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
101Please respect copyright.PENANADNNhCa89b3
材料:101Please respect copyright.PENANAAgSUc5Ao3a
全蛋 3顆101Please respect copyright.PENANAsnsyDjb9iP
馬斯卡彭 500g101Please respect copyright.PENANAyvILtXakM8
動物性鮮奶油 80g101Please respect copyright.PENANAlnIKsSOtNN
砂糖 70g101Please respect copyright.PENANARuGi6sQLi8
蘭姆酒 10g101Please respect copyright.PENANAwJ4jLy4CtI
咖啡香甜酒 25g101Please respect copyright.PENANAqKMPlscQiC
濃縮咖啡 250g101Please respect copyright.PENANA2R5CEtOcKX
手指餅乾 20支101Please respect copyright.PENANAiLRExEGmDE
防潮可可粉
101Please respect copyright.PENANAPHDaXiPPqn
作法:101Please respect copyright.PENANA54FL8Lb15L
1:蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。101Please respect copyright.PENANA8JFx4ObOg0
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。101Please respect copyright.PENANArrDvy3bfQG
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。101Please respect copyright.PENANAAAohygomrL
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。101Please respect copyright.PENANAT8fGBmpnwL
5:食用前用篩網篩上一層可可粉即可。101Please respect copyright.PENANAnMIILirDjY
101Please respect copyright.PENANA9PwvhF9CmW
101Please respect copyright.PENANAkZjPMjcKoe