Ingredients?
Mango milk
Mango 60g
Milk 100g
Mango milk cap
120g mango milk
1 egg yolk
12g fine sugar
7g corn starch
3g low-gluten flour
p>35g whipping cream
35g milk
Others
2 four-inch chiffon cakes
Roasted almonds Appropriate amount of slices
How to cover the avalanche cake with mango milk?
First make the mango milk, cut the mango into small pieces, add the milk to the food processor and beat evenly into a fine mango milk.
Add fine sugar to egg yolks and stir evenly, then add cornstarch and low-gluten flour (it’s best to sift, I’m lazy), cut left and right and mix evenly.
Pour the amount of mango milk into a small pot, heat it slightly until it is warm, pour a small portion into the egg yolk paste in step 2 and stir evenly, then pour it back into the pot and mix with the mango milk. Evenly.
Heat the pot over low heat until the mixed liquid turns into a thick liquid and immediately turn off the heat. The batter is in a state where the traces of the scraper will not disappear immediately. The mango milk custard sauce is ready.
Put the mango milk custard sauce cooked in step 4 into a clean container, cover the surface with plastic wrap to prevent skin from forming, cool it to normal temperature, and refrigerate it for a while until use.
Take out the completely cooled mango milk custard sauce, pour in the light cream and milk in turn and stir evenly. The mango milk cap is completed. Put the prepared mango milk cap into a piping bag.
Put the chiffon cake made in advance with the bottom side up, poke it into the center with a knife and rotate it (do not pierce it).
Put the mango milk into the center and squeeze it in. When you see that the surface of the cake is about to swell, lift up the piping bag and squeeze the milk cap out from the top in circles. Squeeze the edges slightly so that the milk cap comes from the edge. Slip off naturally.
Finally, sprinkle an appropriate amount of roasted almond slices on the surface as a decoration and you're done.
Tips
1. The quantity is just enough to cover two four-inch chiffons. A single chiffon is as much as an egg.
2. It is recommended to eat the roasted almond slices before spreading them to prevent them from becoming soggy and soft~