
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
302Please respect copyright.PENANAyPN81EkLv0
材料:302Please respect copyright.PENANA6yo2bHXUY0
全蛋 3顆302Please respect copyright.PENANADegrRnAs6N
馬斯卡彭 500g302Please respect copyright.PENANAWso8GW8f1M
動物性鮮奶油 80g302Please respect copyright.PENANAPUq0S2CULM
砂糖 70g302Please respect copyright.PENANA9WXuZuHgQy
蘭姆酒 10g302Please respect copyright.PENANAXc5fMBvhS5
咖啡香甜酒 25g302Please respect copyright.PENANAMfSwdNi2rF
濃縮咖啡 250g302Please respect copyright.PENANAhuBjh0fEwx
手指餅乾 20支302Please respect copyright.PENANANIZc5hR7p6
防潮可可粉
302Please respect copyright.PENANAmQWn4hh266
作法:302Please respect copyright.PENANA44uKbirA4i
1:蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。302Please respect copyright.PENANAILgijCXlLc
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。302Please respect copyright.PENANAVXJEHY0GCp
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。302Please respect copyright.PENANABBi3bBIAGP
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。302Please respect copyright.PENANArJDGQsPxNv
5:食用前用篩網篩上一層可可粉即可。302Please respect copyright.PENANAynKDfv97K5
302Please respect copyright.PENANAUyFkta09zz302Please respect copyright.PENANA9oPcEGpSQK