花旗參焦糖蒸烤布丁

Posted on by

花旗參焦糖蒸烤布丁

台灣台北國賓飯店花旗参食譜系列

 

豆漿、細糖、人參粉、全蛋、鮮奶、動物鮮奶油

將豆漿、細糖、人參粉煮至85℃加入動物鮮奶油降溫拌勻再加入全蛋及鮮奶拌勻，過篩倒入模型器皿隔水烤50-60分鐘即可。

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s