#aca烤明星大赛#five-color Oreo Mango Mousse Cake
1.
Preparation of chiffon cake ingredients.
2.
Divide the eggs and set aside. The egg bowl must not have a drop of water.
3.
Put the salad oil, milk, and sugar off the ground with egg yolk in a bowl.
4.
Beat with a manual whisk until the sugar melts and the color becomes lighter.
5.
Sift in the mixed, low-flour, baking powder, and cornstarch. Stir well.
6.
Add egg yolks in portions and mix well.
7.
The mixed egg yolk batter.
8.
Add a few drops of lemon juice or white vinegar to the egg whites. Whip with an electric whisk. Beat until it looks like fish eyes, add sugar in three batches and beat.
9.
Beat until hard foaming.
10.
Add two-thirds of the egg white foam to the egg yolk batter and stir briskly.
11.
Pour the mixed cake batter into the remaining one-third of the egg white foam and make a uniform copy.
12.
Pour into the mold, shake it a few times, and put it in a preheated oven at 160 degrees for 20 minutes. (For this amount, I bake two plates, because I made this cake with 5 layers, so it should not be too thick each time)
13.
After roasting, take it out, and let it cool on the grill.
14.
Cut out heart-shaped cake slices one by one with a heart-shaped mold.
15.
Cut the cake slices and set aside.
16.
Prepare the ingredients for the Oreo biscuit layer.
17.
Cut the butter into small pieces and melt it in water.
18.
Oreo biscuits are crushed by a food processor.
19.
Pour the melted butter into the biscuits and mix evenly.
20.
Pour into a small baking dish, press tightly with a small spoon, and flatten. Freeze in the refrigerator for a while.
21.
Prepare the ingredients for the cream cheese mousse layer.
22.
Prepare the mango mousse layer material.
23.
First, beat each 100 grams of whipped cream in the two ingredients together until the lines appear gradually, and put them in the refrigerator for later use.
24.
The cream cheese is softened at room temperature and whipped with sugar.
25.
Beat until smooth and delicate. No lumps.
26.
Soak 0.5 gelatine tablets in 20 grams of cold water to soften, and melt in water.
27.
Add the melted gelatin liquid to the cheese paste and mix well.
28.
Take out the frozen hardened Oreo biscuit slices, bake them on the mold and heat them, and directly press out blocks of heart-shaped biscuits on the frozen biscuit slices.
29.
Oreo cookies pressed out.
30.
Add half of the whipped cream that has been refrigerated in the refrigerator to the cream cheese paste, mix well, and make a cheese mousse filling.
31.
Put the heart-shaped molds in the baking tray, and put a slice of cut chiffon cake in each heart-shaped mold.
32.
Put a layer of Oreo cookie slices on the chiffon cake slices.
33.
Pour the prepared cream cheese mousse fillings into the molds, shake a few times and put them in the refrigerator. (It is best to refrigerate until the cheese mousse is set)
34.
Peel the mango, remove the pit, add sugar and put it in the cooking machine.
35.
Soak a piece of gelatine in 35 grams of cold water, melt in water, add it to mango juice, and stir well. (If it is not sticky, put it in the refrigerator for a while until it is sticky)
36.
The mango juice is thick, take out the remaining half of the whipped cream and stir in to make the mango mousse filling.
37.
Take out the refrigerated cake mold, pour another layer of mango mousse filling on top of the cream cheese mousse, shake it a few times, and refrigerate it for one hour.
38.
Mirror material preparation.
39.
Soak the gelatine tablets softly in water to melt, add orange juice and mix well.
40.
Take out the cake and put fruit on it.
41.
Slowly add the gelatin orange juice and keep it in the refrigerator for more than 4 hours.
42.
Take it out, blow gently around with a hair dryer, and demould.
43.
Appreciation of the finished product.
44.
Appreciation of the finished product.
45.
Appreciation of the finished product.
46.
Appreciation of the finished product.
47.
Appreciation of the finished product.
48.
Appreciation of the finished product.
49.
Appreciation of the finished product.
50.
Appreciation of the finished product.
51.
Appreciation of the finished product.
