Mango yogurt Mousse

Mango yogurt Mousse

Introduction:

"The child's aunt sent a big mango. It was very sweet and juicy, but her husband was afraid of allergy and didn't dare to eat more. The baby didn't eat any more after tasting it! Hehe, don't waste it. Make it into mousse. I've long wanted to make mango mousse cake. This mango is very suitable. Sure enough, it's made into a cake. It's much more popular. It's a small 6-inch cake. The whole family can handle it at once, ha ha! "

Production steps:

Step 1: peel mango and cut into small pieces

Step 2: stir with the cooking machine, and then filter through the screen.

Step 3: add the filtered mango puree into 30g sugar.

Step 4: heat with water until the sugar melts and leave the fire.

Step 5: cool a little and add to the yogurt.

Step 6: mix well.

Step 7: put the fish glue powder into a small bowl, add cold water and soak for 5 minutes.

Step 8: heat with hot water until all melt, then take out and cool.

Step 9: cool a little and pour into mango yogurt paste. Mix well.

Step 10: add 10g sugar into the cream and beat with ice water

Step 11: beat it to six and distribute it, with obvious lines. Then pour the mango paste in step 9 into the cream.

Step 12: stir and mix well to make the mousse solution.

Step 13: cut the 6-inch sponge cake into 3 pieces, take 2 pieces and cut off a small circle.

Step 14: put the cut cake into a 6-inch mold and pour in half of the mousse solution.

Step 15: then put in the second piece of cake, and then pour in all the mousse liquid.

Step 16: then refrigerate.

Step 17: use the flower mounting mouth to press out the disc on the watermelon.

Step 18: after refrigerating for an hour, stack the watermelon discs on it.

Step 19: add QQ sugar to cold water.

Step 20: heat in microwave oven for 30 seconds, remove and cool.

Step 21: cool it to about 30 degrees, pour it over the cake, put it back in the refrigerator and refrigerate for another 2 hours.

Step 22: when taking out, apply a hot towel around the mold to make it easy to take out.

Step 23: when taking out, apply a hot towel around the mold to make it easy to take out.

Materials required:

6 inch sponge cake: 1

Light cream: 160g

Original yogurt: 70g

Fish glue powder: 8g

Water: 35g

Fine granulated sugar: 40g

QQ sugar: 25g

Note: 1. Mango screen side, can make the puree more delicate! 2. The time of heating fish glue powder should not be too long, or the temperature is too high, otherwise the coagulation will be affected! 3. Because it's a cake mould with a loose bottom, remember to wrap a layer of tin foil on the outside to prevent the mousse liquid from flowing out!

Production difficulty: ordinary

Process: mixing

Production time: several hours

Taste: milk flavor