Cake Baking 102: Coffee Shop Cakes & Desserts

1. Introduction: Having a delicious slice of cake with a warm cup of coffee is my favorite time of the day. In this class, I want to share with you the recipes and techniques to make PKK muffins and cheese cakes, which you can enjoy while having a cup of tea or coffee. Hi, my name is Lee. I'm a gambler trained pastry chef from Korea. I've been working as pastry chef more than a decade in Korea and Australia. We start this class by learning the tools we're going to use for the lesson. Then I will show you different cake recipes, which are based on simple ingredients. And I extremely light with less amount of sugar. The first recipe is Hanukkah Stella cake. This is my comfort desert since I was a kid. Super soft and creamy. As soon as you buy the pizza k, It just melts in your mouth. In this lesson, we will be able to learn how to make the classic way of making cost alone. And we'll learn how to make honey pastry cream, less nice, chocolate and banana muffins. This CAG is delightful to make when you're super hungry and craving something sweet. It's very easy to make, but very tasty. And it requires very simple ingredient that they'll lesson is punches k. This k consists of a soft creamy center and caramelized, not thick crust. The fourth lesson is mango cheesecake. This K is a 40 creamy cheesecake with a fresh mango and fish and fruit. I would guide you on how to use the set agent, such as gelatin powder and gelatin leaves. And we'll learn how to make four layers of most K perfectly and evenly. I will also show you a special way to garnish with fresh mango and either the flowers. This class covers all the steps in detail to make the recipe easy to understand For homemakers and beginners. Once you learn how to make a delicious and beautiful cake, you'd want to share these cakes with your friends. I cannot wait to guide you to learn how to improve cake baking and decoration skill at home. 2. Class Outline And Project: Welcome to this class. In this lesson, we're going to simply freight forwarder class outline and project. The class has been divided into four recipe is covering chocolate and banana muffins, cost per case, and cheesecake. The project for the class is to share a picture of anyone recipe so that I can help you to improve your cake baking skills. Let's have a look at how to download the recipe nodes. The recipe notes sat down in the fourth tab. So just click on the attachment PDF file and let it download. Open the download file. Then you will see all the recipes and mass hoods for the class. 3. Tools: Using derive to allow you to make the most beautiful pastry. Here is a list of fundamental tools that you will use them often on your pastry. Jeremy does this, my son mixin this, my hand mixer. This toe does the job better and faster and mostly it doesn't make her arms tire. Hand mixer will do the best job when you make a k at home. Help us together live. Which by removing all the lungs or impurities, which has a long handle and less comfortable when we need to see any dry ingredients. Waste mostly to incorporate eggs and sugar in this class. It is one of the most essential tools to make, okay, on page pastry, I recommend you to have one. I have two different sides of this state. One, this big, whilst better when you need to make a big portion. And it is good to use in most of our baking recipes. Palette knife is helpful and you need to do I see, okay, or glazing. It helps to spread the frosting easily on a cake. This palette has an edge on it. So it helps to get better angle when you do icing on the cake. Having a sharp knife is always useful when you're cutting. The k was less than the breath Night works better when Ms. classless sponge or Jenna's K to divide into several pieces. But when it comes to cutting a cake, chest nine looks better. Chef's knife is also useful when you need to cut fruits, nuts, and chocolate as well. But July is a very useful when you need to falling or mixing bacteria. It has to ask to minimize base deep. And silicon is hit resistant material. So it is safe for most of our cooking. A moment that can help us to check in temperature of mixture, such as costs or melted chocolate. It is very useful to say it is essential to have one full year and paste creature knee. Payable is a must-have. If you want to improve your kit and grading scales, it has to decorate your cake like a professional. I have the most affordable timetable, but my favorite one is the metal one because it is more stable. But this plastic talent payable also works well. Scale help us to measure the ingredients correctly. I highly recommend to use this scale instead of using a cup. Because of measuring meter car is not highly accurate. Honestly, I never use that cup to measure ingredients. Instead, I always use a scale. This scale would really help you to make a good quality pastry. 