Mango heart mousse cake
By VicentaLakin
It's summertime. The cool Moose must have been perfect for tea
Recipe Recommendations
- protein 160g
- egg yolk 80g
- milk 50g
- corn oil 50g
- white sugar 60g
- low powder appropriate amount
- yogurt 200 grams
- light cream 200g
- sugar 50g
- gelatin tablets 2 tablets
- warm water 70g
- mango puree 100g
- sweetening
- burn
- a day
- ordinary
Steps for Mango heart mousse cake
1
Milk and corn oil are evenly mixed with an eggmaker
2
SCAN LOW POWDER, DRAW Z EVENLY
3
80 GRAMS OF YOLK TO PASTE, EVENLY MIXED WITH Z
4
White sugar is added to the protein three times
5
The proteins were added to the yolk paste three times
6
Pasta to the mold, 170°C, 28 minutes, mid-level
7
When the cake is out of the oven, you'll have six rounds in a glass about the size of a mold
8
Cream cream and sugar are thick enough to flow
9
Add yoghurt to the mix, glittin to the bubble, then turn it on with hot water, and mix it in the milk
10
It's also a soft glitting chip. Open
11
The mold goes down to a small amount of moose liquid, and then a little mousse fluid is added, and then the mango is put in the middle, and then the mango is covered with a little moose
12
Put the cake in the freezer, it's hard to get rid of it
13
If it's frozen, you can eat it when it's warm. If it's hard, it's like mango ice creamMango heart mousse cake Make Tips
CAKE CONCUSSION REQUIRES A Z-WORD MIX, CAN'T CIRCLE, CAN'T DO IT. MOOSE NEEDS TO FREEZE HARD TO GET OUT OF IT, OR IT'S EASIER TO BREAK IT. EAT