Mango Cake
Overview
This mango cake is neither mango chiffon cake nor mango sponge cake, but a mango fruit cake that uses a lot of mangoes. It's very simple, no cream required, no eggs required, all you have to do is stir. The moist and soft feeling is really curious. The texture is as delicate and smooth as mousse, but will it be as fluffy as an ordinary cake? And, most importantly, using mangoes as the protagonist is a really good way to kill mangoes. I was muttering to myself why it wasn't better to mix in the flour, or just add the eggs at the end in order. I guess it won't puff up too much, so if it's full, there shouldn't be any overflow. It is better to fill it with the regular size and four small cakes, which will be more convenient to eat. I went to visit it halfway and found that it had expanded beyond imagination. However, it would definitely shrink back because of the lack of flour support. Bake it as dark as you like. Cut open, with tiny or large holes. It tastes a bit like a soft pancake without yeast dough. Yes, don't bake it so darkly, bake it for a shorter time, or use a lower fire to keep more moisture inside, and the moist feeling may be closer to mousse. . .
Tags
Ingredients
Steps
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Ingredients: 50 grams of low-gluten flour, 125 grams of mango puree, 1 whole egg, 10 grams of sugar, 5 grams of corn oil
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Add sugar to the mango puree and mix well.
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Sift in the flour and mix in irregular directions.
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Add corn oil and mix well.
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Add eggs and mix well.
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into a uniform paste.
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Put it into the muffin mold, eighty or nine minutes full.
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Place in the oven, middle layer, heat up and down at 180 degrees, and bake for about 15-20 minutes.
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Color the surface and come out of the oven.
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Unmold immediately and let cool
