#the 4th Baking Contest and is Love to Eat Festival#mango Glazed Mousse Cake
1.
.Material preparation.
2.
Soak the gelatine slices in cold water until soft, set aside.
3.
Cut the cake a circle smaller than the mold and set aside.
4.
Divide the diced mango into two portions.
5.
Melt the soaked gelatin tablets in water.
6.
.Cut the cream cheese into small pieces, put it in a food processor with the diced mango, and make a cheese mango puree.
7.
.Put the gelatin liquid into the cheese mango puree, and make the copy evenly.
8.
Beat the whipped cream with 20 grams of fine sugar until the lines gradually appear.
9.
Add whipped cream to the cheese mango puree and mix well.
10.
Put the prepared mousse filling into the piping bag.
11.
Squeeze the mousse filling into one third of the mold and shake it a few times.
12.
Spread the mousse liquid around the mold with a spoon. Freeze in the refrigerator for a few minutes.
13.
Take out the frozen cake and put on chiffon cake slices.
14.
Squeeze the remaining mousse filling into the mold and place the diced mango in the center. Shake a few times and put it in the refrigerator for 12 hours
15.
Preparation of mango glaze material.
16.
.Soak the gelatin tablets in ice water to soften them.
17.
Melt the white chocolate in water (not high temperature, don't exceed 42℃), after melting, let it stand aside from the fire for later use.
18.
Sift the mango puree several times.
19.
Heat the mango puree + fine sugar + glucose syrup together, stir until the sugar is completely melted, boil until it boils and remove from heat.
20.
Add whipped cream to the mango syrup and mix well.
21.
Add gelatine slices soaked in ice water (drain the water). Finally, pour all into the melted chocolate of step 2, and mix gently. If you like a better color, you can add lemon yellow food coloring. It can be used when it is naturally cooled to room temperature.
22.
Take out the frozen cake and place it on the wire rack.
23.
Pour the glaze material in one go.
24.
Appreciation of the finished product.
25.
Appreciation of the finished product.
26.
Appreciation of the finished product.
27.
Appreciation of the finished product.
28.
Appreciation of the finished product.
Tips:
Tips for glazing:
If it is left too cold, it is likely to cause the glaze to be too thick, so that it will not be easy to spread when it is topped, and the glaze is likely to be too thick and uneven.
If the surface of the dessert is not smooth, you can first use ganache or cream as the base, apply it on the uneven surface of the cake, etc., to make a smooth surface, and then pour the sauce. If the sauce is poured directly, the surface may be uneven and the sauce may be absorbed by the dessert itself.
The glaze action should be fast:
Pour the chocolate mirror glaze on the ice-cold dessert, no matter which type of glaze, the sauce will gradually solidify. If the action is slow, there will be smear marks on the surface of the dessert, or the spread of the sauce will be poor and spots will appear.
The recycled glaze can be refrigerated or frozen. Next time, use direct heat insulation water heating or microwave oven
