Mango Hokkaido
By VicentaLakin
Hokkaido Tsim Fung is the softest and most wetest tsinu cake I've ever tasted. This cake has a high liquid content and a low flour content, so it's not enough to support the cake, and usually collapses back and forth, which is why we have the space to fill it and make it full again. This time, white bean sand, mixed with chocolate sauce, flattens the dented surface of Hokkaido Chishi, and then decorates it with sweet mango flowers, which is particularly appropriate as a small snack for dinner. In the process of making mango blossoms, I use a porcelain blade, which is sharp and also has good antioxidation properties and does not make the food like a metal knife to taste metal, preserve the taste of the food material and eat it healthier. Cake mass: 9
Recipe Recommendations
- eggs of 3
- low-gluten flour 30 grams
- fine sugar 35 grams
- corn oil 24 grams
- pure milk 24 grams
- white bean paste 120 grams
- chocolate sauce 20 grams
- mango meat appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Mango Hokkaido
1
Eggregation: 3 out of 3 eggs in 35 grams of fine sugar。2
Low-speed before high-speed blasting into a hard-to-eat bubble state, with a side seat。3
Three yolks, plus 20 grams of fine sugar, 24 grams of corn oil, 24 grams of milk, torn into sugar melt。4
Sift in low-string powder and stir it up smooth。5
A third of the protein paste is mixed with yellow paste。6
The mixture is then dumped into the remaining protein paste and cut into smooth cake paste。7
Put the large cup mats in the big six-cooked marfin cake molds and pour them into the cake paste。8
Put it in the middle of a pre-heated oven of 180 degrees, and bake it for 18-20 minutes. It's normal to cool it out and the cake goes back。9
We'll mix chocolate sauce with white bean sand。10
Put chocolate soybean sand on each of the twilight cakes and smooth the surfaces。11
It's not easy to prepare a large, less sophisticated (easily decomposed) and a piece of china。12
Let's get mangoes to the skin and half a crumb。13
Cut the meat into thin pieces about three millimeters, as illustrated。14
A slightly smaller mango chip is rolled up and the flower cores come out. The larger the mango slices, the larger they are, the larger they are, the more they go to the outer layer, the more they go wrong。15
When the mango flowers are set, a small amount of chocolate soybean sand is squeezed in the right place, with mint leaves。16
In accordance with the above, the entire cake is decorated。Mango Hokkaido Make Tips
1. After the Chissing in Hokkaido is ready, the refrigerator can be refrigerated, after which the taste will be better, and before eating with mango meat can be decorated. Cake and fresh fruit should not be placed too long to breed bacteria and eat them as soon as they are ready. 2. Because of the acidity of the fruit and meat, every effort is made not to eat metal blades and avoid chemical reactions. It is recommended to use acid-resistant oxidizing porcelain or ceramic blades to maintain the taste of food and food health。