Your beauty is beyond anyone's reach

Your beauty is beyond anyone's reach

Introduction:

"Novices who are learning to bake have to learn to make cakes anyway.... Life's first cake. "

Production steps:

Step 1: prepare a bag of digestive biscuits.

Step 2: digest biscuits, put them into fresh-keeping bags, crush them into powder with a rolling pin, or directly put them into the grinding cup of the food processor to make powder.

Step 3: heat the butter in water to melt into liquid, and pour it into the digested biscuit crumbs.

Step 4: mix well with a spoon. Spread the digested biscuit batter evenly on the bottom of a 6-inch round mold and flatten it with a spoon. Refrigerate until set.

Step 5: pour the fish glue powder into a bowl, add 2 tablespoons of milk, and let it stand for a while to fully absorb water.

Step 6: put cream cheese, sugar, peeled mango pulp, lemon juice and remaining milk into the conditioning cup of the food processor.

Step 7: stir with the food processor for a moment to make all the ingredients mix evenly to form a thick and delicate paste. (if there is no food processor, heat the cream cheese to soften, add sugar and beat it with electric egg beater until smooth, then add mango pulp in several times and beat it well, then add milk and beat it well.).

Step 8: pour the mixed Mango Cheese paste from the conditioning cup into a large bowl. At this time, after the fish glue powder fully absorbs the milk moisture, it will expand into a sponge state. The fish glue powder is heated in water and continuously stirred to make it melt into liquid.

Step 9: pour liquid fish glue powder into Mango Cheese paste. Mix well.

Step 10: put the Mango Cheese paste into the refrigerator for storage. Pour the animal cream into a bowl and beat it with an egg beater to keep the lines.

Step 11: scoop out two spoons of whipped cream, add red pigment in one bowl and Matcha powder in the other

Step 12: soak the gelatine in cold water, drain, heat and melt, then add into two bowls. Pour the Matcha cream into a flat bottom container, wash the fresh leaves and put them in it;

Step 13: pour the red cream into the rose mold and refrigerate both.

Step 14: mix the whipped cream and Mango Cheese paste, and stir from the bottom up.

Step 15: the batter is bulky and thick. Pour the batter into the mould with the bottom of the biscuit.

Step 16: smooth the surface of the batter and refrigerate for more than 4 hours. When demoulding, cover the outside of the mold with a hot towel for a while, or blow it with an electric hair dryer for a while, so that the cake will not stick to the mold. Demould the roses and leaves separately and then swing the plate. Pay attention to your movements and be very careful.

Step 17: semi finished products

Step 18: finished product

Materials required:

Cream cheese: 175g

Milk: 65g

Fine granulated sugar: 50g

Fresh mango: 215g

Lemon juice: 15ml)

Animal fresh cream: 160g

Fish glue powder: 1 tbsp (15ml, 9g)

Matcha powder: right amount

Red pigment: appropriate amount

Digested biscuit: 80g

Butter: 40g

Note: 1. The most important step in cake making is to mix the whipped cream with Mango Cheese paste. It is necessary to make them reach a similar consistency, so that they can be perfectly mixed together, otherwise the mixed batter may be too thin or smaller. After adding the fish glue powder solution to the Mango Cheese paste, refrigerate for a while until the consistency is similar to the whipped cream, and then proceed to the next step. 2. Try to use ripe mango to make this cake. The mango flavor will be more sweet. 3. Roses and leaves are not necessary and can be dispensed with. TX can also top the cake coated with a layer of mango sauce, mirror pectin as a decoration.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet