草莓優格杯

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發表者:陳茵綿
來源:布布優格社團討論連結 

草莓優格杯

上週接單做甜點餐盒,草莓優格杯是品項名單之一!20份優格杯在半小時之內製作完成!
這款優格杯非常好吃,優格和果醬的密度不同,兩者分層鮮明,填入杯後不會混在一起,品嚐的時候可以吃到布布優格的漂亮乳酸,也可以嚐到莓果果醬的美味!
知道嗎?製作優格杯其實一點都不難,只要會兩件事:
☝️會發酵優格
☝️會組合

優格發酵小叮嚀
推薦用恆牧鮮奶發酵優格,恆牧鮮奶製作的優格質地濃郁綿密,對乳清的包覆性高,組合優格杯的時候較不會有乳清跑出來 影響優格杯的賣相。
發酵好的優格建議在5-10度低溫冷藏至少36小時,優格熟成時間充愈,無論是風味、質地都非常加分。

優格製作說明:

組合小技巧
1.挖取優格填入甜點杯時,建議選擇4.5*6尖嘴型湯匙,填入時盡量置中 並避免碰觸杯身,充填約8分滿,5度冷藏定型約10分鐘。(也可以裝入擠花袋填入,但怕大家不好控制充填時的流速)
2. 洗草莓、擦乾
3.填入冷藏5度的果醬,擺上裝飾草莓完成

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入門必讀,12,布布優格,4,自製優格,32,乳品心得,14,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,42,
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布布優格: 草莓優格杯
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