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步骤 1/5
卡仕达酱做法:煮牛奶,香草精,和1/4杯的砂糖(方子一半量)直到微微沸腾Bring milk, half of the sugar (1/4 cup) and vanilla to a simmer. 与此同时,在另外一个碗中混合剩下的1/4杯砂糖和蛋黄混匀后再加入玉米淀粉和面粉,混匀Mean while in another bowl, mix remaining sugar (1/4 cup) and egg yolks, then mix in corn starch and flour将微微沸腾的牛奶慢慢加入蛋黄混合物,一边加入一边搅拌Turn off the heat, whisk hot milk gradually into yolk mixture
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步骤 2/5
再把混合物放回锅中加热到沸腾,然后中火煮两分钟,要一直搅拌!(锅千万不能太热)Return custard to stove, bring to boil and cook 2 mins on medium high, whisking constantly关火,加1/2杯黄油,搅拌匀Turn of the heat, whisk in first 1/2 cup of butter
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步骤 3/5
将卡仕达酱室温放凉直到18摄氏度用电动打蛋机告诉搅拌一分钟,加入剩余黄油后继续电动搅拌,直到奶油状并蓬松cool custard to 65F (18C) Beat on high speed for one minAdd remaining butter, beat until creamy and fluffy (5 mins)如果酱中有颗粒,可以稍微用锅加热一点后搅拌匀(If grainy, heat up a little bit on stove)卡仕达酱可以冰箱储存至多四天(Can be refrigerated up to 4 days)
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步骤 4/5
打发淡奶油分成三部分,分别加上抹茶粉,巧克力粉、柠檬皮屑和覆盆子酱原味的就什么都不用加
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步骤 5/5
把卡仕达酱分为三份,分别与三种口味奶油混合奶油不用加糖嗒嗒嗒完成