
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
300Please respect copyright.PENANAJ3zTgKVVMu
材料:300Please respect copyright.PENANAlRXWR9BI34
全蛋 3顆300Please respect copyright.PENANASvJGBSfAP3
馬斯卡彭 500g300Please respect copyright.PENANA3USYyGLyvI
動物性鮮奶油 80g300Please respect copyright.PENANAvDWX7dVRRh
砂糖 70g300Please respect copyright.PENANAqmMBkhUytW
蘭姆酒 10g300Please respect copyright.PENANAxnUuRBPJY8
咖啡香甜酒 25g300Please respect copyright.PENANAgVHspXTDD3
濃縮咖啡 250g300Please respect copyright.PENANAa8UaNpfFky
手指餅乾 20支300Please respect copyright.PENANAf8HYPSqhXf
防潮可可粉
300Please respect copyright.PENANA191FWgfERR
作法:300Please respect copyright.PENANA3CEUfTDBX6
1:蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。300Please respect copyright.PENANAlpan0TlHOy
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。300Please respect copyright.PENANAdUgjhTCjl3
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。300Please respect copyright.PENANArsF9p8Zp0A
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。300Please respect copyright.PENANAljlytfx8Xq
5:食用前用篩網篩上一層可可粉即可。300Please respect copyright.PENANA8dupGMJMw3
300Please respect copyright.PENANARYo4CRtgzS300Please respect copyright.PENANA0AqrjIAZyU