[問題] 杏仁瓦片烤不焦
材料：
蛋白40g、全蛋50g、糖粉60g、低粉35g、奶油50g、杏仁片100g
做法：
1.蛋白+全蛋打勻
2.加入過篩糖粉、低粉 拌勻
3.加入已融化的奶油
4.加入杏仁片 拌勻，靜置30分
5.將麵糊用湯匙舀至烤盤紙上，也盡量將麵糊攤平
烤箱 上、下火150，烤約6分鐘後，將烤盤轉方向再烤2分鐘
烤出來的照片如 http://ppt.cc/LMHH
請問一般市售的杏仁瓦片，顏色部份都很均勻
可是我在家烤了好多次，也試過好多的配方
但是不管怎麼烤，杏仁片上都會有一部份白白的烤不焦
如果整個都焦，那其它部份就會焦過頭
杏仁片出爐放涼後，黑的部份很脆，白的部份有的脆
但有的部份像是烤硬的蛋糕，口感則是有一點韌度
想請問大家，在家烤杏仁片時，到底要怎麼烤才可以均勻上色？
還是說跟烤箱也有關係呢？
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