Mango Moose
By VicentaLakin
Moose cakes don't need flowers, they're relatively easy to handle, they're for friends who just started making cakes. The amount of cake used in this section is the amount of 6 inches。
Recipe Recommendations
- soft white sugar 30g
- light cream 250g
- cake 2 tablets
- gelatin tablets 1.5 tablets
- qingshui 3 tablespoons
- freshly squeezed orange juice 50g
- dark chocolate appropriate amount
- white chocolate appropriate amount
- kiwifruit of 2
- Medium strawberry of 4
- Canned yellow peaches 1 tablet
- whole egg
- low-gluten flour 73g
- salad oil 17g
- fresh milk 17g
- salt 1/4 teaspoon
- sweetening
- baking
- several hours
- ordinary
Steps for Mango Moose
1
Fresh skin to the rib mango meat to mix with a cuisine machine into a fine paste, adding white sugar, and insulated water to melt and cool。
2
the whole sponge cake (all egg and sugar hair, sifting in two stages, mixed with oil, milk and salt, modulated into cake paste, 180 degrees and 30 minutes) is prepared in advance, and two slices of about 1.5 cm thick are cut out. compared with the living bottom of the cake mould, the piece of cake with a slightly smaller inside diameter of the relative end。
3
Cutting 1.5 tablets of glitting into small pieces, adding three spoons of fresh water, immersing them into softer water, insulating them with heat and dissolving them into room temperature。
4
The dissolved glitting tablets are added to the mango paste and are evenly mixed。
5
An electric egg-pumping device is used to distribute animal light cream to 6 distributions (the egg-pumping can slow down)。
6
Add mango paste to the flaccid cream。
7
It'll be mousse when it's even。
8
There's a sponge cake at the bottom of the cake。
9
Half the muss and a piece of sponge cake。
10
Falling into the rest of the mousse, razing the roof and putting it in freezer for more than four hours。
11
cutting 0.5 tablets of glitting into small pieces with scissors, immersing them with water to soften them and extracting them into 50 g fresh orange juice, heating them up to melt them and drying them to room temperature。
12
The cake is frozen for more than four hours, the orange juice is poured on the surface of Moose and placed in a freezer for more than half an hour into the mirror。
13
Collapse a rectangular small slot with oilpaper. When black chocolate is insulated and melted, a small spoon is used to load the chocolate into the trough, to freeze it in the fridge for more than 30 minutes and to condensate it, and a small knife is used to smooth the chocolate chip to the edge。
14
When white chocolate is insulated and melted, a small spoon is used to insert chocolate into a small plumb and to cut a small mouth at the lower end of the plume. Squeeze the white chocolate and write on the fixed black chocolate cards。
15
A hot towel is used to heat the cake for about a minute。
16
The face decorated fruit, the chocolate birthday card, the mango mousse cake is finished。Mango Moose Make Tips
If the piece of cake is cut a little thicker than 1.5 cm, the moose will be left behind. I'm a little thick this time. There's some moose left. I made a moose cake. It's not a living mold. It's hard to get out. I'm not taking it off. 2. After the glittin in orange juice has been heated and dissolved, it must be cooled to room temperature to fall on the surface of Moose, which would otherwise melt. I didn't find any odour in my glitches, so Moose didn't put rum in it. If you are concerned about the smell of the glitting, you can put a second spoon of rum or brandy in the moose。