In summer, I still like cakes, and I made another mango flavor. The peach slices and mango slices are covered, which looks fresh and attractive!
|6 inch chiffon cake slice||2 tablets|
|Peeled and cored fresh mango||250g|
|Whipped cream, sugar||200g, 10g|
|Fish glue powder, water||10g, 40g|
|Fish glue powder, water||2.5g, 75ml|
|Peach slices, mango cubes, pineapple QQ sugar||Several, several, 12 grams|
|Lemon juice||A few drops|
The 6-inch Qifeng cake slices are slightly removed from the sides, and set aside for use.
150 grams of mango and 50 grams of milk are beaten with a food processor.
10 grams of fish gelatin powder and 40 grams of water swell, the insulated water melts, add a few drops of lemon juice, and pour into the mango paste. Mix well.
Lightly cream and sugar for six points, pour in mango paste and mix well.
Cut 100 grams of mango into cubes, pour into mango cream paste, mix well. Mousse liquid is completed.
Put a piece of Chiffon cake in a 6-inch round mold, slowly pour half of the mousse liquid, gently shake to smooth the surface, then put a second piece of cake, then pour the remaining mousse liquid, smooth surface. Place in the refrigerator to freeze for 40 minutes.
Put 2.5 grams of fish gelatin powder and 12 grams of pineapple Q sugar in 75 ml of water, melt the insulated water, drip a few drops of lemon juice and let cool.
Take out the mousse cake that has been coagulated, put the mango diced and peach slices on the surface, freeze for 5 minutes, take out, pour the mirror water, refrigerate, and you can eat it the next day.