Name: Mango Brushed Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 slices (or bread) Cake base; 40g Glutinous rice flour; 5g corn starch; 13g Powdered sugar; 16g Glucose syrup; 83ml Pure milk; 7g Butter softening; 20g Mascarbon; 13g Light cream; 1g Gillian; 15g Souffle Mango Pulp

Mango Brushed Cake

by Soufflé Baked Food

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

As soon as the weather has warmed up recently, I started to greet snacks every day. I couldn’t find it on the Internet. I found that the recent brushed cake has become very popular. The wire drawing ability is 2.8 meters.
It's so exaggerated that people want to understand."

Mango Brushed Cake

1. (Pull-style sauce method) First heat the glucose syrup and pure milk over water and stir until there are no particles, then slowly add glutinous rice flour, corn starch, icing sugar, mix well, and then heat over water to steam (use chopsticks or other tools to insert Water can flow).

2. (Pull-style sauce method) Put the softened butter and mascarpone into the milk machine and mix well, then add to step 1 and mix well.

3. (Pull-style sauce method) Pour the whipped cream and gelatine to melt over water and slowly pour it into step 2 and continue to stir evenly.

4. (Japanese style pull method) Squeeze 20g of cheese drawing sauce on the cake base.

5. (Japanese-style pull method) Sprinkle 15g Soufulei mango pulp filling, cover with a layer of cake base, and sprinkle with moisture-proof powdered sugar.