1人做過這道菜

llleila

6寸用量
注意??
做巴斯克的淡奶油和蛋液一定要放至常溫??！否則會(huì)水油分離
液體攪拌均勻就可，不要過度打發(fā)，不然成品會(huì)塌陷

用料

巴斯克

奶油奶酪

300克

全蛋液

150克（3個(gè)左右）

淡奶油

150克

低粉（玉米淀粉）

10克

80克

慕斯

牛奶

50克

吉利丁

8克

奶油奶酪

100克

淡奶油

120克

10克

藍(lán)莓果醬

50-80克

藍(lán)莓慕斯巴斯克的做法

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1. 巴斯克用的奶油奶酪室溫放至軟化（嫌太慢了可以底下放盆熱水）

1. 加入糖，攪拌均勻

1. 糖攪拌后的質(zhì)地

1. 分三次加入放置常溫的蛋液

1. 雞蛋攪勻后的狀態(tài)

1. 分三次加入放置常溫的淡奶油

1. 淡奶油攪勻后的狀態(tài)

1. 過篩加入低粉

1. 全部混合均勻后過篩倒入模具中

1. 烤箱預(yù)熱后，上下火，放至中下層，220度25分鐘，最后幾分鐘根據(jù)上色情況加蓋錫紙

1. 巴斯克放置一旁等放涼，來做慕斯
2. 慕斯用奶油奶酪加入砂糖攪拌均勻

1. 淡奶油打發(fā)至濃稠酸奶狀，加入到奶油奶酪里，加入果醬攪拌均勻
   嫌麻煩也可以直接不打發(fā)，常溫直接倒進(jìn)去，就是質(zhì)地會(huì)稀一點(diǎn)