I have already passed the season of eating mango, but it is really difficult to resist the temptation of mango. I am going to have a birthday. I will give her a birthday cake and order a mousse cake. Ok, then the mango mousse cake. . . I went to sleep in the afternoon and started to do it. I had been busy for more than two hours. I had to do it at five o'clock, and that Mousse had to chill for four hours before we started eating. Our family started to cut the cake at 9:30, and the thick mango milk. The mouth of the mouth is dripping straight, the rhythm of the long squats~
First come to Zhang Quanjiafu
Two eggs, protein egg yolk separated. The egg white is added to the sugar and sent to the rigid foam for about 15 minutes.
The protein hits white.
Mix the protein and egg whites and mix well.
Pour the low powder into the sieve and mix well.
Squeeze into a circular mold (the live mousse mold I used), put it in the oven, and heat it at 180 °C for 15-20 minutes.
Start making mousse now. The mango is cut into pieces, large pieces of granules are left, and the decoration and the sandwich are made. The corner mixer is made into mud and ready for use.
Heat the milk, add the gelatin powder, stir well, and let cool. Add mango puree.
The whipped cream is added to the oil-free and water-free container, and the sugar is sent to six distributions. The cream can also flow. Do not over-expose, excessively affect the taste.
Mango puree mixed with light cream, it is a mousse solution (you can also add some small mangoes together)
The cake is laid at the bottom of the live mousse mold. Pour in the mousse.
Shake off the air and put it in the freezer for more than 4 hours. If you spend the flowers, you can eat them!
1. Light cream should be refrigerated for easy delivery. 2. Mango cut well If you want to decorate, you can first put it in light salt water to avoid blackening.