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
275Please respect copyright.ＰＥＮＡＮＡTKyn8SAZom
材料：275Please respect copyright.ＰＥＮＡＮＡMYVLVNGRVM
全蛋 ３顆275Please respect copyright.ＰＥＮＡＮＡJBtVFy3aYZ
馬斯卡彭 ５００ｇ275Please respect copyright.ＰＥＮＡＮＡ9Y5qAydB7C
動物性鮮奶油 ８０ｇ275Please respect copyright.ＰＥＮＡＮＡavEC2TB63U
砂糖 ７０ｇ275Please respect copyright.ＰＥＮＡＮＡ25ungaEglK
蘭姆酒 １０ｇ275Please respect copyright.ＰＥＮＡＮＡzHJTeNpIjt
咖啡香甜酒 ２５ｇ275Please respect copyright.ＰＥＮＡＮＡDV7fh6y30I
濃縮咖啡 ２５０ｇ275Please respect copyright.ＰＥＮＡＮＡRlw642Jq21
手指餅乾 ２０支275Please respect copyright.ＰＥＮＡＮＡX27CoaJQqF
防潮可可粉
275Please respect copyright.ＰＥＮＡＮＡw14X74wWWV
作法：275Please respect copyright.ＰＥＮＡＮＡFZk3TmeAGf
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。275Please respect copyright.ＰＥＮＡＮＡq7EDLQkk5j
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。275Please respect copyright.ＰＥＮＡＮＡfmxOHgx3Yr
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。275Please respect copyright.ＰＥＮＡＮＡnew0OHQnaR
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。275Please respect copyright.ＰＥＮＡＮＡqD9PUUzKqR
５：食用前用篩網篩上一層可可粉即可。275Please respect copyright.ＰＥＮＡＮＡDExmLNKBty
275Please respect copyright.ＰＥＮＡＮＡC5z0PkEDlX
275Please respect copyright.ＰＥＮＡＮＡGTA5Sr4wTE
