Mango Mousse Cake in Charlotte coat(chuan zhe xia luo te wai yi de mang guo mu si dan gao )

Mango Mousse Cake in Charlotte coat

Introduction:

"I don't know why I don't like making cakes more and more, and the more I make them, the worse they look. I'm afraid that the demoulding of mousse cake is troublesome. I'm afraid that Charlotte's stuffing is complicated. I'm afraid that's what I think. So there's "Mango Mousse in Charlotte's coat."

Production steps:

Step 1: Material Group pictures.

Step 2: add 30 grams of sugar into the protein three times to make it dry and foamy.

Step 3: beat egg yolk and 20g sugar evenly, sugar dissolves, no particles are OK.

Step 4: add one-third of the protein to the egg yolk, mix well, cut and stir, but do not circle, the protein will defoaming.

Step 5: pour the egg yolk mixture back into the albumen bowl, and cut or stir it.

Step 6: sift low flour into the mixed egg paste, and mix well with the method of cutting and turning.

Step 7: paste mounted flower bag, with medium flat mouth mounted flower mouth (I don't have flat mouth) on it. Spread oil paper on the baking tray, squeeze out a section of batter about 7cm, and squeeze out two rows, each row of long points can be pruned, and then the short ones will not look good. After squeezing, sprinkle some powdered sugar. Powdered sugar will form small particles on the surface of the batter and make the surface feel better after baking.

Step 8: put the cake into the oven around the edge, and then you can squeeze two pieces of cake.

Step 9: preheat the oven at 200 degrees, bake at 200 degrees in the middle for 8-10 minutes, and get out of the oven.

Step 10: soak the fish glue slices in ice water, put them into the beaten mango puree, heat them in the microwave oven for 40 seconds, take them out and stir them evenly. If the puree is a little sour, season it with less sugar.

Step 11: when the puree cools, you can beat the cream until the texture appears and it can flow again.

Step 12: cool the mango puree to about 20-30 degrees, feel warm, not hot, but feel warm.

Step 13: the edge and bottom of the cake will absorb the moisture in the air when it is cooled, and it can be bent and put into the mold after it is softened. As shown in the picture, first cut off the irregular part of the cake, then put it into the mold, then put a bottom of the cake, pour in half of the mousse filling, then put in a bottom of the cake, and then pour in the other half of the mousse filling. I was so absorbed in my work that I forgot to take photos of the process.

Step 14: after pouring the cake filled with mousse, I put it in the refrigerator with the mold for four hours. In order to prevent cross flavor, I wrapped the whole cake mold with plastic wrap before putting it into the refrigerator. After refrigerated, the mousse stuffing has solidified. After taking it out, put apple slices or other fruits you like. I don't have cherries, so I temporarily found a Melissa to top up.

Materials required:

Protein: 3

Fine granulated sugar: 20g

White vinegar: 5,6 drops

3 yolks

Low powder: 90g

Sugar powder: right amount

Mango puree: 250g

Fresh cream: 250ml

Fish glue slice: 4 pieces

Apple: half

Melissa: 1 capsule

Note: it's my first time to make mousse cake. I think it tastes good, but my family's level may still stay on the ordinary cake. This is not very popular. I still have half of it after two days. Ah, I can throw it away immediately. Everyone would decorate Charlotte's enclosure with ribbons, but I couldn't find a ribbon at the critical moment, so it ran naked, hehe.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Chuan Zhe Xia Luo Te Wai Yi De Mang Guo Mu Si Dan Gao