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低溫慢熟焦香希臘優格
![低溫慢熟焦香希臘優格](https://www.cook72.com/wp-content/uploads/2019/05/IMG_20190516_082716-3968x2976.jpg)
熱門的廣告商品如何自己來,焦糖優格我們用法式煉乳醬來取代自己煮焦糖鮮奶油,運用舒肥 低溫溫厝的方式 避免有些教學上運用電鍋 冬天夏天 答案不ㄧ樣
![icon_alarm](https://www.cook72.com/wp-content/uploads/2019/05/icon_alarm-35x38.png)
720分
![icon_portion](https://www.cook72.com/wp-content/uploads/2019/05/icon_portion-44x37.png)
4人
![icon_myfavorite_s](https://www.cook72.com/wp-content/uploads/2019/05/icon_myfavorite_s-42x38.png)
100+
主要食材
鮮奶
500
cc
優格箘
1
包
焦糖煉乳
30
克
1
乾淨的不鏽鋼盒洗淨後,直接用吹風機,熱風吹乾瓶中的水,繼續吹乾 直到發燙 很燙 用高溫徹底殺菌。
2
這步驟不見得需要.剛開封的牛奶是不需再次殺菌
牛奶加熱殺菌,設定恆溫72度10分鐘,足以徹底殺菌,完成後 放涼備用。 牛奶加熱至60~65度,就開始白蛋白變性,蛋白微粒會脫水成凝膠狀,磷酸物也會產生沉澱.記得要不斷地攪拌.
![IMG_20190509_200808.jpg](https://www.cook72.com/wp-content/uploads/2019/05/IMG_20190509_200808-3968x2976.jpg)
![電鍋](https://www.cook72.com/wp-content/uploads/2019/05/電鍋-800x600.png)
電鍋
![烹煮](https://www.cook72.com/wp-content/uploads/2019/05/烹煮-800x600.png)
烹煮
3
43℃ / 720分鐘
優酪箘與牛奶與法式煉乳 倒入中便當盒,蓋好.在放入加了1500cc水的電鍋中 Remy設定43c 至少12小時.ㄧ般我都是,晚上睡前放入,早上起床就有新鮮的慢熟希臘優格可吃
![IMG_20190509_200936.jpg](https://www.cook72.com/wp-content/uploads/2019/05/IMG_20190509_200936-3968x2976.jpg)
![電鍋](https://www.cook72.com/wp-content/uploads/2019/05/電鍋-800x600.png)
電鍋
![烹煮](https://www.cook72.com/wp-content/uploads/2019/05/烹煮-800x600.png)
烹煮
100+