[問題] 鮮奶油打發的問題
剛剛要做瑞士捲, 蛋糕體做好了, 接著趁等它涼的時間, 打發鮮奶油,
結果這次竟然打到油水分離... >"<
打的時候, 我有特別注意, 怕打過頭, 可是一直沒"變硬", 一直有點水水稠稠的,
所以我就一直打一直打, 打了很久, 然後, 就直接變成一小塊一小塊的油。
想請問板上專業的大大, 這有可能是什麼情況?
這次的鮮奶油是今天才買的, 剛從冰箱拿出來, 加糖之後才開始打的。
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