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Views: 45 Author: Site Editor Publish Time: 2023-08-03 Origin: Site
Summer is the season to eat mangoes, and the mango mousse cake with mango jelly filling is not to be missed. The sweet and sour taste, the cake melts in your mouth, and the taste of ice cream, let's learn how to make it together!
Mango Jelly
Mango puree: 160g
Gelatin sheet: 5g
Biscuit Base
Biscuits: 85g
Butter: 35g
Light cream: 250g
White sugar: 20g
Mousse Part
Mango puree: 200g
Milk: 20g
Gelatin slices: 10g
Mirror Part
Mango puree: 40g
Hot water: 40g
Gelatin slices: 2.5g
①Peel and cut 2 large mangoes and puree them with a juicer. Take 160 grams of mango puree and heat it with insulated water, add soaked gelatin slices, stir and melt, pour into a 4-inch mold and freeze in the refrigerator for half an hour (wrap the bottom of the mold with tin foil).
②Crush the digestive biscuits with a rolling pin, add melted butter, stir evenly, pour into the mold, compact and refrigerate for later use.
③Whip the whipped cream and white sugar until 5 minutes, add 200 grams of mango puree and mix well.
④Add 10 grams of soaked gelatin to hot milk and stir to melt, pour in mango cream and stir evenly.
⑤Pour half of the mousse paste into the mold and freeze in the refrigerator for 15 minutes to set.
⑥Put in the frozen mango jelly and pour the rest of the mousse paste into the refrigerator for 15 minutes.
⑦Stir 40 grams of mango puree + 40 grams of hot water + 2.5 grams of soaked gelatine sheets until evenly cooled, then sieve it and pour it into a mold for 4 hours in the refrigerator.
⑧Finally, put the refrigerated cake on the Greatminds container, and you can start tasting.
Features of the chiffon cake mold:
Good appearance (simple appearance, light luxury style adds a bit of artistic touch to baking), live bottom curling design (the base curling edge fits better with the bottom of the mold), chimney curling design (the chimney bottom roll The edge design fits the mold better).
Chiffon Tips:
1.6-inch mold is recommended to make a cake with 3 eggs, 8-inch mold is recommended to make a cake with 5-6 eggs. It is recommended to fill the mold in 6-7 minutes.
2.It is used to make bread, the dough input modulus is recommended to be about 280-300g for a 6-inch mold, and about 560-600g for an 8-inch mold.