Recipe: [Video] Mango Mousse (6 inch) | Mirror Pectin Formula

Home Cooking Recipe: [Video] Mango Mousse (6 inch) | Mirror Pectin Formula

Notes:

On a hot day, there is no courage to open the oven. I have always felt that the best dessert for summer is only the mousse cake. I don’t need an oven at all. The cake can be eaten and chilled to eat the sweet and sour fruit, which is very good for neutralizing the cream. It is suitable for cutting a piece of tea for summer afternoon. Reference component: 6 inch live bottom die

Ingredients:

Steps:

  1. Home Cooking Recipe: The digested biscuits are pulverized with a cooking machine, and the butter is heated to melt by heating in a microwave oven or water. Mix the digestive biscuits and butter well and mix well.

    The digested biscuits are pulverized with a cooking machine, and the butter is heated to melt by heating in a microwave oven or water. Mix the digestive biscuits and butter well and mix well.

  2. Home Cooking Recipe: The processed digestive biscuits are spread on the bottom of the cake mold, compacted and sent to the refrigerator for storage.

    The processed digestive biscuits are spread on the bottom of the cake mold, compacted and sent to the refrigerator for storage.

  3. Home Cooking Recipe: Take 200g of mango, use a cooking machine to make mango puree, and add 10g of gelatin powder.

    Take 200g of mango, use a cooking machine to make mango puree, and add 10g of gelatin powder.

  4. Home Cooking Recipe: The mango mud is slightly heated with a small fire, and the gelatin powder is uniformly dissolved without stirring. Heat to about 50 degrees, do not boil. After the gelatin powder is dissolved, the mango solution is placed on one side to cool.

    The mango mud is slightly heated with a small fire, and the gelatin powder is uniformly dissolved without stirring. Heat to about 50 degrees, do not boil. After the gelatin powder is dissolved, the mango solution is placed on one side to cool.

  5. Home Cooking Recipe: The whipped cream was taken out, and 35 g of fine granulated sugar was added, and it was sent at a high speed in an electric egg beater.

    The whipped cream was taken out, and 35 g of fine granulated sugar was added, and it was sent at a high speed in an electric egg beater.

  6. Home Cooking Recipe: Send the whipped cream to 5-6 for distribution. At this time, the whipping cream has obvious lines. After the egg beat is lifted, the whipped cream can be stacked on the surface instead of disappearing immediately, but the whole whipped cream is still liquid.

    Send the whipped cream to 5-6 for distribution. At this time, the whipping cream has obvious lines. After the egg beat is lifted, the whipped cream can be stacked on the surface instead of disappearing immediately, but the whole whipped cream is still liquid.

  7. Home Cooking Recipe: Mix the whipped cream with the mango solution and mix evenly with a spatula. Serve as a mango mousse.

    Mix the whipped cream with the mango solution and mix evenly with a spatula. Serve as a mango mousse.

  8. Home Cooking Recipe: Fortunately, mango granules cut into small diced pieces are added to the mousse solution.

    Fortunately, mango granules cut into small diced pieces are added to the mousse solution.

  9. Home Cooking Recipe: Pour the mango mousse into the cake mold, gently shake off the large bubbles, and then put them into the refrigerator for 2 hours. Take out the demoulding

    Pour the mango mousse into the cake mold, gently shake off the large bubbles, and then put them into the refrigerator for 2 hours. Take out the demoulding

  10. Home Cooking Recipe: If you need to add a layer of mirror pectin, 1 piece of gelatin tablets, 50g of warm water, 2 tablespoons of fruit puree melted in warm water, poured into mango puree, stirred evenly, then cooled and placed in mousse On, refrigerate for more than 4 hours, preferably overnight. A piece of gelatine is 5g, which can be replaced by 5g of gelatin powder.

    If you need to add a layer of mirror pectin, 1 piece of gelatin tablets, 50g of warm water, 2 tablespoons of fruit puree melted in warm water, poured into mango puree, stirred evenly, then cooled and placed in mousse On, refrigerate for more than 4 hours, preferably overnight. A piece of gelatine is 5g, which can be replaced by 5g of gelatin powder.

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Tips:

[Do not use the cooking machine to make mango puree] 1. First remove the mango by nuclear peeling 2. First cut the mango with a knife as much as possible~3. Put the mango grain in the flour sieve and sieve it with a spatula~4 Basically, the sifted out is the mango mud. Is it very simple? [Mold-off tips] Use a hot towel to heat the outer ring of the cake for a while, then push it up and you can easily demould off it.哟~ Then use a flat knife to make a turn at the bottom of the bottom, and then find a knife to transfer to the cake tray. A: About Gelatine Powder & Gelatine Tablets Q: "1" First of all, the gelatin powder is indispensable because it has the function of coagulating liquid. The reason why the cake will solidify is because of it. If your cake doesn't freeze after you do it, you have to consider the gelatin powder step. "2" gelatin powder can be replaced by Geely tablets, which is the same quality. 5g gelatin powder is exchanged for 5g gelatin tablets. Most of the store's gelatin tablets are 5g/piece, which is replaced by 1 tablet. The gelatin tablets need to be softened with ice water, then added after picking up. "3" dissolves the gelatin tablets until there are no solid small particles, and immediately join. "4" is colder and moves faster. During the operation, it can't make it thicker. Otherwise, there will be a lot of pores in the final product. A: Save Q: The temperature of the cake itself will start to soften and melt after about 10 degrees, so do a good job. The cake needs to be stored refrigerated for about 3 days, but it is better to eat it as soon as possible. Take it out of the refrigerator when you eat it. If it is to be placed at room temperature, the storage time varies depending on the room temperature, and it is generally not recommended for more than one hour. A: How to calculate the amount of 8 inches? Q: If the original is a 6-inch ratio, we have to do 8 inches, even if there are materials X1.78. Of course, for the sake of convenience, we can also directly make a slightly higher cake with X2.


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