
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
199Please respect copyright.PENANAfg36u62IDM
材料:199Please respect copyright.PENANAFD9bLPQr45
全蛋 3顆199Please respect copyright.PENANA1cSUsTklgW
馬斯卡彭 500g199Please respect copyright.PENANAk4qQjyxiwY
動物性鮮奶油 80g199Please respect copyright.PENANAvH0uKsOFA3
砂糖 70g199Please respect copyright.PENANApXcn1YRx65
蘭姆酒 10g199Please respect copyright.PENANA5UKLXYNBCE
咖啡香甜酒 25g199Please respect copyright.PENANAHJ29SrEzyc
濃縮咖啡 250g199Please respect copyright.PENANAqFHxaCdjtf
手指餅乾 20支199Please respect copyright.PENANA0S21J6NoLy
防潮可可粉
199Please respect copyright.PENANAyIrrydvht2
作法:199Please respect copyright.PENANALlNPUfoUGM
1:蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。199Please respect copyright.PENANABFE1fUdNrz
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。199Please respect copyright.PENANAHbQAwN4es8
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。199Please respect copyright.PENANA7UJ9nRHHp2
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。199Please respect copyright.PENANAXFj3jzvKEH
5:食用前用篩網篩上一層可可粉即可。199Please respect copyright.PENANArZTc8Z5zNA
199Please respect copyright.PENANAnjcy1hH1Ja199Please respect copyright.PENANAW49SJaRdF0