Blossoming Mango Mousse
1.
Cut the oil paper first and place it on the bottom of the mold for easy demolding.
2.
Add 10 grams of sugar to the egg yolk, add salad oil, and mix well.
3.
Add milk and stir well.
4.
Pour the low flour into the powder sieve cup and sieve twice. Then sift into the basin.
5.
Flip into a batter, cover with a damp cloth and set aside.
6.
Add 50 grams of sugar to the egg white three times, and beat until stiff foaming.
7.
Mix the egg whites and egg yolks evenly, pour them into the mold, and knock out large bubbles. Put it in the oven and bake at 150 degrees for 60 minutes.
8.
Turn the baked cake upside down and wait for the mold to cool before releasing it.
9.
The gelatin is soaked in milk until the gelatin is completely melted.
10.
Take the mango pulp and mash it into a puree with a food processor.
11.
Mix the mango puree and gelatin liquid evenly, let cool and set aside.
12.
Add the sugar in the auxiliary ingredients to the whipped cream and beat to six to distribute. The surface of the cream has shallow lines and can flow slowly.
13.
Sift the mango gelatin liquid into the whipped cream, and then stir it evenly with a spatula. This is the mousse paste.
14.
Pour the mousse paste into a part of the mold, rotate the mold to make it even, put it in the refrigerator for 5 minutes to harden the surface of the mousse paste.
15.
Slice the cake, preferably thicker, trim with scissors a circle smaller than the mold, and place it on the first layer of mousse paste.
16.
Pour in the remaining mousse paste completely, smooth the surface, and put it in the refrigerator overnight.
17.
The next day, before unmolding, put the cake in the refrigerator for two hours. Use a hair dryer to heat the edges and grooves, and carefully demould. After demoulding, put it in the refrigerator and keep it for later use.
18.
After the butter has softened, add powdered sugar and mix well.
19.
Add the milk in portions and beat evenly.
20.
After all the milk is absorbed, the volume of the cream will become larger.
21.
Take a part of the cream and adjust it to different colors.
22.
Squeeze various flowers of different colors on oil paper, and freeze them in the refrigerator for a few minutes.
23.
Use piping scissors to carefully place the flowers on top of the mousse cake. Flowers of different colors should be staggered. Then use green cream to squeeze out the leaves in the gaps between the flowers.
Tips:
1. When the gelatin liquid is mixed with the cream, let it cool, otherwise it will defoam the cream.
2. The mango gelatin liquid must be sieved. I use mangoes with a lot of fiber, so I filter them out so as not to affect the taste of the cake.
3. It is best to freeze the first layer of mousse batter to prevent the cake pieces from sinking or moving when placed.
4. The edges of the cake will melt after demoulding, so immediately put it in the refrigerator for a while, wait for the surface to solidify before decorating.
5. It is best to choose a light color for the butter, so that it is easier to color.
6. Whirlton 104 and 102 are used for roses, and No. 67 flower mouth is used for leaves.
