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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
209Please respect copyright.ＰＥＮＡＮＡBqWBxxTquy
材料：209Please respect copyright.ＰＥＮＡＮＡ7oxDDbxOqp
全蛋 ３顆209Please respect copyright.ＰＥＮＡＮＡL9UI6OKLtm
馬斯卡彭 ５００ｇ209Please respect copyright.ＰＥＮＡＮＡwYsSA4agVP
動物性鮮奶油 ８０ｇ209Please respect copyright.ＰＥＮＡＮＡvOl4lmmZdu
砂糖 ７０ｇ209Please respect copyright.ＰＥＮＡＮＡybWxfz2lvm
蘭姆酒 １０ｇ209Please respect copyright.ＰＥＮＡＮＡQKyPS2Tgfm
咖啡香甜酒 ２５ｇ209Please respect copyright.ＰＥＮＡＮＡRiLBg4Sz6C
濃縮咖啡 ２５０ｇ209Please respect copyright.ＰＥＮＡＮＡ54BljqOn9G
手指餅乾 ２０支209Please respect copyright.ＰＥＮＡＮＡeA3iGinuyS
防潮可可粉
209Please respect copyright.ＰＥＮＡＮＡFEYqNI72ZK
作法：209Please respect copyright.ＰＥＮＡＮＡndfHCjO7O9
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。209Please respect copyright.ＰＥＮＡＮＡLpAEZGWuVb
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。209Please respect copyright.ＰＥＮＡＮＡ7O2Z2V5b4i
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。209Please respect copyright.ＰＥＮＡＮＡRTmLckB2OG
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。209Please respect copyright.ＰＥＮＡＮＡlGCmji4CBO
５：食用前用篩網篩上一層可可粉即可。209Please respect copyright.ＰＥＮＡＮＡuUt90K10VK
209Please respect copyright.ＰＥＮＡＮＡoLESBzNcLn
209Please respect copyright.ＰＥＮＡＮＡfVFVo3DKb0
