Mango frozen cheese cake
Cream cheese is added to the mousse filling material. This is the first time I have added this. I found that the taste is really unusual! In addition to the high calorie, it tastes really enjoyable! Delicious! I highly recommend you to try.
Step 1 . Beat the eggs into a bowl and add white granulated sugar.
Step 2 . Take a pot and cook it with hot water, about 40-50 degrees, and put the basin into which the eggs are poured into the pot.
Step 3 . It's a hard work to beat eggs with an electric egg beater. You should be mentally prepared, ha ha! With the continuous beating, the egg liquid will gradually produce dense foam and become thicker and thicker. Send the eggs to the egg beater. The dropped egg paste will not disappear immediately. When you can draw clear lines on the surface of the egg paste in the basin, you can beat them for about 15-20 minutes.
Step 4 . Pour in low gluten flour three to four times, and carefully turn it up from the bottom with a rubber scraper to mix the egg paste and flour evenly. Do not stir in circles to avoid egg defoaming. Pour vegetable oil into the mixed cake paste. When pouring, pour it slowly along the edge of the basin, and continue to stir evenly.
Step 5 . Use the mold you want to make mousse to directly fill the batter as the gasket.
Step 6 . Look at mine. Is it a little thin.
Step 7 . You should take it out with a knife first, otherwise it will be difficult to demould the mousse after it is made, and it will be messy if you cut it later.
Step 8 . These mangoes are my mangoes. What kind of mangoes are they? ha-ha! These mangoes may be more than a kilo, because I didn't want to make mangoes before, so I didn't prepare so much. According to the recipe of Yihai, 300g is for 6 inches, and 600g is for 8 inches. After peeling and mashing, I only have about 450g, so I put more milk directly. But I think the appearance and taste of the finished product are very good. You can also play freely. In fact, this is not so strict.
Step 9 . Peel the mango.
Step 10 . Mango is seeded.
Step 11 . Use the mixer to beat the fruit mud for standby. (take out a little for decoration)
Step 12 . Cream cheese softens at room temperature.
Step 13 . Add the puree and stir with an electric egg beater until smooth. It's not easy to play, so I played it across the water.
Step 14 . Soak gelatine tablets in cold water (this can be done at the beginning).
Step 15 . Control the water content, add milk, and heat until gelatine tablets melt. Add to the cream cheese batter and stir well.
Step 16 . Beat the light cream until 60% hair, and the pattern will not disappear easily.
Step 17 . Add light cream to the cream cheese batter.
Step 18 . Stir well. I use the electric egg beater for these steps. It's easy.
Step 19 . Put the gasket cake in the mold, pour the Mango Cheese paste into the mold, and smooth the surface.
Step 20 . This is the mango puree left. Put it into the flower mounting bag and cut a small opening.
Step 21 . Squeeze two small dots on the edge and draw the tail with a toothpick.
Step 22 . Form the shape of the heart.
Step 23 . This is mango puree, so it's not easy to make. I made it ugly! After that, cover it with plastic wrap and put it in the refrigerator for one night.
Step 24 . This step is demoulding, and I have said it many times before.
Step 25 . Cover the edge with a hair dryer or a hot towel, slowly hold the bottom with your hands, and you will come out. But there are many friends who don't understand. So I took this picture for you to see. This step is after the hair dryer is blown, hold the edge of the bottom with one hand, and then put it on the top, as shown in the second figure. It comes out. Do you wonder how that circle came out? That circle doesn't come out. It's hanging on your wrist! Then change hands, hold it with your right hand, and take down the circle on your left hand. But remember, roll up your sleeves, or you'll get cream
Step 26 . The next step is to take out the movable bottom with the help of a spatula. Look at the original blog post. If you are not sure, you can not take it. You can just put it like this.
Step 27 . The rest is the surface decoration. The white one is cream, the yellow one in the middle is mango puree, and the red one is strawberry jam. Use about 100g of cream and 20g of sugar. The flower mouth is a flat mouth and a five tooth flower mouth with different thicknesses at both ends& lt; br /> That chocolate card is made by ourselves. It needs a mold. The last time I made a lot of white, it looks very ugly. This time I have experience. You first apply white chocolate, wait for the white to solidify, gently scrape off the edge with a knife, and then pour in the black chocolate. When it is completely solidified, it will come out with a slight knock.
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