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原料
奶油奶酪(芝士層): 180g, 無蔗糖酸奶(芝士層): 150g, 牛奶(芝士層): 40g, 淡奶油(芝士層): 100g, 檸檬汁(芝士層): 12ml, 朗姆酒(芝士層): 10ml, 吉利丁片(芝士層): 15g, 細砂糖(芝士層): 40g, 蛋黃(芝士層)/可以用香草精代替: 1個, 奧利奧碎(餅乾底): 80g, 黃油(餅乾底): 40g, 鹽漬櫻花(鏡面): 若干, 雪碧(鏡面): 250ml, 吉利丁片(鏡面): 10g, 純凈水(鏡面): 40g
步驟
1準備所需材料
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2把櫻花用水泡著,多換幾次水,要不然吃著會咸,至少泡半個小時
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3餅乾碎用擀麵杖再碾碎點,黃油加熱融化,倒入餅乾碎,攪拌均勻
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4倒入模具壓實,放進冰箱冷藏
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5把吉利丁片放入涼水中,使其變軟
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6奶油奶酪室溫軟化後加入細砂糖,用打蛋器打發
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7加入雞蛋或者食用香精,攪拌均勻……
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8倒入酸奶,拌勻
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9把檸檬汁,朗姆酒倒入牛奶中
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10牛奶加熱,放入吉利丁片,使其溶化
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11稍微放涼後倒入剛才做好的酸奶芝士中
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12做好的酸奶芝士液倒入模具中,放到冰箱冷藏使其凝固成形
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13把鏡面所需的吉利丁片放入鏡面所需的純凈水中,使其軟化
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14軟化後的吉利丁片,連同水一起加熱融化,倒入雪碧中
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15用小勺一點一點把鏡面的液體盛入凝固成形的芝士底上
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16把櫻花放入,等它凝固一會放入冰箱(讓它凝固一會是因為害怕一端起來,櫻花造型亂了)
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17成型後脫模
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18做了個木糠杯的酸奶凍芝士
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