1
Boil sago soaked in cold water in a pot. Put it aside.
2
Make custard first. Mash mangoes with a cooking machine and put them in the freezer. Soak gelatin in cold water.
three
Pour the milk into the pot, add the fine sugar and corn starch and stir well.
four
Add mango puree and stir well.
five
Turn on a small fire and keep stirring until it becomes mushy and quite hot. Add the drained gelatin and stir to melt it. Then pour in the drained sago and mix well.
six
Pour the custard into the mold (I used the biscuit box that I just finished) and put it in the refrigerator for 4 hours.
seven
Butter melts into liquid by water.
eight
Now make cocoa sponge cake, separate egg yolk protein, add 30 grams of fine sugar at a time after beating the egg white until it is coarse, and stir it quickly with an egg beater until the egg white has obvious lines and does not flow backwards.
nine
Add 12g fine sugar to the egg yolk, and beat with an egg beater until the color becomes lighter and the volume becomes larger.
10
Pour the sieved cocoa powder into the egg yolk, stir well with a rubber spatula, and then pour in cold water and stir well.
1 1
Take egg white cream 1/3 and stir gently. Then pour it back into the egg white cream bowl and stir the remaining egg white cream up and down evenly.
12
Sift the flour into the egg paste three times. Stir up and down evenly. Stir well every time before adding the next time.
13
Put a small amount of batter into a butter bowl and stir it quickly and evenly, then pour it back into the remaining batter and stir it evenly up and down.
14
Pour the batter into the baking tray and put it in the preheated oven, and bake at 175 degrees for about 12 minutes.
15
Take out the baked cake, cover it with oiled paper, turn it over and tear off the oiled paper face up. Let it cool.
16
Spread mango Mu Si on the cake, and then place the demoulded custard on the edge of the cake.
17
Put a rolling pin under the oiled paper.
18
And roll up the cake, pinch the oil paper at both ends and put it in the refrigerator to shape.
skill
1. When putting mango custard, the room temperature should be lower, otherwise it will melt easily when your hand touches the custard, and you should put it quickly.
2. Please refer to the previous recipe for mango mousse stuffing in mango cheesecake.