[問題] 蘇打粉做的蛋糕跟蛋糕很粿的窘境
我想問一下~@@
我使用蘇打粉在蛋糕上時
烤過後出現一種味道
有點像是鹼粽的那種味道
再香的味道通通都被這玩意兒給蓋過去哩
請問那是正常的嗎~???
因為家裡只有蘇打粉
但我做了很多次蛋糕都有這股味道
>"<
另外一個問題是
蛋糕很像粿,是不是不加蛋之下,加了膨鬆劑一樣會這麼緊密、紮實嗎???
很QQ ,但我要做的是蛋糕...(哭哭)
還是烤箱也有問題???我有一台烤箱,但是我覺得火力很不夠大,我有次開到250度
正常的烤箱應該是那個東西會紅通通的吧?我看我家的烤箱那根高興就紅,不高興就
黑黑暗暗的,但溫度滿高的~有時我覺得像是保溫...30分鐘可好的東西我要一直延長
請問是烤箱壞了嗎~?還是純粹電力不夠???
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