【蛋糕】免焗芒果芝士蛋糕，口感清新不失濃郁，淡淡的芒果香甜味，怎麼吃都不會膩！ - Mango CheeseCake | 珊珊小品
26.4 هزار بار بازدید -
3 سال پیش
-
The quality of cheese is
The quality of cheese is the soul of cheesecake. The high-value mango cheese mousse cake is creamy, creamy and creamy, without any strange smell! It is very harmonious with mango. It looks crystal clear, the mouth feels icy and cool, the taste is fresh and full-bodied, the light cheese aroma and the rich mango aroma will melt with a gentle pressure with the tongue. The mouth is fragrant and silky, not sweet or greasy, and you won't be greasy no matter how you eat it!
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【Mango Cheesecake】Preparation materials:
(A) Cake bottom
1). Digestive biscuits 75g
2). Butter 35g
(B) Cheese layer
1). Cream cheese 250g
2). Fine granulated sugar 65g
3). Lemon juice 8g
4). Milk 45g
5). Mango puree 180g
6). Fresh cream 150g
7). Gelatin 10g
8).Clear water 40g
9). Mango slices 160g
(C) Mango jelly
1). Mango puree 120g
2). Gelatin 4g
3). Water 15ml
4). Diced mango 60g (for decoration)
[Serving size: a 6-inch cake]
【Mango Cheesecake】Making process:
0:13 Cake bottom making
1:09 Mango puree & mango block processing
2:07 Cheese layer making
5:05 Moulding the cheese
6:03 Mango jelly making
6:40 Putting mango jelly into mould
7:02 Demoulding
7:21 Finished mango cheesecake
7:40 Mango Cheesecake Recipe
【Mango Cheesecake】making steps:
1). Making the bottom of the cake-Put 75 grams of digestive biscuits into the bag, use a rolling pin to crush the biscuits, and pour them into an empty bowl. Heat 35 g butter in the microwave until melted, pour it into the biscuits and stir until evenly mixed. Cover a 6-inch open-bottom cake mold with baking paper, pour the biscuits, and flatten the biscuits. Put it in the refrigerator and freeze for 15 minutes.
2). Mango puree & mango block processing-peel the mango, cut along the pulp on both sides of the core, and cut out mango blocks and mango slices respectively. Another 324 grams of pulp were cut, and the mango pulp was stirred into a puree using a blender. Divide the mango puree into two portions, one portion is 180 grams and the other portion is 120 grams.
3). Production of cheese layer-250 grams of cream cheese is softened at room temperature and put into a large bowl. Use a soft spatula to open the cream cheese and press to soften it. Sequentially add 65 grams of caster sugar, 8 grams of lemon juice, 45 grams of milk and 180 grams of mango puree and stir until evenly mixed.
4). Start the blender to send 150g whipped cream. When the stirrer is lifted, the tail end can be curved. Add 10 grams of gelatine powder to 40 ml of water. After the gelatine is full of water, it is heated in a microwave oven until it turns into a liquid. Pour a little mango cheese paste into the gelatin liquid and stir to mix evenly. Pour the gelatin liquid back into the mango cheese paste and mix well. Add the whipped cream to the mango cheese paste in two batches and mix well.
5). Take out the bottom of the cake from the refrigerator, first pour 1/3 of the mango cheese paste into the cake mold, put the mango slices, then pour 1/3 of the mango cheese paste, and then put the mango slices. Finally, pour in the remaining cheese paste. Flatten the surface, shake it lightly, put it in the refrigerator and freeze for about an hour until the surface is solidified.
6). Making mango jelly-put 4 grams of gelatin powder into 15 ml of water. After the gelatin is full of water, it is heated and turned into a liquid. Take a little from 120 grams of mango puree and put it into the gelatin liquid and stir evenly, then pour the gelatin liquid back into the mango puree and stir well. Take out the cake from the refrigerator, pour the mango jelly, spread the surface flat, and put it in the refrigerator for at least 6 hours.
7). Use a hot towel to cover the periphery of the mold to help demold, and then put the mold on the small-diameter container and pull down to demold. Finally, put the mango cubes to decorate and enjoy the delicious mango cheesecake.
Tips:
1). When cutting the cake, heat the knife part slightly to make the cut very neatly.
2). It is not recommended to store the formed mango cheesecake directly in the refrigerator and store it in the refrigerator. It can be stored in a fresh-keeping box for refrigeration.