4. Honey Castella: Preparing Cake Tin: Before we start lining the muffin tray for the Castilla, we're going to turn on Dogan to 170 degree. So the Castilla can rise nicely. Cut the baking paper according to the size of the muffin tray that you can use. I got 15 centimeter of scarce sized paper according to the size of my tray. Take this care sized paper into the tray, then simply press it down inside. Once you press it down, press the little crinkles down as well. So you have a nice fitted liner. The PayPal should cover the entire muffin tray and comes off of the tray so the Castilla can be easily lifted after baking. We our sat. In the next video, we're gonna learn how to make honey Castilla. 5. Honey Castella: Making Honey Pastry Cream: Hello, Nico stylize my comfort food. I usually make it when I feel tired and crave eating some soft fluffy desert with a cup of tea or coffee. It's so very simple. Desert as baking morphine or souffle doesn't take a long time to make, and the result would give you instant happiness. So shall we start to introduce the ingredients? Firstly, we cannot make the honey pastry, cream, milk, egg yolk, cons touch unsalted butter. Cost the Shiga, albedo, vanilla paste and honey. Prepare a clean bowl. I'm going to add honey. Sure bar and mix it with a whisk. And constant. Makes it well, let's clean the side of the moon with the spatula. In Nepal, we cannot add mill vanilla paste. Now I'm going to turn on the hip. I'm going to go once it reached a boiling point, I'm going to turn off the head. So it's above the boiling. I'm gonna, I'm gonna pull 1 third of the kid to the idea of mixture. Give it a nice name. And all the rest of the rootkit. Going to transport it or get into the hard part. I'm going to turn on the heat and please measure then lower the head and we're going to stare it until the mixture get thicker, like cost of texture. I'm using long head and I'll use my silicone spatula. Your stair it constantly radius equals bachelor. I do. I get bond. From the bottom part. I can see that my customer is getting thicker and thicker. I'm gonna transfer too, because that into the ball. I'm gonna get, I'm gonna add the room temperature butter, snakes. Because today's cook very nicely. It's very creamy and so Caswell. So now I'm gonna cover it with cleaning rat and place it in the fridge for one hour. It's been about one hour. The cluster that's completely cool down. Again, I've put this into the piping bag. We don't know if I'm gonna use this small round nosotros, estamos other and put the nose inside the bag. Let's let it down with the silicon scraper. Without love. 6. Honey Castella: Making The Cake Batter: To make honey, we need beijing ingredient such as AKO, acquired butter, honey, cooking oil, a better vanilla paste that show lemon juice. Because the sugar, milk, cake flour, pretty clean sauce pan, and the cooking oil, honey, unsalted butter, and so on. But he had to medium. I'm going to let that button mouse down about 80 per cent. And once it melts about 8%, I'm going to turn up the heat. Almost melted down. I'm going to turn off the heat. Please don't forget to boil some water in the kettle as we need boiling water at the end of the lesson. Now I'm going to add the egg yolk. Then add a bit of vanilla paste and save the cake, flour and whiskey it until combined with the other ingredients. Make sure to clean the side of the boat and the boat term of double as well. Fancier bedtime is smooth without any lamp stack. And set aside. 7. Honey Castella: French Meringue and Mixing the Batter: We can make a SOC medium pink moraine. For that, we need to add the sugar into three times. Let's start whipping the egg white with ads to buffers. And quiet. And I'm going to add a dash of lemon juice. When it's got white bubbles form. We can add 1 third of Sri Lanka. So now I can make a mark on the top of the moraine. So I will add another sugar. I can feel that learning is structure and heavier. So I'm gonna add the rest of the sugar. So the pink is. But I can feel it's a bit heavier than the sun tomorrow. So from here I'm going to start with. So this is the perfect consistency of the median pay. Alright. I'm gonna add one photo of Lorraine into the vector and makes it. Lastly, when the Beta is well mixed with tomorrow, we can add the rest of the moraine with the vendor and folded gently. We never use the list when it comes to the final mixing stage. Conceptualize our best friend And we can not be gentle with the moraine. Is the sharp side of spatula. When you mix, the better. I'm using this out of those pendula. It stays for now mixing company and it helps to minimize the collapse of the air bubble inside a moraine. Okay, the data is ready. Now, I want to show you the texture of the butter is very creamy and a bit watery as well. Let's transfer it into a job. Muffin tray. And jig jag flow few times. Just to remove the Big Apple care inside of this nature that you're using the dip tray. So we can fill up the hot water in the tray. 8. Honey Castella: Baking & Decorating: Safety is better to fill up the hot water after you put the tray in the