Accessories: lemon juice 15ml, fish film 15g, appropriate amount of decorative strawberries and appropriate amount of decorative mangoes.
Exercise:
Prepare all materials and utensils, 6-inch cake molds, fresh-keeping bags, rolling pins, hand-held egg beaters, rubber scrapers, etc.
The digestive cake is crushed in a fresh-keeping bag, and the more crushed, the better.
Butter melts in water.
Pour the butter into the digested cake crumbs and stir well.
Spread the stirred cake crumbs on the bottom of the mold, compact them, and put them in the refrigerator for cold storage and shaping.
Soak 6 grams of fish film in cold boiled water until soft, and then heat it in water to melt.
Mango granules 15g mango sauce 100g sugar powder 30g, add hot-melt fish film and stir well. Freeze in the refrigerator for more than 2 hours to solidify.
Soften the remaining 9g fish film with cold boiled water, melt the cream cheese in water, add fine sugar and stir until smooth.
200g fresh mango meat is peeled and pitted, and added into cheese paste in several times and stirred evenly.
Add lemon juice and milk, continue to stir, melt the fish fillets in water, pour them into mango cheese paste and stir well.
Beat the whipped cream until it can keep the granules.
Add mango cheese paste and gently stir it up and down with a rubber spatula to prevent too many bubbles from entering. After mixing, shake it on the table a few times to shake out the big bubbles.
Pour half the mango cheese paste into the frozen cake crumb mold, refrigerate for about 2 hours and take it out.
Add the frozen mango stuffing, put it in the middle, and then pour in the remaining mango cheese paste. Put it in the refrigerator for 4 hours, and take it out for demoulding and setting.
When demoulding, blow the mold with a blower or cover the mold with a hot towel. Easy demoulding. Finally, put some fruit to dress up.