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1.問題敘述/食譜配方:
大家好~我用的食譜是這些是看食譜後跟家人吃配出來的
蛋3顆
低筋50g
糖55g
牛奶30g
沙拉油20g
塔塔粉一小匙
過程用160上下火烤40分鐘 放在烤箱偏上方
蛋白霜打到直挺微彎曲
倒扣後脫模後有下凹產生
是因為底火還是太高嗎(不能調上下火
2.相關圖片(選擇性檢附):
http://i.imgur.com/IVja5Zx.jpg
旁邊是正常可是就中間凹下去
然後好像還沒有到很蓬鬆
http://i.imgur.com/jYvu3WJ.jpg
脫模前是整個澎在模之上 脫模後就整個沒有那麼高了……
感謝各位~~
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※ 文章網址: https://www.ptt.cc/bbs/baking/M.1496982221.A.B92.html
※ 編輯: dgju2990 (101.12.196.33), 06/09/2017 12:26:40
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