#CheesCake #MangoCheeseCake
Hello everyone, we are ShanshanXiaoPin. We like eating, shooting, and sharing food with friends. I am passionate about home cooking, cakes, drinks, etc. We like to try fresh menus, and we like to challenge a variety of gourmet dishes. Prefer easy and quick home cooking recipes. If we do something wrong, please forgive me. We are willing to listen and continue to learn. Please give me your suggestions 🙌 I hope you will like our work, thank you for your support and thank you 🥰
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【Mango Cheesecake】Preparation materials:
(A) Cake bottom
1). Digestive biscuits 75g
2). Butter 35g
(B) Cheese layer
1). Cream cheese 250g
2). Fine granulated sugar 65g
3). Lemon juice 8g
4). Milk 45g
5). Mango puree 180g
6). Fresh cream 150g
7). Gelatin 10g
8).Clear water 40g
9). Mango slices 160g
(C) Mango jelly
1). Mango puree 120g
2). Gelatin 4g
3). Water 15ml
4). Diced mango 60g (for decoration)
[Serving size: a 6-inch cake]
【Mango Cheesecake】Making process:
0:13 Cake bottom making
1:09 Mango puree & mango block processing
2:07 Cheese layer making
5:05 Moulding the cheese
6:03 Mango jelly making
6:40 Putting mango jelly into mould
7:02 Demoulding
7:21 Finished mango cheesecake
7:40 Mango Cheesecake Recipe
【Mango Cheesecake】making steps:
1). Making the bottom of the cake-Put 75 grams of digestive biscuits into the bag, use a rolling pin to crush the biscuits, and pour them into an empty bowl. Heat 35 g butter in the microwave until melted, pour it into the biscuits and stir until evenly mixed. Cover a 6-inch open-bottom cake mold with baking paper, pour the biscuits, and flatten the biscuits. Put it in the refrigerator and freeze for 15 minutes.
2). Mango puree & mango block processing-peel the mango, cut along the pulp on both sides of the core, and cut out mango blocks and mango slices respectively. Another 324 grams of pulp were cut, and the mango pulp was stirred into a puree using a blender. Divide the mango puree into two portions, one portion is 180 grams and the other portion is 120 grams.
3). Production of cheese layer-250 grams of cream cheese is softened at room temperature and put into a large bowl. Use a soft spatula to open the cream cheese and press to soften it. Sequentially add 65 grams of caster sugar, 8 grams of lemon juice, 45 grams of milk and 180 grams of mango puree and stir until evenly mixed.
4). Start the blender to send 150g whipped cream. When the stirrer is lifted, the tail end can be curved. Add 10 grams of gelatine powder to 40 ml of water. After the gelatine is full of water, it is heated in a microwave oven until it turns into a liquid. Pour a little mango cheese paste into the gelatin liquid and stir to mix evenly. Pour the gelatin liquid back into the mango cheese paste and mix well. Add the whipped cream to the mango cheese paste in two batches and mix well.
5). Take out the bottom of the cake from the refrigerator, first pour 1/3 of the mango cheese paste into the cake mold, put the mango slices, then pour 1/3 of the mango cheese paste, and then put the mango slices. Finally, pour in the remaining cheese paste. Flatten the surface, shake it lightly, put it in the refrigerator and freeze for about an hour until the surface is solidified.
6). Making mango jelly-put 4 grams of gelatin powder into 15 ml of water. After the gelatin is full of water, it is heated and turned into a liquid. Take a little from 120 grams of mango puree and put it into the gelatin liquid and stir evenly, then pour the gelatin liquid back into the mango puree and stir well. Take out the cake from the refrigerator, pour the mango jelly, spread the surface flat, and put it in the refrigerator for at least 6 hours.
7). Use a hot towel to cover the periphery of the mold to help demold, and then put the mold on the small-diameter container and pull down to demold. Finally, put the mango cubes to decorate and enjoy the delicious mango cheesecake.
Tips:
1). When cutting the cake, heat the knife part slightly to make the cut very neatly.
2). It is not recommended to store the formed mango cheesecake directly in the refrigerator and store it in the refrigerator. It can be stored in a fresh-keeping box for refrigeration.
#CheesCake #MangoCheeseCake
Hello everyone, we are ShanshanXiaoPin. We like eating, shooting, and sharing food with friends. I am passionate about home cooking, cakes, drinks, etc. We like to try fresh menus, and we like to challenge a variety of gourmet dishes. Prefer easy and quick home cooking recipes. If we do something wrong, please forgive me. We are willing to listen and continue to learn. Please give me your suggestions 🙌 I hope you will like our work, thank you for your support and thank you 🥰
3 سال پیش
در تاریخ 1400/09/10 منتشر شده
است.
26,455
بـار بازدید شده