1. This is an 8-inch chiffon cake baked in advance. The baked cake is inverted and released from the mold for later use.
2. Cut the mango. Hit a cross knife,
3. Scoop out the pulp with a spoon and set aside
4. Gelatine cut into pieces
5. Soak in ice water and set aside
6. Add 20 grams of water starch to a bottle of buffalo milk and stir-fry slowly until the milk is as viscous as yogurt. Set it aside and let it cool for later use.
7. Pour the whipped cream into an oil-free and water-free basin, add sugar and beat with a mixer,
8. When the cream has clear lines, you can draw the lines that will not disappear all at once, and the cream is ready. , Add the cold milk paste, add the liquefied gelatin liquid, stir evenly, it becomes a mousse paste.
9. The soaked gelatin tablets melt in water
10. Layer the cold cake, and trim a part of the edge of the layered cake.
11. Use an 8-inch live-bottom cake mold to spread a layer of trimmed cake bottom. I forgot to take a picture. Lay a layer of cake bottom, pour a portion of the mousse paste, and then pour the diced mango to flatten. Shake the mold, spread a layer of mousse paste, and spread the mango diced meat to smooth out bubbles. The mold is 8 minutes full. Cover with plastic wrap and store in the refrigerator for more than 4 hours.
12. After 4 hours, take out the solidified mousse cake mold, spread the diced mango, and pour the gelatin liquid to make a mirror surface. Put it back in the refrigerator and refrigerate for 20 minutes.
13. The cakes taken out of the refrigerator are blown with hot air from a hair dryer to remove the molds, and then cut with hot air, so that they will not stick to the knife.
14. Clean the knife every time you cut, then blow the hot knife and cut again, don't be afraid of trouble.
Tips:Excess mousse paste can be used as a mousse cup, and the mango is not enough to increase the sugar.
