這款點心顏值高,請客或帶去聚會都上檔次。可以頭一天晚上做好,這樣第二天有時間準備其他菜。
底部直接擺餅幹(不需要搗碎加黃油),特別簡單又少油。
糖的量減到最小又夠甜。
配方:
12塊消化餅幹, 750毫升(3杯)牛奶 ,100克(1/2杯)糖, 45克(1/4杯+2大勺)普通麵粉, 40克(1/3杯)奶粉, 30塊無鹽黃油, 1小勺香草精 ,250毫升(1杯)奶油, 15克(1+1/2大勺)糖粉, 2大勺椰蓉, 2大勺開心果和杏仁碎
Ingredients:
12 pieces digestive biscuits, 750 ml (3cup) milk, 100g(1/2cup) sugar,45g(1/4cup+2tbsp) all purpose flour, 40g(1/3cup) milk powder, 30g unsalted butter, 1tsp vanilla extract, 250ml (1cup) heavy cream, 15g powdered sugar, 2tbsp desiccated coconut, 2tbsp chopped pistachio and almond