草莓慕斯蛋糕(附食譜) Strawberry Mousse Cake with Recipe

#蛋糕#慕斯#草莓#免烤#cake#Mousse#strawberry#no-bake 感謝您的觀看和支持! 歡迎訂閲我的頻道！我的頻道會因您而精彩！ ⭐配方内的吉利丁粉是無味的，如果使用吉利丁片，可以用同等的份量。 ⭐配方内的草莓是新鮮的草莓，最好選成熟的草莓，做出來的蛋糕顔色會漂亮些。 ⭐頂部的草莓果凍最好在倒入蛋糕前把氣泡剔除。 ⭐這個配方的成品會偏軟滑，如果想硬些，可以減少草莓慕斯裏的草莓80g和原味慕斯裏的室溫水50g。 ⭐蛋糕完成后可在冰箱存放5天。 Thank you for watching and supporting! Welcome to subscribe to my channel! My channel will be wonderful because of you! ⭐ The gelatin powder is unflavored, if you use gelatin tablets, you can use the same amount. ⭐ The strawberries in the recipe are fresh strawberries, it is better to choose ripe strawberries, the cake will be more beautiful. ⭐The strawberry jelly on top is best to remove bubbles before pouring into the cake. ⭐The finished product of this formula will be softer and smoother. If you want it to be little bit harder, you can reduce 80g strawberries in strawberry mousse and 50g room temperature water in original mousse. ⭐ After the cake is finished, it can be stored in the refrigerator for 5 days. 成份：(8寸X 3寸圆慕斯圈) 蛋糕底： 120g 餅乾 60g融化的無鹽牛油 草莓慕斯： 330g草莓 1湯匙檸檬汁 3茶匙吉利丁粉 50g熱水 70g 奶油芝士（室溫） 70g 糖粉（過篩） 1-1/2茶匙香草精 1/4茶匙鹽 200g 35% 鮮奶油 原味慕斯： 80g 奶油芝士（室溫） 75g 糖粉（過篩） 2茶匙香草精 1/4茶匙鹽 300g 35% 鮮奶油 2茶匙吉利丁粉 50g熱水 70g室溫水 草莓 頂層： 300g草莓 50g糖 2茶匙吉利丁粉 50g熱水 Recipe：（8inch X 3inch round mousse ring） Base: 120g biscuits 60g melted unsalted butter Strawberry mousse: 330g strawberries 1tbsp lemon juice 3tsps gelatin powder 50g boiling water 70g cream cheese (room temperature) 70g icing sugar(sifted) 1-1/2tsp vanilla extract 1/4tsp salt 200g 35% whipping cream Original mousse: 80g cream cheese (room temperature) 75g icing sugar(sifted) 2tsp vanilla extract 1/4tsp salt 300g 35% whipping cream 2tsps gelatin powder 50g boiling water 70g room temperature water Strawberries Topping: 300g strawberries 50g sugar 2tsps gelatin powder 50g boiling water 6inch X 0.6 = 6inch X 1.5 = 7inch 6inch X 2.0 = 8inch 8inch X 0.5 = 6inch 8inch X = 7inch 8inch 方模(square) X = 8inch 圓模(round) 8inch 圓模(round) X = 8inch 方模(square)