[問題] 提拉米蘇上層起司的口感
在外面吃到的提拉米蘇上層起司吃起來滿紮實的
可是自己做的時候 吃起來泡泡綿綿的
(馬斯卡彭加蛋打 沒加其他東西)
我比較喜歡紮實偏硬的口感 (像起士蛋糕)
是因為蛋白不夠乾性發泡嗎 我有把鍋子倒轉 蛋白沒倒下來
想知道這個可以怎麼改進 還是這樣才是正常的啊?
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