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烤箱烤出来的蛋糕为什么不蓬松
更新时间: 2020-10-21 00:00:00  

糕不蓬松的原因:

温度原因,没有调整好烤箱温度,温度过高蛋糕容易外糊里生;蛋清打发时间不够,要打发蛋清至可将筷子蛋白中,装蛋清的盆必须干净不能有水有油,也不可将蛋黄打进去;搅拌方式不对,蛋清糊和蛋黄糊搅拌时不能划着圈使劲搅拌,将材料拌进蛋白霜时要轻轻拌进去,要注意不可消泡;泡打粉的关系,泡打粉一般用两克左右,甚至不用泡打粉,单靠蛋白支撑,若蛋白打不成霜,就在打蛋白前加一点小苏打或塔塔粉。

关键词: 烤箱 出来 蛋糕 为什么 蓬松

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