Mango mousse cake roll recipe

Now that people’s lives are better, they have become more careful about what they eat. In the past, people ate to fill their stomachs. Nowadays, people eat for health, so here I would like to introduce to you a healthy and delicious mango mousse cake roll.

1.1 Beat the fresh cream until 70% distributed, take 100 grams of fresh cream and mix it with the stirred mango puree, put it in the refrigerator to cool until hard and set aside

2.2 8 grams of gelatin sheets. The original recipe calls for 6 grams. Because it was hot, I was afraid that the sheets would be too soft when rolled, so I added two grams. Soak in 30g cold water until soft, 100g fresh mango puree (I scraped it directly with a spoon), 20g white sugar, 300g fresh cream, melt the gelatin with cold water in the microwave, mix it with the fresh mango puree and let it cool

3.12 Five eggs, medium size. There are 70 grams of white sugar, milk and corn oil. Separate the egg white and egg white, add a few drops of egg white and 30 grams of white vinegar and sugar, and beat until it is moist and slightly dry. Note that there should be no oil in the egg mixing bowl, otherwise the egg whites will not be whipped

4.21 40g white sugar, 70g milk, corn oil, 1g salt. First, add the egg yolk to the fine sugar and stir evenly until it turns white. Add the salad oil to the egg liquid twice and stir evenly. Then add the milk in batches and stir until it becomes a smooth and fluid paste.

5. First take one-third of the egg white paste and egg yolk paste and mix them evenly, then add all the egg white paste and egg yolk paste and mix them evenly. (Note: use the cutting and mixing method. Over-mixing will cause the batter to become glutenous, or the egg white paste to lose bubbles, which will affect the finished product.) Put it into a baking tray lined with greaseproof paper, put it in the middle layer of the oven, and bake at 150 degrees for 22 to 3 minutes. After baking, turn it upside down on the grill, remove the greaseproof paper while it is hot and let it cool slightly. Place the bottom side of the cake in the oven flat on the wax paper and set aside. (The purpose of putting it on wax paper is to keep the cake on this side moist when it cools down, so that it will not crack when rolling.) The oven must be preheated in advance. Generally, I prepare the egg yolk paste first, then beat the egg white paste. When I am ready to mix the batter at the end, I turn on the oven. I turn it on to 150 degrees for about 25 minutes. It takes about 2 minutes to mix the batter. Shake the mixed batter a few times to eliminate some bubbles. Then you can bake it.

6. After the cake has cooled, take the refrigerated mousse and place it on the cake and roll it up.

7. Use a rolling pin to roll up the baking paper at one end. The book says to make a few cuts on one end of the cake to make it easier to roll. I put it on the baking rack and it already has lines, so I don’t need to cut it.

8. Rolled up cake

9. Put the rolled cake in the refrigerator for 10 minutes to set the cake. Put it in immediately, otherwise the mousse will melt if it is too long.

10. Whip the remaining cream until it is 90% whipped, spread it on the cake with a spatula, and make stripes with a fork. Place the cut mango pieces on the cake for decoration

This mango mousse cake roll is not as difficult as everyone thinks. As long as we follow the steps, we can make a delicious dish. Housewives who like to cook, hurry up and try the dish introduced by the editor today.