Recipe: 8-inch mango mousse mirror cake

Home Cooking Recipe: 8-inch mango mousse mirror cake

Notes:

Mango, the family's favorite, this time made a mango mousse mirror cake, still quite satisfied, first, the ice-cold entrance of this cake is instant, the taste is particularly good, the second is hot, too lazy to open the oven, this kind of The refrigerated cake is especially suitable for cooking in the hot summer months. If you are the same as the toot, then try it out...

Ingredients:

Steps:

  1. Home Cooking Recipe: First crush the Oreo biscuits with a cooking machine to get even and delicate Oreo biscuits, preferably in powder form.

    First crush the Oreo biscuits with a cooking machine to get even and delicate Oreo biscuits, preferably in powder form.

  2. Home Cooking Recipe: The butter microwave oven softens into a liquid state, pour the Oreo biscuits and mix well.

    The butter microwave oven softens into a liquid state, pour the Oreo biscuits and mix well.

  3. Home Cooking Recipe: Mix well, pour into the cake mold, compact, and put it in the refrigerator

    Mix well, pour into the cake mold, compact, and put it in the refrigerator

  4. Home Cooking Recipe: 3 pieces of gelatine tablets in cold water for soft use

    3 pieces of gelatine tablets in cold water for soft use

  5. Home Cooking Recipe: 400G mango meat takes 350 look, adding 15g milk

    400G mango meat takes 350 look, adding 15g milk

  6. Home Cooking Recipe: Drain into a delicate mango puree and pour it into a bowl for use.

    Drain into a delicate mango puree and pour it into a bowl for use.

  7. Home Cooking Recipe: Pour the remaining milk and white sugar into the milk pot. After the small heat is dissolved, turn off the heat and put in the softened gelatin sheet until it is completely melted.

    Pour the remaining milk and white sugar into the milk pot. After the small heat is dissolved, turn off the heat and put in the softened gelatin sheet until it is completely melted.

  8. Home Cooking Recipe: Pour 300g of mango puree into the milk pot and mix well. Remember to leave 50g of mango puree.

    Pour 300g of mango puree into the milk pot and mix well. Remember to leave 50g of mango puree.

  9. Home Cooking Recipe: The cream is sent, you don't need to play too hard, just send it.

    The cream is sent, you don't need to play too hard, just send it.

  10. Home Cooking Recipe: Pour in the prepared mango paste and mix well

    Pour in the prepared mango paste and mix well

  11. Home Cooking Recipe: Remove the cake mold from the refrigerator and pour half of the mango paste

    Remove the cake mold from the refrigerator and pour half of the mango paste

  12. Home Cooking Recipe: Put in the last 50G mango

    Put in the last 50G mango

  13. Home Cooking Recipe: Continue to pour the remaining mango paste, remove the bubbles after a few shocks, and put it in the refrigerator for about 2 hours.

    Continue to pour the remaining mango paste, remove the bubbles after a few shocks, and put it in the refrigerator for about 2 hours.

  14. Home Cooking Recipe: After the last piece of gelatine is softened, it is melted in 60G hot water, poured into the remaining 50G mango puree, and after 2 hours, the cake mold is taken out from the refrigerator, and the sieved mango glue is poured into the refrigerator for one night.

    After the last piece of gelatine is softened, it is melted in 60G hot water, poured into the remaining 50G mango puree, and after 2 hours, the cake mold is taken out from the refrigerator, and the sieved mango glue is poured into the refrigerator for one night.

  15. Home Cooking Recipe: The next day, use a hair dryer to blow directly around the cake mold for a while, then you can demould. If the edge is a little open, put it in the refrigerator and freeze it. Finally, you can eat it directly. If it is to be sent like a toot, the surface still needs a little decoration.

    The next day, use a hair dryer to blow directly around the cake mold for a while, then you can demould. If the edge is a little open, put it in the refrigerator and freeze it. Finally, you can eat it directly. If it is to be sent like a toot, the surface still needs a little decoration.

Tips:

1. The biscuit must be powdered, then the butter is melted and poured. If it feels dry, put some butter. The water absorption of the biscuit is not the same. As long as the feeling is stirred, it can be 2. After the biscuits are crushed into the mold, press them with a hard piece to prevent the cut pieces from loosening when they are eaten.


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