Unverified87% confidenceCautionTime unknown
做抹茶蛋糕/饼干不要买仪式级抹茶，高温烘焙会破坏其细腻风味且颜色易发黄褐，浪费成本；应选耐高温的烘焙级并加大用量以显色
1
Sources
87%
Confidence
Long-term
Relevance
-
First Seen
Sources
Related Entities
Related Claims
Unverified食用级（饮用/点茶）抹茶通常研磨更细、原料更嫩、价格更高；料理级（烘焙）抹茶颗粒稍粗、耐高温不易发黑，适合做蛋糕面包。烘焙用食用级是浪费，饮用用料理级则口感粗糙78% similarUnverified等级越高（鲜绿度、细腻度、回甘）价格越贵但越不耐受高温和搭配，仪式级拿去做重奶油甜品是浪费；日常做抹茶拿铁/千层/雪花酥用烘焙级即可，性价比更高77% similarUnverified只用来做重口味甜品（如加大量糖和黄油的曲奇）不建议买仪式级抹茶，其细腻风味会被完全掩盖，选烘焙级即可76% similarUnverified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75% similarUnverified做煎饼、油条、酥饼等需要控制蓬松度的煎炸类，不建议直接用普通自发面粉，其膨松剂配比针对蒸制，煎炸易过度膨胀吸油73% similar
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