold.

Step 8: 1. Soak gelatine tablets in ice water.

Step 9: 2. Remove the core and peel of mango, add milk and mash it with cooking machine.

Step 10: 3. Add 15g fine sugar into the beaten mango puree and cook until the sugar dissolves. Add the softened gelatin slices and stir until completely melted.

Step 11: 4. Cream with 30g sugar until 6,7 minutes

Step 12: 5. Cool the mango puree slightly, then add yogurt and rum to mix well. Pour the whipped cream into the mango puree and mix well to form mousse liquid. Take out the frozen jelly layer and pour in the mousse solution.

Step 13: 6. Put the sliced cake in the refrigerator for more than 4 hours and blow it back with a hair dryer for dozens of seconds to demould.

Materials required:

Sprite: 150g

Gilding tablets: 15g

Egg yolk: 2

Fine granulated sugar: 70g

Milk: 80g

Low gluten flour: 35g

Protein: 2

Mango puree: 200g

Cream: 150g

Yogurt: 50g

Rose: appropriate amount ((dry flower for tea)

Lemon juice: a few drops

Vegetable oil: 25g

Note: This is a total of three layers, step 1-3 is the first layer. Step 1-7 is the second level. Step 1-6 is the third level.

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Mei Gui Suan Nai Mang Guo Mu Si