Mango Moose

1

Don't decorative and beautiful。

2

Food ready。

3

The glitting slices are small, cold water is used, and in the summer it is better to use ice water to make it soft, so that the odour of glitting can be removed and the high temperatures of the glitting tablets melt in the summer。

4

Butter melts into liquids using microwaves。

5

Olio cookies are broken with a cuisine machine。

6

The melted butter is evenly mixed into the biscuit shredding, and the biscuit shredding must be fined, and the butter must be fully and evenly mixed, otherwise the bottom of the ready cookie is split when the butter is unable to coagulate the cracker。

7

Prepare a 6-inch living bottom-concealed cake mold, with a rounded oilpaper on the bottom, which is not available and can not be released (in order to make it easier to remove a model and to scrape the bottom of a cookie). We'll mix up the Olio cookies and crush them。

8

production of muss paste: mango cut into small pieces, and 15 g milk put into mud (as thin as possible) and 2 spoons of fruit made of mirrors。

9

40g fine sugar with 60g milk。

10

When the water is insulated and heated, the glitches are added with soft asphalt to remove excess water (cool or ice water is not required)。

11

In the mango mud, the blades are quickly evenly mixed. In the event of blockage during this period, a bowl of mango mud can be condensed from water to heat, and the condensed gilitin can melt again, and if the gilitin fluid is not mixed with mango mud, it can deform the mousse and water。

12

200g cream added to 5 grams of white sugar, distributed at a low rate to about 6 distributions (i.e., to thickens, with a pattern disappearing, with an egg-beater dropping immediately). the cream is too hard to taste mousse cake。

13

Cream cream is added to the mango mud at once and is evenly mixed as soon as possible. When you flip, be careful and try not to let the cream go. The moose is ready, and the moose is very loose and delicate。

14

The fridge removes the Olio cookie mold, pours it into a second muscular and spreads it evenly on the bottom with a razor。

15

Put it in small pieces of grapes, and when you put it, it is recommended that it be set up from the edges and as smooth as possible。

16

The rest of the moustache (must be thick, or it would be particularly rare) will be poured over the surface with a shaving knife, and the molds will be moved a little bit, so that the surface will be smoother and put back in the freezer for two hours。

17

Cover the film, the mold must be flat when the freezer is frozen, or the condensed paste is tilted。

18

take out frozen mousse paste and pour cooled mirror gum and put it in the fridge for more than four hours, preferably overnight. • production of mirror-based fruit glue: a glitting piece of tablets will melt into 50 g of warm water, and the two spoons of fruit left before the fall will be evenly mixed。

19

Perfect. Take out the off-module (the electric wind blows around the mold, a teacup underneath the mold, and then comes down)。

20

There's no fruit in the house, with a stick and coffee powder to put a little more light on it。

21

Packed up because they gave them away。

In the summer, it would be appropriate to add an extra (5g) or half (2.5g) to the tablet in the square to ensure that Mooseton does not become soft because of high temperatures. On the contrary, one (5g) or half (2.5g) can be appropriately reduced in winter. Before they are used, they must be immersed in cold water (preferably ice water) to be used, and only melted glittings can condensate. Normal, about 7.5 g for six inches and around 15 g for eight. 2. The amount of fine sugar increases or decreases due to the acidity of mangoes. If you prefer sweetness, the fine sugar in milk can be increased appropriately, and the amount of fine sugar can be increased with light cream! 3. If you want to make eight inches of cake, then all the material in the formula can be multiplied by two. There's no cuisine. You can use QQ sugar or orange juice for mirrors