oven. And then I reduce the heat for 155 and bake it about 2222 minutes. So the Honda cost alone just came out from the oven. It has a light golden brown color on the top. Let's check the inside with a skewer. So it comes out clean than men is nice feedback. I'm going to let it cool down in the tray for 15 minutes and I will take it out from the tray. Now we our last make a hole in the Castilla. With this stroke. I'm using methods true, but you can also use just normal plastics, true as well. To finish, I'm going to sprinkle a little bit of I think she learned the top of their Castellano. The customized very soft and fluffy. It's almost like a cloud. And the pastry cream has amazing circuit texture and has nice flavor with just comes from honey. I hope you enjoyed the recipe and I hope to make it at home as well. Thank you. 9. Chocolate Banana Muffin: Introduction Of Ingredients : This chocolate banana muffin recipe is one of the easiest and most simple recipes that I've made. For the preparation, we just need ten minutes. But it is important to understand the ingredients to be able to make, taste chocolate, banana muffins. Let's check the ingredients. We need planned Flour, brown shoe, bananas, dark chocolate. One, unsalted butter, and cooking oil. Cocoa powder, baking powder, baking soda. And so that's true of milk. And a bit of vanilla paste. Reason we're putting the baking soda. It reacts with the acidity in the bananas and cocoa powder. And it helps the muffin to rise better. Also give some nice light texture. And putting butter keeps flavor. And the oil gave some light texture for the muffin. That's why I use both ingredients. For the muffins. I turn my album took 200 degree, so no one can be preheated nicely. And I'm going to play on the muffin tray just lightly and cooperate with baking paper. You can also use muffin paper cup if you have one. Ready now. 10. Chocolate Banana Muffin: Making the Muffin Batter: We can now start the preparation of ingredient by chopping your dark chocolate. The reason I'm chopping vitro Colette is that if the size is too big, It wouldn't be able to melt nicely in the muffin better. You can use chocolate chips. But I like using good-quality chocolate and I like cutting it myself. Also, I prefer using dark chocolate with over 58 per cent because it gives a nice sweet, bitter taste. And it balances the muffin flavor. And we're going to save all the dry ingredients except the saving is a very important process. If you are looking to make a good quality product. It will filter impurities such as dust and also will break up any lumps in the flower. Which means you can get much lighter texture by giving aeration. And it's easier to mix into other ingredients, also helps to make better products. Now again, I use a blender, add butter and oil together. One egg, brown shoe. Finally, luck paste. So basically we put all the wet ingredients and brown shoe by the blender. Now with enough blended and blended completely, we can also match the bananas and makes them manually. But I found using a mixer is the most simple way of making the smooth muffin better, because it takes just ten seconds to cope with all the ingredients. So it's been about ten seconds. I'm gonna shake it. And I'm gonna blend it for few more seconds. I wanted to show you the texture of the better, well blended with our separation of fat. So now we're gonna poring over to the dry ingredients. I'm gonna whisk it until combined together. So it's been about 20 seconds. I can say that all the ingredients I combine well. This is good consistency of the butter, sticky, but there are no lumps or leftover powder interval. Since all the ingredients are well-mixed, we're going to add the dark chocolate into the muffin Mehta, I'm going to add about 80 per cent of chocolate into the bathtub and leave about 20% of chocolate. So I can use the chocolate as a topping on the muffins. Make sense. Soda chocolate is mixed well, I'm going to transfer it into the pipe. I like using a piping bag because it makes the process easier. You can easily control the mantle better and have a less chance of creating a mess. Because the muffin better has a sticky texture. I found this is the best way. But if you want to use a spoon, that's also perfectly okay. To fill up all the baptized into the piping bag. I'll add harmful. And after piping in, I will add the rest of it. I would like to share a small tip Chapter and follows since I started working in the bakery, we always fill up the muffin better, just above the muffin tray. When you buy a muffin from a bakery that has a round volume on the top. And that makes muffin looks delicious and bigger. Fill up the muffin better, just above the muffin tray. That is, make your muffin looks much better and fluffier. I'm going to add a bit of chocolate on the Tavo, the muffin. I'm ready, Go back this beautiful morphine for 175 degree, about 30 minutes. The reason I picked this morpheme for about 30 minutes is because of the bananas. Whenever we