[問題] 焦糖布蕾上的焦糖?
想請問大家，我想在舒芙蕾起司蛋糕表層加上有點脆脆的焦糖口感，就像焦糖布蕾表
面那樣有薄脆的焦糖。
已經試過在烘烤前模具加糖粉-失敗
(因為全融化了)
也試過灑糖後用湯匙加熱-失敗
(因蛋糕表面不平滑，溶化在湯匙上，燒到湯匙變黑還是失敗)
用噴槍也是 因為表面不平，沒辦法有脆脆的口感。
想請問版友有無更好的方法?
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