[問題] 關於全蛋打發 成品冷後變硬
大家好
我目前問題是...
用蛋打發做的蛋糕類,剛烤出來內部都鬆軟好吃,
可是只要涼了或放久一點(4~5小時),就會變成很像在吃硬硬的海綿塊。
請問是什麼原因呢?? 謝謝。
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