Ingredients
6-inch chiffon cake embryo ( 1 piece ) | Ice cream bursting part: ( ) |
Frozen mango pulp ( 30g ) | Water ( 150 Grams ) |
Whole milk powder ( 10 grams ) | Sugar ( 15g ) |
Corn starch ( 6 grams ) | Tapioca starch ( 1g ) |
Tower whipping cream ( 100g ) | Mascarpone ( 15g ) |
Sugar ( 5g ) | Surface decoration ( Frozen mango pulp 10 grams ) |
Surface decoration ( A little pomegranate ) |
How to make mango ice cream chiffon cake (6 inches)
1. Prepare a 6-inch chiffon cake embryo.
2.Water and milk powder or (165 grams of milk) Cook the white sugar until it reaches about 30° and remove from the heat.The temperature should not be too high, otherwise it will burn the flour.
3.Add corn starch and tapioca starch.
4. Stir quickly and continue to heat for ten seconds.clock, (the time is only for reference and each stove is different), be sure to stir while heating, until it is slightly viscous and drips slowly.Let cool.The status is as shown in the picture...
5.These are my three Large mango pulp from Panzhihua, Sichuan, frozen months ago.
6.Pour the frozen mango pulp into step 4 , then beat with a cooking stick until smooth.
7.This is a good state.Tip: Be sure to use frozen mango pulp, because frozen mango pulp can make the ice cream taste better.The mango milk paste is ready.
8.Then we add mascarpone, white sugar , cream mixture.Beat until it reaches eight portions, and it should be in a state where there are obvious lines.
9.Pour in the mango milk paste in step 7 Add...mix evenly and finely.It can be put into a piping bag or refrigerated for later glazing.
10. Place 2/3 of the center of the chiffon cake body Scoop out a piece of cake.Don’t dig out the bottom! Add honey-glazed red beans, squeeze into the batter and pour on top.After the cake is completed, pour frozen mango chopped into the center.
11.You can also add a few durian pieces as decoration at the end.put.
12. Cut...You can also refrigerate for more than 30 minutes The taste is better.
Tips
1.Try to choose frozen mango pulp.(After peeling the mango, the pulp can be frozen in a crisper for at least three to six months and will still be very fresh.This is also a good way to preserve mangoes.Bring it back to room temperature before use.) If you don’t have the pulp, you can dig out the pulp and freeze 12 pieces in advance.Hours, the mango pulp decorated on the surface can be scraped with a spoon to create a layered texture.
2.If you don’t have a cooking stick, pour the liquid into the food processor and add the mango pulp and beat together.
3.The temperature for heating milk can be around 30 degrees.If the temperature is too high, the flour will scald and clump.
Fourth, heat the whole process and assist with stirring until the batter is slightly viscous.
5.I did not refrigerate the glazed noodles part of the recipe.I glazed the noodles at room temperature and refrigerated them before cutting them.
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