[問題] 想知道磅蛋糕真正的口感
我是照這個配方做的 不過我在加入雞蛋後
加了60g的融化巧克力扣(法芙娜)
然後在麵糊完成後也加入巧克力扣和核桃
烘烤10分鐘後劃一刀在烤20分鐘
剛烤出來很軟一切開巧克力也融化頗好吃
可是等放涼冰冰箱後
整個變的很硬 用力壓都壓不下去
之前也有做過也是這樣 不過我跟我哥吃了都是紮實的感覺 不是跟餅乾一樣的硬
算不上難吃但我家人就一直駡說哪有蛋糕是硬的
這次冰冰箱後的我還沒吃 不過我還是想請問
磅蛋糕的硬度究竟有多硬 是因為我有放巧可力嗎?? 所以冷藏才變硬
會硬到是壓不下去的感覺嗎??
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