[問題] 天使蛋糕口感如全麥吐司
新手挑戰天使蛋糕
做法參考
http://cheng0073.pixnet.net/blog/post/4345255-『轉角手作』香蕉天使蛋糕~
沒放塔塔粉、防潮糖粉
細砂糖改用二號砂糖 (上網說比細砂甜所以放了80g) 有加放了一根香蕉的香蕉泥
做完倒入8吋模時只有一半高
但我是參考8吋的量啊!!!
烤完也只長高一點點
口感不像蛋糕像吐司啊!!!
是因為蛋白打發不夠久嗎?(但有到濕性發泡)
還是糖放不夠?
後來查其他食記有放油跟水……
上次挑戰戚風口感倒是像市場賣的海綿蛋糕不過有縮水一些
(參考6吋量但倒入8吋圓模一樣只有快一半的量)
補未脫模照
http://i.imgur.com/bMePElD.jpg
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※ 編輯: walle1216 (114.136.9.231), 09/16/2016 03:26:52
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