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原料
雞蛋(常溫): 3隻, 牛奶(常溫): 280ml, 糖: 40g, 低粉: 120g, 湯奶油(常溫): 20g, 鹽: 2g, 黃油(融化): 20g, 檸檬汁: 2-3滴
步驟
1備好所有食材,所有食材必須全部常溫的,把黃油融化待用
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2雞蛋+砂糖打散,不用打發,讓砂糖完全融化即可
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3加入牛奶和淡奶油,拌勻
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4篩入低粉拌勻
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5混合好的蛋液過篩3-5遍,保持細膩
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6過濾好的蛋液放入冰箱冷藏半小時左右
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7把冷下來的黃油加入,攪拌到完全混合
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8準備好不沾鍋,在備一塊濕毛巾(毛巾很關鍵)
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9好的蛋皮起泡,就可以離鍋了,把鍋放在濕毛巾上,讓速度降溫
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10好的蛋皮輕輕一撕,就掉下來了,待鍋冷卻下來在進行第二張皮開始攤
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11攤好的皮每張之前都隔張油紙,防止粘連,並且得讓蛋糕皮完全冷卻方可用
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12把奶油加糖打發到硬些,放冷藏待用
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13把適量的榴槤用勺子攪拌好成榴槤泥(也可以用料理機打、但喜歡有點口感的榴槤)
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14冷卻好的千層皮,抹上一層奶油,在拌上一層榴槤(也可以2種先混合一次性抹上,還有一種就是一層奶油+一層皮+榴槤,看大家哪種方便)
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15鋪好的榴槤千層,放入冰箱速凍到有點硬,在切,然後開吃