yookei 2008-10-2 19:51
带我和猫一起走——提拉米苏
先上成品
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[IMG]http://i168.photobucket.com/albums/u184/yookri/dish1/1.jpg[/IMG]"Pv0b&v|;~0`
材料：鲜奶油250克、马士卡彭奶酪250克、咖啡甜酒45克、蛋黄4只、吉利丁片3片、糖100克、黑咖啡粉30克、开水250克、手指饼干若干、可可粉适量。
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[IMG]http://i168.photobucket.com/albums/u184/yookri/dish1/2.jpg[/IMG]
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做法：
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1、鲜奶油加50克白糖打6分发，放入冰箱冷藏待用；
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2、吉利丁片用冷水中泡软；XQ,_:`#J j6H#s:C-]
3、蛋黄加50克白糖隔水加热、打发；
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4、马士卡彭奶酪加5克咖啡甜酒打匀；
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5、吉利丁片捞出、拧干水份，隔水加热熔化，加入蛋黄糊中打匀后再加入到6分发的鲜奶油中打匀；
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6、将上面的混合液加入到咖啡甜酒奶酪糊中、打匀，做成提拉米苏蛋糕糊； e9yO-I TY3H
7、取咖啡甜酒40克和30克咖啡粉一起加入到250克开水中、煮开；
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8、取一点提拉米苏蛋糕糊抹在蛋糕模的底部；
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9、手指饼干两面都刷上咖啡甜酒液（多刷几遍，让手指饼干充分吸收咖啡甜酒液的味道），整齐的铺在蛋糕糊上面
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10、然后将剩余的提拉米苏蛋糕糊的一半倒在手指饼干上、抹平；*F
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11、再铺一层刷了咖啡甜酒液的手指饼干，再将剩下的提拉米苏蛋糕糊倒入模具中抹平；L9m P'`c p-X-D0[w
12、放入冰箱里冷藏4、5个小时后取出，表层筛上可可粉即可。 y2ho/j%K mf$aE
[IMG]http://i168.photobucket.com/albums/u184/yookri/dish1/3.jpg[/IMG]
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蛋黄加糖打至颜色变浅
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吉利丁隔水融化
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[IMG]http://i168.photobucket.com/albums/u184/yookri/dish1/5.jpg[/IMG]
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咖啡酒＋咖啡粉用水煮开
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[IMG]http://i168.photobucket.com/albums/u184/yookri/dish1/6.jpg[/IMG]
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办好的奶酪糊 TtR!_}
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[IMG]http://i168.photobucket.com/albums/u184/yookri/dish1/7.jpg[/IMG]
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一塌糊涂的手指饼干
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一层层摆好后把表面抹平
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