Popcorn Cake with Yangzhi Nectar [first Taste Diary]

Popcorn Cake with Yangzhi Nectar [first Taste Diary]

1. Boil a pot of water, add the sago and stir gently to prevent stickiness.

2. Simmer on high heat for 15 minutes, turn off the heat and simmer for 10 minutes.

3. Strain out the sago, wash it in cold water, and remove it for later use.

4. Cut the mango into pieces.

5. Grapefruit is cut and peeled to remove the pulp.

6. Take a part of the mango flesh and mash it into a puree, save a small part for decoration.

7. Add the whipped cream and caster sugar and beat until 6 is distributed, and it can flow.

8. Add 80g mango puree to the whipped cream, stir well, and set aside for later use.

9. Add sago to coconut milk and stir well.

10. The center of the chiffon cake is hollowed out, and the bottom is not broken.

11. Fill in a little coconut sago and mango cream.

12. Add appropriate amount of mango, and then spread a layer of sago.

13. Put mango cream on the surface of the cake and spread it flat.

14. Decorate with mango diced and grapefruit, and finally decorate with mint leaves.

Tips:

/Sago/
1. The amount of water for cooking sago must be enough, otherwise it will become mushy when cooked.
2. The sago must be boiled before adding the sago, the sago will be scattered when boiled in cold water.
3. Boil sago daily. After cooking, add a little sugar and stir to prevent sticking.

/Cake base/
In the video, a 6-inch original chiffon cake is used. Please refer to the previous video "Dirty Cake" for the ingredients and recipes. As long as the cocoa powder is replaced with low-gluten flour in the video recipe, Oreo can choose to add it or not.

/Remaining materials/
The ingredients of this recipe are about the amount that can be used to make two cakes. There will be a little bit of ingredients left, and the remaining ingredients can be made into poplar twig nectar in a container.