
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.PENANAbHtWadU1lF
材料:273Please respect copyright.PENANAAvtqVz4YLC
全蛋 3顆273Please respect copyright.PENANA77x5j2bT1v
馬斯卡彭 500g273Please respect copyright.PENANArYwiExpO23
動物性鮮奶油 80g273Please respect copyright.PENANA2uMiYyhGp4
砂糖 70g273Please respect copyright.PENANAU5tmTAWMAS
蘭姆酒 10g273Please respect copyright.PENANAmxNDHkmbxU
咖啡香甜酒 25g273Please respect copyright.PENANAUN8E6gyR6o
濃縮咖啡 250g273Please respect copyright.PENANAvvpKBBo5qK
手指餅乾 20支273Please respect copyright.PENANAafHLSK10Qf
防潮可可粉
273Please respect copyright.PENANAoJPjM0UvdP
作法:273Please respect copyright.PENANALOelWYRgk1
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.PENANApkDgtozXUZ
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.PENANAiOillU5n5s
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.PENANAwSVLhmmTbQ
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.PENANAlv2jcIXHq3
5:食用前用篩網篩上一層可可粉即可。273Please respect copyright.PENANA8Dwv4r7oAb
273Please respect copyright.PENANA9Rjs9fEB0p273Please respect copyright.PENANAU7Sn5z8OHB