Mango Moose
By VicentaLakin
In the summer, mangoes are very diverse and tasteful, and students from the North take advantage of the summer. Mango is also the most used fruit in sweets, whether it's mousse or ice cream or cake rolls, and the taste of mango with the addition changes dramatically。
Recipe Recommendations
- Arowana low-gluten flour 50 grams
- eggs of 4
- fine sugar 35 grams
- water 40 grams
- corn oil 40 grams
- mango puree 200 grams
- light cream 250 grams
- gelatin powder 10 grams
- Mango grains appropriate amount
- gelatin tablets 5 grams
- warm water 50 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Mango Moose
1
I'll make the cakes first. The materials are all under room temperature。
2
The yolk is separated into two clean containers with no oil or water, and corn oil is added to the yolk to make it lighter. Add water to the mix and sift in low-banded flour to be used evenly。
3
The oven is preheated with 190 degrees of fire and 170 degrees of heat. First, the egg cleaner uses an egg-beater to put out a big foam, then you can add a little sugar once, or you can do it twice。
4
Slit the eggs to a fine, smooth, clear-printed state, pull up and hit the egg head, and it's just a little bit of a bend。
5
Take a third of the protein cream to the yolk paste and cut it evenly。
6
The smooth yolk paste goes back to the rest of the protein cream, continuing to be evenly mixed, and the smooth paste presents a delicately smooth state. The paste fell into the pre-painted tarpaulin and the surface was roughly levelled, with a few minor shocks on the table and a bubble in the face。
7
The grill is placed in the lower of the preheated oven for 20 minutes。
8
At the end of the bakery, the grill is removed, the cake is put on the tarpaulin shelf and the tarpaulin on the bottom is torn and cool。
9
Cake's cold, come make moose. Mango meat is made of fine mashed fruit, and some mangotine is cut, and gilding and gilding tablets are prepared。
10
The glitting powder is added to the mango mud and is fully melted with a small fire to the glitting powder, which is often mixed with a razor to avoid the glitting. Mango mud is a little cold。
11
Add a fine sugar of 35 grams to the cream so that it can be hit with an egg-beater to a state where there is no flow of texture。
12
Mango mud added to the light cream and continued to be even and even。
13
The cold cake cut out the heart in mousse, a six-inch big, two small. At the bottom of the Moose Circle, it's wrapped in tin paper。
14
At the bottom of Moose's circle, a piece of cake is put in half of Moose's fluid and placed in a mangotine. Make sure every piece of mangoding is in moose, not too secret。
15
Put a piece of cake in the big moose circle and keep pouring the remaining moose. Modules are covered with membranes, and refrigerators are frozen for more than an hour。
16
Finally, two glitches were cut and softed with 50 grams of water. When the insulated water melted, it was put into 50 grams of mango mud, which was a mirror gum, which remained to be used。
17
It's best to stay the night by taking out Moose, which is frozen for an hour, and which is no longer mobile, pours into cooled fruit glue, shakes evenly around the right and left, continues to freeze back to the fridge, at least for four hours。
18
A cold Moose, with a hot towel around the Moose, can easily be removed。
19
You could use a little cream, a little flowers on the surface。Mango Moose Make Tips
The temperature of the oven must be determined by the temper of the oven。