#mango #chifeng #cake #rare sugar #low calorie #less sweet #dessert #dessert #novicezerofail #MangoCakeRecipe #mangocake #creamcake #マンゴーケーキボッ
Mango Milk Covered Chiffon Cake
Mould: 6 inch hollow round mould
Material
4 egg yolks
Rare sugar 15g
30g fresh milk
55g low-gluten flour
24g vegetable oil
4 protein
Rare sugar 45g
150g light cream
200g mango puree
Rare sugar 20g
1 mango (diced)
Production steps
1. Mix rare sugar and egg yolks, then mix in fresh milk and vegetable oil, and finally sift in low-gluten flour, stir well until there are no powder particles.
2. Beat the egg whites and add the rare sugar in 3 batches.
3. Add step (2) to step (1) twice. Then pour into the mold.
4. Preheat the oven at 150 degrees for 30 minutes. Turn upside down when out of the oven until completely cool.
5. Beat the light cream, add the rare sugar three times, then add in the mango puree and mix at a slow speed.
6. Spread the mango cream on top of the cake, add mango slices and serve.
Mango Chiffon Cake
Mold: 6 inch hollow round mold
Ingredients
4 Egg yolks
15g Rare sugar
30g Fresh milk
55g Cake flour
24g Vegan oil
4 Egg whites
45g Rare sugar
150g Whipping cream
200g Mango puree
20g Rare sugar
1 Mango (diced)
Steps
1. Mix rare sugar and egg yolks, then mix in fresh milk and vega oil, and finally sift in cake flour, stir well, set aside.
2. Whip the egg whites and add the rare sugar by 3 times.
3. Add step (2) to step (1). Then pour into the mold.
4. Preheat the oven at 150 degrees for 30 minutes. After taking out from oven, turn it upside down and let it cool completely.
5. Whip the whipping cream, add the rare sugar three by times, then add mango puree and mix in slow speed.
6. Spread the mango cream on top of the cake, add diced mango and serve.
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