【 Original Taste Diary 】 Edible Mango Blossom Brownita, Salute to My Mom!

1. Mix almond flour and low gluten flour, sieve and set aside.

2. Pour softened butter, sugar powder, and salt into a glass bowl and stir until the texture is fluffy and the color turns white.

3. Add the egg mixture to the butter in batches and stir well.

4. Pour the sieved flour into butter and stir well, then press and mix evenly.

5. Transfer the dough to plastic wrap and refrigerate for half an hour or more.

6. Cover the refrigerated dough with oil paper and roll it into a dough sheet with a rolling pin, with a thickness of about 0.4cm.

7. Insert the mold into the mold for shaping, and use a rolling pin to assist in removing the scraps.

8. Use a fork to poke holes at the bottom to prevent bulging during baking. Install the molded tower skin and refrigerate it in the refrigerator for later use.

9. Cut walnuts into small pieces and set aside.

10. Melt dark chocolate and butter in hot water.

11. Add fine sugar and stir well.

12. Let the chocolate mixture cool slightly, then add eggs and stir well.

Mix cocoa powder and flour evenly.

14. Sieve in the powder and stir until there is no dry powder.

15. Add walnuts to the batter and stir well, then the brownie cake batter is complete.

16. Take out the tarp from the refrigerator, pour in brownie batter, and smooth it out.

17. Bake in a preheated oven, with the middle and lower layers on high and low heat, at 175 degrees Celsius, for approximately 45-50 minutes. After baking, take out and let cool thoroughly, set aside.

18. Add sugar to light cream and beat until evenly distributed.

19. Mango slices.

20. Spread the beaten cream onto the tower surface.

21. Place mangoes one by one on the tower and circle them in a rose shape.

22. Decorate with sugar beads.