Hello, welcome to the Mousse Raiders. If you also like baking, you can add me. Wei signal: caiyawei_ study together to explore the long baking journey. This is the simplest mango mousse cake, refer to the works of several baking predecessors for reference and modification, for baking Novices can be described as almost zero failure. Especially suitable for novices. Because I am also a novice baking. Hey. The taste will not fail when you make it.
Oreo biscuits remove the sandwich layer and grind it. I am grinding by hand. If you have good skills, don't use my tricks. It takes too much effort.
Take a basin of hot water, butter and water. Until completely melted. Stir a few times. Pour in the ground Oreo biscuits and stir. Let Oreo completely get the butter.
Pour the Oreo biscuits combined with butter into a 6-inch live bottom mold. Adjust the smoothing to a layer. The bottom layer is complete, let go first. Do not put the refrigerator, otherwise it is easy to separate from the mousse layer when the mold is removed.
Mango diced. I used three mangoes. The particles are nice to decorate the surface mirror, as well as the mousse layer. The edge is not good to use the juicer to squeeze mango juice, the amount is 200 grams. If you can't squeeze it, you can add a little bit of water, about a few grams, not much.
The pressed mango juice is added with 10 g of gelatin powder, and the gas stove is a small fire. Stir slowly until the gelatin powder is completely dissolved. Leave the furnace immediately. Do not boil. Then let it wait for it to cool down, then cool it and pour it into whipped cream.
Pour 250 grams of whipped cream into the pot and add 35 grams of white sugar. Use the egg beater to send it at high speed and send it to almost 5.6 points. The whipping cream has obvious lines, and the milk that lifts the eggbeater will not disappear immediately. The whipping state is still a liquid flow state. (I have used Nestle and more beautiful fresh whipped cream.) Remember not to over-the-head, otherwise it will become a flower.
Pour the mango juice from step 5 into the whipped cream, and stir with a spatula or both sides until the bond is even. It is the mousse liquid.
Mix the mousse solution half over Oreo and add the mango granules. Pour the remaining mousse into it.
Shake gently and gently shake off the bubbles. Small bubbles can be punctured with a toothpick. You can use the smear without just using the whipped cream, and the surface can be very smooth. Then put a fresh-keeping bag and put it in the refrigerator for 2 hours.
After the mousse solution is refrigerated for 2 hours, cut 5 or 4 segments with 5 g of gelatin tablets, soak in cold water for 5-7 minutes, soften, add a few grams of water within 10 grams (warm water in cold water). Put it in the microwave for 20 seconds. Take a stir and add 100 grams of orange juice to stir. Try the temperature and cool it and pour it into the mousse cake.
Dangdang... Mousse cake surface mirror finish... Put on the fresh-keeping bag and put it in the refrigerator for 2 hours to complete the mirror. You can take out the mango granules and the mousse cake is completely finished. However, if you want to eat it, it is better to put it in the refrigerator. Mousse cakes are recommended to be refrigerated overnight and taste better. The last time it was refrigerated for 5 and a half hours, the taste was not as good as overnight.
This is the orange juice I used to make the surface mirror, share it. If you don't add sugar, it will be sour. It feels good with the mousse cake and it is not easy to get tired. If you don't like acid, you can add the right amount of white sugar and adjust the amount according to your taste.
Finished drawing. good to eat…
1. Mousse cakes are recommended to be refrigerated overnight and taste better. The last time it was refrigerated for 5 and a half hours, the taste was not as good as overnight. 2. When demoulding, first blow the mold around with a blower, then use a cup to pad under the cake mold, gently move the cake mold down, and demould successfully.