[問題] 檸檬酪(Lemon curd)的顏色
今天試做了Lemon curd
配方是
砂糖 80 g
全蛋 2顆
黃檸檬汁 2顆
檸檬皮屑 2顆
奶無鹽油 25g
香草夾 1/3條
全部加在一起，隔水加熱，同時攪拌至黏稠為止
最後成果是這樣
http://i.imgur.com/32aF5AJ.jpg
吃起來也很ok
只是顏色是帶透明感的稍暗黃色
看板友或網友的分享，很多都是漂亮的鵝黃色那樣(或者是鮮豔的黃)
感覺比較粉嫩，不帶透明感
我覺得我做的顏色跟百香果醬很類似?!
爬文有看到板友說偏黃或偏白是蛋黃的顏色影響
那要做出不透明，鵝黃色的Lemon curd是要加玉米粉或麵粉之類的嗎？
(有的配方有加)
還是是因為我奶油太少造成的呢？
(我自己有把奶油減少，大部分的類似配方奶油都要加到50左右)
希望有經驗的板友可以指導一下
謝謝~
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