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杏仁豆腐

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Uploaded by on Dec 23, 2008

材料:洋菜粉3g、水300g、糖50g、吉利丁片30g、鮮奶200g、杏仁露10g

做法:這邊有洋菜與吉利丁兩種膠凍原料,洋菜主要口感比較脆但容易出水,而吉利丁口感比較滑飽水度較好,這樣兩種綜合加起來口感就會比較Q,先把吉利丁泡冰開水軟化,再準­備鍋子把水、洋菜粉加入煮到洋菜完全融化水呈現清澈即可,再把糖倒入鍋中煮攪拌讓糖融化,再把牛奶倒入攪拌一下溫度約50~60度把吉利丁加入隨即馬上融化,最後把杏仁露­倒入攪拌後關火,準備杯子把煮好的杏仁液倒入,等靜置放涼後放入冷藏過一會後就會凝結,這樣就完成杏仁豆腐

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