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原料
奶油奶酪(芝士层): 180g, 无蔗糖酸奶(芝士层): 150g, 牛奶(芝士层): 40g, 淡奶油(芝士层): 100g, 柠檬汁(芝士层): 12ml, 朗姆酒(芝士层): 10ml, 吉利丁片(芝士层): 15g, 细砂糖(芝士层): 40g, 蛋黄(芝士层)/可以用香草精代替: 1个, 奥利奥碎(饼干底): 80g, 黄油(饼干底): 40g, 盐渍樱花(镜面): 若干, 雪碧(镜面): 250ml, 吉利丁片(镜面): 10g, 纯净水(镜面): 40g
步骤
1准备所需材料
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2把樱花用水泡着,多换几次水,要不然吃着会咸,至少泡半个小时
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3饼干碎用擀面杖再碾碎点,黄油加热融化,倒入饼干碎,搅拌均匀
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4倒入模具压实,放进冰箱冷藏
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5把吉利丁片放入凉水中,使其变软
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6奶油奶酪室温软化后加入细砂糖,用打蛋器打发
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7加入鸡蛋或者食用香精,搅拌均匀……
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8倒入酸奶,拌匀
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9把柠檬汁,朗姆酒倒入牛奶中
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10牛奶加热,放入吉利丁片,使其溶化
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11稍微放凉后倒入刚才做好的酸奶芝士中
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12做好的酸奶芝士液倒入模具中,放到冰箱冷藏使其凝固成形
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13把镜面所需的吉利丁片放入镜面所需的纯净水中,使其软化
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14软化后的吉利丁片,连同水一起加热融化,倒入雪碧中
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15用小勺一点一点把镜面的液体盛入凝固成形的芝士底上
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16把樱花放入,等它凝固一会放入冰箱(让它凝固一会是因为害怕一端起来,樱花造型乱了)
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17成型后脱模
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18做了个木糠杯的酸奶冻芝士
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