Unverified75% confidenceCautionTime unknown
不要用『玉米淀粉+中筋粉』长期替代低筋粉：淀粉勾兑虽能降低筋度，但缺乏面粉的乳化和保气结构，蛋糕易塌陷、口感发死，仅适合应急
1
Sources
75%
Confidence
Long-term
Relevance
-
First Seen
Sources
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