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2019年5月20日 星期一

芒果優格奶凍






















芒果優格奶凍
(甜點杯容量約150ml,可做4杯)

材料 :

鮮奶250g,無糖希臘優格150g,
黃砂糖26g,魚膠片8g(吉利丁片)
芒果泥260g(新鮮芒果起肉放進攪拌機打成芒果泥)

做法 :

1)取一半鮮奶加糖拌勻,加入浸軟的魚膠片,慢火煮至魚膠及糖溶化。

2)倒入餘下的鮮奶及希臘優格拌勻,加入芒果泥拌勻,過篩。

3)倒入杯子中,放雪櫃雪至凝固,完成後隨喜加點芒果泥與芒果粒在面層即成。











拍照時窗外的天空開始灰灰黑黑起來
然後下了場大雨
5月喔總是愛下雨的
還好家中有這陽光氣息的甜點
520快樂!^^

一到芒果季節...
我明明沒買芒果的...
可是...
家中會突然出現芒果
原來...因為有人想吃芒果甜點...:P







































9 則留言:

  1. 请问如果是用gelatine powder的话,份量是多少? 谢谢!"

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  2. 回覆
    1. 傻飛...
      我手受傷了,甩骹=.=
      所以休息了好多日,
      不過這兩天好好多了,好掛住舊麵糰呀!^o^

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  3. 请问gelatine powder还需要泡软吗?还是直接放入做法一里煮?

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