Mango Love with Tea

Published Jul 11, 2020 at 01:48am ET

Mango Love with Tea

Mango and strawberry have always been the best companion of cake, mango season, is also hot summer, so mango and tea meet. Mango aroma, and the hot summer indispensable touch of fresh green, has a chemical effect, mango meat also added lemon juice, mellow sweet but not greasy, afternoon tea, relaxed and happy. The aroma of mango and mocha lingers for a long time. If you add a cup of lemon tea, the summer heat will fade a lot.

Food Material List

1 Low powder 33g
2 protein 90g
3 Fine granulated sugar (for protein) 33g
4 Yolk 60g
5 Fine granulated sugar (for egg yolk) 15g
6 Tea powder 4G
7 butter 18g
8 water 17g
9 Berry sugar 56g
10 protein 1
11 Gelatin 1.5 tablets
12 mango puree 150g
13 Lemon juice 15ml
14 Unsalted butter 90g

Operational steps

1 Melt butter in water and add tea powder, stirring evenly.
2 Egg yolk is heated by adding fine granulated sugar in water. The egg yolk is beaten until the granulated sugar melts completely. The color becomes light and thick, and it is emulsified.
3 Before beating the protein cream, the oven is preheated 170 degrees, because it takes about one or tow centimeters to bake, set it for 27 minutes, and start baking.
4 Add sugar three times to whisk the protein, whisk until it does not flow, then slowly adjust the bubble to become a fine protein frost.
5 Mix the egg yolk paste with the protein cream, and mix it evenly. Add the sifted starch and gently mix it with a rubber scraper until it is granular.
6 Add the mixture of butter and tea three times. Gradually let the batter scrape and mix evenly. Pour the batter into a baking pan covered with oil paper and smooth the surface with a scraper.
7 Oven 170 bakes for one or tow centimeters. Cool after discharging.
8 Prepare Mango Mousse stuffing.
9 Mango peeling and nucleation, with a cooking machine into mud, with the help of scraper press mixing filter.
10 Add a tablespoon of lemon juice and stir well.
11 The gelatin was softened with cold water, boiled with sugar water and whipped with protein to make Italian protein cream.
12 Squeeze the gelatin to dry the water, melt it in a pan at medium and low temperature, add mango puree, mix evenly.
13 Mix Italian protein cream and whipped cream in order. Mix the ingredients gently with a scraper and scoop them up slightly.
14 Combination product: Cake slices are pressed into a suitable shape with a mould and brushed with liquor and sugar for reserve.
15 The mousse circle is wrapped with a fresh-keeping film at the bottom, a layer of cake and a layer of Mango Mousse liquid are put into the mould, then combined and put into the refrigerator for three to four hours.
16 Demoulding after refrigeration.
17 Beat a little butter, wipe the surface, and garnish with the remaining mango meat and mint leaves.
18 finished product

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