Mango Mousse Cake

Mango Mousse Cake

Introduction:

"Mango Mousse has another romantic name - French lover. Orange appearance, delicate and considerate, with a romantic atmosphere, like the most pure love in the garden of Eden. The delicate and smooth texture, strong mango flavor, light rum aroma and bright and warm orange make people feel like they are in the blue sky. They can sweep away the restlessness in their hearts and bloom the cool temptation in chewing Mousse is the English translation of mousse, a kind of custard dessert. First appeared in the gourmet capital of Paris, France. In order to improve the structure of cream and play a stabilizing role, dessert masters added gelatine (gelatin, fish glue) to fresh cream to make it cool and solidify. And through the control of temperature, proportion of raw materials, as well as the grasp of pH value, created a new western point. They give this dessert a nice romantic name - mousse. Because mousse doesn't contain flour, it's not actually cake or bread. And the production of mousse does not need baking, but needs to be stored in the refrigerator. In hot summer, frozen mousse is more popular than other baking products. Mousse can be eaten directly or made into cake sandwich, which is what we often call mousse cake. Westerners like to eat mousse more, but for Asians, it's too sweet and greasy to eat only mousse, or it's more refreshing and delicious to eat with cake. "

Production steps:

Materials required:

Eggs: 4

Low gluten flour: 50g

Cocoa powder: 10g

Sugar: 80g

Salad oil: 50 ml

Milk: 50 ml

Salt: 1g

Lemon juice: 2 to 3 drops

Cream: 150 ml

Geliding powder: 5g

Mango pulp: 150g

Mineral water: 140 ml

Rum: 10 g

Mango Rose: right amount

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet