1, baking cake flour 156g, add 100ml of water, 25ml of vegetable oil, an egg, whisk together.
2, slow speed beating 30 seconds, medium speed beating 2 minutes.
3, preheat the oven to 325F, put the cake solution into the baking pan and spread it out, knock 2 times to shake out the air bubbles.
4: Bake the cake and let it cool down, then 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, blender into mango puree standby.
7, mix the mango puree with 50 grams of sugar.
8, take a baking tray, put a few paper cups, put a small part of the mango puree inside, and then put it into the freezer to make mango streaming spare.
And then take a small part, into the laminating bag spare, decorate the surface.
9, 300G of mango puree and 200G of cream weighed 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 the mixed fish glue powder.
11, cream cheese in a basin and beat until smooth.
12, cream cheese with mango stir together.
13, cream beat until slightly frothy.
14: Mango cheese paste with cream stirred together.
15, frozen mango cores out and set aside.
16, put on the cake base sheet.
17: Finally, pour the prepared paste 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.