[問題] 馬卡龍的裙邊
很幸運第一次烤馬卡龍就成功了~~~
底部平整而且裙邊也長的滿整齊
不過想問一下要怎麼樣才能烤出直直的裙邊
爬過文也找了估狗,但好像很少人在討論這個...?
直直的像這樣 (圖片取自網路)
http://imgur.com/uTCKhMi
![](https://i.imgur.com/uTCKhMi.jpg)
我的是往旁邊散開的
http://imgur.com/OvhYJRO
![](https://i.imgur.com/OvhYJRO.jpg)
因為第一次做所以也不知道要調整哪裡
所以來發文求救OTZ
附上食譜及烤溫~~~
餅皮
糖粉170g
杏仁粉170g
蛋白60g
義式蛋白霜
砂糖165g
開水45g
蛋白63g
烤溫:上火80,先烘8分鐘至表面結皮
再直接升溫 上火150 下火140 烤15分鐘左右
感謝各位~~~
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