Ingredients

Materials for chiffon cake: 3 egg yolks, 20g of granulated sugar, 42g of corn oil, 42g of milk, 54g of low-flour, 3 egg whites, 30g of granulated sugar, a few drops of lemon juice

Mango Frozen Cheese Ingredients: 100g of mashed mango, 40g of milk, 50g of granulated sugar, 150g of cream cheese. 150g of animal light cream, 2 slices of giardiniera (10g)

Decorations: Italian buttercream frosting, Banlan flavoring, silver beads, chocolate plate

Practice

Chiffon cake practice:

1, egg yolks with sugar beat well.

2, add corn oil and milk and beat well.

3, sifted into the low-flour mix well.

4, add a few drops of lemon juice to the egg white and beat until coarse foam, add sugar and beat until wet foam.

5, 1/3 of the egg white mixed with egg yolk batter, and then all mixed well.

6: Pour the batter into the baking dish and shake out the air bubbles.

7. Preheat the oven, upper and lower heat, upper middle, 170 degrees for 20 minutes.

Mango Frozen Cheesecake Directions:

1, soften the cheese at room temperature, add sugar and beat until smooth.

2, add homemade mango sauce and beat well.

3, milk heating, turn off the heat and add the advance with ice water soaked in gillette slices and stir well.

4: Add the light cream and mix well.

5: Press out the cake slices into a mold as the base, pour on the cheese paste, and refrigerate overnight until solidified.

6: Remove the cake and blow around the mold with an air blower, then gently lift the mold to release it.

7. Use a flower-shaped mold to print out the shape of the top, and decorate it with Banlan's Italian buttercream frosting.