»吉利丁含量要恰到好处，过多会变燕菜塑胶口感，太少会无法切片成型。 »建议选择熟芒果较甜不苦涩，做前先尝试自家鲜芒果水分含量和甜度，再做适当调整。 »打发鲜奶油程度和加吉利丁顺序很重要，会影响慕斯的顺滑度。 »收藏方式：做好收密封容器放普通冰箱冷却3-5天，取决于鲜芒果本身可以存放多久。 »The amount of gelatine should be just right, too much will become agar-agar rubbery texture, too little will be impossible to set and slice. »Recommend to choose ripe mangoes that are sweeter and not bitter. »Before making, try fresh mangoes to determine the sweetness and moisture content, then make appropriate adjustments. »Whipped cream consistency and when gelatin should be added are crucial to mousse smoothness. »Storage Method: Keep in airtight container, chill in ordinary fridge for 3-5 days, depends on how long the fresh mango can last.
So delicate..I did not do the third cream whipping..I made roses with the strips added another puree custard on top..I used coconut burfi for the base for lockdown no biscuits or fresh cream Thank you,your voice was as smooth like the mousse sweet to follow
Hi Wendy... Thank you for sharing this 🙏🏻❤️👍🏻 Your narration sounds like music 🎶 in itself I read about you... You like singing... Thanks again for this lovely recipe
Hi, Iwen thank you for sharing the No Bake Mango Mousse Cake. I just finished now in fridge. I want check how best to get rid of the corn starch flour lumps in step 2. I did sift the flour. I spent time removing the lumps while mixing into the puree. Is it advisable to take a small amount of puree n dissolve/mix wz corn flour first? I noticed I have extra mousse left. What can I do wz it? Thank you.
Hi teacher , can I check with you. Whether I can use this mango ingredient to do durian cheese cake? As now is durian season. So can make of it. Thanks
I tried baking this ytd but whipping cream part failed. I use President whipping cream, low speed but could not reach the soft peak as yrs. And continue to whip until it became watery. 😓
Μπραβο!μπραβο!και παλι μπραβο!λατρευω το μανγκο και αυτο φαινεται τελειο μακαρι να μπορουσα να το ξανω κσι γω αλλα δε τοχω με τα γλυκα και ισως αποτυχω😔
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
»吉利丁含量要恰到好处，过多会变燕菜塑胶口感，太少会无法切片成型。
»建议选择熟芒果较甜不苦涩，做前先尝试自家鲜芒果水分含量和甜度，再做适当调整。
»打发鲜奶油程度和加吉利丁顺序很重要，会影响慕斯的顺滑度。
»收藏方式：做好收密封容器放普通冰箱冷却3-5天，取决于鲜芒果本身可以存放多久。
»The amount of gelatine should be just right, too much will become agar-agar rubbery texture, too little will be impossible to set and slice. »Recommend to choose ripe mangoes that are sweeter and not bitter.
»Before making, try fresh mangoes to determine the sweetness and moisture content, then make appropriate adjustments. »Whipped cream consistency and when gelatin should be added are crucial to mousse smoothness.
»Storage Method: Keep in airtight container, chill in ordinary fridge for 3-5 days, depends on how long the fresh mango can last.
Ok I take notes on it, thank you for your advice.
@@elsietay8786 ，，，，，，，，，..
3 times Gorgeous😍✨ 🥰, delicious cake makes new day, new freshness, new moment and new taste. Thank you🙏.
嗨早上好🌈🌞，你的妈妈好幸福啊‼️👍👍👏👏😀😀🤗🤗🤗🤗🤗太好吃了，我很喜欢芒果的口味蛋糕🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤感谢分享哦😀😀支持‼️👍👍👍加油‼️💪💪😀😀😀也祝你妈妈母亲节快乐💖💖💖💖😄😄😄😄😄
谢谢你噢。你也可以噢。尝试做
@@iwen777 🤗 🤗 不用客气哦😃🤗😃🤗🌹🌹🌹🌹🌹🌹🌹🌹
@@soundofheartrelaxation652 👍👍👍
So delicate..I did not do the third cream whipping..I made roses with the strips added another puree custard on top..I used coconut burfi for the base for lockdown no biscuits or fresh cream
Thank you,your voice was as smooth like the mousse sweet to follow
太療癒🎉⋯⋯感謝分享❤芒果慕斯😘😋
Hi Wendy... Thank you for sharing this 🙏🏻❤️👍🏻
Your narration sounds like music 🎶 in itself
I read about you... You like singing...
