Mango Yogurt Mousse Cake

Do you know how to do Mango Yogurt Mousse Cake? Do a mango mousse cake, whether it is eaten at home, or to give away, are quite a "face", then mango yogurt mousse cake should be how to do it? The following and I came to learn how to do mango yogurt mousse cake it.

Mango yogurt mousse cake 1

A mango yogurt mousse cake practice

Remove the middle of the cookie sandwich sugar, with a meat grinder / whisk beat, because I also added this other cookies please ignore the color.

Add butter and melt over water

Melt and set aside

Add butter and mix well! When they are done, put them in the refrigerator.

35 grams of sugar added to the light cream, medium-high speed whipping, I whipped a little longer to lift the hill, but it does not hinder, but see this way, do not continue to beat Oh. You can also hit the lines when you stop whipping, do not have to get up the hill, so that out of the mousse will be better Oh

400 grams of mango crushed + yogurt into the mango puree, add 15 grams of powdered giardiniera into the pot and stir until blended, can not be boiled! Then add the whipped cream and mix around, mix well as shown in the picture.

From the refrigerator, take out the chilled cookie molds, ① spread a layer of cream in order first + put 300g of mango puree + cream, ② shake the grinder to shake out the air bubbles, and put it into the refrigerator for half an hour or so until it solidifies and does not flow. ④ take out and pour a layer of mirror-like mango puree ⑤ vibrate the mold to shake well ⑥ put in the refrigerator for 4 hours that is above the picture is a mirror effect

scrape the edges of a spatula, take out of the mold.

Garnish with mango + leaves from somewhere, done!

Mango Yogurt Mousse Cake 2

I. Mango Yogurt Mousse Cake

1, first of all, the egg white yolks are divided into good in different containers. Whip the egg whites to fish-eye bubbles in three parts to dry whipped egg whites.

2, egg yolks into the sugar, corn oil, milk, sifted low-flour. Mix well.

3, add one-half of the whipped egg white to the egg yolk paste, mix well, do not draw a circle to mix, so easy to defoam.

4, then add the yolk paste to the remaining `half of the egg white, mix well.

5, preheat the oven 180 degrees baking about 1 hour, you can use a toothpick inserted if the smooth pull out to show that cooked, if there is residue on the top of the proof of the inside is not cooked.

6, next is the process of making yogurt mousse.

7, break the custard into pieces and add 30g of milk to soften. Then use 50 degrees of warm water to heat the water until the custard completely melted.

8, light cream add 10g of granulated sugar whipped to 7 points can flow or texture degree.

9, first of all, mix the yogurt and half of the powdered sugar 10g, then add 10g of lemon juice, add the whipped light cream. Stir well and add the melted custard solution. Stir well to combine.

10, mango peeled and cut into 1cm square pieces

Second, the combination of parts:

1, the baked chiffon cake cooled with a cake slice layering device to cut a good equal 2 pieces. Then look down a piece in the mousse round mold, sprinkle part of the mango grain. Then pour in a third of the mousse paste.

2. Put the second slice of cake on top and pour in all the mousse paste. Shake it a bit and wait until the mousse paste can evenly fill the whole mold. This will also look better on the sides, which will cover the entire surface and appear white.

3. Refrigerate for about 4 hours or more to mold the mousse. Then take it out and add the mousse around the edge. Spread the chopped mango all over the surface of the cake.

4. If you have blueberries or other fruits, you can decorate it again, or mint can also be.