芒果慕斯糕 [ 不用明膠做慕斯 ] 果凍慕斯加酥餅，微涼微酸不過甜，天生的夏日甜點。
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- čas přidán 24. 06. 2022
- 三層口感和風味。
底層餅乾和奶油，香酥奶濃。
中間芒果慕斯，輕盈細嫩。芒果檸檬百香果，芳香微酸，刺激口水分泌。
鮮奶油包進來許多空氣， 不負慕斯美名。
一般用明膠凝固，含豬皮豬骨魚鱗之屬，此處用洋菜，不損悅性食物之瑜珈風情。
頂上芒果丁果凍，若干果丁漂浮上來，定住，像是琥珀中的芒果標本，口感膠滑Q彈，和芒果慕斯一起咀嚼，口感曼妙不好說。
材料
消化餅105克（7片）
奶油50克
芒果肉220克（分成120克和100克）
兩顆百香果，取汁20克
檸檬一顆，取汁20克
鮮奶200克
加糖50克
洋菜粉2.5克
鮮奶油130克
果凍粉(吉利T)10克
糖20克
水250克
作法
一 消化餅105克（7片）放入密封袋中，捏破、壓碎，倒入小鋼盆。
二 奶油50克切丁隔水融化，澆在餅乾碎中。攪拌均勻，倒入6吋烤模裏，壓平。冰箱冷藏。
三 芒果削皮取肉220克，其中100克切小丁裝飾用，120克切小塊打果汁用。
四 兩顆百香果，榨汁20克，檸檬一顆，加上芒果塊120克放入果汁機中打勻備用。
五 取一個厚底小湯鍋，放入鮮奶200克，加糖50克、洋菜粉2.5克拌勻煮沸。
六 在步驟五煮沸的鮮奶中分次徐徐加入芒果汁，快速攪拌均勻，放入溫度計等待降溫。
七 取一個打蛋盆放入冰塊，另取一小鋼盆放入鮮奶油130克， 用打蛋器打至稍微濃稠狀。
八 待步驟六的鮮奶芒果糊降溫至50度c左右，將步驟七的鮮奶油分批徐徐加入其中，快速充分拌勻，即為芒果慕斯。
九 快速拿出冷藏的烤模，倒入步驟七的慕斯。放入冰箱冷藏，不可冷凍。
十 拿出冷藏的慕斯，將備用的芒果丁均勻排列在慕斯上。
十一 果凍粉(吉利T)10克、糖20克先拌勻。厚底小湯鍋中倒入水250克、果凍糖粉，煮沸。
十二 將步驟十一的果凍湯淋在湯匙上，再流到慕斯上。待果凍凝結，放入冰箱2小時以上，即可分切享用。
Mango Mousse Cake (one 6-inch cake pan)
Ingredients
digestive biscuits 105g (7 slices)
butter 50g
mango flesh 220g (divided into 120g and 100g)
2 passion fruit, juice 20g
1 lemon, juice 20g
fresh milk 200g
sugar 50g
agar powder 2.5g
whipping cream 130g
Jelly powder (Geely T) 10g
sugar 20g
water 250g
method
1. Put 105 grams (7 pieces) of digestive biscuits into a sealed bag, crush them, and pour them into a small steel basin.
2. 50 grams of butter, diced, melted with water bath and poured into crushed biscuits. Mix well, pour into a 6-inch baking tin and flatten. Refrigerate.
3. Peel the mango and take 220 grams of meat, of which 100 grams are cut into small pieces for decoration, and 120 grams are cut into small pieces for juice.
4.Two passion fruits, juice 20 grams, a lemon, juice 20 grams,plus 120 grams of mango cubes, put them in a blender and blend well for later use.
5.Take a small thick-bottomed soup pot, add 200 grams of fresh milk, 50 grams of sugar, and 2.5 grams of agar powder, mix well and bring to a boil.
6. Gradually add mango juice to the fresh milk boiled in step 5, stir quickly, put the thermometer in, and wait for the temperature to cool down.
7.Put ice cubes in a steel basin, and put 130 grams of fresh cream in another small steel basin. Place the small steel bowl on ice and beat with a whisk until slightly thick.
8.When the fresh milk mango paste in step 6 is cooled to about 50 degrees C, add the fresh cream in step 7 into it in batches, and mix quickly and thoroughly, that is, mango mousse.
9. Quickly take out the refrigerated baking tin and pour in the mousse from step 7. Store in the refrigerator, do not freeze.
10. Take out the refrigerated mousse, and evenly arrange the reserved diced mangoes on the mousse.
11.Mix 10 grams of jelly powder and 20 grams of sugar first. Pour 250 grams of water, jelly powdered sugar into a small thick-bottomed soup pot and bring to a boil.
12. Pour the jelly soup from step 11 on the spoon, and then pour it over the mousse. After the jelly has coagulated, put it in the refrigerator for more than 2 hours, then cut and enjoy. - Jak na to + styl
Wow, My friend, It's a great food. I really want to try it.
Thank you for showing me a good video. I look forward to more food videos. Thank you.
Thank you for your encouragement, I will try my best to shoot delicious videos.
夏天清爽的甜點，非常可口!
不喜甜食的我，也喜歡!
這是很好的稱讚。
看起來粉好吃😀
口感多元，芒果風味突顯。很協調均衡的甜點。
Очень эстетично и аппетитно!
Спасибо you can try it at home .
agar agar powder Japan 可以代替洋菜粉？
可以的。
Please can translate in English version.. TQ 💖
It has been translated and uploaded.
Thank you very much for watching.
please translate ingredients in english.
It has been translated and uploaded.
Please be sure to try it out, and if you have any questions, please leave a message to discuss.
Mana bahasa inggrisnyaaa 😊
Video berikutnya akan dalam bahasa Inggris, dan bahasa Inggris dari video ini akan segera ditambahkan.
It has been translated and uploaded.
Thank you very much for watching.
Be sure to try it out.
If you have any questions, please leave a message to discuss.