Eight Inch Mango Yogurt Mousse Cake
1.
This is the ready-to-eat wheat nuggets for the bottom of the cake. You can choose Oreo biscuits or other biscuits to make. I want to consume this bag of things.
2.
Also add ten grams of chocolate-flavored oatmeal to flavor.
3.
Roll out all the oatmeal and set aside.
4.
Butter melts into a liquid state in water.
5.
Add the wheat shreds while it is hot and mix well.
6.
The bottom of the 8-inch movable-bottom mold is covered with insurance film. This step is for the final release of the mold.
7.
Pour the mixed oat bottom into the mold, flatten it with your hands and a spatula, and then put it in the refrigerator.
8.
First take 20 grams of gelatin tablets and soak them in cold water.
9.
Take 350 grams of mango pulp.
10.
Add yogurt.
11.
Beat the mango and yogurt into a mango puree with a wall breaker or blender.
12.
Add sugar to the whipped cream.
13.
Use an electric whisk to whipped to 6 or 7 to distribute, a thick paste that can flow.
14.
Mix the yogurt mango paste and cream evenly.
15.
Add a little bit of whipped cream to the gelatin slices previously soaked in cold water, melt them into a liquid state, and add them to the stirred mousse paste.
16.
Pour the mousse paste into the mold where the oatmeal base has been refrigerated, and refrigerate for at least 4 hours.
17.
Refrigerate for about two hours to make the mirror. Mix 50 grams of mango pulp with 150 grams of purified water to make mango juice. The other 5 grams of gelatine slices are melted into liquid in the same way. Add the mango juice and stir well.
18.
Pour the stirred mango juice on the mousse cake and continue to refrigerate until it sets.
19.
When demolding, use a hair dryer to blow around the mold, or use a hot towel to spread the mold easily, and the surface can be sprinkled with a little silver bead sugar for decoration.
20.
Finished product
21.
Finished product
22.
Finished product
