Unverified86% confidenceCautionTime unknown
冷藏或冷冻慕斯/奶油蛋糕表面不建议直接铺翻糖膏，糖膏遇冷凝水会溶解出汗、失去光泽并变软下垂；如需使用应先做隔离层或使用防潮配方
1
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86%
Confidence
Long-term
Relevance
-
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Unverified夏季高温或需冷藏的蛋糕不建议用翻糖覆盖或翻糖件，翻糖遇冷凝水会'出汗'融化发黏塌陷，此场景应选巧克力塑形件或糖霜件88% similarUnverified撒面装饰（如可可蛋糕、甜甜圈表面）优先选不易融化的'防潮糖粉'（含棕榈油或植物油脂包裹），普通糖粉遇湿气或体温会迅速吸潮变透明86% similarUnverified翻糖类装饰件在湿度＞70%环境下会返潮软塌，蛋糕含奶油夹层或需冷藏时应选用糖霜(royal icing)硬糖片或巧克力转印件而非翻糖83% similarUnverified不适合对口感绵密湿润度要求高的蛋糕类，赤藓糖醇不具备蔗糖的保湿性，成品容易偏干偏硬且冷却后易返砂出现颗粒感82% similarUnverified含酒精调制的金粉不能刷在含水量高或含奶油的表面（酒精遇水乳化导致光泽消失结块），奶油蛋糕装饰应选水溶性食用金粉或干扫工艺81% similar
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