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焦糖酱可参考「焦糖舒芙蕾」的做法 https://icook.tw/recipes/200907
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适量的焦糖酱先舀入杯子内
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吉利丁片泡冰水软化(泡15分钟),分成两锅泡水,比较不会全部黏在一起
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所有材料,除了吉利丁片跟抹茶粉先不放,其他全部放入厚底锅用小火煮到摄氏60-70度左右,不用煮滚
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抹茶粉先用一些步骤4的牛奶液搅拌开,再倒入牛奶锅中,边缘用刮刀刮干净
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抹茶牛奶拌好后,约65度
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放入沥干水份的吉利丁片,用耐热刮刀拌开,搅拌均匀
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至少过筛两次,口感更滑顺及细致
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稍微放凉,平均倒入布丁杯
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放凉后,盖上盖子或保鲜模,冰箱冷藏6小时以上,即可品尝
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