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1. Weigh 160g biscuits and break them into small pieces and put them in the juicer
2. Beat the biscuits into powder
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3. Melt the butter in insulated water and mix it with the biscuit powder and stir evenly
4. Pour the biscuits into the mold, flatten them with a spoon, and put them in the refrigerator to freeze and shape
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5. Take 4 pieces of gelatin and cut into pieces in advance and soak in cold water.
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6. Cut the cream cheese into small pieces, add fine sugar, heat insulated water and stir into a cream with a manual whisk. The sugar is completely dissolved and the back end is away from the hot water
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7. Heat the milk (do not boil), add the soaked gelatin flakes, and stir quickly until the gelatin flakes melt
8. Put the mango pulp in a juicer into a mango puree, then add the milk gelatin solution and cream cheese, and continue to stir with the juicer
9. Beat the whipped cream to 60%
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10. Pour the paste in the juicer three times into the whipped cream and stir with a manual whisk
11. Take out the cake mold from the refrigerator, pour the mango cheese filling into the mold, flatten it and place it in the refrigerator for more than 4 hours
12. Heat the mango juice and add 1 gelatine slice soaked in advance, stir until the gelatine is completely dissolved
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13. Take out the mold, pour in the mango gelatin solution, seal with plastic wrap and refrigerate
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14. When the cake is demolded, the hair dryer can be easily demolded by blowing around the side of the mold for one minute
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Tips:①The whipped cream should be refrigerated for several hours before beating. The container for the cream should also be refrigerated. When beating, use another bowl to fill the ice water. Put the container in the ice water and beat the ice water. The whipped cream is best at 7℃. It usually only takes 5 to 10 minutes to beat. The cream at room temperature will melt into a liquid and it will not be beaten.
②Whether the whipped cream is easy to pull but still flowing when it is distributed. When the cream is over-beated, it is in the form of tofu, and the oil and water are separated. At this time, the cream cannot be used for pudding, but it can be used for tarts or cakes.
③The softening process of the gelatine tablets needs 3 to 4 times the amount of water, which takes about 15 minutes. Do not overlap the gelatine tablets in this process.
④The softened gelatine needs to be melted by heating with water. When the gelatine is in a transparent and clear state, quickly pour it into the liquid ingredients and stir it evenly, otherwise the gelatine will stick to the container due to low temperature. bottom.
⑤ Too high temperature or too strong acid will affect the coagulation power of gelatin.
⑥When cutting the cake, in order to ensure that the cut surface looks good, it is best to heat the knife every time you cut it. It can be heated with a hair dryer or baked on a fire.
