加了baking powder, 的确容易上涨成功,但也会造成气孔大,蛋糕内部组织粗糙。以后熟练了,还是要靠打发的蛋白,这样做出
所有跟帖:
• 说实话,我以前做戚风十次只能成功2次,打击太大了! 成功的那两次不用baking power做出来的气空可不少。我只能这水平了。 -wei- ♀ (0 bytes) () 10/19/2014 postreply 22:22:04
• 说实话,我以前做戚风十次只能成功2次,打击太大了! 成功的那两次不用baking power做出来的气空可不少。我只能这水平了。 -wei- ♀ (0 bytes) () 10/19/2014 postreply 22:22:04
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