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Merge pull request Anduin2017#291 from Chilly712/master
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增加提拉米苏的做法并增加dessert directory
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Anduin2017 authored Feb 22, 2022
2 parents a160a74 + e5e0746 commit 1a79a88
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4 changes: 4 additions & 0 deletions README.md
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* [糖醋汁](./dishes/condiment/糖醋汁.md)
* [油酥](./dishes/condiment/油酥.md)

### 甜品

* [提拉米苏](./dishes/dessert/提拉米苏/提拉米苏.md)

## 进阶知识学习

如果你已经做了许多上面的菜,对于厨艺已经入门,并且想学习更加高深的烹饪技巧,请继续阅读下面的内容:
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36 changes: 36 additions & 0 deletions dishes/dessert/提拉米苏/提拉米苏.md
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# 提拉米苏的做法

![自家提拉米苏成品](提拉米苏成品.jpg)

提拉米苏,是意大利传统甜品。无需烤箱操作简便,烘焙新手也可以零失误获得一份美味的提拉米苏。

## 必备原料和工具

- 马斯卡彭芝士 450g
- 手指饼干 1 包
- 放凉浓缩咖啡 350ml
- 无菌鸡蛋 4 个
- 白砂糖 50g
- 可可粉
- 朗姆酒(不喜欢酒的朋友可省略,可按照自己口味调节)
- 一个装成品的容器(我用的是玻璃乐扣)
- 打蛋器(手劲儿大的朋友也可以锻炼臂力)

## 操作

- 分离蛋黄蛋清
- 盛有蛋白的碗中加 10g白砂糖湿性打发
- 盛有蛋黄的碗中将 40g白砂糖分三次加入,搅拌至均匀
- 蛋黄中分三次加入马斯卡彭芝士,搅拌至均匀
- 蛋黄中最后加入朗姆酒,搅拌均匀
- 将打发好的蛋白分三次加入蛋黄芝士液中
- 手指饼干两面浸湿咖啡液,平铺入容器
- 两层芝士液两层饼干交替放入容器(这一步按照大家意愿及容器高度酌情处理)
- 放入冰箱冷藏四个小时(心急的小伙伴可以提早拿出来)
- 取出后在表面筛上可可粉,即可享用啦

## 附加内容

- [下厨房蛋白打发具体教程](https://www.xiachufang.com/recipe/101779500/)

如果您遵循本指南的制作流程而发现有问题或可以改进的流程,请提出 Issue 或 Pull request 。
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