use any fruits, it takes a longer time today because of the moisture in the fruit. Less PE kit. 11. Chocolate Banana Muffin: Baking And Simple Decoration: It's been about half an hour. This muffin is a very, very nicely, I want to show you with this tour. So as you can see, it's very clean. Nothing with it comes out. It means is nicely packed. So I'm going to let it cool down for about 20 minutes. And I will demo that. I'm going to cool down these fluffy muffins for about half an hour. This muffin is extremely moist and soft. Once you take a bite, you would be able to taste the natural sweetness that comes from the red arrived on an ACE and the dark chocolate, creating something healthy, delicious, and quick. Try this recipe. Thank you. 12. Basque Cheesecake: Preparing The Cake Tin: If you are a fan of eating cheesecake, you must know about boss cheesecake that has a creamy center and a deeply caramelized burnout side. This k is the most easiest cake to make and remarkably pay scale than ever I known. Before we start lining the cake tin. Please don't forget to preheat the oven to 220 degree. So the cake and rise in Dover and beautifully, this is the catering that I'm gonna use. This is about 610 centimeter and I cover it with the foil because it doesn't have bottom parts. And I'm going to spray it with a spray oil. These are 30 centimeter square size baking papers prepared to them and overlap the papers. So that is forming a star-shaped. Simply press this down to the cake ring and press down all the corners of the keyframes. Make sure that the baking paper comes up at least three to four centimeter of-of the cake ring. So we can easily ripped it up. When the cake is baked. Older crazes on the side of the cake ring. We would make our nature and unique shape of the cake. In the next video, I will introduce you to the ingredients and show you how to make the creamy been cheesecake Beta. 13. Basque Cheesecake-Making Cheese Cake Batter: Before we make the backup, let's understand the ingredients. We need. Lume temperature, cream cheese, cost the shovel. X, cream, cone, flower, vanilla paste, and lemon, just to make it easy to rip the cream cheese, cutter cream cheese into two centimeter cube sized and living room temperature for one to two hours. So it becomes smooth and soft. Well, soda eggs should be at room temperature. By keeping the ingredients at room temperature, they tend to emulsify better. The cake comes out softer. We can abate the crunches with mixer. Was the cream cheese becomes mode. We're going to add the sugar into the bowl. Unless we use the standard mixer. If you add the shoe guy in the beginning, Sheila can be sprayed everywhere. So I always make the cream cheese mood with a hand mixer and then add the sugar later. Scrapping down the cream cheese from the side of the bowl. I'm going to add the sugar ON and rest good Again. Once we add the sugar, use the hand mixer for about 20 seconds until the shoe guy gets doodle with the cream cheese. Why I'm cleaning the side of the bowl. I always check if there is any remaining sugar or lump or cream cheese. Once I checked the two ingredients, I will combine and show it become an ice cream texture. Then I move to the next stage. It's time to add x. Firstly, put one egg at a time and bidding the eggs for ten seconds. And we're going to add all the rest of this. Put one egg. I'm going to add all the rest of the x less than o, the rest of the ingredients. First day we're going to add cream. Lemon. Just adding a bit of lemon juice can give a nice lemony flavor, but don't put too much. It could be overpowering the flavor of the cake. Stand mixer just for a few seconds. Scrape down the sides of trouble. I've seen some people like making the batter thicker by putting less amount of cream. But the original boss cheese k should be contained enough amount of fat from the cream. And Beta should be liquidity. So he can get the best creamy texture. Tibet ties nicely made. Now we can put it into the prepare cake tin. Let's step it a few times to remove the bubbles. We are set now. Let's put it in the oven. Please make sure you're going is preheated well over 220 degrees. Once they put the cake in the center of the wound, we're going to reduce the temperature to 210 degree and bake it for 20 minutes to 25 minutes until it gets dark brownish color on the top of the k. And then reduce it to 190 degrees and bake it for ten more minutes. 