點解岩岩爐好既蛋糕好軟，但係凍左之後就變得好硬??
係咪因為打既時候打得唔好，令到裡面冇晒空氣??
又會唔會係因為我冇放乳化劑的關係呢??
還是有其它的原因???
thx
蛋糕凍左之後變得好硬???
2008-07-27 2:22 am
回答 (2)
2008-07-30 1:40 am
✔ 最佳答案
最重要保濕 圖片參考：http://tw.yimg.com/i/tw/ugc/rte/smiley_39.gif
可在配方蛋、糖、麵粉外放了液體植物油和水，增加蛋糕濕潤度，還要加Baking Powder幫助麵糊發泡、膨脹。烘烤時需要攀著烤模壁往上爬升，否則麵糊不會長高，蛋糕會扁扁的，組織也會有點硬、蛋糕即使放在冰箱中還能保持柔軟。
Click link may see pictures…
圖片參考：http://tw.yimg.com/i/tw/ugc/rte/smiley_39.gif
2008-07-27 2:47 am
since the cakes is cold, the particle inside will be contracted and the particle will pack regularly. The water insde will change to the solid form. So you think that the cake was 好硬!!!
It doesn't about冇放乳化劑的關係, it is normal.
I have made a cake before
It doesn't about冇放乳化劑的關係, it is normal.
I have made a cake before
收錄日期: 2021-04-13 15:52:01
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