草莓酸奶慕斯

2024-05-17 00:00:25 749

草莓酸奶慕斯
这个慕斯吃起来有草莓的果酸味和酸奶都清爽,加了戚风蛋糕的中层所以个其他的慕斯有一点的不同,口感更实在,这里用的蛋糕胚参考我前面几天那个芒果慕斯里面蛋糕胚的做法就好了,材料都写下面蛋糕胚的步骤里面我的烤盘是32*27cm的,下面的材料是做一个6寸的慕斯。

Details of ingredients

  • 草莓200g
  • 酸奶200g
  • 淡奶油100g
  • 蛋糕胚一个
  • 吉利丁30g
  • 鸡蛋4个
  • 食用油30
  • 低筋面粉40g
  • 玉米淀粉7g
  • 牛奶38

Technique

  • 难度初级
  • 工艺
  • 口味甜香
  • 时间一小时

Steps to make 草莓酸奶慕斯

  • 1.草莓洗净打成果泥,多打几遍越细越好加入提前泡好的吉利丁片15克,这里用的比较多,怕一会印花的时候不成形,取100克倒入模具中放入冰箱冷冻10分钟就好了(这个只能用慕斯圈,所以没有底,用保鲜膜把底蒙起来用橡皮筋箍紧,然后把底部弄平)。
  • 2.淡奶油打发6分发,如果小手懒的不打发也是可以的和酸奶糊倒一起搅拌均匀。
  • 3.酸奶中加入提前泡好的吉利丁隔热水搅拌让吉利丁完全融化。
  • 4.然后倒1/3的慕斯糊到草莓糊一起拌匀就是草莓馅了。
  • 5.冷冻好后拿出来用水滴饼干模具压出花。
  • 6.压好是这样的,尽量在压的时候找好角度,不要动它。
  • 7.倒入模具中放入冰箱冷冻几分钟。
  • 8.第一层冻好后取出来撒上一些草莓粒(不喜欢的可以不加)。
  • 9.再倒入草莓慕斯糊继续放冰箱冷冻。
  • 10.冷冻好继续拿出来倒入酸奶慕斯糊反复这个步骤直到底部刚好放入蛋糕胚底就可以了,然后继续放冰箱冷冻。
  • 11.冷冻二十分钟后取出用一个大过蛋糕模具的平板(我用的蛋糕垫片)轻轻托住翻过来(动作一定要轻,如果没有把握就再多冻几分钟要全部凝固了操作也可以)。
  • 12.然后用热毛巾敷模具一会或者是电吹风沿着模具吹一圈模具就可以轻松取出来了。
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