Birthday Cake for My Mother--【mango Cheesecake】no Baking
1.
Large collection of materials
2.
Separate the egg whites and yolks. When there are few eggs, I always use a spoon to divide them. It is very good. You can try.
3.
Add 10 grams of fine granulated sugar to the egg yolk, and use an electric whisk until the color becomes obviously lighter, the volume becomes larger, and the state is thick.
4.
Take 1/3 of the egg whites into the egg yolk bowl, and use a rubber spatula to stir up from the bottom of the bowl to mix the egg white and egg yolk paste slightly.
5.
Pour the mixed egg yolk protein paste back into the remaining egg white paste and stir well with a rubber spatula.
6.
Sift the low-gluten flour into the egg batter 2 times, use a rubber spatula to quickly stir evenly, then sift in a second time, and mix quickly.
7.
Cover the baking tray with greased paper. Put the batter into the piping bag, cut an 8 mm opening at the mouth of the piping bag, and mount the batter in the baking tray as shown in the picture. Sprinkle with powdered sugar, let it stand for one minute and then sprinkle with powdered sugar . Put it into the preheated oven and heat up and down. Bake at 175 degrees for about 10 minutes. (There is a difference between the ovens, and the baking temperature and time are adjusted according to the oven.
8.
Cut the baked cake piece to the height of 6 inches mold. (for the edge), and then cut a round piece (the bottom of the cake). The cut is over the bottom, first put the edge and then the round bottom, as shown in the figure, put it into the mold (You can spread grease paper around the mold)
9.
Soak the gelatine in cold water and soak it softly. Use a food processor to puree the mangoes (if you like large pieces of fruit, you can beat them less, I like large pieces of fruit, so you can see mangoes everywhere). Pour the mango puree, milk, 22 grams of granulated sugar into a milk pot and simmer on a low heat to form a sauce, then add the soaked gelatine. Let cool and set aside.
10.
Add cream cheese to 10 grams of powdered sugar
11.
Beat the cream cheese with insulated water until it is smooth.
12.
Beat the animal whipped cream over ice water to 80% of the hair. (This time I made too much hair, and in the end the paste was too thick to fit into the mold.)
13.
Put 1/3 of the cream into the cheese bowl, stir evenly, then pour back into the remaining cream and stir well
14.
Pour in the cool mango paste and stir evenly. Finally, pour in a small spoonful of fresh lemon juice. After mixing well, you can pour it into the mold, smooth the top, and keep it in the refrigerator for more than 4 hours. After taking it out, it can be demoulded Decorated.
15.
Decorate after demoulding and put mango diced on it
16.
Squeeze the cream
17.
Tie lace ribbons and you're done
Tips:
1. When making the cake base and cake border, the egg batter must be quickly mixed after adding the flour, and the technique should also be paid attention to, otherwise it will defoam and there will be no obvious squeezing marks in the finished product. This time, the hands are a little slower. There are signs of defoaming, and the finished product has no clear texture.
2. You can put oiled paper on the baked sidewall and put it into the mold, so that the sidewall will not be sticky by the mold.
3. This cheesecake uses very little cheese, because mango is not a fruit with a strong taste. If the cake's milk flavor is too strong, it will cover the flavor of the fruit itself. If you like milk, you can add more cheese, the animal is light The cream should be reduced accordingly.
4. Cake decoration can be freely played according to personal preferences and inspiration. Please believe that everyone's cake is unique.
