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怎样让戚风蛋糕不塌陷
更新时间: 2020-09-21 00:00:00  

长时间烘烤。

戚风蛋糕塌陷原因:

蛋清硬性打发,里面必须放白醋、柠檬汁、塔塔粉,防止搅拌面糊的过程消泡。家庭烤箱按配方适当降低温度,戚风塌陷的主要原因是没有烤熟,烘烤时间不足。中心还是处于未干的状态,离开烤箱后,便会塌陷。建议延长烘烤时间,并调低烤盘。

关键词: 怎样 蛋糕 塌陷

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