【餐飲科-烘焙概論】網路讀書會:戚風蛋糕烘焙應注意事項

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!

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