[問題] 戚風蛋糕底部陷下去
使用配方:核桃麻的燙麵戚風
參考烤溫:核桃麻的好先生烤溫
實際使用烤溫:
170/120 預熱
170/120 10分畫線
150/120 35分
問題:
請問版上的高手
做了幾次核桃麻的配方
但只要是烤六吋的..
都會出現這樣的下陷情況
是沒烤熟的關係嗎
http://i.imgur.com/eCe7Sag.jpg
謝謝回答
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