【餐飲科－烘焙概論】網路讀書會：戚風蛋糕烘焙應注意事項

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1050922-1

 

各位學員們大家好：

戚風蛋糕因口感鬆軟綿密而得名，一口咬下空氣感十足，它的樣式很多變化，各式模型的處理方式都不盡相同，不管選用何種模型，在處理上都應特別小心，才會有好的產品。應注意事項有：

1.烤焙時所選用的模型都不可抹油，麵糊量不宜超過七分滿，以免烤時溢出模型外面。

2.戚風類蛋糕所使用的溫度較其他蛋糕低，如用平烤盤或杯子蛋糕，溫度維持在170℃左右即可，烤焙時間約在20-25分鐘左右。

3.使用平烤盤，出爐後應馬上離開烤盤，否則中間容易收縮。

4.使用空心或實心模型，在蛋糕出爐後，要馬上表面朝下，避免蛋糕接觸冷空氣，需得在蛋糕冷卻後，才可脫模。

5.蛋糕出爐後，若腰部收縮厲害，要延長烤焙時間或減少配方中水的用量。

哪個週末想喝個下午茶時，不妨自己動手做做看，鬆軟綿密戚風蛋糕配上一杯濃、純、香虹吸式咖啡，哇！多麼美味、愜意！

中華函授學校專案小組 與您分享！

82 thoughts on “【餐飲科－烘焙概論】網路讀書會：戚風蛋糕烘焙應注意事項”

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