Mango yogurt mousse cake
By VicentaLakin
I've had a pecan yogurt mousse cake before, and I've always wanted to do it again. Yesterday, when the fruit shop was full of mangoes, big, small, and trying to make a mango yogurt mousse cake, it didn't think it would work out as if it had the effect of being so delicate, so soft, sour and sour. If it tastes like mango, you can try one
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Mango yogurt mousse cake
1
Preparation material。
2
sponge cake bottoms first: two eggs in the mix, 30 g fine sugar, a small spoon of salt and a few drops of white vinegar。
3
sponge cake bottoms first: two eggs in the mix, 30 g fine sugar, a small spoon of salt and a few drops of vinegar。
4
Egging fluids are used with an egg-cutting device until the egg-cutting device is mentioned to draw the word “8”, which will not disappear soon。
5
low powder 50g sifted and added three times to the distributed egg fluids, each with a rubber knife and a full mix from top to bottom。
6
low powder 50g sifted and added three times to the funneled egg paste, each with a rubber knife to be fully smoothed from top to bottom to prevent the egg paste from bubbling。
7
low powder 50g sifted and added three times to the funneled egg paste, each with a rubber knife to be fully smoothed from top to bottom to prevent the egg paste from bubbling。
8
butter, 30g, heat-insulated water to full melting, pouring into the egg paste, fully broken with a rubber knife from top to bottom。
9
A six-inch living bottom cake is baking paper on the bottom and surroundings, pouring eggs to the cake model and shaking the bubble light。
10
The six-inch living bottom cake model is baking paper on the bottom and surroundings, pouring eggs to the cake model and shaking the bubble light。
11
The oven preheats 170 degrees, lower floor, 30 minutes。
12
The oven preheats 170 degrees, lower floor, 30 minutes。
13
When the sponge cake bottom is baked, it cools。
14
Mango goes to the core and the meat is cut to mango mud。
15
mango mud with yogurt 250 ml。
16
Mix the mango mud and yogurt。
17
15g of glitting, which is taken out with cold water and soft, and which adds an appropriate amount of milk。
18
Insulated water mixes with heat to fully melt。
19
The melted glint is poured into the mango yogurt mixture。
20
The melted gilitin is poured into the mango yogurt mixture and the mixing is evenly available。
21
Take out the cooled cake and cut the surface with a knife。
22
Cut the rest of the cake around a circle。
23
Put the cut cake back in the cake model so the sponge cake bottom is ready。
24
Put mango yogurt in the cake model。
25
The outside of the cake mould is covered with a layer of tin paper to prevent the flow of liquids, which is frozen in the refrigerator for more than two hours and completely condensed to the surface。
26
Make mirror glue: pour mango juice 45ml into 40 g mango QQQ sugar。
27
Insulated water mixes with heat to fully melt。
28
THE MELTED QQQ SUGAR DROPS A LITTLE COOLER AND POUR INTO THE FROZEN CONDENSED CAKE SURFACE。
29
Put it in the refrigerator for more than three hours, until the surface is fully condensed。
30
When it's frozen, it's off。
31
The finished product。
32
The finished product。Mango yogurt mousse cake Make Tips
During the discharge of eggs, if the eggs are taken out of the refrigerator, not room temperature, they are not easy to pass, and the mix can be placed in warm water around 40 degrees. 2. When a cake is baked, if it is not baked with paper, it can be painted with butter on the bottom and around the cake mould, which can easily be demoulded. 3. If you like to eat it with a sense of granules, mangoes can be cut directly and not into mango mud when making mango yogurt. But I prefer mango mud, more silky. 4. Moose Cake Demolition: A hot wind blowing around the cake model can be smooth. Before the muss cakes were eaten, they were cut with a knife with hot water, cut well, and cut the edge of the edge of the edges。