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First, put the salt-free butter into the hot water and melt it in the water.
During the melting of the butter, we cut the digestive cake into a powder with a cooking machine. Friends who don't have a cooking machine can use a rolling pin and a fresh-keeping bag to mash it (refer to the practice of strawberry mousse in the bottom of the biscuit)
Pour the biscuit into a large bowl
Then pour the unsalted butter that has melted into a liquid into the cracker and mix well, because if it is not mixed, it will be easily scattered as a biscuit bottom. The biscuit is re-solidified by butter (because the butter will freeze)
Prepare a six-inch live bottom round cake mold, and a round piece of oil paper can be placed on the bottom. No friends can cut one or not (put it for easier demoulding)
Pour the biscuits mixed with the unsalted butter into the mold, press them with a spatula, and then put them in the refrigerator for refrigeration. Must be compacted, not compacted, it is easy to disperse when demoulding
Gelatin tablets cut into small pieces in ice water for use (minimum soak for 10 minutes)
Mango diced, divided into mango pulp for mango puree and mango pulp for sandwich
Weigh 350 grams of mango pulp required for mango puree, and add the fine sugar into the container of the cooking machine.
Pour the lemon juice into the mango and fine sugar in the 9
Use a cooking machine to make a muddy look and watch it carefully until all the mango flesh is completely invisible. Use the mango puree called 300 grams of mousse, and the rest is used for the mango portion.
The gelatin tablets drain excess water and are placed in a clean bowl to melt into a liquid
Pour the melted gyrogen solution into the mango puree of the mousse portion and mix it quickly with a spatula. (If there is agglomeration during the period, you can heat the whole bowl of mango puree with water, let the solidified gelatin melt again, if Geely Ding is not mixed with mango mud, it will cause mousse not forming, water)
Light cream does not need to be added, telling it to become thick, and the texture disappears immediately.
Pour all the ingredients into the mango puree and mix well with a spatula. If it is very thin, draw a few laps with a spatula and let the whipped cream be sent again. Under normal circumstances, you don't need to do this.
Take out the bottom of the biscuit inside the refrigerator, pour in a one-mesh mousse paste, spread a layer of mango meat, and then pour a layer of mousse paste, and pour the mango pulp into the mango puree in the middle of the mango. Please watch the video for details)
Finally, pour all the remaining mousse paste into the mold, be sure to pour from the edge, so as not to overflow the middle part of the flow, and then shake it slightly and put it into the refrigerator to freeze and solidify (2~5 degrees) at least four. Hour, it is best to chill overnight
Melt the mangoes that have been refrigerated, use a hot towel to melt the outside, and release the mold easily.
Rip the bottom oil paper and move it to the plate
Take the decorative part of the whipping cream and powdered sugar until it appears to be textured and turn it to a low speed until the appearance of the grain does not disappear, that is, the state of the flower
Put the flower bag into your favorite flower mouth, this is the eight-toothed cookie mouth, large size, and then put the whipping cream into the flower bag.
Squeeze a circle of roses around the cake (see video for details)
Put the mango grain in the middle and finish it.
Look at the end of the rose, the main thing is that the mango slices are stacked and ok.
Tips are all in the video