Mango Moose

By VicentaLakin

Mango Moose
moose is a mouse that first appeared in france, a frozen sweetener that adds gillitine to the light cream to make it cool and condensed, so moose must be used for gillidin, but without a cake layer in the middle. moose needs to be stored in the fridge, and hot summers, the entrances are ready and the ice and cooler moose is obviously more popular. moose in the middle is a moose cake. moose in the mouth is richer than pure moose. moose in the middle may be too sweet, but it's better in the middle! it's a perfect mix of mango mousse cakes with chocolate twilight cakes and sweet mango mousse pies with a bit of bitter chocolate twilight. ooh

Recipe Recommendations

  • dark chocolate 50g
  • warm water 20g
  • eggs three
  • salad oil 30g
  • milk 20g
  • low-gluten flour 55g
  • fine sugar 45G
  • white vinegar 3 drops
  • mango puree 300g
  • light cream 200g
  • gelatin powder 10g
  • cold boiled water 55g
  • mango juice 50g
  • fruit appropriate amount

Steps for Mango Moose

  • Make Mango Moose step 0
    1
    make chocolate twilight cakes, melt 50 g black chocolate insulated water, and then add 20 g of open water into fine chocolate paste
  • Make Mango Moose step 1
    2
    Three eggs, yellow and protein are separated, and the protein is in a water-free, oil-free bowl, and the yolk is added to the chocolate paste three times, each of which is evenly mixed and added
  • Make Mango Moose step 2
    3
    add 30 g salad and 20 g milk to the chocolate paste and mix it evenly and sift it into 55 g band. flour mixed into fine chocolate yolk paste
  • Make Mango Moose step 3
    4
    A few drops of white vinegar in the protein and low-speed blows to fish eyebrows
  • Make Mango Moose step 4
    5
    In three minutes, the proteins were beaten to a hard hair bubble by the insertion of fine sugar, and the point points of the instrument were raised
  • Make Mango Moose step 5
    6
    (b) A third of the protein is added to the chocolate yolk paste, evenly from the bottom with a rubber razor, one third of the protein is added to the chocolate yolk paste, evenly by the same hand, then the chocolate yolk is poured into the remaining proteins, and the same hand is mixed into a thin cake paste, which cannot be strung around in circles to avoid the omelette
  • Make Mango Moose step 6
    7
    (b) Pumping the cake into the mold (which does not easily produce bubbles) at a higher point, levelling it and shaking it twice to remove the big bubbles
  • Make Mango Moose step 7
    8
    Put it in the oven, 130°C baking for half an hour, 160°C continuing to bake for half an hour, baked twilight cakes that are dry, and then split into three pieces, such as twilight cakes, taking two of them, cutting the edge and making them work less than six inches (my three eggs are smaller, not many proteins are distributed, and baked cakes are not very high)
  • Make Mango Moose step 8
    9
    Production of muss pies: mango meat, with a cuisine machine to make a fine mango mud spare
  • Make Mango Moose step 9
    10
    200g light cream with 20g fine sugar
  • Make Mango Moose step 10
    11
    (b) The use of an egg-cutting instrument to cause the appearance of a tattoo, while also being able to move
  • Make Mango Moose step 11
    12
    (b) 300 g mango mud mixed with fine mango butter
  • Make Mango Moose step 12
    13
    add 55 g of cool water to 10 g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g g , g g g g g g g , g g g , g g g g , g g , g g g, g g g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, c, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g, g
  • Make Mango Moose step 13
    14
    (a) The glint cooler and then added to the mango butter paste, mixing it into an evenly fine mango mousse
  • Make Mango Moose step 14
    15
    (b) The six-inch living bottom model contains a chocolate twilight cake, which is half the mango mousse paste, flattening, plus another chocolate twilight cake
  • Make Mango Moose step 15
    16
    (b) Falling into the remaining mango muss paste, razing the surface with silicone shovels, shaking the bubble twice, and freezing the fridge for more than four hours
  • Make Mango Moose step 16
    17
    (a) to make mirrors and add 20 g of cooling water to the 3g g g g g g g g g g g g, first so that the g g g g g g g g g g g g g g g g g g g g g g , and then the heat water melts into g g g g l
  • Make Mango Moose step 17
    18
    (b) 50 g mango juice, evenly mixed, in the glint
  • Make Mango Moose step 18
    19
    (b) Pour down the glint with mango juice on the face of Moose cake and freeze the refrigerator for three hours into mirrors
  • Make Mango Moose step 19
    20
    taking 100 g light cream, plus 10 g fine sugar, so that ice-free water can emit flowers (no real use of 100 g light cream, but 100 g in view of the fact that the cream is too little and can not be passed)
  • Make Mango Moose step 20
    21
    Moose cakes are taken out of the fridge, and the hot wind of the electric wind is blown out of the cake round
  • Make Mango Moose step 21
    22
    (a) The cream is filled in a bag of flowers, and the butter is squeezed out with an aristocratic mouth
  • Make Mango Moose step 22
    23
    I used mangoes, blueberries and strawberry
  • Make Mango Moose step 23
    24
    IT'S ALSO BEAUTIFUL

    • Mango Moose Make Tips

    One, making chocolate twirl cakes, yolk paste and proteins intermingled, fast and soft, must not be tiring, otherwise the bubbles will melt, especially the chocolate yolk paste, and the amount of sugar in the chocolate twirl cakes will be very scary

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