Mango Mousse Cup Cake
| Eggs 5 | Corn oil 55 grams |
| Pure milk 55ml | Low gluten flour 60 grams |
| Lemon juice 1g | Fine sugar 55 grams |
| Mango mousse filling: | Mango puree 162 grams |
| Passion fruit puree 34 grams | 200 condensation value gelatine powder 5 grams |
| Water 28 grams | Egg white 34 grams |
| Fine sugar 34 grams | Light cream 183 grams |
| Coconut, fruit A little |
Step 1
Mix corn oil and pure milk evenly.
Step 2
Sift in the flour and stir in a "Z" shape.
Step 3
Add 5 egg yolks, mix well in a straight line, cover with plastic wrap and set aside.
Step 4
Freeze 5 egg whites for 10 minutes, add (-a little salt) lemon juice, 55 grams of sugar in batches, and beat.
Step 5
Send to 7 for distribution.
Step 6
Take a spoonful of meringue and egg yolk and mix evenly.
Step 7
Then mix well with the remaining meringue.
Step 8
Pour into the baking tray, place in the preheated oven at 150 degrees for about 45 minutes, take out and let cool.
Step 9
Mix gelatine powder and water to soak, then melt in hot water and set aside.
Step 10
Put the egg whites and fine sugar in the bowl of a chef's machine, heat the mixture with insulated water to 55~60C, use a paddle to beat at medium speed, and stop when the temperature of the protein sugar drops to 30C.
Step 11
Whip the whipping cream with a paddle and refrigerate (4°C) until ready.
Step 12
Pour the mango puree and passion fruit puree (both at 30°C) into a bowl and stir in the melted gelatine mixture. Add the whipped egg whites and stir evenly with egg beaters. Add half of the whipped cream and mix well.
Step 13
Add the remaining whipped cream, stir evenly with a soft spatula, and put into a piping bag.
Step 14
Put the cake slices into the mousse cup to make the base.
Step 15
Pour in the mousse filling (add some fruit according to your preference).
Step 16
Repeat the above two steps, and finally sprinkle coconut on top.
Step 17
Decorate with your favorite fruits. Mango Mousse Cup Cakecooking skillsFor fruit puree, you can use certain treasures and certain antler.
