Mango chili cake
By VicentaLakin
Don't you think it's too stupid to know how to use mangoes? It's not too late for that. There's no way to find the square of Mango Tsing. It's all right. Adaptation is our thing. It is recalled that Ms. Meng has a Pumpkin Chifeng who has always wanted to do it, but is too lazy to get all the materials he needs. It made two fragrances, and now a mango twilight. As for the original version, it's okay to leave it for a while. An analysis and consideration of the transformation of pumpkin mud, apple mud and orange juice into mango mud. A slight omission in the baking, the failure to lower the fire in time, and a bit of a crack in the surface, though the colours revealed in the cracks are very encouraging. The rise was good, slightly beyond the edge of the mold, but it was too small to be able to destroy the color on the frame. Then let's train the horses. It's worth it, though. That little mango mud is scattered throughout the cake, and the strong smell of mango is diluted to the point where the mango's golden yellow is glamorous in every corner。
Recipe Recommendations
- sweetening
- baking
- several hours
- simple
Steps for Mango chili cake

1
Use the material
2
Fifteen grams of sugar, salt and yolk
3
Smuggle evenly
4
Into mango mud
5
Smuggle evenly
6
Add corn oil
7
Smuggle evenly
8
Flour and powder are mixed and sifted into yolk
9
In an irregular direction, we mix it into a flat paste
10
Tower powder is even with the rest of the sugar
11
I'm going to make a big bubble of protein, and I'm going to mix it with sugar three times. Fight
12
Nine distributions with small bends
13
Take a third of the protein and join the yolk paste
14
A little bit
15
Add the remaining protein
16
Smuggle evenly from the bottom
17
Smuggle evenly from the bottom
18
Squash the surface and crack the bubble
19
Put it in the oven, mid-level, 140 degrees up and down, about 40 minutes
20
It's coming out
21
It's completely cooled and turned
22
Strip
23
Slice and eatMango chili cake Make Tips
When mixing the batter, stir in an irregular direction to prevent the flour from forming gluten, which affects the texture. When mixing the egg whites, avoid stirring in circles to prevent deflating the foam and affecting the final leavening effect. The amount of sugar can be adjusted according to personal preference.