Mango Moose
By VicentaLakin
Ever since I fell in love with the noodle cake, I've been trying to make all sorts of shapes and colours of noodle cake. So baked is really addictive! You think I won't do what I did? You think the same cake doesn't have to be made? No, no, no, uh, different molds will surprise us differently. Different colors will give us different pleasures. Mango Muss cakes have been made many times, but I've grown grass as soon as I see the mold, and it's so strong that I have to pull it as soon as possible, or I can't really eat or sleep. A little exaggerated. But this mango mousse is amazing
Recipe Recommendations
- Hurricane cake a
- mango 350 grams
- gelatin tablets 3 tablets
- cream cheese 125 grams
- light cream 200 grams
- fine sugar 20 grams
- gelatin 9g
- sugar 20g
- white chocolate 100g
- mango puree 100g
- Liquid colorless glucose syrup 100g
- lemon yellow pigment 2 drops
- sweetening
- other
- several hours
- senior
Steps for Mango Moose
1
Material preparation。
2
Put the glitting tablet of cold water soft, spare。
3
Cut the cake down by a circle, back up。
4
Mangotin split into two。
5
Melt the soft glittin slices。
6
Cut the creamed cheese into small pieces and, together with the mango-ding machine, make cheese mango mud。
7
...and put the gilitin in the cheese mango mud, evenly。
8
Light cream with 20 grams of fine sugar to the Gradually Visible Road。
9
Add light cream to the cheese mango mud and mix it evenly。
10
It's going to put a good mousse in the bouquet。
11
Squeeze Moose into a third of the mold, a few clicks。
12
Put a spoon around the mold. Frozen the fridge for a few minutes。
13
Take out the frozen cake and put it on Twisty。
14
Squeeze the rest of Moose into the mold and put Mangotin in the middle. The shock drops into the fridge for 12 hours
15
Mango showers ready。
16
...soft with ice water。
17
White chocolate is melted (not at high temperatures, not to exceed 42°C) and is left unsettled。
18
Mango mud scanned several times。
19
Mango mud + fine sugar + glucose is heated, mixed, boiled to boil and out of fire when the sugar melts completely。
20
Add the light cream to the mango syrup and mix it。
21
Add ice-cream soft gilding tablets (dry water). Finally, all of the melted chocolates in step 2 are softly mixed, and if you like a better color, you can drop the lemon yellow. Natural cooling to room temperature, available。
22
Take out the frozen cake and put it on the net。
23
It's a lot of stuff。
24
The product appreciates it。
25
The product appreciates it。
26
The product appreciates it。
27
The product appreciates it。
28
The product appreciates it。Mango Moose Make Tips
The technique of showering: if it is too cold, it is likely to cause too thick, so that it is not easy to spread, and so on. If the surface of the dessert is not smooth, the base may be used as a base, coated in cones such as pastries, and smoothed surfaces can then be used for the gourmet. If it is directed, the surface may be condensed and the sauce may be absorbed by the dessert itself. Gonorrhea is fast: chocolate mirrors are covered in cold desserts, and either type of gonorrhea is gradually condensed. If the movement is slow, there will be stain marks on the surface of the dessert, or spots of poor extension. Recovered showers can be refrigerated or frozen, with the next direct insulation heating or microwave oven