
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
273Please respect copyright.PENANASbowHa1RVW
材料:273Please respect copyright.PENANA5HkKaVtSvY
全蛋 3顆273Please respect copyright.PENANAmDToGKpijy
馬斯卡彭 500g273Please respect copyright.PENANAcx5hPigCuP
動物性鮮奶油 80g273Please respect copyright.PENANAHfvHDABzSf
砂糖 70g273Please respect copyright.PENANAB7JJHEYWEJ
蘭姆酒 10g273Please respect copyright.PENANAt0n5rH8g2a
咖啡香甜酒 25g273Please respect copyright.PENANADF3ynvH7KT
濃縮咖啡 250g273Please respect copyright.PENANAEaBf2DNGWN
手指餅乾 20支273Please respect copyright.PENANA9rkQ3PPl5k
防潮可可粉
273Please respect copyright.PENANAAIPmFauV4s
作法:273Please respect copyright.PENANAua4TvyuT3E
1:蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。273Please respect copyright.PENANAWaxxbWCwgD
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。273Please respect copyright.PENANALwjcPHBb9v
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。273Please respect copyright.PENANADGJKl0efUu
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。273Please respect copyright.PENANAfTBoF3QBXO
5:食用前用篩網篩上一層可可粉即可。273Please respect copyright.PENANAnzWNMIKVes
273Please respect copyright.PENANAMDDjL5D6Rw273Please respect copyright.PENANA8yzV2PAjmI