Mango Glaze Mousse
1.
Mix the milk, soybean oil and a part of sugar, and stir until the sugar dissolves.
2.
Add egg yolk and stir until uniform.
3.
Add sifted low-gluten flour and cornstarch, stir until smooth and no particles.
4.
Add the last part of sugar to the egg white and refrigerate for later use. Beat the refrigerated egg whites with an electric whisk until wet and foamy.
5.
Take one-third of the meringue, mix with the egg yolk paste, and mix well.
6.
Pour the evenly mixed batter into the meringue, mix and stir until there are no particles.
7.
After the evened batter, the baking pan is lined with greased paper, pour all into the golden baking pan, and smooth it with a spatula.
8.
Preheat the oven in advance, turn on the heat for 180 and lower for 150, and bake for 15 minutes. Take it out for later use.
9.
Soak the gelatine slices in cold water until soft, set aside.
10.
Cut the cake into a circle smaller than the mold and set aside.
11.
Beat the cream cheese with an electric whisk until smooth and without particles.
12.
Dice the mango into fine pieces, add to the cream cheese, and mix well.
13.
Add soft soaked gelatin tablets, stir in insulated water until it melts.
14.
Add icing sugar to whipped cream and beat to 60% with an electric whisk.
15.
Add the whipped cream to the cheese mango puree and mix well.
16.
Put the finished mousse filling into the piping bag and squeeze it into one third of the mold.
17.
Then, put the diced mango in the middle.
18.
Squeeze the remaining mousse filling into the mold.
19.
Finally, put on the chiffon cake, shake it a few times, and freeze it for 4 hours.
20.
Finally, make the glaze part, soak the gelatine slices in ice water until soft, and set aside. Put the mango puree, caster sugar, and corn syrup in a pot and heat them together until the sugar dissolves.
21.
Then, add the soft soaked gelatin flakes and stir until melted.
22.
Add whipped cream and stir well.
23.
Finally add the white chocolate, drop in the yellow pigment and stir until it melts.
24.
Take out the frozen cake and place it on the wire rack.
25.
Pour the glaze material in one go.
26.
Put fruits on the surface and simply decorate.
Tips:
1. Before glazing, first make sure that the mousse must be frozen hard enough and the surface must be flat to make it smooth.
2. The consistency of the glaze must be controlled well, not too thick or too thin
