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
235Please respect copyright.ＰＥＮＡＮＡT5vamsYF22
材料：235Please respect copyright.ＰＥＮＡＮＡiPQqmfq64C
全蛋 ３顆235Please respect copyright.ＰＥＮＡＮＡZkpvEVPZFJ
馬斯卡彭 ５００ｇ235Please respect copyright.ＰＥＮＡＮＡLTLbHrt8Ta
動物性鮮奶油 ８０ｇ235Please respect copyright.ＰＥＮＡＮＡ6KGxpJdVZq
砂糖 ７０ｇ235Please respect copyright.ＰＥＮＡＮＡFMBhMRzaOi
蘭姆酒 １０ｇ235Please respect copyright.ＰＥＮＡＮＡKLjUsEPb4p
咖啡香甜酒 ２５ｇ235Please respect copyright.ＰＥＮＡＮＡCwUzve8iLY
濃縮咖啡 ２５０ｇ235Please respect copyright.ＰＥＮＡＮＡ7YnT5JAMKz
手指餅乾 ２０支235Please respect copyright.ＰＥＮＡＮＡwCYUOJvjUL
防潮可可粉
235Please respect copyright.ＰＥＮＡＮＡmN3LjHcphG
作法：235Please respect copyright.ＰＥＮＡＮＡ7ow01gDQwz
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。235Please respect copyright.ＰＥＮＡＮＡSnoEHvcYVC
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。235Please respect copyright.ＰＥＮＡＮＡyywfye9C19
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。235Please respect copyright.ＰＥＮＡＮＡIrl9ls0p5q
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。235Please respect copyright.ＰＥＮＡＮＡ5nQzdYsPi9
５：食用前用篩網篩上一層可可粉即可。235Please respect copyright.ＰＥＮＡＮＡt0edHmbZaR
235Please respect copyright.ＰＥＮＡＮＡ3XSR2z9e8C
235Please respect copyright.ＰＥＮＡＮＡ9zX9P4lrtw
