[問題] 該打發奶油還是打發蛋
我看食譜的作法 做了比利時鬆餅
成本還蠻不錯的 外酥 但是內陷有點黏 比較像麵包的口感
但又會黏牙
因為我之前吃過外面賣的比利時鬆餅 裡面口感吃起來比較膨鬆
有點像雞蛋糕的那種感覺 不會黏
是因為我沒有打發奶油還是雞蛋 導至內餡吃起來比較黏嗎
我奶油都是隔水加熱融化就跟雞蛋一起攪絆後 再加麵粉進去這樣...
到底要怎麼樣吃起來口感會比較像雞蛋糕那樣....
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