抹茶優格冰淇淋/胚芽米酥餅

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發表者:陳茵綿
來源:布布優格社團討論連結

抹茶優格冰淇淋/胚芽米酥餅

這樣的搭配組合吃起來感覺很好。

冰淇淋直徑5.3公分,胚芽米酥餅直徑6.7公分,視覺比例上協調,先拿著餅乾,再挖球冰淇淋,直接把冰淇淋拿在手上吃,很適合邊走動邊聊天的媽媽聚會。

抹茶冰淇淋配方:
  1. 水切優格800克
  2. 異麥芽寡糖300克
  3. 鮮奶油200克
  4. 抹茶粉30克(取乳清80ml溶解茶粉)

胚芽米酥餅配方:
  1. 奶油150克
  2. 上白糖60克
  3. 低粉200克
  4. 胚芽米脆片60克

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入門必讀,11,布布優格,4,自製優格,31,乳品心得,10,發酵美人機,6,優格冰品,18,優格料理,18,優格烘焙,97,優格應用,40,
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布布優格: 抹茶優格冰淇淋/胚芽米酥餅
抹茶優格冰淇淋/胚芽米酥餅
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