Mango Flow Heart Cheesecake
1.
80 grams of digestive biscuits are ground into powder, and 40 grams of melted butter are added. Stir evenly, pour into the mold, flatten, put in the refrigerator for later use
2.
Mango diced
3.
Beat into mango pulp, divide into 215g portions and 165g portions
4.
Add 165 grams of mango syrup to 10 grams of powdered sugar and stir evenly, pour it into a piping bag for later use
5.
Add 10 grams of isinglass powder to 30 grams of milk and stir evenly for later use, so that the isinglass powder can fully absorb water
6.
175g cream cheese with 50g sugar and beat until smooth
7.
Pour 215 grams of mango pulp in 3 to 4 times, and then add another time after whipping evenly.
8.
After whipping evenly, add 35 grams of milk to the cheese batter in portions.
9.
Melt the isinglass powder in water
10.
Add the cheese paste. Stir evenly from low to top. Put in refrigeration for later use
11.
150g whipped cream, beat to 7 or 8 to distribute
12.
If the lines appear, there is no fluidity. Don't fight it
13.
Take the cheese paste out of the refrigerator. Pour the whipped cream into the cheese paste
14.
Stir evenly from bottom to top.
15.
After mixing well, take out the mold with the bottom of the biscuit from the refrigerator
16.
Pour into one layer first, shake the bubbles
17.
Here comes the point! Cut open the piping bag filled with mango paste, draw a circle from the center of the mold and squeeze it out, squeeze a circle and squeeze two layers (the amount is your own), but not close to the mold! Have some leeway!
18.
Point 2! Pour the cheese paste along the side of the mold. Don’t pour the middle first~ it will squeeze the mango pulp to the side of the mold! Be careful when you finish pouring the periphery and then pour the middle!
19.
carry out! Smooth the surface
20.
I reserved some mango pulp to make a mirror finish. Then put the cheese paste to refrigerate. Next, make the mirror.
21.
50 grams of hot water. Add a few drops of lemon juice. Add sugar
22.
Add mango syrup, and 2 grams of isinglass powder (previously add 10 grams of water to soak) to melt. Stir well
23.
At this time, the surface of the frozen cheese has solidified. Pour along the edge
24.
Shiny
25.
At the end there is some mango pulp left. I just squeezed in 😝. Then refrigerate for more than 4 hours or overnight~
26.
Take the hair dryer and blow it to demould. Then do some decoration on the surface~
27.
Probably the stuffing is Jiangzidi~ this is the extra part~ I can't eat other people's birthday cake~ hehe
28.
Send another beautiful picture~ everybody try it. Definitely fall in love with one bite! ! ! Anyway, my buyers are all talking about Jiangzi~
Tips:
The method is simple. Just be careful when you squeeze the filling and pour the cheese paste around the filling. If squeezed to the side. Your demolding will definitely flow into the world~
