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做蛋糕没白醋怎么办
更新时间: 2020-11-01 00:00:00  

做蛋糕没白醋可以用柠檬汁代替。做蛋糕的时候加入白醋或柠檬水的作用是:中和蛋白的碱性;帮助蛋白起发,使泡沫稳定、持久;增加制品的韧性,使蛋糕更为柔软。

一般新鲜蛋白是呈弱碱性的,而是实践中发现呈弱酸性的蛋白更容易打发,且打发后的蛋白霜更稳定更细致。所以才有了添加酸性食材的配方,比如塔塔粉、白醋、柠檬汁等。

关键词: 蛋糕 白醋 怎么办

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