[問題] 可麗露脆度如何保持到隔天
最近迷上了可麗露,買了日本霜鳥當模。
第一次完成時(約下午18:00),當天真的是脆的好吃。但隔天早上可麗露的外殼就變軟軟
上次我是用霜鳥外包裝附上的配方。
烤溫是230度烤20分後,再轉低190度烤40分。成品如下圖。
http://i.imgur.com/1MoTfBs.jpg
爬了文章 大家對於這個問題沒有討論過,想請問眾多好手們,如何能讓可麗露烤到隔日還?
非常非常感謝大家。(鞠躬
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※ 編輯: clubtree (36.231.239.123), 09/04/2016 16:56:39
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