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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
236Please respect copyright.ＰＥＮＡＮＡqlgvHJ9VGb
材料：236Please respect copyright.ＰＥＮＡＮＡNXPwAAROla
全蛋 ３顆236Please respect copyright.ＰＥＮＡＮＡctmgAAalQm
馬斯卡彭 ５００ｇ236Please respect copyright.ＰＥＮＡＮＡKYUSqrCxb7
動物性鮮奶油 ８０ｇ236Please respect copyright.ＰＥＮＡＮＡGffIdOQGSr
砂糖 ７０ｇ236Please respect copyright.ＰＥＮＡＮＡ02m4LtuBOV
蘭姆酒 １０ｇ236Please respect copyright.ＰＥＮＡＮＡxHLute8f6F
咖啡香甜酒 ２５ｇ236Please respect copyright.ＰＥＮＡＮＡUKOXHSHAsf
濃縮咖啡 ２５０ｇ236Please respect copyright.ＰＥＮＡＮＡxKb8DYkhgX
手指餅乾 ２０支236Please respect copyright.ＰＥＮＡＮＡCvQtrGMY6i
防潮可可粉
236Please respect copyright.ＰＥＮＡＮＡ1I7aBU5Iij
作法：236Please respect copyright.ＰＥＮＡＮＡ9csLeCJFoO
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。236Please respect copyright.ＰＥＮＡＮＡ2kZMf2XLjL
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。236Please respect copyright.ＰＥＮＡＮＡOV8E2NWxWd
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。236Please respect copyright.ＰＥＮＡＮＡ2WBvH94RWB
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。236Please respect copyright.ＰＥＮＡＮＡ8m1NKEuYzq
５：食用前用篩網篩上一層可可粉即可。236Please respect copyright.ＰＥＮＡＮＡe4PvH39nvK
236Please respect copyright.ＰＥＮＡＮＡZ5esUZHcmV
236Please respect copyright.ＰＥＮＡＮＡaRINdka0tD
