Flower Coconut Fragrant Mango Mousse Cake (6-inch Free Baking)
1.
Soak the gelatine slices in cold boiled water until soft, remove the water and squeeze it out for later use
2.
Cut out 1 piece of cake, about 1cm thick
3.
Put the coconut milk in a pot and boil it until there are slight bubbles on the edges and then remove from the heat. After the egg yolks are whitish, pour in the coconut milk slowly. At the beginning, the amount of coconut milk should be controlled very little to avoid boiling the egg yolks. When half of the pouring is finished, you can pour all
4.
After pouring, return the liquid to the pot and cook until it can hang the spoon. Remove from the fire at this time, put in the soaked gelatin tablets, and melt them with the remaining temperature
5.
Let it cool immediately in water to avoid heating, and it can be transferred to another container for cooling. You can filter it again before using (If unfortunately it is boiled into egg drop soup, you can use filtering to remedy it)
6.
Refrigerate the whipped cream for at least 24 hours in advance, then pour it into the container, and refrigerate the container and whisk for half an hour (this method is suitable for whipping cream in summer)
7.
Add whipped cream and icing sugar and beat until 6 is distributed, that is, the lines appear when the whisk is dropped but disappear quickly
8.
The whipped cream and the previously cooled 5 (egg paste) are stirred evenly by the mixing method (remember to cool the 5, otherwise the whipped cream will melt)
9.
Put a piece of cake on the bottom of the mold, then pour the mousse liquid, and place it on the freezing layer to quickly freeze until solidified
10.
Leave a part of the mousse liquid and pour it into a semi-circular mold to make a round shape with a flower center (I used the lid of the Mu Kang cake cup, and put a cup with a suitable diameter under it to fix it), and put it on the freezer layer quickly Freezing to freezing
11.
QQ candy (mango flavor) with about 50 grams of water
12.
Cook until the QQ sugar melts, let it cool for later use, let it cool! ! ! Very important! ! !
13.
The mousse cake is solidified and put on the mold. Of course, if it is a hollow mold, slightly fit the mold to the surface of the cake so that the jelly liquid will not leak out. Just pour the jelly liquid and put it back in the freezer. After setting the shape, use a knife carefully. Remove the edge from the pattern mold
14.
Finally, the flower heart part is also demoulded and placed on it! Is the finished product small and fresh?
Tips:
1. Freezing is to quickly set the shape and facilitate the next operation, but if you want to eat, it is best to thaw it in the refrigerator in advance, and it can be eaten after a little softening.
2. The practice of sponge cake embryo: http://www.meishij.net/zuofa/haimiandangao_27.html
3. Recipe weight: 6-inch round cake (1 live bottom cake mold)
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