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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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83% similarUnverified制作戚风、海绵等主要靠打发蛋白起发的蛋糕,不应加泡打粉或仅极少量;泡打粉主要用于玛芬、松饼、司康、油条、包子等不靠蛋白撑起的品类,用错品类会破坏组织81% similarUnverified蛋白质含量越高、含糖量越低的产品口感往往越干硬发柴,追求好吃的产品普遍会用巧克力涂层和更多糖分补偿,两者难以兼得76% similarUnverified蛋白棒质地偏硬偏干,口感接近压缩饼干而非巧克力棒,期待零食化体验的用户可能失望76% similarUnverified颗粒细腻度看灰分与筛网目数:蛋糕预混粉宜用低筋粉基底(蛋白质≤8.5%、灰分≤0.5%、200目以上),过筛不结块才能烤出细腻组织,粗颗粒或高灰分成品口感粗糙发黄75% similar
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