Cherry Mangomus
By VicentaLakin
I've never liked cheesecake in summer. It's frozen, but it's just too tedious. So it took time to get Mangomus, but this was a week long because of bad weather. Well, again, people with delay can't hurt that. Take a look at Moose today. Whoa, whoa, whoa, whoa, whoa. This time it's mango-flavored mousse powder, and it feels like it's good to taste or to be stereotyped. Eating moose in the hot summer is not only a simple matter, but also a taste of it, and it is quite refreshing in the mouth. And this moose, in general, is a nice mango layer with sour and sweet blueberry sauce and delicious cherry. All three are missing, and the three materials are definitely for this simple moushi. If you like moose as much as I do, that moose is very good for you to try. PS: If you don't want trouble getting rid of the bottom of the cake, it becomes a free mousse, and if you don't have mousse powder, 250g mango, four pieces of fish film, you can do it, and the other materials are the same。
Recipe Recommendations
- cake base 2 tablets
- Mango-flavored mousse powder 100g
- water 200g
- light cream 200g
- white granulated sugar 10g
- blueberry jam 20g
- cherry a dozen
- protein of 8
- egg yolk of 8
- fine sugar 130g
- salad oil 80ml
- vanilla extract a little
- low-gluten flour 140g
- starch 2 tsp
- slightly spicy
- roast
- several hours
- ordinary
Steps for Cherry Mangomus
1
Cream cream with sugar with 7 or 8 minutes, water heated up to 60 degrees into Moose powder, which is evenly mixed with cream。
2
Put it in a tablet in Moose Circle and put it under a cake。
3
down to muss past 250g。
4
Put it under a piece of cake。
5
Fall into the rest of Moose。
6
Frozen the fridge for four hours, with a knife and a blower to blow a few laps. Cut into squares, put on a layer of blueberry sauce, put on cherry and decorated。
7
Protein and yolk are separated。
8
salad oil and fine sugar 40g mixed。
9
Smuggle to no particles。
10
Add low powder。
11
And mix it evenly。
12
Add yolk。
13
Smash even。
14
you add salt to the protein, sugar 20g。
15
The electric egg-beater mixes at a low speed and adds white vinegar。
16
when the protein is thick, 20 g sugar is added, and the remaining 20 g sugar is added to the texture。
17
When you have a straight tip, you finish the protein. Take a little half of the protein to the yolk paste。
18
With a rubber razor, all of the mixed paste is evened from the bottom to the left of the protein paste, and it's evened again, into the oven, 180 degrees for 15 minutes。