[問題] 蛋糕體組織怪怪的
每次操作低粉
烤出來的蛋糕體下層總會有一層沒有氣孔
吃起來口感濕黏 類似發糕
請問是沒烤熟嗎？
還是麵糊沒攪拌均勻?
還是這是所謂的出筋?
烤過起司蛋糕 蜂蜜蛋糕都這樣
但烤過carol的高筋麵粉版的蜂蜜蛋糕
就沒產生這種狀況
請問我是不是什麼步驟沒處理好呢？
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※ 編輯: bagelpuff (111.185.186.174), 10/10/2015 01:19:40
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