覆盆子優格冰棒

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發表者:陳茵綿
來源:布布優格社團討論連結

覆盆子優格冰棒

買了冷凍覆盆子要煮果醬,每次從凍庫取出都直接先品嚐幾顆,這覆盆子果實真的好好吃啊!果香濃、微微酸甜、不澀。還是先作成優格冰棒直接大口吃果粒比較暢快。(冷凍的覆盆子果粒軟化很快,製作優格冰棒的時候直接投入冰棒模裡即可,不影響冰棒棍置中固定)

鬆綿口感優格冰棒的製作關鍵:
  1. 發酵優格的時候,每公升鮮乳裡加入40克異麥芽寡糖,使優格發酵得像霜淇淋般綿密。(寡糖在發酵過程中已經被乳酸菌消耗,所以優格並沒有明顯甜味)。
  2. 調製冰棒基底時加入異麥芽寡糖,可以創造出微微鬆Q口感,建議比例為 優格10:寡糖1.5,此時加入的寡糖甜度才是冰棒的實際甜度。

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布布優格: 覆盆子優格冰棒
覆盆子優格冰棒
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