[問題] 磅蛋糕有很多大氣孔
我注意到最近做的磅蛋糕總是有些大氣孔,一開始以為是因為麵粉放太久受潮,導致攪拌
時不均勻,可是換了新麵粉也不見改善,昨天做了櫻桃磅蛋糕,氣孔更大更多了,想麻煩
大家看看,謝謝。
http://i.imgur.com/5DT9Bi3.jpg
![](https://i.imgur.com/5DT9Bi3.jpg)
食譜是參考Carol的櫻桃磅蛋糕,但將配方中的酒漬櫻桃換成新鮮的櫻桃。
http://caroleasylife.blogspot.tw/2016/06/blog-post_16.html?m=1
奶油100g
麵粉100g
糖粉80g
蛋2個
泡打粉1/4匙(原食譜沒放)
櫻桃約10個,切半放入
自覺關鍵的點可能還是在糖油法:
1.打發奶油到底要到什麼程度?有食譜是攪拌器高速攪打,也有食譜只用手動打蛋器攪成
乳霜狀。我操作上的實務是攪拌器低速攪打就可以打出乳霜狀奶油,但試過繼續開高速又
可以把奶油攪打進更多空氣的感覺,但是否可能導致奶油在後面與蛋,麵粉混合的過程中
融化?
2.昨天用的蛋比較大不知是不是因為這樣我感覺麵糊比較濕,造成膨脹不良?
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