Watch Video 材料 (兩人份量) 椰皇 兩個 椰皇水 200ml (剩餘作糖漿用) 鮮奶 200ml 白砂糖 20克 蛋白 4個 冰糖 適量(約1.5個乒乓波大小) 桃膠雪燕 兩小包 做法 桃膠、雪燕早一晚浸軟,翌日瀝乾並挑走黑色雜質。 椰皇由底部切開,倒出椰皇水留用。椰皇放於飯碗上固定。 預備一個大湯碗。倒入200ml 椰皇水及鮮奶。 蛋白過篩後加入步驟3湯碗內。 …

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Watch Video 材料 (兩人份量) 椰皇 兩個 椰皇水 200ml (剩餘作糖漿用) 鮮奶 200ml 白砂糖 20克 蛋白 4個 冰糖 適量(約1.5個乒乓波大小) 桃膠雪燕 兩小包 做法 桃膠、雪燕早一晚浸軟,翌日瀝乾並挑走黑色雜質。 椰皇由底部切開,倒出椰皇水留用。椰皇放於飯碗上固定。 預備一個大湯碗。倒入200ml 椰皇水及鮮奶。 蛋白過篩後加入步驟3湯碗內。 …
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