14. Basque Cake: Making Caramel Sauce & Chantilly Cream: To maximize salted caramel sauce pan or medium-sized poked and Waterford Florida sugar over water and makes the sugar and water together. Okay, now we cannot count on the head. I'm gonna let it for the medium head, I'm going to let it boil. And occasionally for the pen, instead of using a brush or any utensil to clean the edge of the clock. You can use a wet brush to clean the ET tube before. But I don't like disturbing the Shiva until it starts to get color. Instead, I float up from time to time to prevent fun and crystallization of the sugar. As you can see, it gets a lot of bubbles on the Cloud, but the color hasn't changed yet. The syrup is getting thicker as the water is evaporating. The theorem is getting thicker. And the color has changed it to light yellow color. Since the color has changed, we should keep our eyes on it. Otherwise, it can be fun if we don't turn off the heat at the right time. Color become brownish golden. This is time to turn off the heat. The caramel will continue cooking with the remaining heat and we will get a darker color. So we should turn off the heat. Once it turns to a dark golden color, it is very important to swat a port to check the actual color of the caramel because it shows lighter color when we see it from the surface. But when you swore to, we can clearly see the actual color of the caramel and it's usually darker than the surface. I'm going to add the butter. I will add the cream. Got mixed nicely. I'm going to add a Cecil into it. You get a nice mix. I'm going to transfer the caramel sauce into the jaw. I prefer to keep it inside the fridge. And when I need to use it, take it out from the fridge and put it outside at room temperature for about two to three hours. And seven with the past cheesecake. If you can put it inside the fridge, it doesn't guess boil over a week. But keep in mind if you put it outside too long time, it can be spoil faster because after cream, finish the k, I'm going to leave some cream. I already put some cream in this poll. And I'm going to add one tablespoon of sugar, vanilla paste. I'm going to start pumping it. Let's check the consistency. This is r bar soft, medium pink cream. Cream is holding the shape, but it's still soft and shiny. And this is perfect consistency to mechanize. Quit now. 15. Basque Cake : Plating and Finishing The Cake: It's been baked for about 35 minutes at a high temperature. So the type of decay get stuck caramelized color and it will give nice labor. The color should be very dark, almost the same as B1. And the center should be creamy and slightly under bake, less checkout with the skewer. Put this into the center of the k and take it out and see if the cream gets stuck on it. Can you see the cream on the skewer? It means the center of the cake has been completely cooled and it will give a very creamy texture to the k. But if you see too much cream under secure, bake the cake longer for five to ten minutes. The other way of checking is that we should say the center of the CAG is jiggling. When we check the k, I'm so glad that the cake has torn up perfectly. Soda cake needs to be said and cool down for a couple hours. Do not take the bus cheesecake out of the cake tin before it completely chilled. We have checked the center part of the cream needs to be set, so I will let it be at room temperature for about two hours. Then we unmoored the k from the cake tin. Let's fill a paper and the k from the k3. Demorgan's can recur a bit of patients because of the creases between the key and move the paper slowly. So the k can be made in a unique and natural shape. I would like to slice the Kagan to show you the inside of the k. I prepare hot water, shaft and a clean towel. It the knife into the hot water. For a couple of seconds. They can add from the water. Removed the water, makes sure that your knife is hot enough. The reason we deeper knife into the hot water to make a clean side of the K. Instead, we can also use a blowtorch. But I found deep to the knife into the hot water is the safest and easiest way to make a clean side of the cake. I'm going to transfer the case to the white plate. The white plague keeps a nice color contrast. I prefer to use a pub spec because it makes easier to transfer the K. Like to show you just a simple technique to make a nice canal with a spoon. Firstly, did the stone into warm water, makes sure that the water is not pulling hot, otherwise the cream will be melted too fast. Look at this modulus K, rustic looking outside and the creamy silk inside. Part of his charm. That's part of what assaulted on the time of a k. Kindness really compliments the cheesecake. And this cookbook, cream makes the desert. It's another nice texture when we eat it. I hope you have a joyful time with this k, with a cup of coffee or tea. Thank you for watching. 