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标题:
提拉米苏蛋糕
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作者:
yebjs2o6n8
时间:
2014-11-7 10:34
标题:
提拉米苏蛋糕
<p><strong>今天是老公的生日，特意做的提拉米苏蛋糕，因为在意大利文里，它有 “ 带我走 ” 的含义，带走的不只是美味，还有爱和幸福。</strong></p><p><strong><strong><strong></strong></strong></strong></p><p><center><img src="http://i3.meishichina.com/attachment/201410/27/14143961751147.jpg" style="float:none;" title="提拉米苏蛋糕 (2).JPG"/></center></p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201410/27/14143961812641.jpg" style="float:none;" title="提拉米苏蛋糕 (1).JPG"/></center></p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201410/27/14143961862063.jpg" style="float:none;" title="提拉米苏蛋糕 (3).JPG"/></center></p><p><strong><strong><strong></strong></strong></strong><center><img src="http://i3.meishichina.com/attachment/201410/27/14143963135171.jpg" title="提拉米苏蛋糕 (6).JPG"/></center></p><p><br/></p><p><strong>提拉米苏（Tiramisu）是意大利的甜点经典，它以Espresso（特浓意大利咖啡）的苦、蛋与糖的润、甜酒的醇、巧克力的馥郁、手指饼干的绵密、乳酪和鲜奶油的稠香、可可粉的干爽，“甜”以及甜所能唤起的种种错综复杂的体验，交糅着一层层演绎到极致。<strong>据说，吃了美味的提拉米苏之后，会幸福得飘飘然、宛如登上仙境。</strong></strong></p><p><strong> 关于提拉米苏的由来，流传过许许多多不同的故事，比较温馨的说法是一个意大利士兵即将开赴战场，可是家里已经什么也没有了，爱他的妻子为了给他准备干粮，把家里所有能吃的饼干、面包全做进了一个糕点里，那个糕点就叫提拉米苏。每当这个士兵在战场上吃到提拉米苏就会想起他的家，想起家中心爱的人…… </strong></p><p><strong> </strong></p><p><strong><strong><strong>原料：马斯卡布尼奶酪250克，淡奶油150ml，水75ml，细砂糖75克，蛋黄2个，吉利丁片10克，咖啡力娇酒适量，可可粉适量，手指饼干1份。（方子参照君之）</strong></strong></strong></p><p><strong><strong><strong></strong></strong></strong></p><p><strong><strong><strong>做法：</strong></strong></strong></p><p><strong><strong><strong>1，吉利丁片掰成小片，用冷水泡软。</strong></strong></strong></p><p><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201410/27/1414396414425.jpg" title="DSC03664.JPG"/></center></strong></strong></strong></p><p><strong><strong><strong></strong></strong></strong></p><p><strong><strong><strong>2，水和糖放锅里，煮至沸腾。<center><img src="http://i3.meishichina.com/attachment/201410/27/14143964407217.jpg" title="DSC03665.JPG"/></center></strong></strong></strong></p><p><strong><strong><strong></strong></strong></strong></p><p><strong><strong><strong>3，把蛋黄先用打蛋器打至浓稠，然后慢慢加入糖水，边加边不停搅打。<center><img src="http://i3.meishichina.com/attachment/201410/27/14143965602979.jpg" title="DSC03668.JPG"/></center></strong></strong></strong></p><p><strong><strong><strong></strong></strong></strong></p><p><strong><strong><strong>4，倒完糖水后持续搅打5--10分钟，让蛋黄糊的温度降到与手心温度接近。</strong></strong></strong></p><p><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201410/27/14143966231994.jpg" title="DSC03670.JPG"/></center></strong></strong></strong></p><p><strong><strong><strong></strong></strong></strong></p><p><strong>5，</strong><strong><strong><strong>马斯卡布尼奶酪250克倒入容器中。</strong></strong></strong></p><p><center><img src="http://i3.meishichina.com/attachment/201410/27/14143967362769.jpg" title="DSC03672.JPG"/></center></p><p><br/></p><p><strong>8，用打蛋器搅打至顺滑。</strong></p><p><center><img src="http://i3.meishichina.com/attachment/201410/27/14143968385262.jpg" title="DSC03673.JPG"/></center></p><p><br/></p><p><strong>9，与蛋黄糊混合拌匀。</strong></p><p><center><img src="http://i3.meishichina.com/attachment/201410/27/14143970548183.jpg" title="DSC03674.JPG"/></center></p><p><br/></p><p><strong>10，吉利丁片隔水溶化成液态。</strong></p><p><center><img src="http://i3.meishichina.com/attachment/201410/27/14143970366566.jpg" title="DSC03675.JPG"/></center></p><p><br/></p><p><strong><strong><strong>11，倒入与蛋黄糊混合好的马斯卡布尼奶酪糊中，拌匀。<center><img src="http://i3.meishichina.com/attachment/201410/27/14143970715752.jpg" title="DSC03677.JPG"/></center></strong></strong></strong></p><p><strong><strong><strong></strong></strong></strong></p><p><strong><strong><strong>12，淡奶油打发至刚刚出现纹路。</strong></strong></strong></p><p><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201410/27/14143971435664.jpg" title="DSC03678.JPG"/></center></strong></strong></strong></p><p><strong><strong><strong></strong></strong></strong></p><p><strong><strong><strong>13，再与马<strong><strong><strong>斯卡布尼奶酪糊混合拌匀。</strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201410/27/14143972481687.jpg" title="DSC03681.JPG"/></center></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong>14，手指饼干蘸一下咖啡力娇酒。</strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201410/27/14143972708584.jpg" title="DSC03682.JPG"/></center></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong>15，先铺一层饼干，再铺一层奶酪糊，然后再一层饼干，再一层奶酪糊。</strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201410/27/14143974001643.jpg" title="DSC03685.JPG"/></center></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong>16，<strong><strong><strong><strong><strong><strong>盛满6寸圆模中，放冰箱冷藏过夜或至少五、六个小时。</strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201410/27/14143974684469.jpg" title="DSC03688.JPG"/></center></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong>17，借助电吹风或热毛巾脱膜。</strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><center><img src="http://i3.meishichina.com/attachment/201410/27/14143976161064.jpg" title="DSC03689.JPG"/></center></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong>18，表面筛上可可粉，周围围上手指饼干，用丝带扎起来即可。</strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></p><p><center><img src="http://i3.meishichina.com/attachment/201410/27/14143976751138.jpg" style="float:none;" title="提拉米苏蛋糕 (7).JPG"/></center></p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201410/27/14143976836757.jpg" style="float:none;" title="提拉米苏蛋糕 (5).JPG"/></center></p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201410/27/14143976934393.jpg" style="float:none;" title="提拉米苏蛋糕 (4).JPG"/></center></p><p><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong></strong><center><img src="http://i3.meishichina.com/attachment/201410/27/14143977315411.jpg" title="提拉米苏蛋糕 (8).JPG"/></center></p>
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