[問題] 餅乾一直烤焦 而且不會硬
試了一款配方
奶油50g 低粉130g 糖90g 蛋一顆 泡打粉1/3SP
的巧克力豆餅乾食譜
因為在製作過程中 奶油打發與蛋的混合過程
油水分離的厲害 所以改隔溫水融化奶油後才拌勻麵粉
結果昨天餅乾一直不會熟
中間麵團一直軟軟有水份
底部黑焦 上半部卻不熟
我放在烤箱的中間 聲寶可調溫的烤箱
用160度烤十分鐘就變黑碳了
怎麼都烤不出漂亮的顏色
今天已經把麵團冰硬
打算弄成長條再切段烤
中間餅乾濕軟是因為餅乾太厚了嗎?
好想烤出漂亮的巧克力豆餅
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