[問題] 草莓塔的塔底顏色不均勻
1.問題敘述/食譜配方:
最近做了草莓塔,在塔皮部份是捏好塔皮並戳洞後,擠入發吉帕奶油餡(杏仁奶油&卡士
達的綜合餡)一起烤,約35分鐘,但底部中間都白白的好像沒烤到的感覺,不論是用三能
或是其他廠牌都一樣有這問題…(吃起來都很好吃也酥脆就是差在中間沒烤到!)
同樣配方用盲烤方式做檸檬塔等都很ok沒問題!
想請問問題出在哪?如何改善?還是要先盲烤一下再填餡去烤?(但怕外面太焦裡面沒熟
…)
謝謝大家!
2.相關圖片(選擇性檢附):
http://i.imgur.com/zF78zbg.jpg
![](https://i.imgur.com/zF78zbg.jpg)
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