16. Mango Cheesecake: Making the Biscuit Crumble: Mango is referred to as the king of the fruits, is super tasty and has a lot of nutrition value. In this lesson, we're going to make me a cheesecake with fresh mango and session for it. Let's start by preparing the cake ring. For this recipe, I'm gonna use a six inch cake green. Place the cake ring on your sobbing play or on the cake board. She would help to prevent them from sticking to the green. I'm using a k ring, which has a know where to park. The first step to make arches k is to make the biscuit crumbled. For that, we need butter, be scared, and unsalted butter. It stays already melted. I use microwave what that is again. So it's nicely melted. We can use a food processor to Paris The biscuits. But I'm gonna use a Ziploc bag and a lower limb pain is carried into your chip. How does this get from? But I wanted to be crashing into smoke. So it can be easily mix with them. And I'm going to smash this biscuit with a rolling pin. Big crumble. Now what I'm gonna do is I'm going to mix this with the melted butter. Intermediate size. We're going to pour the water into it and just simply makes it crumbles less than it shouldn't be too dry so it can hold the shape of the cakes. I'm going to put the crumble on the bottom of the tape board. I want to make a lesser price. The bottom of the screen, we've just gone for a cough or small size. Anything that makes you feel comfortable. So I'm gonna put this in the freezer for about half an hour. 17. Mango Cheesecake: Making Cream Cheese Mousse: To make cream cheese moves, we need to cream cheese, butter, lemon juice, the shoe gelatin powder, mascarpone cream. They can cream vanilla paste. Please leave the cream cheese outside of fridge for couple of hours, so it becomes smooth. Prepare a clean bowl. We can add the cream cheese with mixer. Was the cream cheese becomes moot, we're going to add the sugar into the bowl to prevent creating a mask. We're gonna pick. Then the Sheila later. Less cramping down the cream cheese from the side of the bowl. I'm going to add the sugar. Oh, it was good again. On to light and fluffy. About two minutes. I'm gonna give it a nice mix. It becomes smooth and fluffy. Make sure that there is no lamb in a separate bowl, makes them mascarpone with 50 grams of cream. And just touch up on the left page. I'm going to mix it until it becomes so to pick a mix, cream and mascarpone cheese combined nicely, I'm gonna set it aside to them, powdered gelatin, we need three part of cold water and one part of gelatin powder. I'm gonna sprinkle the gelatin powder into the cold water and give it a width. Bloomingdale's nothingness and the water starts to soften the gelatin. And the gelatin will dissolve evenly in hot because if it is in bloom, gelatin can leave you with lungs in your dessert. Agenda ten, until it absorb all the water. And it looks like a jelly. Hit the lemon juice to boiling. Or it can be simply microwave. Once they start pulling turn of the hips and add the gelatin. I'm going to add the gelatin to have a kid. I'm gonna put a gelatin into the cream cheese. Instead of pouring older liquid, you're going to add half of the liquid and mix it well, then at the rest of the gelatin mixture to the cream cheese mixture. Now we're going to prepare a boiling pot and being married, that mixture transferred a cream cheese mixture to Bain Marie. Make sure that the bowl is not touching the water. And once the water starts boiling, reduce the heat to low medium. Prepare a thermometer next to you so you can check the temperature of the mixture occasionally. Now I'm going to add the mask upon admixture and give you that makes the temperature is about 3536. I'm gonna remove it from the head. I'm gonna let them it's chocolate and up to 29 to 30. Why we cling down this mixture? Whipped cream. If the temperature of the cream cheese mixture is too high, the cream can be split. That's the reason we call them the mixture to 30 degree and the cream, cream, cold cream of the cream until it becomes semi wet. Ready. Still quite rickety. But I'm not gonna live more than this. This is perfect consistency. You fully mixing the cranium as check the temperature of the crunches mixture. So now he's got about 30, is perfect temperature to mix it with cream. Then mixture looks nice. So we're ready to pour it into the prepare catering. Simply pour all the cream cheese data into the catering to remove the levels. Just gently tapping the cream cheese moves must be sad in the fridge for four to five hours. Let's keep it in the fridge. 18. Mango Cheesecake : Making The Mango Mousse: Mango Moses, sweet, creamy and perfectly Tanguy. It will capture the essence of mango in every spoonful of k. It's very easy to make with simple ingredients. Let's check the ingredients. We need Mendel and new thing, frozen mango, but you can use fresh mango as well. And gelatin leaves, castor sugar, and lemon juice. Prepare a Glencoe to add mango sugar and lemon juice. Just the heat to low, medium doesn't get starting location and keep reducing it to three minutes more. Become more like a Jan. I'm going to turn off the heat and transfer into a clean jar. I'm going to transfer the mango into the clean glass. I'm gonna use the hand blender. It's better to use a heat resistance glass or a measuring jar. And I'm going to have blended with this hand blender if you have a fluid process. So you can also use that as well. Just be careful don't get burn yourself because the liquid is very hot. Blended, find me until it becomes moot. It's completely blended. We're going to see the puree for separating the fiber from the mango. Reason that I saved mine is that I wanted to get rid of all the fiber