Bear Mango Cheese Cake
Step 1 . Add a little cream to the chocolate and heat it to melt
Step 2 . Melt the chocolate liquid and paint the bear's eyes, ears, nose, feet and clothes
Step 3 . Clothes on the back (then put them into the refrigerator and freeze them to shape)
Step 4 . Start making mousse when freezing bear eyes. Cut the fish film small and use the blister to soften it for standby
Step 5 . Add 50g sugar to the milk and heat it (turn off the heat before the milk is boiled), place it in a warm place, add the soft fish film and stir until it is completely dissolved.
Step 6 . Cream cheese softens at room temperature until smooth
Step 7 . Pour into milk fish glue liquid and stir until smooth and free of particles
Step 8 . Mango fruit puree
Step 9 . Pour the beaten mango puree into the mixture of cheese, milk and fish glue, and gently stir well
Step 10 . Whisk the cream until it drips and blends smoothly
Step 11 . Pour in the whipped cream and mix well
Step 12 . Take out the shaped mold, and brush the bear's head with a brush dipped in mousse (to avoid uneven application and head breakage when mousse is poured in later)
Step 13 . The same way in the back of the brain
Step 14 . Fill a cake block in the head, and insert a biscuit stick into the cake as a steel frame structure (to prevent the head from being broken due to heavy mousse)
Step 15 . The same treatment for the back
Step 16 . Then the two halves of the mold are combined and sealed with fresh-keeping film.
Step 17 . Pour in all the mousse. Then it is refrigerated for 24 hours
Step 18 . Take out the mold and thaw it naturally for 3 hours (if the indoor temperature is 15 ℃, please adjust it according to your room temperature)
Step 19 . So cute, right
Step 20 . I was reluctant to part with tenthousand when cutting
Step 21 . finished product
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