[問題] 分蛋蛋糕的拌合順序
我是新手 最近兩次試做妃娟的這個濃郁巧克力蛋糕體
http://blog.xuite.net/jane7443/bake/15379997
按照作者的指示
拌合時會有1.巧克力蛋黃糊 2.粉類 3.蛋白霜 這三盆
我不曉得要哪個拌入哪個比較不會消泡
我是依序將
1/3蛋白霜 >> 1/2粉類 >> 剩下的蛋白霜 >> 剩下粉類
切拌入蛋黃糊盆子
為求順利 拌合前我一直將蛋黃糊盆子隔50度溫水保溫
雖然兩次拌好的麵糊都沒有慘到靜置就冒泡泡
但是烤時表面有點浮起的顆粒
且最後蛋糕的氣孔都頗為粗大 像這樣
http://imgur.com/b8pRcnV
（這次蛋白打成提起有小彎鉤的程度 前次則是再軟一點
最後氣孔粗大的程度差不多）
想請問是否有成功率更高的拌合順序或訣竅呢？
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