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開心果巴斯克·清爽食譜分享 配方設計： #王俊之老師 巴斯克乳酪蛋糕x開心果 雋永產品x迷人風味 做法分享，好吃好做 跟著王俊之老師一起烘焙甜點 開心果巴斯克乳酪要點要遵守 1.開心果醬的品質要好 老師的配方是100%開心果醬 濃醇的比例才是正確的表現。 2.全部材料必須混合均勻， 烘烤出爐的成品才有細緻的口感。 3.烤箱溫度控制 分段火力爐烤維持蛋糕表面平衡。 #巴斯克 乳酪蛋糕是簡單易做 成功率高，也是最送歡迎的甜點之一 試作看看，獲得美味樂趣。 下一期乳酪蛋糕我們分享～___？ #開心果巴斯克乳酪蛋糕 食材 奶油乳酪：280克 無糖優格：40公克 開心果醬：90公克 全蛋：100克（兩個） 蛋黃：18公克（約一顆） 動物性鮮奶油：200公克 细砂糖：80公克 玉米粉：14公克 蘭姆酒：1點點 鹽巴：0.5公克 做法： 1.全部混合均勻。 2.上火240攝氏度，下火220攝氏度， 10分鐘。 3. 上火220攝氏度，下火220攝氏度， 10-12分鐘（依照烤箱不同而有所區別）。 下集想看什麼口味巴斯克？ 留言告訴老師 #開心果 #主廚的用餐計劃 #烘焙 #乳酪蛋糕 #chefdin
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開心果巴斯克·清爽食譜分享 配方設計： #王俊之老師 巴斯克乳酪蛋糕x開 …
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