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
200Please respect copyright.ＰＥＮＡＮＡEomHmhnwZd
材料：200Please respect copyright.ＰＥＮＡＮＡAsb99jItGS
全蛋 ３顆200Please respect copyright.ＰＥＮＡＮＡ7KD46hOhe4
馬斯卡彭 ５００ｇ200Please respect copyright.ＰＥＮＡＮＡKIpprYk5ON
動物性鮮奶油 ８０ｇ200Please respect copyright.ＰＥＮＡＮＡMomrvOm0R8
砂糖 ７０ｇ200Please respect copyright.ＰＥＮＡＮＡy7mVT4x4Kc
蘭姆酒 １０ｇ200Please respect copyright.ＰＥＮＡＮＡEJSuEsmcXL
咖啡香甜酒 ２５ｇ200Please respect copyright.ＰＥＮＡＮＡTHIfq1VibY
濃縮咖啡 ２５０ｇ200Please respect copyright.ＰＥＮＡＮＡxHiHfHd4ZJ
手指餅乾 ２０支200Please respect copyright.ＰＥＮＡＮＡ04dxBAa4to
防潮可可粉
200Please respect copyright.ＰＥＮＡＮＡFrPrkRbIE8
作法：200Please respect copyright.ＰＥＮＡＮＡasulcvFN1B
１：蛋白與蛋黃分開。咖啡香甜酒與濃縮咖啡混合備用。200Please respect copyright.ＰＥＮＡＮＡECnuhHN8lh
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。200Please respect copyright.ＰＥＮＡＮＡhPpJGTgH0B
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。200Please respect copyright.ＰＥＮＡＮＡtWnU2oc95G
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。200Please respect copyright.ＰＥＮＡＮＡ5ewIwGchtX
５：食用前用篩網篩上一層可可粉即可。200Please respect copyright.ＰＥＮＡＮＡSINkWcAnFA
200Please respect copyright.ＰＥＮＡＮＡYaJcNqLcoU
200Please respect copyright.ＰＥＮＡＮＡZKEdOoEZ3u
