蜂蜜檸檬芥末優格沙拉醬(調醬比例分享)

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發表者:陳茵綿
來源:布布優格社團討論連結

蜂蜜檸檬芥末優格沙拉醬(調醬比例分享)

這是9/7烘焙講習會的輕食午餐,布布姐在每一場講習會都會儘量幫學員變化菜色,這次的沙拉杯很受歡迎,運用沙拉罐的概念,搭配自製的《蜂蜜檸檬芥末優格醬》

整理照片的時候,利用空檔也整理這款沙拉醬的調製比例,以水切優格每100公克為單位來編輯:
1.水切優格100克(建議以乳脂10%的優格來做水切)
2.蜂蜜10克
3.芥末籽醬7克
4.三溫糖6克
5.金桔汁7克(檸檬汁也可以)

沙拉醬需要較濃厚的風味和滑稠感,乳脂10%的優格來進性水切,做出來的沙拉醬效果最好,市面上買不到乳脂10%鮮奶,但可以自己調整,作法參考這篇:
https://www.bubuyogurt.com/2018/11/hoodhood-half-and-half10-11.html

調製沙拉醬的水切優格,建議儘量水切至少6小時,水切優格的介紹說明可以參考這篇:

https://www.bubuyogurt.com/2017/03/greek-yogurt-diy.html

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入門必讀,12,布布優格,4,自製優格,32,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,41,
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布布優格: 蜂蜜檸檬芥末優格沙拉醬(調醬比例分享)
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