Thanks again for this lovely recipe
I made this a couple weeks ago, it was absolutely delicious!! My family loved it so much, I am making it again today!!!
very good recipe so delicious 🖒🖒🖒
Hi, Iwen thank you for sharing the No Bake Mango Mousse Cake. I just finished now in fridge. I want check how best to get rid of the corn starch flour lumps in step 2. I did sift the flour. I spent time removing the lumps while mixing into the puree. Is it advisable to take a small amount of puree n dissolve/mix wz corn flour first?
I noticed I have extra mousse left. What can I do wz it?
Thank you.
Beautiful, world beautiful cake!!!! I can smell now...hmmm 🥭🥭🥭🥭🥭...and the super, super delicious taste of this beautiful cake too...😄😄😄😄🌹🌹🌹🌻🌻🌻
多謝你🙏我學會做呢個蛋糕 我的家人都話好好食😋
您制作的这款芒果慕斯，看起来超级美味😋😋😋而且我喜欢它的外观!!!💖❤💜💛💜
漂亮又好吃又养眼的蛋糕，看了好想吃一口哦！
@，
， 比所以咯哦！？
Now mango season. Just nice
Oh yaya, nice
Super👍👍👍👍👍
Thanks, try it
Look so yummy thanks for sharing sister love from 🇵🇰
Hi teacher , can I check with you. Whether I can use this mango ingredient to do durian cheese cake? As now is durian season. So can make of it. Thanks
Look It's so yummy.& Beautiful.! Thanks but English better if I could.👍😋♥️
Yay, just the recipe I was looking for a couple weeks ago
Wow, great, faster try it,
妳好，家里有很多榴莲，请问食谱的芒果泥换成榴莲泥可以吗? 还是请妳拍一集榴莲芝士免烤蛋糕，我找youtube很少相关食谱。谢谢
请问中间把吉利丁混合物加入到芒果泥那一步，芒果泥是冰箱隔夜冷藏后用吗？300g芒果泥没看到如何做的呢？
Dear,
Can use 7 inch round mould?
Since I don't have 6inch round mould
If use 7 inch round mould, I still need to add additional ingredients ?
Thanks
請问我没有吉林粉我可以用吉林了片份量是多少?
你放入第一层芒果之后马上就要放冰柜里吗？其实它们还是热的，这样不会有问题吗？
請問我想果凍層在上面可以嗎？
覺漂亮些！😄🙏
請何如果用8吋模具，份量怎樣計算🙏🏻🙏🏻
Awesome! Love it ❤ !!
Thanks, hope you can try,
Iwen 你是这么样在做之前播放音乐的
美女 ，好厉害哦！ 非常好吃芒果蛋糕 ，请问吉利丁粉是那一个牌子？ blander 是 那一牌子和型号？谢谢 ！
请问这么深橙色芒果果肉是那个品种的芒果? 谢谢您。
I tried baking this ytd but whipping cream part failed. I use President whipping cream, low speed but could not reach the soft peak as yrs. And continue to whip until it became watery. 😓
你好厉害很会做蛋糕。我有学习做蛋糕。现在还是半桶水。有时候很成功有时候会很失败的蛋糕😅😅
喜歡免烤箱的❤
冷藏8个小时可以吗
芒果泥混入奶油有颗粒状？
请问是什么品种的芒果？
可以分享巧克力慕斯蛋糕吗？
请问下老师，素食者可以用燕菜粉代替吉利丁吗？比率一样吗？
Μπραβο!μπραβο!και παλι μπραβο!λατρευω το μανγκο και αυτο φαινεται τελειο μακαρι να μπορουσα να το ξανω κσι γω αλλα δε τοχω με τα γλυκα και ισως αποτυχω😔
你好，从冰箱拿出2个小时那样会很快融化吗？
hi 请问你在reddit 上是不是有发过你做的母亲节蛋糕呀 我好像在r/baking上看到 对这个蛋糕有印象😊
没有冷牛奶可以用什么代替
请问做好的蛋糕可以放几天？
没有肉桂粉不放也可以吗？
我发现每次我想找的食谱过几天你就会post😂 上次日式轻乳酪蛋糕，这次芒果慕斯🤣
对对 我今天刚想做慕斯蛋糕😂
@@catherine4162 我打算今天早上买材料做，可是昨天晚上看到她没post过。结果今天就post了😂
@@sometimezili105 我想做巧克力慕斯蛋糕 可是她post的这是芒果的 哈哈😂
哈哈，大家都一起做吧。做了拍照来看噢
请问,妳用的是什么种类的芒果
Iwen你做都是晚上还是早上
老师如果用吉利丁片要怎么比率
可以用重量测量噢。
Iwen你是几时拍摄视频的
请问，只有吉利丁片能用吗？
謝謝分享👏🏻👍！試做了已經等了15小時還沒結起來😂請問還要等多久？還是沒救了？😅
Thanks for sharing. May i know where I am able to buy mint leaf in Singapore ?
