Mango Mousse Cake-You Are Foodie

By Sophia
79

Mango Mousse Cake

Mango can be seen everywhere in the street in this season. Mango is not only delicious, but also beautiful in its tender yellow colorToday, I bought a few more mangoes. I can smell the smell of mangoes from a distance. I quickly made a mousse cake. It was so beautiful that I couldn't eat anything!

Main Ingredients

Auxiliary Ingredients

1: Precautions are written in the steps2: Each oven is different, and the temperature is determined by its own oven

Step 1 . The eggs are separated in two pots without water or oil. Note: there is no egg yolk in the protein

Step 2 . Add 15g white granulated sugar, milk and salt to the egg yolk and mix well

Step 3 . Add colorless and tasteless edible oil and mix well

Step 4 . Sift in 60g of low gluten flour

Step 5 . Mix well until there is no dry powder

Step 6 . Drop a few drops of vanilla extract into the egg white

Step 7 . Beat with an electric egg beater until the fish bubble, and add 10g sugar

Step 8 . Beat until thin and add 10g sugar

Step 9 . Beat until there is a grain on the edge, and add the last 10 grams of sugar

Step 10 . Hit until there is obvious resistance, there are many lines on the edge, and there are sharp right angles when lifting the egg beater. Note: this must be the state!

Step 11 . Add the protein into the egg yolk paste three times, and mix it well every time. Note: do not draw circles, turn up and down, and copy vegetables

Step 12 . Put the mixed paste into the six inch cake mold and preheat the oven

Step 13 . Use a toothpick to make a few strokes, use a scraper to roll it out, and shake it hard to make bubbles

Step 14 . Put it in the middle of the oven, heat it up and down, 150 degrees, 40 minutes!

Step 15 . Take it out and put it on the baking net immediately

Step 16 . Cooling demoulding, perfect

Step 17 . Peel and dice a large mango, put it into a mixing cup and mash it

Step 18 . Take 200 grams of pulp puree, add sugar and gelatine powder, mix well, and keep still for about 10 minutes

Step 19 . Steam over water until sugar and gelatine powder dissolve, take out and let cool

Step 20 . Whisk the light cream to 6 and distribute it with a little grain

Step 21 . Add cool mango paste and mix well

Step 22 . Cut the cake into three pieces

Step 23 . Use scissors to cut off the edge, less than 6-inch mold is OK

Step 24 . Put a piece of cake in the 6-inch cake mold

Step 25 . Add some mousse paste and smooth it

Step 26 . Put another piece of cake on it

Step 27 . After all mousse pastes, tin paper is wrapped under the mold to prevent leakage. In fact, it is OK not to wrap it, because this paste is relatively dry and will not leak

Step 28 . Peel and slice small mango

Step 29 . Twist it into a line and surround it to make mango flowers

Step 30 . Put it on top, decorate it with a few pieces of mint leaves, put it in the refrigerator for about an hour, cover it with plastic wrap, and prevent the refrigerator from smelling!

Step 31 . Take some mango juice, put it into a bag of pineapple flavored QQ sugar, put it into a milk pot, cook it slowly over low heat until QQ sugar melts, and keep stirring it

Step 32 . Let it cool for standby

Step 33 . Take out the cake, pour QQ sugar on it to make static noodles, and put it into the refrigerator to refrigerate for more than 5 hours. I have been refrigerated all night!

Step 34 . Take out, blow the mold edge with a blower, remove the film

Step 35 . It's so beautiful. Put it on the table and enjoy it!

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