Mango heart mousse cake
By VicentaLakin
If you want to eat cold muss cakes or my favorite mangos, you'll find a 6-inch mold for the mango season
Recipe Recommendations
- eggs 2 only
- sugar 40g
- corn oil 20g
- milk 70g
- low powder 40g
- baking powder 1g
- mango 110g
- light cream 110g
- gelatin tablets 13g
- card appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Mango heart mousse cake
1
Get the material ready
2
Producing yolk paste: yolk mixed with sugar to dissolved
3
Add corn oil evenly
4
Add milk to mix
5
Just add sifted flour to the powder until it disappears
6
Leave it alone
7
The sugar is in on two
8
As shown, this is not a good time for protein cream
9
ONE THIRD OF THE PROTEIN IS ADDED TO THE YOLK PASTE
10
I'll pour the cake in the rest of the protein cream. Lee
11
We'll do it the same way
12
The face fell into the oven, and a big bubble came out
13
Preheat oven, 160 degrees, 18 minutes
14
It's cooling off at the height of the oven
15
It's soft in the water
16
Mango Chetin
17
Mango meat and 25 grams of milk plus 40 grams of sugar
18
The gilding tablets melted with milk insulation
19
A six inch of a cake at 6 inches. Bottom
20
Six inches and five inches of cake. Bottom
21
Put 6 inches of cake under the mold
22
It's about six out of six. Medium
23
Smuggle evenly
24
One third of the mussel, mango meat, mango. Liquid
25
Add a piece of cake, add mango meat, and pour the rest of the mango fluid
26
Put it in a freezer for more than four hours
27
Mango slices, thick and thin. Hana
28
Cake's gone off, 100 grams of light cream is put in a bag and squeezed around the cake
29
Mango films begin from the outside
30
It's about putting the core on
31
Let's make it simple
32
BeautifulMango heart mousse cake Make Tips
There's three yolks in the picture, two eggs, one double yellow