草莓慕斯 StrawberryMousse

和朋友一起做的美食🍰
This is a delicious mousse I cooked with my best friend.🍓

用料  

草莓慕斯 StrawberryMousse的做法  

1. 取60克黃油，放入微波爐中融化2分鐘。
   Melt 60 grams of butter in the microwave for 2 minutes.

2. 取120克消化餅乾，放入保鮮袋中，用擀麪杖碾碎。（也可以用攪拌機攪碎）
   Take 120 grams of cookies, put them in a plastic bag, crush them with a rolling pin, or use a blender.

3. 將黃油與餅乾屑進行攪拌，並倒入模具中，仔細壓平它。(可用勺子背面)
   Mix the butter with the crumbs,then pour into the mould and flatten them carefully.

4. 取5個左右草莓（視模具大小可有所增減），切去葉子部分，然後對半切開。
   Take about 5 strawberries, cut off the leaves and cut in half.

5. 在模具周圍放置一圈的草莓，放入冰箱冷藏備用。
   Place a rim of strawberries around the mold and refrigerate.

6. 取200克草莓，將其切碎。
   Take 200 grams of strawberries and chop them up.

7. 放入攪拌機中，打成泥。
   Put it in a blender and puree.

8. 取5克吉利丁片，冷水泡軟。
   Take 5 grams of gelatine tablets and soak in cold water until soft.

9. 小火加熱草莓泥，並放入泡軟的吉利丁片，不停地攪拌。吉利丁片完全融化後關火，注意不要煮沸！
   Heat the strawberry puree on a low heat and add the spongy gelatine slices,stirring constantly. Turn off the heat when the gelatine has completely melted and do not boil!

10. 從冰箱取出淡奶油，用打蛋機打發淡奶油，把30克糖分兩次加入。當淡奶油出現明顯的紋路，提起打蛋頭後，滴落的淡奶油可以堆疊在表面而不是消失時，即可停止打發，注意千萬不要打過。
    Remove the light cream from the refrigerator and whisk away the light cream with the whisk machine. Add30 grams of sugar twice.
    When the light cream has a noticeable texture, lift the egg head machine. And the dripped light cream can be stacked on the surface instead of disappearing,then stop careful not to over whip.

11. 將草莓泥與淡奶油融合。
    Combine the strawberry puree with the light cream.

12. 將草莓慕斯液倒入模具中，並用橡皮刮刀鋪平，然後震去表面大氣泡，放入冰箱冷藏4小時或者冷凍兩小時。
    Pour the strawberry mousse into the mold and smooth with a rubber shake off the bubbles and refrigerate for 4 hours or 2 hours.

13. 從模具中取出的時候，可以用熱毛巾或者電吹風稍微加熱模具外側，更容易取出。
    在切開慕斯時，記得把刀用熱水泡一下，這樣切出來的慕斯表面更加平滑完整。
    When removing from the mold, you can use a hot towel or a hair dryer to heat the outside of the mold slightly, making it easier to remove.
    When cutting the mousse, remember to soak the knife in hot water so that the surface of the cut mousse is smoother and more complete.

14. 草莓慕斯完成！
    在製作過程，可以根據自己的喜好進行一些調整修飾----
    1.在慕斯液中加入一點草莓顆粒
    2.等蛋糕凍硬後，用取草莓果泥30g，加熱到50-60℃，倒入吉利丁粉5g，攪拌均勻後輕輕澆在蛋糕表面可以做一個淋面。
    3.在蛋糕表面可以放一些草莓🍓等水果和奶油進行修飾。
    Strawberry mousse is complete!
    In the production process, you can make some adjustments and modifications according to your own preferences ----
    1. Add a little strawberry granules to the mousse liquid
    2. After the cake is frozen, take 30g of strawberry puree, heat to 50-60 ° C, pour 5g of gelatin powder, mix evenly and gently pour on the cake surface to make a glaze.
    3. You can put some strawberries and other fruits and cream on the surface of the cake to modify it.
    

小貼士

From :<113麪包甜點|烘焙食譜|Advanced bread and pastry>---Ch16  mousse-----Page 670 Fruit mousse