想詢問大家
我在做蜂蜜蛋糕,是類似長崎蛋糕
但是問題來了，配方溫度都一樣
只是隔了約半年沒做,最近每次做都不行
上面都正常也能吃,但是底層正常應該是深咖啡色的，我卻是黃褐色像果凍？？？
每次都這樣,到底哪兒錯啦？？？
我想不出來啊…每次都失敗很崩潰
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