Mango Moose

By VicentaLakin

Mango Moose
This mango mousse cake, which uses frozen mango mud, tastes rather plentiful in the spring season。

Recipe Recommendations

  • eggs of 3
  • milk 30 ml
  • low-gluten flour 90 grams
  • fine sugar 100 grams
  • egg white 60 grams
  • qingshui 30 ml
  • Frozen mango puree 200 grams
  • gelatin tablets 6 grams
  • warm water
  • whipped cream 150 ml
  • Decorative whipped cream appropriate amount
  • mango a
  • powdered sugar appropriate amount

Steps for Mango Moose

  • Make Mango Moose step 0
    1
    Preparation materials
  • Make Mango Moose step 1
    2
    spongecake practices: insertion of three eggs in a mixing basin, insertion of 70 grams of fine sugar, mixing and solution in a 60-degree hot water insulation, heating slowly, heating to a non-scaling temperature, taking them out of the hot water, e.g., e.g. through an egg-beater to display denseness, and being able to write “8” with an egg paste for a period of time; practice references: http://m.meishichina.com/blog/539874/#0-qzone-1-55486-d020d2d2a4e8d1a374a433f596ad1440
  • Make Mango Moose step 2
    3
    In turn, sifted low powders are added, evenly mixed from top to bottom with rubber razors, and finally evenled with warm milk; oven 210 degrees preheat
  • Make Mango Moose step 3
    4
    (b) The 8-inch squawk board, which is covered by a well-made sponge cake, and the bubbles; the family prefers the cake piece thicker and Moose is relatively small, and if it likes Moose more, it can use a slightly larger dish
  • Make Mango Moose step 4
    5
    Put it in a pre-heated oven, fire up and down, in the middle, for 10 minutes, cool it on the cooling shelf when it's out, and crush the shape with a 15 cm heart mousse mold
  • Make Mango Moose step 5
    6
    Intangible omelette practices: boiling up to 117 degrees (calculated by thermometers) or pouring a small amount into ice water in a pot with water that is condensed into a flexible state and can be condensed with its fingers into a ball form means boiling up to 117 degrees. (b) Add fine sugar to the egg purifier when cooking the syrup, and use the electro-pumper to pass the egg; slowly to pass the break and slowly add the boiled syrup up to 117 degrees; switch to high-speed to sharp angles
  • Make Mango Moose step 6
    7
    Cream cream is distributed to 8 with a little sugar powder, and the ostrich cream is evenly mixed
  • Make Mango Moose step 7
    8
    (a) To mix the glitting tablets with a temperature of 18 ml of water, into a suitable quantity of mango mud, and into the remaining mango mud, after heating the microwave and dissolved
  • Make Mango Moose step 8
    9
    Plugged mixed mango mud into step 7, evenly mixed
  • Make Mango Moose step 9
    10
    (b) Pack a layer of tin foil on the base of the heart-shaped mousse mold, and put it in a cut sponge cake slice, then pour it into Mango Muth, flatten it with a machete, cover it with a shampoo, and put it in a freezer, and make a 15 centimetre moose and four mousse cups; distribute it with cream until 8
  • Make Mango Moose step 10
    11
    (b) Remove Moose, tear out the tin foil and put Moose cake on the cakes, place a bamboo stick on each of the mats on the lower end of the moulds, warm up around the molds, easily demersal, and start decorating the face of the cakes with a small suspension of the cake, with fresh cream, and then wipe the surface with a machete, with a light hand
  • Make Mango Moose step 11
    12
    Heated the cake knife on the fire would cut the mousse cake so neatly that it would be fine with the mango-ding that was cut

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