Cocoa mango rolls
By VicentaLakin
WHO LET MY MOM BUY SO MANY MANGOS TODAY.
Recipe Recommendations
Steps for Cocoa mango rolls
1
Put cold-watered Simi in the pot and boil it
2
Let's make the cream first. Put the mango in the freezer. Put the glitting in the cooling water.
3
Put the milk in the pot and mix it with fine sugar and corn starch
4
Join the mango mud and mix it evenly
5
Heat a little fire, and keep mixing until it's a paste, and joins the dry-water-drinding-dry-dry-dry-dry-dry-dry-drying
6
Put the cream paste in the mold. Put it in the fridge for four hours
7
Butter melts into liquid
8
Now make a cocoa sponge cake, separate the yolk, and then add 30 grams of fine sugar once the protein hits the bubble, and use an egg-beater to stir up a visible line to the protein cream, and the rebutting won't move.
9
Add 12 grams of fine sugar to the yolk
10
Coco powder that's been sifted into the egg yolk is evenly mixed with rubber razors and then evenly mixed with cold water.
11
Take a third of the protein cream into the yolk bowl, mix it a little bit12
The flour is sifted into the egg paste three times. Up and down, evenly. Every time, you have to mix and then add the next one.
13
Take a small amount of mixed noodles and put them in the butter bowl
14
Put the mixed noodles in the oven and put them in the preheated oven for about 12 minutes at 175 degrees.
15
Take out the baked cake, cover it with a piece of oil paper, turn it over, and tear the oil paper up
16
Smudge Mangomus on the cake and put defrost on the cake.
17
Put a cane under the tarp.
18
And roll up the cake, squeeze the paper on both heads, freeze the freezer.Cocoa mango rolls Make Tips
1. When adding the mango jelly, the room temperature should be a bit low; otherwise, it melts easily upon contact with your hands. Also, work quickly when placing it. 2. For the mango mousse filling, please refer to the method for the mousse filling in the previous recipe "Mango Cheesecake".