免烤芒果慕斯蛋糕食谱|芒果彩带|母亲节|No Bake Mango Mousse Cake Recipe|Mango Ribbon|Mother’s Day

2021-5-1 17:00| 发布者: admin8| 查看: 16| 评论: 0|文章／视频分享来自: iwen baking

免烤芒果慕斯蛋糕食谱|芒果彩带|母亲节|No Bake Mango Mousse Cake Recipe|Mango Ribbon|Mother’s Day

#芒果慕斯蛋糕 #免烤食谱 #母亲节
#MangoMousseCake #NoBakeRecipe #Mother’sDay

♦免烤芒果千层蛋糕 No Bake Mango Crepe Cake recipe: https://youtu.be/tIOzt4XWy7k
♦免烤芒果芝士蛋糕No Bake Mango Cheesecake recipe: https://youtu.be/YMwk4zYWLog
♦免烤食谱No Bake Playlist: https://youtube.com/playlist?list=PL-z50Pxpx9Q2TGFGX49kvIOGe5c4R8TpV
♦Facebook Page: https://www.facebook.com/iwen777
♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&

母亲节快到了，做了芒果慕斯蛋糕给妈妈。这是免烤食谱，方便每家制作。分成3个层次，饼底，芒果果冻，芒果慕斯。切开来层次分明，有丰富的鲜芒果口味，多汁酸甜，顺滑慕斯口感，加上香脆的底层消化饼，超好吃~ 吉利丁含量要恰到好处，过多会变燕菜塑胶口感，太少会无法切片成型。建议选择熟芒果较甜不苦涩，做前先尝试自家鲜芒果水分含量和甜度，再做适当调整。打发鲜奶油程度和加吉利丁顺序很重要，会影响慕斯的顺滑度。

收藏方式：做好收密封容器放普通冰箱冷却3-5天，取决于鲜芒果本身可以存放多久。

Mother's Day is coming soon, made Mango Mousse Cake for my mum. This is a no-bake recipe, convenient for every household making. Divide into 3 layers, bottom crust, mango jelly and mango mousse. Cut open clear layers appear, with rich fresh mango flavor, juicy sweet tangy, smooth mousse texture, plus crunchy bottom digestive layer, super delicious~ The amount of gelatine should be just right, too much will become agar-agar rubbery texture, too little will be impossible to set and slice. Recommend to choose ripe mangoes that are sweeter and not bitter. Before making, try your own fresh mangoes to determine the sweetness and moisture content, then make appropriate adjustments. Whipped cream consistency and when gelatin should be added are crucial to mousse smoothness.

Storage Method: Keep in airtight container, chill in ordinary fridge for 3-5 days, depends on how long the fresh mango can last.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱 =6'英寸圆活底模具 (3'英寸高)
=饼底=
125克消化饼
25克棕糖
0.5克肉桂粉
1克盐
50克无盐牛油（融化）
(普通冰箱冷却30分钟)
=芒果果冻=
52克冷水
6克吉利丁粉
300克芒果泥
44克细纱糖
8克玉米淀粉
80克鲜芒果丁
(冰库冷冻45分钟)

=芒果慕斯=
50克冷牛奶
10克吉利丁粉
250克动物性淡奶油（冷）
43克细纱糖
1克盐
300克芒果泥
(普通冰箱隔夜冷却)

=布置=
芒果片
蓝莓
薄荷叶
糖粉

♦Recipe =6'inch Round Loose Bottom Tin (3'inch Height)=
=Crust=
125g Digestive Biscuits
25g Brown Sugar
0.5g Ground Cinnamon
1g Salt
50g Unsalted Butter (Melted)
(Chill in normal fridge 30minutes)

=Mango Compote Jelly=
52g Cold Water
6g Gelatine Powder
300g Mango Puree
44g Caster Sugar
8g Corn Starch
80g Fresh Mango Cubes
(Freeze in freezer 45minutes)

=Mango Mousse=
50g Cold Milk
10g Gelatine Powder
250g Dairy Whipping Cream (cold)
43g Caster Sugar
1g Salt
300g Mango Puree
(Chill in normal fridge Overnight)

=Decoration=
Mango Slices
Blueberry
Mint Leave
Icing Sugar

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love
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