烤布丁表面結皮:海頓媽媽的實驗廚房
海頓媽媽的實驗廚房
Provide From Google
![回不去了~完美的焦糖烤布丁](https://i0.wp.com/api.multiavatar.com/%E5%9B%9E%E4%B8%8D%E5%8E%BB%E4%BA%86%EF%BD%9E%E5%AE%8C%E7%BE%8E%E7%9A%84%E7%84%A6%E7%B3%96%E7%83%A4%E5%B8%83%E4%B8%81+-+%E5%8D%8A%E8%AA%BF%E5%AD%90%E9%81%94%E4%BA%BA%E6%B3%A2%E9%BA%97.png?apikey=viVnb6N20jclO8)
回不去了~完美的焦糖烤布丁
https://pollycarrot.pixnet.net
... 布丁表面似乎也會烤出一層硬皮的感覺,. 其實可以在布丁烤了25分鐘左右時去搖晃一下布丁杯,會發現布丁液仍然明顯搖晃,. 烤到熟的時候就可以明顯的判斷 ...
Provide From Google
![【食譜】焦糖烤布丁!細緻零孔洞的秘訣](https://i0.wp.com/api.multiavatar.com/%E3%80%90%E9%A3%9F%E8%AD%9C%E3%80%91%E7%84%A6%E7%B3%96%E7%83%A4%E5%B8%83%E4%B8%81%EF%BC%81%E7%B4%B0%E7%B7%BB%E9%9B%B6%E5%AD%94%E6%B4%9E%E7%9A%84%E7%A7%98%E8%A8%A3+-+Chi%26%2339%3Bs+baking+life.png?apikey=viVnb6N20jclO8)
【食譜】焦糖烤布丁!細緻零孔洞的秘訣
https://bakingchi.com
一、布丁表面結一層皮,吃起來不滑嫩。 結皮的原因可能是:. 煮鮮奶時煮到溫度過高。 布丁進爐烘烤時上層熱源直接傳遞到布丁液。 結皮的解決方式:. 煮 ...
Provide From Google
![必勝超綿滑布丁全攻略!](https://i0.wp.com/api.multiavatar.com/%E5%BF%85%E5%8B%9D%E8%B6%85%E7%B6%BF%E6%BB%91%E5%B8%83%E4%B8%81%E5%85%A8%E6%94%BB%E7%95%A5%EF%BC%81+-+%E8%82%B2%E5%85%92%E6%96%87%E7%AB%A0.png?apikey=viVnb6N20jclO8)
必勝超綿滑布丁全攻略!
https://mamilove.com.tw
... 布丁表面美觀,可以有兩種做法 (1) 電鍋鍋蓋綁上一條蒸籠布、繃緊。或是 (2) 烤模上封一層錫箔紙,表面戳上十來個小洞透氣 ❤《烤箱做法》 1. 烤箱預 ...
Provide From Google
![【楊桃美食網】為什麼我的烤布丁表面會凹陷不平?](https://i0.wp.com/api.multiavatar.com/%E3%80%90%E6%A5%8A%E6%A1%83%E7%BE%8E%E9%A3%9F%E7%B6%B2%E3%80%91%E7%82%BA%E4%BB%80%E9%BA%BC%E6%88%91%E7%9A%84%E7%83%A4%E5%B8%83%E4%B8%81%E8%A1%A8%E9%9D%A2%E6%9C%83%E5%87%B9%E9%99%B7%E4%B8%8D%E5%B9%B3%3F.png?apikey=viVnb6N20jclO8)
【楊桃美食網】為什麼我的烤布丁表面會凹陷不平?
https://www.youtube.com
Provide From Google
![做日式布丁根本不難,難的是選到好的雞蛋。](https://i0.wp.com/api.multiavatar.com/%E5%81%9A%E6%97%A5%E5%BC%8F%E5%B8%83%E4%B8%81%E6%A0%B9%E6%9C%AC%E4%B8%8D%E9%9B%A3%EF%BC%8C%E9%9B%A3%E7%9A%84%E6%98%AF%E9%81%B8%E5%88%B0%E5%A5%BD%E7%9A%84%E9%9B%9E%E8%9B%8B%E3%80%82+-+Tang+An.png?apikey=viVnb6N20jclO8)
做日式布丁根本不難,難的是選到好的雞蛋。
https://tanganfoto.com
烤得太久的話,布丁的表面會結一層皺皺的皮(倒在盤子上就看不出來了),整體吃起來口感會比較綿密、緊實一點,而非滑嫩。我自己很喜歡這種狀態的布丁,很 ...
Provide From Google
![焦糖布丁食譜與作法by 布丁愛美食](https://i0.wp.com/api.multiavatar.com/%E7%84%A6%E7%B3%96%E5%B8%83%E4%B8%81%E9%A3%9F%E8%AD%9C%E8%88%87%E4%BD%9C%E6%B3%95by+%E5%B8%83%E4%B8%81%E6%84%9B%E7%BE%8E%E9%A3%9F.png?apikey=viVnb6N20jclO8)
焦糖布丁食譜與作法by 布丁愛美食
https://cookpad.com
隔水烤布丁放入布丁杯,蓋上鋁箔紙/避免布丁表面烤出來會結皮或是坑坑巴巴的! 溫度:上下火170度烤箱要預熱每台烤箱功率不太一樣喔!自己斟酌時間 ...
Provide From Google
![呂昇達老師的昭和布丁食譜、做法](https://i0.wp.com/api.multiavatar.com/%E5%91%82%E6%98%87%E9%81%94%E8%80%81%E5%B8%AB%E7%9A%84%E6%98%AD%E5%92%8C%E5%B8%83%E4%B8%81%E9%A3%9F%E8%AD%9C%E3%80%81%E5%81%9A%E6%B3%95+-+%E7%83%98%E7%84%99%E7%AD%86%E8%A8%98Baking+Note.png?apikey=viVnb6N20jclO8)
呂昇達老師的昭和布丁食譜、做法
https://bakingnote.com
1 材料準備. 100g的砂糖+4顆蛋+3g香草莢醬攪拌,不要打發,另一邊牛奶加熱不超過60度(不然烤出來容易表面會結一層皮),加熱好的牛奶直接沖入蛋液中,再 ...