Wet market and supermarket plenty
Can you do one for original flavour crepe cake?
I did before. Thanks, th-cam.com/video/tIOzt4XWy7k/w-d-xo.html
没吉力丁用燕菜粉代替可以吗？
我正想问这个，我没有gelatine powder
不能
饼底：
消化饼干125克 棕糖25克 玉桂0.5克 盐1克
蛋抽打晕 → 无盐黄油（融化）50克==压实冷藏
请问你的芒果是什么品种？
我能不用放吉利丁吗
芒果混入玉米粉會結塊喔⋯⋯
牛奶是鲜奶吗？🤔
请问如果要做8 寸 和10 村的材料是多少
会不会很甜啊？
不会噢 甜度刚好。你可以跟自家的芒果来调整糖分
我好像做失败了，加了玉米淀粉后结块
Can I ask u what brand whipping cream u used?
I used anchor whipping cream
Thank u.
请问饼底部分不加棕糖和肉桂粉可以吗？ 就只用饼干+无盐奶油做饼底
Can ask u, if I don have 6 inch height, what size can display.
My size is 6inch round with 3inch height. If you use other size, pls search online for cake pan converter calculator to adjust recipe accurately
@@iwen777 Thank you
@@elsietay8786 Welcome
吉利丁粉的英文名是什么？在哪里可以买到？谢谢老师！
Gelatine
@@xuanpianocover 谢谢！已经在Walmart买到了
@@pingd5815 welcome
❤❤
Owen 你可以做蛋糕给我的姑姑吗
你在做之前是这样放音乐的
👍👍👍
什么是普通面粉
中筋面粉
是的
谢谢iwen💜💜
不客气，尝试做噢。我是Wendy
@@iwen777 哈哈 对不起😥😥
这就是每次跳过开头的后果😆😆
👍
Thanks, try it
可惜我不太能吃芒果，芒果敏感😭
我覺得你的芒果泥過下篩會更滑,現在看起來有點粗糙
吉利丁粉6克+水52克 ==拌匀
鲜芒果丁650克（打成芒果茸）；
芒果酱：
取300克芒果茸+ 细砂糖44克+玉米淀粉8克混合煮热起小泡，划开浓稠。
加入上面吉利丁（搅拌）
加上鲜芒果丁80克拌匀，入模冷冻45分
冷牛奶50克+吉利丁粉10克（搅拌吸水膨胀10分钟）
打发奶油：
淡奶油250克+细砂糖43克+盐1克（低速打发至有纹路六成发，无法倒扣）
隔水融化刚才的吉利丁溶液+芒果茸300克（迅速混合）加入到上面奶油中混合
第二次入模，抹平。继续冷冻到凝结，出模
装饰：
切芒果薄片，对半折叠，围圈，加点小点缀。
😮
あのできたら日本語のレシピでお願いします」中国語はわかるけど、字はちょっと読めないのでよろしくお願いします
தமிழில்
|😅
可以用白糖代替棕糖吗