【提拉米蘇材料】義式提拉米蘇好吃的關鍵 - 馬斯卡彭乳酪(Mascarpone Cheese)
很多客人問我們:「為什麼你們的提拉米蘇口感嚐起來特別清爽、柔滑、綿密?」要做出好吃的義式提拉米蘇,其中一個關鍵就是馬斯卡彭乳酪(Mascarpone Cheese)!今次Buonissimo 柏尼西蒙為大家介紹馬斯卡彭乳酪是什麼吧!   提拉米蘇的靈魂 - 馬斯卡彭乳酪(Mascarpone Cheese) 馬斯卡彭乳酪(Mascarpone Cheese)是一種義大利的奶油起司,是正宗提拉米蘇食譜中不可或缺的材料。馬斯卡彭乳酪嚴格來說並不算是真正的奶酪,而是一種半發酵的新鮮奶酪;不像普通奶油奶酪那麼結實,乳脂含量很高,口感順滑柔軟,帶有微微甜味和奶香的味道。 雖然不少提拉米蘇店家都以奶油奶酪代替馬斯卡彭乳酪,但木口感及質地方面都稍遜一籌。以馬斯卡彭乳酪製成的提拉米蘇質地都比奶油奶酪版本的紮實許多;馬斯卡彭乳酪版本提拉米蘇的味道也比較輕盈圓潤。...
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