tag:blogger.com,1999:blog-1354284296991366619.post979798502509272088..comments2023-05-06T23:36:16.274+08:00Comments on Joanne Tasty Diary: Easy Chocolate MuffinUnknownnoreply@blogger.comBlogger8125tag:blogger.com,1999:blog-1354284296991366619.post-35642848594821321062018-10-16T22:12:32.675+08:002018-10-16T22:12:32.675+08:00是的是的Joanne Tanhttps://www.blogger.com/profile/06547355804451667412noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-79995230429040007612018-10-11T21:58:45.061+08:002018-10-11T21:58:45.061+08:00您好意思就是用了self raising flour就不用baking powder了对吗您好意思就是用了self raising flour就不用baking powder了对吗Anonymoushttps://www.blogger.com/profile/15649489689564482722noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-61590156997428131652018-10-10T08:32:27.752+08:002018-10-10T08:32:27.752+08:00你好^^
我是用普通面粉,也可以用低筋面粉。
发粉= baking powder,1tsp=5g。...你好^^ <br />我是用普通面粉,也可以用低筋面粉。<br />发粉= baking powder,1tsp=5g。<br />你也可以改用200g的自发粉(Self-raising flour),<br />直接取代食谱里的200g的面粉+1tsp的自发粉了,很方便。Joanne Tanhttps://www.blogger.com/profile/06547355804451667412noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-1281965015071660842018-10-09T10:56:54.895+08:002018-10-09T10:56:54.895+08:00您好请问是用低筋还是高筋面粉?发粉叫什么baking powder?和1tsp大概多少g?您好请问是用低筋还是高筋面粉?发粉叫什么baking powder?和1tsp大概多少g?Anonymoushttps://www.blogger.com/profile/15649489689564482722noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-76985472784112746332017-08-27T10:13:41.574+08:002017-08-27T10:13:41.574+08:00对,材料搅拌均匀就要停了,搅拌过度很容易造成面糊起筋。对,材料搅拌均匀就要停了,搅拌过度很容易造成面糊起筋。Joanne Tanhttps://www.blogger.com/profile/06547355804451667412noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-47592184803123876142017-08-15T12:10:44.370+08:002017-08-15T12:10:44.370+08:00对,像布丁层,吃起来想米糕。
所以是不是在搅拌面粉混合物与牛奶和玉米油时,不能搅拌过度?对,像布丁层,吃起来想米糕。<br />所以是不是在搅拌面粉混合物与牛奶和玉米油时,不能搅拌过度?Anonymoushttps://www.blogger.com/profile/16475014361205469861noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-27380322770097186202017-08-14T09:03:11.903+08:002017-08-14T09:03:11.903+08:00嗨,你好~
你说的面粉像没发酵,是说蛋糕底部像糕或者布丁层吗?
有2个可能性:
1)面糊没有充分搅拌...嗨,你好~<br />你说的面粉像没发酵,是说蛋糕底部像糕或者布丁层吗?<br />有2个可能性:<br />1)面糊没有充分搅拌均匀,油脂沉淀了。<br />2)面糊搅拌过度起筋了。<br /><br />至于蛋糕冷却后会塌,通常是因为面糊搅拌过度起筋了。<br />Joanne Tanhttps://www.blogger.com/profile/06547355804451667412noreply@blogger.comtag:blogger.com,1999:blog-1354284296991366619.post-64305886244826342622017-08-12T13:14:31.298+08:002017-08-12T13:14:31.298+08:00嗨,我尝试做了这个,我以为很成功,烘培时发酵很美,可是冷却后塌下去。
表皮有点硬,面粉像没发酵。
可...嗨,我尝试做了这个,我以为很成功,烘培时发酵很美,可是冷却后塌下去。<br />表皮有点硬,面粉像没发酵。<br />可以指点、指点吗?Anonymoushttps://www.blogger.com/profile/16475014361205469861noreply@blogger.com