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⛽️⛽️

芒果慕斯怎么做？
看过来！
中英双语教你做Mango yogurt Mousse❗️
过程详细！
快来和我一起做吧⛽️⛽️

用料  

Mango yogurt Mousse 芒果酸奶慕斯💯的做法  

1. Heat butter to liquid by hot water
   将黄油隔热水融化成液体

2. Pour the melted butter into the prepared biscuit powder and stir it continuously
   将融化至液体的黄油倒入事先准备好的饼干粉中，并不断搅拌均匀

3. Pour the mixed biscuit powder into the mousse mould and press it with a spoon
   将混合均匀的饼干粉倒入慕斯模具中，并用勺子不断压紧

4. Cover the mousse mould with biscuit bottom with preservative film and place it in the refrigerator to refrigerate and shape
   将装有饼干底的慕斯模具覆上保鲜膜，并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
   将芒果切成块并放入榨汁机中榨成泥状

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
   将酸奶倒入芒果泥中，再根据自身喜好加入适量的白糖，搅匀后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
   将吉利丁片（3片）剪成合适的大小，一片一片放进冷水里浸泡，时间大约为5-10分钟

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

9. Beat the cream and mix with the yogurt mango puree
   打发淡奶油并将其和酸奶芒果泥混匀

10. Pour the mixed yogurt mango puree into the bottom of the biscuit. Cover with plastic film again and refrigerate for 2-3 hours
    将混匀的酸奶芒果泥倒入冷藏好的饼干底中，再次用保鲜膜覆盖放冰箱冷藏2-3小时

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
    将酸奶、炼奶、白糖以及融化好的吉利丁液（1片）混匀，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
    最后将酸奶倒入冷藏定型的芒果层上，并用保鲜膜覆盖放入冰箱冷藏4小时定型

13. Use a blower to heat the periphery of the mold to demould. Do not heat for too long
    用吹风机加热模具的周边从而脱模，切记不要加热太久

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

小贴士

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，也不能用过高温度的水进行融化，否则凝固的效果会有所下降

2. Yogurt should be taken out of the refrigerator in advance and restored to room temperature above 20 ℃
    酸奶需提前从冰箱拿出来，恢复至室温20度以上

3. The cream should be refrigerated for a period of time before passing
    淡奶油打发前需提前冷藏一段时间

4. Like the taste of light friends, you can put more cream, less yogurt
   喜欢口感轻盈的朋友，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
   脱模时不要加热太久，否则会使慕斯的侧面融化

7. 来自课本第656页
   From: < 113面包甜点｜烘焙食谱｜Advanced Bread and Pastry > Ch: Mousse | p656