[KongchangAI]
Unverified90% confidenceCautionTime unknown

做蛋糕、饼干、桃酥等追求酥松的西点不要用中筋面粉,其蛋白质偏高会导致成品发硬变韧,应选低筋粉(蛋白质≤8.5%)

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90%
Confidence
Long-term
Relevance
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