[問題] 電鍋烤蛋糕怎麼隔絕水汽?
前陣子逼閃光買了一顆小電鍋後
開啟了我偉大(喔北做)的實驗路途
參考周老師的熔岩巧克力食譜
打開電鍋蓋後成品出乎意料的成功(拭淚
偏!偏!
蛋糕頂的凹槽居然有積水
嚴重點吃起來就會像泡過水一樣稍微爛爛der...
好嚮往那種蓬鬆又軟綿綿的樣子~~~
難不成注定我只能學怎麼用小烤箱?!
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