Mango Moose
By VicentaLakin
It's best to eat cold dessert when it's hot。
Recipe Recommendations
- whipped cream 200 grams
- sugar 90 grams
- eggs of 5
- edible oil 60 grams
- mango 500 grams
- flour 60 grams
- gelatin tablets 3 tablets
- white vinegar few drops
- milk 60 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Mango Moose
1
Preparation materials: 5 eggs, 60 grams of oil for consumption, 60 grams of flour, 100 grams of sugar, 60 grams of milk, 500 grams of mango, 200 grams of cream, 3 slices of glitches (15 grams) of white vinegar
2
The egg cream is separated into two clean large bowls, one full of eggs, one full of yolk, and then into corn oil and milk, and then the egg yolk is mixed with flour
3
The little white bumps in the yolk paste need to be fully blended to disappear, preferably filtered out. Otherwise, the cakes aren't very thin enough to affect the taste
4
50 grams of glucose in the egg purifier
5
The yolk paste drops in and out of the fungus, evenly mixed up and down. I'll just mix it up and down
6
Rewind the mold into the oven. The oven's preheated, 150 degrees and 35 minutes
7
Mango picks up 250 pieces of fruit and spares two glitches with a little cold-opening water and insulation
8
The rest of the white sugar in the cream goes down to the surface and flows
9
Mango mud, mixed in the fresh cream that's been spilled, and it's already evenly mixed with the glitting
10
The baked original cake cut into thin slices to get two of them
11
On the bottom of the mold, a piece of cake was laid and covered in creamy mud. And then you put a piece of cake and you pour the rest of the creamed mud. A slight vibration of the mold indicates three hours of cooling in the fridge
12
Noodle section: turn the remaining part of the glitting into a small piece of mango, mixed with thick juice. Ding. Liquid
13
Sieve the whole cake with a sieve and put it in the freezer for an hour
14
Take out the cake and put the decorations you want. I'll blow the wind around
15
Done
16
Done
17
Done