Mango Cheese Cake (8 inches)

Mango Cheese Cake (8 inches)

Introduction:

"Frozen cheesecake without oven. It's suitable for summer."

Production steps:

Step 1: weigh 160g biscuits, break them into small pieces and put them into the juicer

Step 2: powder the biscuit

Step 3: melt butter in hot water and mix with biscuit powder

Step 4: pour the biscuit into the mould, press it down with a spoon, and put it into the refrigerator for refrigeration

Step 5: take 4 gelatine tablets, cut them up in advance and soak them in cold water

Step 6: cut the cream cheese into small pieces, add fine sugar, heat insulation water, stir into cream shape with manual egg beater, sugar completely dissolved, then leave hot water

Step 7: heat the milk (don't boil), add the softened gelatin slices, and quickly stir until the gelatin slices melt

Step 8: put the diced mango meat into the juicer and beat it into mango paste, then add milk gilding solution and cream cheese, and continue to stir with the juicer

Step 9: beat the cream to 60%

Step 10: pour the paste from the juicer into the cream in three times, and stir it with a manual beater

Step 11: take out the cake mold from the refrigerator, pour the Mango Cheese stuffing into the mold, make it smooth and refrigerate for more than 4 hours

Step 12: heat the mango juice and add 1 soft gelatin slice in advance. Stir until the gelatin is completely dissolved

Step 13: take out the mold, pour in mango Geely Ding solution, seal it with plastic film and refrigerate

Step 14: when demoulding the cake, the electric hair dryer can blow around the side of the mold for one minute to demould the cake easily

Materials required:

Gilding tablets: 25g (5 tablets)

Cream cheese: 320G

Fine granulated sugar: 100g

Mango meat: 400g

Butter: 70g

Light cream: light cream 200g

Digested cake: 160g

Mango juice: 100g

Milk: 130g

Note: 1. Refrigerate the cream for several hours before whipping. It's better to refrigerate the vessel containing cream. When whipping, use another basin to hold ice water. Put the vessel in ice water and beat it with ice water. It's better to beat the cream at 7 ℃ for 5 ~ 10 minutes. The cream at room temperature will melt into liquid and can't be whipped. ② Light cream can be pulled when it is distributed, but it is still flowing. When the cream is over whipped, it is like bean curd residue, and the oil and water are separated. At this time, the cream can't be used for pudding, but it can be used for egg tart or cake. ③ Gelatine tablets softening process to use 3 ~ 4 times the water, about 15 minutes, the process of gelatine tablets do not overlap. ④ The softened gilding needs to be melted by water insulation and heating. When the gilding is transparent and clear, quickly pour it into the liquid ingredients and mix it well, otherwise the gilding will stick to the bottom of the container due to low temperature. ⑤ If the temperature is too high or the acidity is too strong, the solidifying power of gilding will be affected. ⑥ When cutting a cake, in order to make sure it looks good, it's better to heat the knife with each knife, heat it with an electric hair dryer or bake it on the fire.

Production difficulty: ordinary

Process: others

Production time: one day

Taste: Fruity