Everyone should have eaten a lot of cakes, such as our usual birthday celebrations, afternoon leisure time to come to an afternoon tea, etc., will buy cakes to eat. So which cake will be better? Generally speaking, the cake will be divided into fruit cake and chocolate cake, comparatively speaking, the fruit cake Xiaobian thinks it will be delicious, because the chocolate cake will feel greasy and easy to get fat, the fruit cake can be much better, not only refreshing and thirst-quenching, but also nutritious.
So today I come to recommend to you the cake is mango cheesecake, its taste is mousse, eat very delicate and smooth, fresh and not greasy, with the sweetness of mango with the silkiness of cheese, it is simply a great delicacy in the world. Speaking of which, have you already begun to drool, so what are you waiting for, hurry up and do it. Before making a mango cheesecake, we need to prepare the ingredients we need to digest biscuits, mangoes, butter, cheese, sugar, yogurt, lemon juice, milk, gelatin flakes, light cream and decorative green leaves.
The first step: first put the digestion biscuits into the mixer at home to crush the processing, wait until the biscuits are completely reduced to slag, open the lid and pour the melted butter to mix, stir them evenly and pour them into the mold at home, use a spatula to compact them, be sure to press them several times, press them tightly, do not loose state, otherwise the cake you make will be very thin, so as not to achieve the desired effect, do this step after the installation into the refrigerator frozen.
Step 2: Peel and process the mango during freezing, cut into small pieces of small mango pieces, pay attention to not cutting the mango when handling, and cut the best pieces with a fruit knife. Cut the mangoes into chunks and crush them in a blender until they are pureed. Take out a small bowl, put the cheese in room temperature to soften and add the appropriate amount of white sugar and stir until smooth and even, then pour in the yogurt and lemon juice, stir again, and finally pour the squeezed mango puree into it and mix until smooth and even.
Step 3: Heat the milk to a warm state, pour the soft gelatin slices into the warm milk, stir until the gelatin slices melt, then fuse their mixture with the mango cheese paste, continue to stir, stir well and set aside. Beat the light cream with an egg whisk to 60%, then add it to the cheese paste for stirring, after stirring, pour them into the frozen mold, after pouring, scrape the surface of the cheese paste, shake off the large bubbles, and put them in the refrigerator for refrigeration.
Add some mango puree to water and sugar, stir as heated, warm and turn off the heat. Add the soft gelatin flakes, stir thoroughly until melted, pour them on the refrigerated mousse for another 1 hour, the rest, the mango puree is poured into a semicircular mold, frozen for 10 minutes to remove the mold, and then the mousse cake is also removed from the mold, and the semi-round mango balls and green leaves are placed for decoration.
The above is the simple method of super high value mango cheesecake, I don't know if everyone has learned to do it after reading this article? Is it still difficult to do? If you have questions, you can leave a message in the comment area and share your finished product with everyone. The content of this issue is almost going to say goodbye to everyone here, if you feel like it, you can simply click a collection and attention for us, we will continue to update you with more food related information, we will see you in the next issue.