#aca烤明星大赛#small Fresh Mousse Cake
1.
Various materials are available for use.
2.
Add olive oil and milk to the egg yolk.
3.
Stir well.
4.
Sift in the flour and sorghum flour and mix well.
5.
Add white sugar to the egg white and beat it until the chopsticks do not fall down. This method is suitable for beginners to master the beaten egg cream is very convenient.
6.
Add the meringue to the egg yolk paste three times and mix well.
7.
Into a delicate paste.
8.
Pour into an 8-inch mold and heat up and down at 150 degrees for 10 minutes and 160 degrees for 45 minutes. Take it out and let cool.
9.
Take three cake slices, take the mold and buckle out the cake slices the same size as the mold.
10.
Fish film is soaked in cold water to soften.
11.
Heat the milk to warm, add 2 slices of fish flakes.
12.
The mango is peeled and cored, and pureed with a cooking stick.
13.
Put the mango puree into the milk and mix well.
14.
Add whipped cream and sugar until it becomes fluid.
15.
Add the whipped cream to the milk and mango puree.
16.
Mix well, and the mango mousse filling is ready.
17.
Spread the cake into the bottom of the mold.
18.
Pour the mousse filling and chill in the refrigerator for about 4 hours.
19.
Add pure water to the mango puree and heat it to warm, add 1 slice of fish film and stir evenly to make a mousse mirror liquid.
20.
Take out the frozen mousse that has solidified and pour into the mirror liquid.
21.
Put it in the refrigerator and refrigerate until it is solidified and then take it out.
22.
Take the hair dryer out a circle and easily demould, just decorate it.
23.
Small fresh mango mousse.
24.
Great taste. .
Tips:
1. The dismissal of the meringue directly affects the success of the cake. It is very suitable for beginners to test with chopsticks.
2. Adjust the temperature of your own oven appropriately.
