Do you know how mango cheesecake is made? In life, many people like baking. Baking can make our body and mind feel happy, and we can also taste our own food. Here are some ways to make mango cheesecake.
Practice of Mango Flowering Cheesecake 1 Mango Flowing Cheesecake
First, practice:
1, if the core is removed, two thirds will be pulped and the rest will be used for decoration.
2. Add 40 grams of milk to the rubber powder and melt it in water.
3. Soften the oil cheese at room temperature, add 70 grams of milk and 50 grams of sugar, and stir until there are no particles.
4. Beat the whipped cream for 6 or 7 minutes, add it to the cream cheese solution and stir well.
5. Add the melted gelatine powder and stir evenly to make Mu Si stuffing.
6. Pour half the mousse stuffing into a 7-inch movable bottom mold, then pour mango pulp into the middle, then pour the remaining mousse stuffing, scrape it flat, freeze it in the refrigerator for 4 hours, and then decorate the cake surface with mango slices.
Second, tips
1, the biscuits used at the bottom of the biscuits must be smashed into powder to avoid falling off when cutting. In addition, it is very convenient to put a piece of oil paper in the mold for demoulding (just put the movable bottom mold on the oil paper and cut it once).
2. The cake paste should be in a relatively viscous state after making. If it is too thin, it will collapse easily without forming (just a little thicker than sesame sauce).
3. When adding mango into the cake paste, first make a circle with diced mango, leaving a gap of 5mm between each diced mango, and then pour the diced mango into the middle, otherwise the chess piece will collapse.
4. Mirror: The ratio of juice to gelatin is 20: 1, and 200g of juice is 10g of gelatin.
5. The ratio of decorative cream to sugar is 10: 1, 100g whipped cream 10g fine sugar.
6. mirror gilding and cake pasting should not be done all at once, because the mirror is the last use.
7, demoulding: edge: covered with a hot towel, and then demoulding with the bottom. Bottom: Because of the oil paper, demoulding is very convenient. Hold the cake with your left hand and gently push the bottom of the cake with your fingers. When the bottom of the biscuit hardens, it is easy to slide out. Take it slowly. ) Put the edge of oiled paper under the mold with your right hand, press it with your left hand, and then slowly push the cake onto the plate or the bottom of the cake with your right hand. First remove the bottom of the mold, and then tear off the oil paper.
How to make mango cheesecake 2. How to make peach crisp?
1, prepare ingredients
To make peach crisp, we must first prepare materials, and it is best to choose good quality ingredients to make peach crisp more delicious. Peach crisp is not only simple to make, but also simple in materials. The materials used are 300g of raw cake, 0/00g of peach/kloc-,250g of cream and 6g of gelatin.
Step 2 wash peaches
The key raw material for making peach crisp is peach. The sweetness of peaches can add beautiful colors to cakes, stimulate appetite and strengthen the spleen, and enhance people's appetite. After the peaches are ready, wash them twice with clear water, sterilize them, and finally put them on the plate.
3.peach cake
Spread the prepared cake flat, with the beautiful cake facing up, and spread the prepared peaches on the cake. This kind of cake is not only beautiful in color, but also sweet and nutritious, which is suitable for people of different ages. Peach crisp is a very healthy food, and the method is very simple. You can do it yourself.