Mango Moose
By VicentaLakin
As technology continues to develop, there's more and more technology, and I never thought I'd be able to bake with my own hands one day. It's not what modern people say, and there's nothing you can do about it that you can't imagine. The first time I heard about smart ovens is amazing, and so high-tech things are making our lives easier and making our baking-off friends walk further and further away. For him, he has always been a faithful user, and since the day he entered the bakery, he has been with me since I grew up and witnessed myself on the baking road. This is a very lucky chance to get a trial test on the long Tee Bake Internet oven-CRDF30A, which is very suitable for domestic use, and which is generally fully functional for baking, in addition to adding intelligent wifi functionality, which can be used as long as the wifi connected to the home can control the oven function, temperature, time, pick up the phone and see the oven's progress very accurately, and no longer have to go in and out of the kitchen often。
Recipe Recommendations
- low-gluten flour 50g
- milk 110g
- fine sugar 80g
- salad oil 30g
- eggs of 3
- light cream 150g
- baking powder 1g
- gelatin tablets 4 tablets
- mango of 2
- salt 1g
Steps for Mango Moose

1
equator and yolk separated, mixed into oilless and waterless basins, 30 g corn oil and 30 g milk, respectively
2
50g low-banded flour, 1g bubble powder, 1g salt blended and sifted into the above-mentioned steps, with a soft and smooth flip with a rubber razor
3
add two drops of white vinegar into a thick bubble, and two times into 40 g fine sugar
4
One third of the protein is removed into the yolk paste. Equilibrium with rubber razors and evenly by cutting or flipping from bottom to bottom。
5
Put the whole yolk paste in the protein-filled basin and mix it evenly with the same hand until the protein and yolk paste are fully mixed
6
Scratch the cake into a six-inch cake mold and shake it with your hands. Down
7
Opens the Ari Jiji application in the cell phone, connects to the Long Emperor's Ji-Toon oven, selects the "bread/cake" function, sets a temperature of 160 degrees, bakes for 45 minutes, preheats 10 minutes, puts the cake mold in the middle of the oven, bakes 30 minutes out The stove
8
The baked cake is colded and demersalized, and colded in the fridge for more than two hours
9
40g fine sugar and 60g milk bowls, insulated to heat
10
Add three gilding tablets with early cold water and mix them to melt them completely
11
add mango mud with a cuisine machine, so it's even
12
Light cream in an eggbasket. Status
13
The mango milk is pouring in, evenly completing the moustache
14
take the frozen cake out of the fridge, cut two pieces around two centimeters thick, remove some of the corners of the perimeter, leave room for the edges of the cake and the mold, and take one of the six inches. medium
15
One third of the mousse paste, a few shakes with cake molds. Down
16
In the same way, add a second piece of cake and pour the rest of the mousse paste, and bring up some of the cake molds. Down
17
Cover it up and freeze it in the fridge for about two hours
18
it melts a piece of glitting water that was pre-bummed into about 50 g of mango mud, evenly blends into the paste of the cake and continues to freeze in the fridge for more than four hours
19
When mousse cakes are frozen, take off the freezer, decorate the mangotine, and just a little chocolate cracker