個人覺得有幾個原因,1、可能是麵粉的麵筋太差,麵筋越少出來的撻皮越酥,但也回縮的越厲害。2、可能工藝過程中麵糰的松馳沒有作好,麵糰像拉開的彈簧一樣,受熱後就回縮了。3、開酥沒有開好,或油和麵糰的軟硬度不一致,導致層次不清晰,烘烤後結構不均勻4、油脂的質量不好

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謝謝邀請。這種情況沒遇到過,估計是烤箱溫度低的原因,可以適當調高試試。


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