#aca烤明星大赛# Six-inch Mango Mousse
1.
Slice the chiffon cake into three pieces. Soak the gelatin powder with about 20ml of water.
2.
Only two pieces of cake are used. Take two of them and cut off the edges. It is OK if it is smaller than a six-inch mold.
3.
250 grams of mango pulp is pureed... the perfectionist can sift it with a sieve...
4.
Mix the mango puree, gelatin powder and granulated sugar together, heat it over water until the gelatin powder and sugar melt...then set aside and let cool
5.
220 grams of whipped cream can be distributed until six or seven. (There are textures, but it can still flow)
6.
After cooling, add the mango puree to the whipped cream.
7.
Stir well....
8.
Spread a layer of chiffon cake slices in the six-inch cake mold.
9.
Pour half of the layer of mousse, and then put a slice of cake...
10.
After that, pour all the mousse into..., then you can put it in the refrigerator and chill...
11.
When refrigerating for an hour, we take out the mousse. Use a milk pan, pour a bag of QQ sugar, then add a little orange juice, and melt the QQ sugar in the water... (wait to cool down)
12.
After letting it cool, pour it on the surface of the mousse to make it into a mirror, and continue to put it in the refrigerator for 4 to 6 hours. It is OK.
13.
Take out the mousse cake.... decorate it as you like, it's very beautiful... it tastes great in summer...
14.
The finished picture... decorate it as you like, it's very beautiful... it tastes great in summer...
15.
Finished picture..... Decorate it as you like, it's very beautiful...It tastes great in summer...
16.
The finished picture... decorate it as you like, it's very beautiful... it tastes great in summer...
17.
The finished picture... decorate it as you like, it's very beautiful... it tastes great in summer...
