和朋友一起做的美食🍰
This is a delicious mousse I cooked with my best friend.🍓
用料
| 草莓 | 15个 |
| 雀巢淡奶油 | 1盒 |
| 吉利丁 | 2片（5g） |
| 糖 | 30克 |
| 黄油 | 60克 |
| 麦维他全麦消化饼干 | 120克（喜欢薄底的，可以用80克饼干和40克黄油） |
草莓慕斯 StrawberryMousse的做法
取60克黄油，放入微波炉中融化2分钟。
Melt 60 grams of butter in the microwave for 2 minutes.
取120克消化饼干，放入保鲜袋中，用擀面杖碾碎。（也可以用搅拌机搅碎）
Take 120 grams of cookies, put them in a plastic bag, crush them with a rolling pin, or use a blender.
将黄油与饼干屑进行搅拌，并倒入模具中，仔细压平它。(可用勺子背面)
Mix the butter with the crumbs,then pour into the mould and flatten them carefully.
取5个左右草莓（视模具大小可有所增减），切去叶子部分，然后对半切开。
Take about 5 strawberries, cut off the leaves and cut in half.
在模具周围放置一圈的草莓，放入冰箱冷藏备用。
Place a rim of strawberries around the mold and refrigerate.
取200克草莓，将其切碎。
Take 200 grams of strawberries and chop them up.
放入搅拌机中，打成泥。
Put it in a blender and puree.
取5克吉利丁片，冷水泡软。
Take 5 grams of gelatine tablets and soak in cold water until soft.
小火加热草莓泥，并放入泡软的吉利丁片，不停地搅拌。吉利丁片完全融化后关火，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!
从冰箱取出淡奶油，用打蛋机打发淡奶油，把30克糖分两次加入。当淡奶油出现明显的纹路，提起打蛋头后，滴落的淡奶油可以堆叠在表面而不是消失时，即可停止打发，注意千万不要打过。
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.
将草莓泥与淡奶油融合。
Combine the strawberry puree with the light cream.
将草莓慕斯液倒入模具中，并用橡皮刮刀铺平，然后震去表面大气泡，放入冰箱冷藏4小时或者冷冻两小时。
Pour the strawberry mousse into the mold and smooth with a rubber shake off the bubbles and refrigerate for 4 hours or 2 hours.
从模具中取出的时候，可以用热毛巾或者电吹风稍微加热模具外侧，更容易取出。
在切开慕斯时，记得把刀用热水泡一下，这样切出来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.
草莓慕斯完成！
在制作过程，可以根据自己的喜好进行一些调整修饰----
1.在慕斯液中加入一点草莓颗粒
2.等蛋糕冻硬后，用取草莓果泥30g，加热到50-60℃，倒入吉利丁粉5g，搅拌均匀后轻轻浇在蛋糕表面可以做一个淋面。
3.在蛋糕表面可以放一些草莓🍓等水果和奶油进行修饰。
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.
小贴士
From :<113面包甜点|烘焙食谱|Advanced bread and pastry>---Ch16 mousse-----Page 670 Fruit mousse
