Unverified82% confidenceCautionTime unknown
追求松软戚风口感的人不应买磅蛋糕，其本质是重油重糖的紧实厚重型蛋糕（pound cake），组织密实、切片扎实，与轻盈蛋糕定位完全不同
1
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82%
Confidence
Long-term
Relevance
-
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Unverified不要用高筋粉做蛋糕、饼干、馒头包子，筋度过强会导致蛋糕发硬回缩、饼干不酥、馒头口感僵硬；这些应分别用低筋粉、中筋粉81% similarUnverified磅蛋糕（Pound Cake）名称源于经典配方黄油、糖、鸡蛋、面粉各1磅（约450g）等比例，故成品密实厚重、组织细腻不蓬松，与戚风/海绵蛋糕的轻盈口感截然不同80% similarUnverified重油蛋糕、麦芬、磅蛋糕面糊粘稠，应选带优质不粘涂层的碳钢或阳极模，否则脱模严重粘壁；此类蛋糕不需要模壁攀爬78% similarUnverified翻糖蛋糕造型精美但翻糖皮口感偏甜腻、多数人不食用，若追求好吃优先选奶油裱花；若追求造型/拍照效果选翻糖，二者难以兼得77% similarUnverified蛋糕、饼干等无需筋度的产品优先选择米粉/木薯粉/玉米淀粉为主的配方，口感更细腻蓬松；用高蛋白豆类粉（如鹰嘴豆粉）做甜点会带明显豆腥味77% similar
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