1. First, make the bottom part of the cake: This time I used the ready-made biscuits, which is lighter and fluffy than the whole wheat digestive biscuits. Therefore, the rolling step is omitted, and the biscuits are directly put into the bowl.
2. The yellow was also put into a small bowl and melted into a liquid with insulated water.
3. Then pour into the biscuits and stir evenly with a spatula.
4. Pour the mixed biscuits into a 6-inch round live bottom cake tin.
5. Press it firmly with a spatula and put it in the refrigerator for half an hour.
6. Now let's make the cheese part: Cut the cream cheese into small pieces and put it in a basin.
7. Stir the insulated water until it is fine and smooth, then add the sugar and mix well.
8. First add 50 grams of milk, use a manual whisk to mix in one direction; then add another 50 grams of milk and continue to mix well.
9. Dice the mango and set aside.
10. Put in gelatin tablets that have been soaked in cold water and dried.
11. Stir it with a whisk until the gelatin slices melt; (At this point, the cream cheese basin is still in a heat-insulating state. And the gelatin slices here are directly soaked in cold water, and then taken out to use directly, no need to mix Melt the cold water together before use)
12. Take some diced mangoes, put them in the cheese paste, and mix well.
13. Take out the refrigerated cake mold, pour the mixed cheese paste into the cake mold, tap the mold several times to shake out the big bubbles.
14. Sprinkle some diced mangoes on the surface and put them in the refrigerator for more than 4 hours.
15. After unmolding, cut some diced mangoes, pile them on the surface of the cake, and decorate them with mint leaves.
16. carry out.
Tips:1. When demolding, you can use a hair dryer to blow around the mold a little, or use a hot towel to spread around the mold, it is very easy to demold;
2. Crushed biscuits. You can use any kind of crisp biscuits to roll them into crumbs, or buy ready-made biscuits.
※For more baking production, please pay attention to the public account [Ma Lin's Dim Sum Book]
