Mango Mousse Cake

Name: Mango Mousse Cake
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 80g Caster sugar; 110g milk; 30g Salad oil; 3 pcs egg; 150g Light cream; 1g Baking powder; 2 pcs Mango; 4 slices Gelatine Tablets; 1g salt

by Soybean family

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

5

With the continuous development of science and technology, there are more and more high-tech things. I never thought that one day I could play my favorite baking with my hands. Is this what modern people often say, now there are only things you can't think of, nothing can't be done.
It is the first time I heard that the intelligent oven feels amazing. Such a high-tech thing makes our life more and more convenient. It makes baking enthusiasts go further and further on the road of baking.
For Changdi, I have always been a loyal user. From the day I entered the baking, Changdi has accompanied me to grow up, witnessing my little by little on the road of baking.
This time I was very fortunate to get the trial opportunity of Changdi e•Bake Internet Oven-CRDF30A. This oven is very suitable for home use. The functions commonly used in baking are all complete. In addition to the addition of smart wifi function, you only need to connect to the home. Wi-Fi can control the function, temperature, and time of the oven through the mobile phone. You can see the progress of the oven very accurately when you pick up the mobile phone, and you no longer need to go in and out of the kitchen frequently to see what is in the oven.

Mango Mousse Cake

1. Separate the egg white and egg yolk, put them into a non-oil and water-free basin, add 30g corn oil and 30g milk to the egg yolk, and mix well

2. 50g low-gluten flour, 1g baking powder, 1g salt are mixed and sieved and added to the above steps, gently stir evenly with a rubber spatula

3. Add 2 drops of white vinegar to the egg whites and beat into thick bubbles at low speed. Add 40g of fine sugar in 2 times and continue to beat slowly and quickly until the egg beater is lifted and the egg whites can pull out the curved sharp corners.

4. Take out 1/3 of the egg white and pour it into the egg yolk paste. Use a rubber spatula to gently stir and mix evenly, using cutting or mixing from bottom to top.

5. Pour all the egg yolk paste into the egg white bowl, and stir evenly with the same method until the egg white and egg yolk paste are fully mixed

6. Pour the cake batter into a 6-inch cake mold, hold the cake mold with your hands and gently shake it a few times

7. Open the Ali Xiaozhi application in the phone, connect to the Changdi Zhitong oven, select the "bread/cake" function, set the temperature to 160 degrees, and the baking time is 45 minutes. After preheating for 10 minutes in advance, put the cake mold into the oven Middle layer, bake for 30 minutes

8. The baked cakes are inverted and cooled, then demoulded, and then placed in the refrigerator for more than 2 hours.

9. 40g caster sugar and 60g milk are put in a bowl and heated in water

10. Add 3 gelatine slices soaked in cold water in advance, and stir until the gelatine slices are completely melted

11. Add the mango puree that has been beaten with a food processor, and mix evenly (leave about 50g of mango puree)

12. Put the whipped cream in an egg-beater, and use a whisk to make a thick

13. Pour in the mixed mango milk paste and mix evenly to complete the process of making the mousse paste

14. Take out the refrigerated cake from the refrigerator, cut 2 pieces about 2cm thick, remove a part of the surrounding corners, so that there is a gap between the cake and the periphery of the mold, take one of the pieces and place it in a 6-inch mold

15. Pour one-third of the mousse paste, pick up the cake mold and shake it a few times

16. In the same way, add the second piece of cake, then pour in the remaining mousse batter, pick up the cake mold and shake it a few times

17. Cover with plastic wrap and keep in the refrigerator for about 2 hours

18. Melt 1 slice of gelatin soaked in advance in water, add about 50g of mango puree, mix evenly, pour it onto the surface of the cake batter, continue to store in the refrigerator for more than 4 hours

19. After the mousse cake is refrigerated, take it out of the refrigerator and unmold, decorate with diced mango, and sprinkle a little chocolate chip cookie on it.