Six inches mango muse
By VicentaLakin
moose is an english mousse, a frozen dessert. in paris, france, which was the first place to eat, the dessert masters, in order to improve the structure of the cream and to play a stabilizing role, added to the cream gillidin (glue, fish glue) to stabilize its cooling. and a completely new western dot was created by controlling temperature, the ratio of raw materials and the ph value. they gave this dessert a nice romantic name -- moose. a soft bite, a cold feeling, an impeccable sense of quality. that's the french lover, mangomus. because moose doesn't contain flour, it's not actually cake or bread. and it doesn't have to be baked, but it needs to be stored in the fridge. in hot summers, frozen mousses are more popular than other baked foods. moose can eat or make cakes, which we often call moose cakes, and the westerners prefer mooses more, but for asians, it's too sweet to eat mooses alone, or it's easier to eat cakes with the entrance。
Recipe Recommendations
- Hurricane cake
- light cream 190g
- mango puree 250g
- sugar 40g
- fudge 20 grains
- freshly squeezed orange juice 15ML
- gelatin tablets 3 tablets
Steps for Six inches mango muse
1
Six inches of cake, three slices across the board (in fact, with two slices, my family likes a little thicker, so I didn't evenly divide three pieces, each about 1.7 centimetres thick) and then fix it with a knife。
2
Three gilding films (7.5 g, my cake is thick) so I put three, and I don't like to eat a stutter of mush, which is four, or 10 g) and cut a piece in 20 grams of cool water. Note: You can't fold it in. It's gonna have to be wet and put down another piece. They can also be replaced with one and a half to two packs of QQ sugar。
3
Mangos are best chosen for a thin, fibrous variety of fruit, which can reduce the volume of work. But it's better to be too subtle to pursue a taste. Some of the options are apples, Australians, daffodils. Skin to the core, get 250 grams of fruit and make mud with a mixer bar。
4
In 250 grams of mango mud, a bubbling glittin tablet (rewinding excess water) is added to 40 grams of white sugar soaked in hot water until the glitting and sugar melts and is released for use。
5
Light cream is 190 grams (a slight decrease in the amount of cream due to the thickness of my cake, which is 200 to 220 grams for the normal square), and in the summer it gets six distributions from ice-free water, i.e., the cream becomes thick sour milk, and a slight texture can move. You can't beat it. Too much butter. It's gonna make Moses feel better。
6
Pour the dry mango mud into a light creambasket with a razor。
7
Take a piece of cake and put it in the middle of a six-inch living-floor cake。
8
One second of the sap, a slight shock。
9
Then another piece of cake was put in the rest of the sap, a little shock and a little scratching of the surface. Remember not to be too full. Leave a little space for the mirror. Put it in the freezer for an hour。
10
TWENTY PIECES OF QQ SUGAR ARE ADDED TO 15 ML OF FRESH ORANGE OR CLOT JUICE, WHICH MELTS INTO LIQUIDS IN ISOLATION FROM WATER. YOU CAN TASTE SWEET ACID, AND IF IT'S ACID YOU CAN ADD A LITTLE SUGAR. QQQ SUGAR LIQUIDS MELT WITH A SPOON. N.B.: IT IS NOT APPROPRIATE TO MOVE TOO MUCH WHEN YOU'RE IN THE PROCESS, SO THAT QQQ SUGAR LIQUIDS DON'T CREATE BUBBLES THAT MAKE THE FINISHED MIRROR IMPERFECT。
11
Put the dissolved liquid in the cake model. Refrigerator freezes for more than three hours。
12
A solid Moose can remove the mold with hot towels or electric blowers, or a wild, straight-on-the-skinned bottom cake with a large bottle taller than it does (the mother-in-law bottle), holding it with his hands and holding it. The surface is decorated with fruit。Six inches mango muse Make Tips
1. Without a spectrometer, the cake can be frozen in the fridge for a little while, so that it can easily be evenly cut out. 2. The endless muse can be kept in the freezer room at around 10, and the frozen muse eats in the summer and tastes good。