查看完整版本: 柳橙優酪乳果凍

柳橙優酪乳果凍

<font size="6"><font color="#8b0000"><strong>柳橙優酪乳果凍<br>
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</strong></font></font><font color="red"><font size="5">製作數量 :</font></font> <font size="5"><font color="blue">30杯<br>
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<font size="5"><font color="red">混序&nbsp;&nbsp;材料名稱&nbsp;&nbsp;百分比&nbsp;&nbsp;料重</font></font> <br>
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&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;<font size="5"><font color="purple">&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;<strong>上層</strong></font></font><br>
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<font size="5"><font color="blue">1&nbsp; &nbsp;&nbsp; &nbsp; 優酪乳 　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;900 <br>
1&nbsp; &nbsp;&nbsp; &nbsp; 細砂糖 　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 90 <br>
3&nbsp; &nbsp;&nbsp; &nbsp; 檸檬汁&nbsp; &nbsp;&nbsp; &nbsp;新鮮&nbsp; &nbsp;&nbsp;&nbsp;40 <br>
2&nbsp; &nbsp;&nbsp; &nbsp;吉利丁片 　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;22&nbsp;&nbsp;</font></font><br>
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&nbsp; &nbsp;&nbsp;&nbsp;<font size="5"><font color="purple">&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;<strong>下層</strong></font></font><br>
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<font size="5"><font color="blue">1&nbsp; &nbsp;&nbsp; &nbsp; 柳橙汁 　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;2000 <br>
1&nbsp; &nbsp;&nbsp; &nbsp; 細砂糖 　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;240 <br>
2&nbsp; &nbsp;&nbsp; &nbsp;吉利丁片 　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp;&nbsp;54 <br>
3&nbsp; &nbsp;&nbsp; &nbsp;白葡萄酒 　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;200 <br>
3&nbsp; &nbsp;&nbsp; &nbsp; 檸檬汁&nbsp; &nbsp;&nbsp; &nbsp;新鮮&nbsp; &nbsp;&nbsp;&nbsp;40 <br>
3&nbsp; &nbsp;&nbsp; &nbsp; 香橙酒 　&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;少許 </font></font><br>
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<font size="5"><font color="red"><strong>製作程序</strong></font></font><br>
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<font size="4"><font color="blue">1<br>
吉利丁以冰開水淨泡30分鐘(使用時略為瀝乾水分) <br>
2<br>
上下層做法相同，將材料1隔水加熱至80°C後離火，加入吉利丁攪拌至融解後放涼<br>
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3 放涼後再加入材料3拌均，即可倒入模中。<br>
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4 前述請先製作下層果凍料，先完成後倒入果凍模中約2/3份量，進冰箱冷藏 <br>
5 經冷藏結凍後，再製作上層果凍料，才將模補滿上層的果凍料，並再次冷藏結凍 <br>
6 倒入上層果凍料時，需小心延杯模慢慢倒入，以免衝散下層果凍，使層次無法分明 </font></font><font size="4"><font color="blue"><br>
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