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为什么做蛋糕要用玉米淀粉
更新时间: 2020-11-08 00:00:00  

玉米淀粉主要可以在一定程度上减少蛋清消泡。更容易让蛋清细腻,做出来的蛋糕戚风组织细腻绵软。芝士就更不用说了。本身是湿润细腻的口感。得到玉米淀粉的巩固。让芝士隔水烘烤时更容易定型。不容易塌陷。一定程度避免做毁的可能性。

关键词: 为什么 蛋糕 玉米 淀粉

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