from Domingo. Don't forget to scrub the backside of the C. It has led a nice clean the mango puree span. It has a smooth texture without fiber from the mango. Now we're gonna bloomed gelatin lives in the cold water. At the Jonathan needs one-by-one, so it doesn't stick together. Let it soak for three minutes. The gelatin leaves that completely so in the water. Now we're going to remove the water out. The temperature of the mango Perez should be able 45 degrees, so Jonathan can be dissolved completely and give it a mix. Now I can say that older gelatin leaves that completely melt. Let's set it aside. Let's quickly whipped cream. This is thickening cream. I'm going to make the claim until it becomes semi web. Document is ready. I'm not gonna wait more than this. Let's check the temperature of the period. So it's about that before. So now what I'm gonna do is I'm going to add the whipped cream. Firstly, just half of, half of the cream first. Because you can see I'm using slicker specialize risk. Now a beautiful mango paradise ready? Let's put it into the mold. If you're putting them, mango, makes sure that airbase is completely set. Otherwise, you won't be able to make beautiful layer. So this is completely step now. I'm going to pour it a mango mousse into it. Gently shake the k So the mango mousse can be spread evenly. Then finish it with a spoon or small palette knife to make a smooth surface. So it's already now, I'm going to place it in the freezer. 19. Mango Cheesecake: Making Passion Fruit Glaze: In this lesson, we can now learn how to make fashioned foot place. It has an intense part and sweet tropical flavor and the seeds give a nice texture to the k. So let's check out the ingredients. In this bowl. I put passion fruit, caster sugar with a bit of constants and gelatin lead. I suck the gelatin leaves in the cold water. In a clean part. We're gonna put passion fruit saved inside. The mixture of sugar in close touch. Before you have time to give it a nice minutes. Let's turn on the heat. The heat to medium low, so that makes chair doesn't get burned. Starting it occasionally until it starts boiling. Let's say start boiling, just let it boil about two minutes. I'm going to turn off. The texture of the glaze shouldn't be too watery. Once the cornstarch is cooking the pure, either turn into a nice thickening agent. Now, I'm going to add the bloom gelatin leaves and give it a nice mix. So it can be combined well and put the gelatin into it, directly. Pour the mixture into the clean medium-size for began to let it cool down until it becomes 32 to 34 degrees. To pay band melting the layers of the k, we should cool down the mixture below 34 degrees. The best temperature of the glaze would be between 32 to 34 degrees. So it's about 32 degrees, 33. Before we poured a glaze on the top of the k, measure that the mango mousse is completely set in the fridge or freezer. Simply pour all that lays over the cake. Gently shake the cake so the glaze can be evenly spread out. Just shake it four times, just jiggling it. Keep it in the fridge or freezer until the glaze is completely set. The efficient fruits glazes nicely sat in the fridge. So now I'm going to molded cake green for the four layers. Turn out very clear. I like the combination of the color of the case. So in the next lesson, I will show you how to decorate the k with fresh mango and garnish. 20. Mango Cheesecake: Decoration The Cake: We're going to start by placing the mango upgrade to an hour cutting board. I'm going to cut the chicks so we can get the maximum amount of flesh from the mango. And I'm going to use this small scooper. If you don't have a scooper, don't worry, slice it into small size cubes. So the setup is really fresh mango and I got some flow from my garden. Let's decorate the cake. When it comes to decoration, we can show our creativity. And I have an order in my head that I placed that big piece of garnish firstly, at the other in order to the size of the garnish, I do not prefer to put garnish in the center of the cake because that can make the cake look smaller. I thought that the magenta pink colored flowers and yellow dandelion flowers goes well with the color of the cake. You can use any type of edible flowers as your preference. Also, giving our volume is very important to make your cake looks gorgeous. Hubs, such as a mint or rosemary, can be used as a garnish. Let's slice the K. Prepare hot water and the chef knives and small tau, tau butter knife into the water. They move to access water. Before you slice the K, make sure that what is the perfect portion size for you. And cut it all the way through. Let's transfer like a wonder sobbing play. Look at this beautiful mango G is K deficient fruit plate would give a nice texture and perfect sour flavor. And it will go well with the creamy mango mousse. If you're a fan of eating tropical fruits, you'd love to eating this K. Guess I am. Please try this recipe and share it with your favorite people. Thank you for watching.