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作者 aptx4869n 在 PTT [ baking ] 看板的留言(推文), 共190則
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2F推:我自己是覺得把打發蛋白混到鬆餅粉中用煎的就有蛋糕口感03/01 15:55
3F→:若要用鬆餅粉做一般蛋糕我會照市面鬆餅粉食譜~也不會加03/01 15:56
4F→:牛奶進去~03/01 15:56
5F→:我覺得去書店翻鬆餅粉食譜是很快的方法XD比較不怕失敗了03/01 15:57
6F→:成品沒人吃~~~^^"03/01 15:57
16F推:大創和ikea都有賣粉狀物專用收納盒 不過放麵粉記得標上10/15 19:11
17F→:高筋低筋喔XD(我是麵粉拆封後都有放冰箱)10/15 19:12
7F推:而且麻煩的是 很多健康的油都不太耐高溫 烘焙是很高溫的08/29 08:41
8F→:以前營養學老師就說過要用植物油還是動物油炸薯條是兩難08/29 08:42
9F→:而以前大家愛用的植物固體奶油是氫化而成 有反式脂肪08/29 08:42
10F→:現在食品加工技術有比較進步了 但甜點若常吃 吃太多08/29 08:43
11F→:怎樣都不會健康(因為澱粉、糖都可能過量啊><)08/29 08:43
12F→:若要討論這些部份也可以去食品加工或營養的版問啦@@a08/29 08:44
2F推:我同學在穀研所上課也都是教用手攪拌耶,我剛看到時也03/19 16:23
4F→:很驚訝,但似乎真的不少師傅都是這樣@@03/19 16:24
1F推:我常常把麵粉冰起來啊~這麼潮濕的氣候如果我沒有冰03/16 16:25
2F→:我會怕壞掉orz03/16 16:26
3F→:全麥、低筋、高筋我都冰過耶...03/16 16:27
2F推:麵粉和小麥等於同類型的東西啦~所以第五樣是?02/28 22:00
2F推:我在加拿大好像看過all purpose麵粉就是低筋麵粉~~~~02/25 17:19
3F→:原po是在哪個國家?要不要上ptt的當地版問看看??02/25 17:19
8F推:壓扁一些烤有用嗎?02/21 22:07
9F→:然後壓模餅乾也會比手工餅乾那類的中心較脆(放涼後)02/21 22:09
2F推:也可看本書─用科學方式瞭解糕點的「為什麼?」02/20 22:09
1F推:我覺得奶油量少的餅乾比較脆,而且要放涼後才能密封~~02/20 20:36
2F→:然後用樂扣保鮮盒比較能密封,有的玻璃罐其實有縫02/20 20:37