Mango Mousse

Mango Mousse

1. 300g cake flour

2. 200 grams of icing sugar

3. A bottle of Moslian

4. Pour the icing sugar first and then beat in 3 eggs

5. Use a whisk to beat the liquid egg and icing sugar! Put the flour to be sifted and don't sink

6. Add the flour three times, stirring up and down. Don't stir in circles

7. Put the cake embryos into the oven and shake them off the air bubbles before putting them in. Brush the cake embryos with oil so that they can easily fall off! Bake for 40 minutes, at 150 degrees, that's how I bake it anyway!

8. Beat three egg whites and icing sugar, add fish gelatin and yogurt mango to stir

9. Cut the cake into three pieces, put it in a mold, and pour in the mixed mousse sauce

10. Put it in the refrigerator for 4 hours. I ate it in the morning and it feels softer! Do it for the first time! Okay

11. The maternity leave is over, I can only do it at night, while the baby is sleeping, the baby woke up and didn't see me crying to death! I'm so distressed, and there are not many tools at home. If this is done, I will give myself a thumbs up! Hahaha