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原料
1.黄油: 20g, 2.粗砂糖: 20g, 3.低粉: 40g, 4.杏仁粉: 40g, 1.奶油奶酪: 270g, 2.细砂糖: 80g, 3.盐: 0.5g, 4.香草荚: 1/2条, 5.鸡蛋: 90g, 6.酸奶: 47g, 7.淡奶油: 47g
步骤
1黄油室温软化,与其他料混合均匀(砂糖不需要化掉,要保持颗粒感)
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2倒在油纸上,折好,擀成薄片,厚度0.3厘米左右
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3放入烤盘,撕掉油纸,上下火150度8分钟左右 出炉放凉即可使用(如果不想做杏仁酥粒饼底,也可以直接用消化饼干代替)
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4杏仁酥粒饼底:烤好的杏仁酥粒饼100克,黄油25克,把烤好的杏仁酥粒饼捣碎(这一步也可以用80克消化饼干底代替)
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5黄油隔水化开
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6慢慢倒入捣碎的杏仁酥粒中,边倒边搅,搅至完全均匀
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7慕斯圈包两层锡纸,倒入杏仁酥粒,用软刮压拌至厚薄均匀,冷冻至硬备用
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8奶油奶酪室温软化,(香草荚剪开取籽,与砂糖搓出香气)将软化的奶油奶酪和搓香的糖和盐一起搅打顺滑
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9分两次加入鸡蛋搅匀
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10加入酸奶淡奶油搅匀
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11取少量乳酪糊加入好时巧克力酱成巧克力色作为大理石条纹用
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12将乳酪糊倒入冻硬的杏仁酥粒饼底中,震平,巧克力糊在表面画圈圈
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13用牙签随意划出纹理
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14水浴法150度上下火90分钟左右,表面微黄即可
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15取出放凉冷藏一夜脱模,即可食用
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