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蘑菇肉桂拿铁
Difficulty Level
宛如一款可食用的“微缩景观"，肉桂咖啡的醇厚辛香搭配绵密奶盖的柔润清甜，抹茶清苦茶香点缀，
加入蛋白霜蘑菇的酥脆口感，带来新奇的味蕾和视觉体验
Products Storage Conditions 25°C
Products Display Conditions 25°C
可制作300毫升/份
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Recipe Details
Recipe Steps
01
量杯中放入蛋白液,果泥,糖打发至弯钩状
02
放入挤花袋,在烤盘上挤出蘑菇根和蘑菇头形状,烤2小时80度
03
组装后撒上可可粉备用
肉桂拿铁
270.5g/份
Ingredients
Making Process
01
不锈钢奶盅加入牛奶,稀奶油用蒸气棒打热倒入出品杯
02
加入糖,肉桂粉搅散
03
慢慢倒入咖啡液
04
倒入奶盖,撒上抹茶粉,插上蘑菇,放上草莓干些许即可
Assembly Steps
Ingredients
蘑菇
2g
肉桂拿铁
270.5g
Making Process
01
量杯中放入蛋白液,果泥,糖打发至弯钩状
02
放入挤花袋,在烤盘上挤出蘑菇根和蘑菇头形状,烤2小时80度
03
组装后撒上可可粉备用
04
不锈钢奶盅加入牛奶,稀奶油用蒸气棒打热倒入出品杯
05
加入糖,肉桂粉搅散
06
慢慢倒入咖啡液
07
倒入奶盖,撒上抹茶粉,插上蘑菇,放上草莓干些许即可
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