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蛋糕胚怎样做细腻不粗糙
更新时间: 2020-11-02 00:00:00  

1、要选对面粉,一般为低筋粉:颜色较白,用手抓易成团;低筋面粉的蛋白质含量平均在8.5%左右,蛋白质含量低,麸质也较少,因此筋性亦弱,比较适合用来做蛋糕,松糕,饼干以及挞皮等需要蓬松酥脆口感的西点。

2、家里用,面粉1斤,蛋1.5斤,糖0.8斤就能做!

3、先把蛋加糖打匀,打成发白,膨胀大约至两倍,再加入面粉,搅匀即可

4、把烤箱240度预热,注入模具二分之一到三分之二,用200度烤,先用下火,待看到蛋糕已经涨到圆顶再开上火,表面金黄即为成品了!

关键词: 蛋糕 怎样 细腻 粗糙

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