1, 156g of baking cake flour, add 100ml of water, 25ml of vegetable oil, an egg, beat together.
2. Beat for 30 seconds on slow speed and 2 minutes on medium speed.
3. Preheat the oven to 325F, put the cake solution on a baking sheet and flatten it out, then tap it 2 times to shake out the air bubbles.
4: Cool the cake, press it into a mold and set aside.
5: Put it into a mousse mold and use it as the base of the cake.
6: Blend into mango puree and set aside.
7: Add 50g of sugar to the mango puree.
8, take a baking tray, put a few paper cups, put a small portion of mango puree inside, and then put it into the freezer to make mango runners.
And then take a small portion of it, put it into a laminating bag and set aside to decorate the surface.
9, 300G of mango puree and 200G of cream, weigh and set aside.
10, 10g of fish glue powder + a small amount of warm water and then hot water melting standby, mango puree plus mango fruit flavor powder mix well, then add a good mix of fish glue powder.
11, cream cheese in a basin and beat until smooth.
12, cream cheese with mango stir together.
13: Beat cream until slightly frothy.
14: Stir together mango cheese paste and cream.
15: Take out the frozen mango core and set aside.
16: Place on top of the cake base.
17: Finally, pour the mixture into the cake mold and shake out the air.
18, you can add a layer of mango gelatin if you like, and put it in the refrigerator for 6 hours.
19, take out, with a hot towel slightly 10 seconds, can be removed from the mold.