2. First, soak the gelatin tablets in ice water for later use. Then make a biscuit bottom. Crush the biscuit, be sure to grind it into powder, or it will not mix with butter. The final product, the bottom of the biscuit, is easy to break.
3. After the butter is softened by heating in water, pour it into the biscuit powder and mix well. Then pour the 8-inch movable bottom die and compact it with a scraper. Be sure to compact it. Put it in the refrigerator for more than 20min.
4. At this time, the mango should be diced and mashed with a cooking machine. I broke it with an eggbeater instead of a cooking machine, and the effect was good. Mango paste is cooked with mango paste, and appropriate amount of sugar can be added, depending on the taste of the guests. It is best to cook 200g mango sauce for an 8-inch cake. When making mango sauce, be sure to simmer, stir and boil. Put it aside.
5. Melt the cream cheese in water and heat it with low fire. You can stir the cream cheese with the help of electric egg beater until the cream cheese melts and becomes a cream cheese paste.
6. First, pour one third of the jam into the cheese paste and mix well, then pour the remaining mango paste and mix well with electric egg beater. Put it aside.
7. Take out the soft clear film, pour out the cold water, and heat the clear film to melt. This will be done soon.
8. Add 100g yogurt to the cheese paste, and 20ml lemon juice can be added to add flavor. Yogurt is added only to add flavor. You can do it without it. Stir and mix evenly after adding. After that, add gelatin solution and stir evenly with a manual eggbeater.
9. Fresh cream can be delivered at this time. Just keep sending it until the big bubbles disappear, there are no particles, and it is fluid. At this time, the whole process has been almost completed.
10, pour half of the whipped cream into the cream cheese paste, circle it first, then stir it, instead of circling it all the time, the whipped cream will defoam. After all the ingredients are mixed evenly, pour in the remaining whipped cream and stir it repeatedly. Just refer to the method just now. Made A Mu's paste.
1 1. At this time, you can take out the refrigerated biscuit bottom. We pour the Mu Si sauce in half. Then add mango granules. Don't put the mango aside, because the mango will precipitate water and the finished product will not look good. Finally, pour all the mousse paste. Refrigerate in the refrigerator.
12, the cake can be taken out in the refrigerator for about 2 hours, and the surface is covered with mango sauce with gelatin liquid to form a beautiful mango sauce layer. Very good.
13. It can be taken out after being refrigerated for more than 4 hours. Demoulding, I blow it around with a hair dryer, which is easy to demould. Take it out and decorate it yourself.