If you're new to baking, you'll have to learn how to make cakes anyway....The first cake of my life....

WHAT YOU NEED

Ingredients

175 grams of cream cheese
65 grams of milk
50 grams of fine sugar
Fresh mangoes 215 grams
15 ml of lemon juice)
160 grams of fresh animal cream
1 tablespoon (15 ml
9 g) of fish oil powder
Tea powder in moderation
Red pigment in moderation
80 grams of biscuits
40 grams of butter

How TO MADE Unroasted mango cheese cake

Steps 1 to 4

1. Prepare a bag of digested cookies.

2. Digested biscuits are packed in preservative bags, crushed into powder with a doughnut stick, or powdered directly into the grinding cup of a food cooker.

3. The butter is heated to dissolve into a liquid and poured into the end of the digested biscuit.

4. Mix with a spoon.

Steps 5 to 8

5. Mix the well-digested biscuit dough evenly on a 6-inch rounded base and press it flat with a spoon back.

6. Put in the refrigerator and refrigerate until typical backup.

7. The fish paste is poured into a bowl, added to 2 tablespoons of milk, and left to stand for a moment so that the fish paste fully absorbs moisture.

8. In the preparation cup of the food cooker, add the cream cheese, finely chopped sugar, peeled mango meat, lemon juice, and leftover milk.

Steps 9 to 12

9. Stir for a moment in a food cooker so that all the ingredients are evenly mixed into a thick, delicate paste.

10. (If there is no food cooking machine, the cream cheese is first heated and softened, the sugar is stirred smoothly with an electric egg mixer, then the mango flesh is added in stages to be fully stirred evenly, and then the milk is added to be stirred evenly.)

11. Pour the mixed mango cheese paste from the serving cup into the large bowl.

12. At this point, the fish gel powder fully absorbs the milk moisture and expands into a sponge state.

Steps 13 to 16

13. Heat the fishmeal separately and stir continuously until it dissolves into a liquid.

14. Pour the liquid fish glue powder into the mango cheese paste.

15. Mix thoroughly and evenly.

16. Put the mango cheese paste in the fridge for storage.

Steps 17 to 20

17. Fresh animal cream is poured into a bowl and served with an egg beater until it retains its texture.

18. Take out two tablespoons of whipped cream, add a bowl of red dye, add a bowl of matcha powder.

19. A slice of gelatin is added to the cold water bubble, filtered, insulated, heated, melted, and added to two separate bowls.

20. Pour the tea cream into a flat-bottomed container, wash the fresh leaves and put them in.

21. The red cream is poured into the rose mold, and both are stored in the refrigerator.

22. Mix the fresh cream and the mango cheese paste and stir evenly by stirring from the bottom up.

23. The mixed dough is very loose in volume and very dense in texture.

24. Pour the mixed dough into the mold that has been laid to digest the biscuit base.

25. "The surface of the dough is flattened, placed in the refrigerator and refrigerated for more than four hours to remove the mold and be eaten."

26. When removing the mold, cover the outside of the mold with a hot towel for a while, or blow with an electric fan for a while, so that the cake does not stick to the mold.

27. The rose blossoms and leaves are separately removed from the mold and placed in a tray.

28. Be careful what you do.

29. Semi-finished products

30. Finished product

Handy cooking tips

　　The most important step in making a cake is to mix the fresh cream with the mango cheese paste.The two must reach a similar degree of density in order for them to be perfectly mixed together, otherwise the mixed dough may become too thin or small in volume.After adding the mango cheese paste to the fish glue powder solution, refrigerate for a while until it reaches a density similar to that of fresh cream, and then proceed to the next step.2 Try to make this cake with well-known mangoes, the mango flavor will be sweeter 3 Roses and leaves are not necessary, you can do without TX can also be decorated with a layer of mango sauce, mirrored fruit glue, etc. on top of the cake.