之前焗過紙包蛋糕,焗完出來熱辣辣好鬆軟,但係一凍咗就變硬.
由於我想焗蛋糕仔比我D朋友食,咁我點樣保存蛋糕仔的鬆軟度?
例如:上午10點整,晚上9點食.
急急急......十萬個感謝
蛋糕仔保存方法?急急急............THANKS
2008-06-06 8:02 pm
回答 (2)
2008-06-07 12:27 pm
✔ 最佳答案
蛋糕仔凍後變硬的原因是牛油含量多，凍了會凝固而感到硬。想蛋糕仔鬆軟的方法是加熱。如果朋友家中有焗爐或多士爐，可放入已預熱15分鐘的爐內用餘溫(即叮一聲後關機狀態下)焗熱。或用微波爐叮20秒左右，記住是（秒）！！像chocolate chip cookie也是經叮熱後軟身。
如果帶出街食，可以先用錫紙包住，放在保溫袋內(或用兩層廚房紙再加膠袋)，這方法是可以使蛋糕仔不會因室內的冷氣而影響太硬，並不是令它保持剛出爐的鬆軟。
參考: 亞維農蛋糕教室
2008-06-07 7:23 am
some factors affect the texture of cake:
1) check the flour in the recipe ( try to reduce the quantity - 50gm)
2) apply the vegetable oil to replace of butter ( it does not get firm when cool)
3) try to fold some meringue in the recipe of cake before baking.
or better to show your recipe and procedure. hope can help u to solve some problem.
1) check the flour in the recipe ( try to reduce the quantity - 50gm)
2) apply the vegetable oil to replace of butter ( it does not get firm when cool)
3) try to fold some meringue in the recipe of cake before baking.
or better to show your recipe and procedure. hope can help u to solve some problem.
參考: experience
收錄日期: 2021-04-13 15:39:54
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