x
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
189Please respect copyright.ＰＥＮＡＮＡjn6Lgh28T0
材料：189Please respect copyright.ＰＥＮＡＮＡHXAmm685gB
全蛋 ３顆189Please respect copyright.ＰＥＮＡＮＡPDdD2jY9TA
馬斯卡彭 ５００ｇ189Please respect copyright.ＰＥＮＡＮＡPrN26z6UdH
動物性鮮奶油 ８０ｇ189Please respect copyright.ＰＥＮＡＮＡr4QEBWHc7z
砂糖 ７０ｇ189Please respect copyright.ＰＥＮＡＮＡQEntWf75E3
蘭姆酒 １０ｇ189Please respect copyright.ＰＥＮＡＮＡ1bAH5Z0Y3k
咖啡香甜酒 ２５ｇ189Please respect copyright.ＰＥＮＡＮＡQplfzYpaII
濃縮咖啡 ２５０ｇ189Please respect copyright.ＰＥＮＡＮＡpq0MJrZJe0
手指餅乾 ２０支189Please respect copyright.ＰＥＮＡＮＡnr6I5QKQff
防潮可可粉
189Please respect copyright.ＰＥＮＡＮＡgqqx6uuZf3
作法：189Please respect copyright.ＰＥＮＡＮＡIUWGiOwJBQ
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。189Please respect copyright.ＰＥＮＡＮＡNun3m2UNpv
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。189Please respect copyright.ＰＥＮＡＮＡtVRkRmLSpS
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。189Please respect copyright.ＰＥＮＡＮＡt5R3d3Ekhy
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。189Please respect copyright.ＰＥＮＡＮＡVfedG0YAQj
５：食用前用篩網篩上一層可可粉即可。189Please respect copyright.ＰＥＮＡＮＡu7IgLp2oV4
189Please respect copyright.ＰＥＮＡＮＡrjNZH036b5
189Please respect copyright.ＰＥＮＡＮＡbCIBuuvPjh
