2. Melt the butter in water, add Oreo and stir well.
3. Prepare a 6-inch movable bottom mold, and lay a piece of oil paper just covering the bottom (convenient for cake demoulding). Then pour the mixture of Oreo and butter into the mold, and then use a spoon or a small plate to compact it. After compaction, the whole mold is wrapped with plastic wrap and put in the refrigerator (just refrigerate).
4. Cut the mango, in which 250g mango pulp is mashed and the rest pulp is cut into cubes for later use.
5. The gelatine powder is stirred evenly with a little cold boiled water, and then melted into gelatine liquid. At the same time, heat the mango puree slightly in water (to prevent pimples when gelatin solution is poured into the cold fruit puree).
6. Add 40g powdered sugar to 250ml cream and beat to 60%.
7. Beat the cream until it is textured, but it is in a flowing state.
8. Mix the whipped cream with the mango gelatin solution cooled at room temperature for three times, and stir evenly to make the mango Mu Si paste.
9. Take out the mold from the refrigerator, pour the stirred mango Mu Si paste on the Oreo butter layer, preferably twice, and add some mango pulp.
10, Mu Si paste after all pour, gently shake, eliminate internal bubbles. Then put it in the refrigerator for 2 hours.
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