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Buttercream
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Measurement
Wednesday, 23 April 2014
檸檬蛋黃醬
*
成品約110g
Ingredient
Method
蛋黃1個,
檸檬1顆(檸檬汁35cc),
細紗糖40g,
咸奶油 / salted butter 20g
1.蛋黃放入盆中用打蛋器打散
2.倒入檸檬汁混合均勻,用濾網過篩
3.依序將奶油丁,細紗糖加入
4.將工作盆放入煮沸的熱水中(double boiled method),一邊攪拌一邊小火加熱
5.不停的邊加熱邊攪拌, 整個過程約12-15分鐘
6.完成的檸檬蛋黃醬倒入乾淨的玻璃瓶中
7.完全涼透就开始浓稠,放冰箱冷藏約可以保存1個月
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