塞米 25-1-2007 13:50
tiramisu 圖解 step by step
[img=160,120]http://s5.photobucket.com/albums/y158/boynocry/dan/1.jpg[/img]可可粉、咖啡粉、tia maria、whipping cream、忌廉芝士（糧頭用 mascarpone，糧尾用卡夫）、手指餅
[img=160,120]http://s5.photobucket.com/albums/y158/boynocry/dan/2.jpg[/img] 熱水沖咖啡，加酒，放涼水。沒有分量限制，自己試味。
[img=160,120]http://s5.photobucket.com/albums/y158/boynocry/dan/3.jpg[/img] 奶油混合芝士。可用支裝噴忌廉代替 whipping cream。
[img=160,120]http://s5.photobucket.com/albums/y158/boynocry/dan/4.jpg[/img] 用 whipping cream 較實，略放糖便能稀一點。
[img=160,120]http://s5.photobucket.com/albums/y158/boynocry/dan/5.jpg[/img] 於長方形器皿放咖啡酒，以浸着半條餅為標準。不能太多。
[img=160,120]http://s5.photobucket.com/albums/y158/boynocry/dan/6.jpg[/img] 用蛋糕專用撥在餅上捫奶油。這撥的膠片可免忌廉黏起餅的表層。
[img=160,120]http://s5.photobucket.com/albums/y158/boynocry/dan/7.jpg[/img] 再排餅。我懶，直接倒咖啡酒。
[img=160,120]http://s5.photobucket.com/albums/y158/boynocry/dan/8.jpg[/img] 酒要多放，餅的吸收能力絕對比你想像中強。
[img=160,120]http://s5.photobucket.com/albums/y158/boynocry/dan/9.jpg[/img] 待一會兒，才在餅浮床上捫忌廉。
[img=160,120]http://s5.photobucket.com/albums/y158/boynocry/dan/10.jpg[/img] 自家製是這樣的了。層次略欠分明。
[img=160,120]http://s5.photobucket.com/albums/y158/boynocry/dan/11.jpg[/img] 吃前才用篩撒上可可粉，否則極黏口。又不香。
[img=160,120]http://s5.photobucket.com/albums/y158/boynocry/dan/12.jpg[/img] 有個長方可可粉框才合格。禮成。
[[i] 本帖最後由 塞米 於 25-1-2007 05:52 編輯 [/i]]
戀櫻 7-5-2007 15:16
whipping cream
鞭打的...cream:lol::" />
loligogo 5-5-2008 22:15
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