First, cut a circle the size of the bottom of the mold with oil paper and spread it in the mold. Break the cookies with a cooking machine and mix them with melted butter. Spread them on the bottom of the mold and press them with a spoon and put them in the refrigerator for more than half an hour.

Next, make Mu Si paste, beat 400g of mango paste with a cooking machine and pour it into a basin for later use, and leave 50g in another bowl for later use (for mirror).

Milk? The sugar (60g) is heated with low fire until the sugar is completely melted and slightly cooled, and then the gelatin slices soaked in cold water in advance are added and stirred until completely smooth (if uneven particles are found, they can be heated in water), cooled and mixed with mango puree evenly.

400g whipped cream? 30g sugar is beaten to 6 or 7 minutes together, that is, until the whipped cream can still flow, but the whipped cream dripping from the beaten egg head will not disappear immediately, and then it will be evenly mixed with the cool mango puree. Please pay attention to the technique of mixing here. Don't defoam or it may not solidify.

Take the bottom of the refrigerated biscuit out of the refrigerator, first pour in13 of Mu Si paste (you can add some mango grains), put in a piece of Qifeng cake (you can also not put in a piece of cake), and then gently pour in the remaining Mu Si paste and gently shake the mold left and right to make the Mu Si paste smooth. If there are bubbles, you can poke it with a toothpick (I usually don't shake the mold and feel that it will shake the cake to the bottom?

Then wrap it in plastic wrap and put it in the refrigerator for 4 hours (many people say that you can pour the mirror in 2 hours, but I always think that the Mu Si paste on the surface is still a little solidified after 2 hours, and the mirror will be washed away as soon as it falls, so I always pour the mirror after 4 hours).

Make a mirror: Gelatine uses cold water or ice bubbles to drain the water? 30ml (in any case, 60ml of warm water is added at will) is heated in water until the gelatin is completely melted and cooled. Mix the reserved 50g mango puree with the remaining part of warm water with an egg beater, add a few drops of rum and then pour it into the gelatin aqueous solution to mix it evenly. Trust me, it is better to mix it separately and evenly than to mix it all at once, because the mango puree has naturally solidified in 4 hours, and it will be difficult to mix it lump by lump.

Finally, take out the Mu Si, gently pour it into the mirror shaking mold, flatten it, and keep it in the refrigerator for 2 hours or one night or at any time (during this period, you can decorate the mango granules on the cake surface at will, or you can make a few mango roses like me, or you can eat them without decoration).