來去育幼院當烘焙老師 - 提拉米蘇

這次學生有兩組翻車，因為他們太熱血沸騰，直接把麵糊過度打發打到油水分離．．．我事後又重做了一批給他們吃

461Please respect copyright.ＰＥＮＡＮＡNtKgQbRgUR

材料：461Please respect copyright.ＰＥＮＡＮＡTEqJLqYpQ9
全蛋　　　　　　　３顆461Please respect copyright.ＰＥＮＡＮＡTO1kQMoijc
馬斯卡彭　　　５００ｇ461Please respect copyright.ＰＥＮＡＮＡPknSxeOc1U
動物性鮮奶油　　８０ｇ461Please respect copyright.ＰＥＮＡＮＡgt2kz6Yftp
砂糖　　　　　　７０ｇ461Please respect copyright.ＰＥＮＡＮＡ0dRBRISAF8
蘭姆酒　　　　　１０ｇ461Please respect copyright.ＰＥＮＡＮＡ0DuN8aLji5
咖啡香甜酒　　　２５ｇ461Please respect copyright.ＰＥＮＡＮＡCkeEqA9Lbe
濃縮咖啡　　　２５０ｇ461Please respect copyright.ＰＥＮＡＮＡFV6e7nHAk0
手指餅乾　　　　２０支461Please respect copyright.ＰＥＮＡＮＡQvlGgV6cp0
防潮可可粉　　　

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作法：461Please respect copyright.ＰＥＮＡＮＡ8Tx3VN8lkA
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。461Please respect copyright.ＰＥＮＡＮＡeq5pMGIUkI
２：蛋黃與一半的砂糖打發至濃稠狀，加入馬斯卡彭、鮮奶油、蘭姆酒輕輕拌至滑順。461Please respect copyright.ＰＥＮＡＮＡb4gWq5nmVN
３：蛋白與一半的砂糖打發至堅挺狀，將蛋白分三次加入２中輕輕拌勻。461Please respect copyright.ＰＥＮＡＮＡS66Eyeym2M
４：依照裝提拉米蘇容器的大小，決定手指餅乾的長度（可以折半或折三分之一），沾取咖啡液後放入容器，淋上一層３，重複步驟直到填至８～９分滿（手指餅乾不可露出），蓋上蓋子或封上保鮮膜冰入冰箱冷藏最少四小時。461Please respect copyright.ＰＥＮＡＮＡdVsi8d0D7K
５：食用前用篩網篩上一層可可粉即可。461Please respect copyright.ＰＥＮＡＮＡvib5YlAIRf
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461Please respect copyright.ＰＥＮＡＮＡhCbM3hwUn6

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