Heart-shaped cream mango mousse cake chiffon cake ingredients: 5 eggs, 72g milk, 28g corn oil, 90g low-gluten flour, 60g sugar; mango mousse ingredients: 400g mango, 90g yogurt, 60g milk, 15g gelatin sheets,

50g cold boiled water, 300g light cream, 30g white sugar, a few drops of red heart dragon juice; mold: Yangchen cherry blossom square baking pan, Yangchen heart-shaped mousse mold Production process: 1. Pour milk and corn oil into a large bowl, use manual

Mix the egg yolks evenly with a whisk; 2. Crack the yolks of five eggs into a large bowl; (put the egg whites in an oil-free and water-free egg-beating basin for later use) 3. Use a manual egg whisk to mix the egg yolks, milk,

Mix the oil thoroughly; 4. Sift the low-gluten flour into the egg yolk liquid; (Remember, it must be sifted) 5. Use a manual egg beater to make a "Z" in a large bowl to fully combine the flour and liquid; (

Remember, do not stir in circles to prevent the flour from becoming glutinous.) 6. Now let’s deal with the egg whites. Use an electric egg beater to beat the egg whites into large bubbles in the egg bowl, and then put the sugar into the egg white bowl; 7. Use an electric egg beater to beat the eggs.

Whisk the egg whites until they are wet and foamy. Pull up the whisk head and you can see a curved hook. 8. Put half of the egg whites into the egg yolk paste and stir evenly from bottom to top with a spatula. 9. Pour it back again.

In the egg bowl, stir from bottom to top, cut and mix evenly, and the cake batter is ready; 10. Line a square baking pan with baking parchment paper, then pour the cake batter onto the parchment paper, and scrape it flat with a spatula; 11.

Preheat the oven in advance, place the middle layer of the oven at 150 degrees for about 25 minutes; 12. After the cake embryo is baked, take it out and place it upside down on the drying net, quickly tear off the oil paper, and continue to cover the cake with the torn oil paper; let it cool

It can be turned over.