[問題] 布朗尼的奶油和蛋為什麼不用打發?
想請教一個有點笨的問題
就是之前好像有聽說置作布朗尼可以不用打發蛋&奶油
請問這是為什麼啊?@@
是不是因為布朗尼的口感不用像一般蛋糕一樣鬆軟呢?
另外順便請教一下 打發蛋白 以及打發奶油 用意是一樣的嗎?
就懇請各位烹飪達人不吝賜教了 感激!!!
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