Mango yogurt Mousse 芒果酸奶慕斯💯

How to make Mango Mousse ?
Look at it ！
Teaching you to do mango yogurt mousse in Chinese and English ❗️
Detailed process！
Come and do it with me⛽️⛽️

芒果慕斯怎麼做？
看過來！
中英雙語教你做Mango yogurt Mousse❗️
過程詳細！
快來和我一起做吧⛽️⛽️

用料  

Mango yogurt Mousse 芒果酸奶慕斯💯的做法  

1. Heat butter to liquid by hot water
   將黃油隔熱水融化成液體

2. Pour the melted butter into the prepared biscuit powder and stir it continuously
   將融化至液體的黃油倒入事先準備好的餅乾粉中，並不斷攪拌均勻

3. Pour the mixed biscuit powder into the mousse mould and press it with a spoon
   將混合均勻的餅乾粉倒入慕斯模具中，並用勺子不斷壓緊

4. Cover the mousse mould with biscuit bottom with preservative film and place it in the refrigerator to refrigerate and shape
   將裝有餅乾底的慕斯模具覆上保鮮膜，並放置冰箱以冷藏定型

5. Cut the mango into pieces and put it into a juicer to squeeze it into mud
   將芒果切成塊並放入榨汁機中榨成泥狀

6. Pour yogurt into mango puree, then add appropriate amount of sugar according to your own preference, mix well and put aside to make it rise to room temperature
   將酸奶倒入芒果泥中，再根據自身喜好加入適量的白糖，攪勻後放一旁使其升至室温

7. Cut the gelatine tablets (3 pieces) into appropriate size and soak them in cold water one by one. The time is about 5-10 minutes
   將吉利丁片（3片）剪成合適的大小，一片一片放進冷水裏浸泡，時間大約為5-10分鐘

8. Melt the soaked gelatine into the liquid in warm water. Pour into mango puree to room temperature and mix well
   將浸泡好的吉利丁片隔温水融化至液體，並倒入升至室温的芒果泥中混勻

9. Beat the cream and mix with the yogurt mango puree
   打發淡奶油並將其和酸奶芒果泥混勻

10. Pour the mixed yogurt mango puree into the bottom of the biscuit. Cover with plastic film again and refrigerate for 2-3 hours
    將混勻的酸奶芒果泥倒入冷藏好的餅乾底中，再次用保鮮膜覆蓋放冰箱冷藏2-3小時

11. Mix yogurt, condensed milk, white sugar and melted gelatine solution (1 tablet) evenly, and the method of melting gelatine tablets is the same as above
    將酸奶、煉奶、白糖以及融化好的吉利丁液（1片）混勻，融化吉利丁片的方法同上

12. Finally, pour the yoghurt into the frozen mango layer, cover it with plastic film, and refrigerate for 4 hours
    最後將酸奶倒入冷藏定型的芒果層上，並用保鮮膜覆蓋放入冰箱冷藏4小時定型

13. Use a blower to heat the periphery of the mold to demould. Do not heat for too long
    用吹風機加熱模具的周邊從而脱模，切記不要加熱太久

14. It's done! You can add some fruit according to your preference!
    完成啦！
    可以根據自己的喜好加一些水果哦！

小貼士

1. Gellidin tablets should not be soaked for too long, and should not be melted with water with too high
   temperature, otherwise the effect of solidification will be reduced
   吉利丁片不宜浸泡太久，也不能用過高温度的水進行融化，否則凝固的效果會有所下降

2. Yogurt should be taken out of the refrigerator in advance and restored to room temperature above 20 ℃
    酸奶需提前從冰箱拿出來，恢復至室温20度以上

3. The cream should be refrigerated for a period of time before passing
    淡奶油打發前需提前冷藏一段時間

4. Like the taste of light friends, you can put more cream, less yogurt
   喜歡口感輕盈的朋友，可以多放一些淡奶油少放一些酸奶

5. Better overnight refrigeration
   隔夜冷藏效果更好

6. Do not heat for too long when demoulding, otherwise the side of mousse will melt
   脱模時不要加熱太久，否則會使慕斯的側面融化

7. 來自課本第656頁
   From: < 113麪包甜點｜烘焙食譜｜Advanced Bread and Pastry > Ch: Mousse | p656