My mom bought 2 mangos today and it was way too ripe. Before she tried to cut it and eat, I quickly stop her because I said I want to make a mango cake today. The first comes to my mind is that non-bake mango cheesecake but I always mess up with the gelatin part, it always come out soupy and not solid. Ban that idea, then come to the second idea. There it is, the mango Hokkaido cheesecake. Little complicated steps but the result reward you.
Ingredients:
Chiffon cake
4 egg yolks (M size) (room temp)
10g granulated sugar
40g corn oil
45g mango puree
30ml evaporated milk/ regular milk (room temp)
80g cake flour
10g corn starch
4 egg whites
40g granulated sugar
Cream (failed)
35g cream cheese (room temp)
3tbsp mango puree
100ml whipping cream
1tbsp condensed milk
Mango sauce
4tbsp mango puree
2tsp lime juice
2tsp sugar
1tsp water
1/2tsp corn starch
Some mango cubes
Steps:
1. Preheat oven 150°C
2. Whisk the yolks + 10g sugar until thickened.
3. Then whisk in oil until combined.
4. Whisk in milk + mango puree.
5. Sift in cake flour + corn starch until all incorporated.
6. Beat the egg whites, then gradually add in sugar and beat until soft peak.
7. Take 1/3 egg whites and fold into the yolk batter.
8. Take the yolk batter and pour back into the whites and gently fold until no whites can be seen.
9. Fill the cup till 70%-80% full.
10. Bake it for 20-25mins. (Depends on the oven)
11. Take out and tap each cupcake to release the hot air. Set aside to cool
12. Cream: Cream the cream cheese, then add in mango puree and mix.
13. In a separate bowl, whip up the whipping cream + condensed milk at about 80% stage.
14. Fold in 1/3 whipped cream to the cream cheese mixture then fold in the rest. Scoop it into a piping bag. Put into the fridge and ready to use.
15. Sauce: Cook the mango puree + sugar + lime juice in a saucepan with low heat. While adding water to the corn starch in a small bowl.
16. Once the sugar is dissolved, pour in the corn starch and continuous stir until it becomes thicker.
17. Set aside to cool.
18. Poke a hole in every cupcake.
19. Pipe the cream into the cupcakes. Place a cube of mango on top, drizzle the mango sauce. You are ready to serve or put in the fridge.
As you can see that I have failed the cream part. It is very soupy and the cream is just too liquid to fill in the hole. Not sure the cause of recipe or the temperature since I'm staying in a hot country. Despite how it looks, these Hokkaido cupcakes still tasty though. For better taste, put into the fridge for a few hours, then take it out and eat. The cold cream + the sweet cake with a little tangy mango sauce, YUM!
Comments
Post a Comment