Mango Flowing Cactus Cake (6 ", Oven)

Biscuit body

Digestion of biscuits (cereal)100g

Salt-free cream (melted)50g

Passion fruit cheese paste

Cream cheese300g

Fine sugar60g

Animal fresh cream150g

Fresh passion fruit juice70g

Geely powder8g

Cold water24g

Mango Mud100g

Mango fruitamount

Persimmon jelly

Boiling water80g

Fine sugar30g

Geely powder2.5g

Cold water8g

Fresh Berry Juice15g

1biscuit body ~ digestion biscuits crushed (the more broken the better, I use the food machine to break), add melted salt-free cream stir evenly.
2
3biscuit body ~ into the 6-inch live cake mold is really flat pressure compaction, on the refrigerator for 30 minutes.
4Ji Liding powder into the cold water, soak for 5 minutes, waiting for the full consumption of Kyrgyzstan Peng Peng Peng, and then heated to the liquid into the water back. 💡 each brand of lucky powder operation will be different, I bought the need to soak, and some do not soak, before buying to remember to ask the store Oh.
5pot put cream cheese (room temperature back to the soft cut small pieces will be better operation) ➕ animal cream fresh sugar, with water heating way to stir even smooth to smooth and shiny texture, add passion fruit juice Evenly. (Berry Juice I used the fresh passion fruit to dig out the pulp, and then sifted out the fruit juice)
6Finally add just soaked gemcitabine to stir evenly.
7cinnamon paste sieve once, then the milk paste will be about 590g.
8out of the mold, first into the 1/3 of the cheese paste, about 190g, put the refrigerator frozen for 20 minutes.
9At this time the first fresh mango into a mud and cut a little mango.
10to 1/3 of the cheese layer surface to determine the solidification, take a circular mold on the middle, the central into the mango mud, mold around put a little mango.
11In the periphery of the mold, pour 1/3 of the cheese paste. (Can not see the mango can)
12Take the round mold directly.
13Finally, the rest of the cheese paste all down, left and right shaking the mold to let the cheese paste flat, then the cake put the refrigerator frozen for 30 minutes.
14fruity jelly ~ 1. pot open water fine fine sugar, simmer until the sugar can melt, do not need to boil. 2. Gillian powder into the cold water, soak for 5 minutes, waiting for Kyrgyzstan powder full of water Peng Peng, and then heated to a liquid into the water. 💡 each brand of lucky powder operation will be different, I bought the need to soak, and some do not soak, before buying to remember to ask the store Oh.
15Berry Jelly ~ Step 13 of the mix of 13, then add evenly into the pastry juice, pour it in the already solidified cheese cake layer, then the cake please put the refrigerator in the refrigerator for more than 6 hours or ice to the next day.
16 off themold with a blower blowing around the mold, every place blowing a 20 seconds or so, the bottom of the mold put no ears of the cup, the mold down the pressure can be stripped.
17good incense ~ good oh ~ ~ fragrance of passion is really praise
18remember, cut the cake when the mango will flow out, remember to shop at the bottom of the cake paper.
19🤤
20sealed cold storage for about 8 to 10 days, sealed frozen can be stored for 2 to 3 months before you can put frozen frozen.
21to change the size of the mold, the material to how to count, this picture please look carefully, the left is the size of the original recipe, the top is the size you want to do, directly corresponding to "multiplication" can find the answer.
22💡 with a little gelatin practice: with the same grams, the gelatin tablets bubble in the ice in the water (outside the formula), the amount of ice water enough to be able to completely into the water gypsum tablets, soak 5 minutes , Soak the soft after picking up the dry water, stir in the cheese after the paste directly into the mix and then can be. (Ice water is just to keep the lotus piece of soft, soaked after the ice water is not needed Oh)