Chocolate Mango Musta

Recipe Recommendations

• butter 30g
• walnut 80g
• Mango puree 60g
• light cream 130g
• gelatin 7g
• egg yolk a
• sugar 40g
• sugar 20g
• cocoa powder 24g
• powdered sugar 24g
• milk 110g
• protein 40g
• low powder 90g
• gin 50g
• dark chocolate

• sweetening
• baking
• an hour
• ordinary

Steps for Chocolate Mango Musta

1

Butter cut small grains mixed with flour to the coarse sand

2

added to the sugar powder mixture evenly and added to the egg yolk, which is smoothed by pressure, in a form of 0.3 cm thin, placed in 6.5 cm takin and frozen for 30 minutes. frozen tacos (done with a little fork to avoid roasting) are baked in an oven at 180°c for about 15 minutes and cooked in reserve。

3

Creamed nut milk and sugar are put together in a non-cracked pan, a small fire is made of yellow brown, a roasted nut is put in the middle of a roasted tart, and a spoon is flattened。

4

Mango butter is made to extract mango meat from the meat machine, which is shredded and mixed with sugar into the egg fluid. The insulation heats up quickly until it is hung on a thick egg-beater, with the remaining temperature added to the butter melt. Cold enough to lose mobility

5

Chocolate mousse is made to shreds of chocolate, and glitting is soft. Milk boiled powder twice into chocolate melted and mixed equally

6

Cream cream is distributed in seven, in three equals with room temperature milk chocolate sauce

7

Add a very tall mousse liquid, with a spoon on its back, to the edge of the moose, to freeze for 15 minutes to condensate。

8

I'm trying to make a nice cut to the center. The remaining muss fluids are about 15 minutes cold, and the remaining moss fluids are nine minutes full (so that they can move easily) and the remaining muss fluids are delicious! Move to freeze for two hours。

9

Coco powder is made of frozen mousse fluids while preparing the pasta foods (this formula is not suitable for the desserts that are kept in constant temperatures, and Moose still has the capacity) for the soft spare of the glitting ice cream. Milk, sugar, cocoa powders are evenly mixed. We know we can't see dry powder. Too much mixing will make bubbles! The little fire boils to sticky, puts in a soft glittin and melts。

10

If it's small, it's fine, it's filtered, it's big, it's broken. Take out the frost-freezing moose, and it's time for mousse to be hard enough to use the softness of the mold to get out of it! Put demoxed mousse on the mat and bake on the Internet. Swallow the dry cocoa in the heart of Moose, move fast, and there'll be stains! I think it's a natural shape

11

It's been shown twice

12

You can decorate it freely. Put a little mango cream on the cooler tower machine, put a nice mousse on it. Figure

13

A little dessert that tastes good

Chocolate Mango Musta Make Tips

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