[問題] 為什麼布丁烤不熟？
按照食譜上，預熱150-160度C，烤30-35分鐘
(預熱10分鐘)
(烤盤中裝深約一公分的熱水)
換了許多種布丁液配方，也有參考板上的
但是通常布丁都烤超過一小時了還是液狀...
再繼續加熱 就會變成硬硬的固體了
到底是什麼原因呢？
以下附上這兩次用的配方...之前試過不同兩種也是失敗...
1. 牛奶400糖90先奶油50蛋5顆蛋黃1顆香草精2t
2. 蛋黃2顆牛奶150糖20香草精1t
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