满口留香的烫面肉松戚风蛋糕

in HIVE CN 中文社区11 months ago



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和川宝聊到戚风蛋糕的组织气孔问题,突然觉得我好想好久没做戚风蛋糕了,都想不起戚风的组织气孔是大?是小是密了。。既然想不起就不要耗费脑细胞了,现做一个不是就一目了然了哈哈~

做的肉松还有,小香葱也有,那就做烫面肉松戚风了。最近烫面做了几次,感觉可以掌握油温了,不用买测温计了哈哈😄

蛋糕操作步骤就是简单,好快搞定可以入烤箱烤了,小香葱切的有点多全下里了,肉松呢我想全下里的,最后实在是放不下了,还剩下一些。我妈听我这样说,她说你还挺想用完的😂是啊,赶紧吃了就不惦记着了,毕竟自己做的保质期没那么久呀!我是蛋糕糊里放了一些,中间又撒一层,面上又撒了厚厚一层的。

烤的时候是真香啊😍满屋飘香(肉松+香葱真是绝配之一系列)肉松配紫米也是绝!当然主要还得看宝子们喜不喜欢吃肉松了。下次做鸡肉松试试~

说好的是看蛋糕组织气孔可不能忘!感觉还行,正常的气孔。因为最近做蛋糕卷多,蛋糕卷组织是看不到气孔的,真的给忘了啥样,戚风蛋糕是需要气孔支撑才能蓬松的。


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半夜看到这蛋糕,我又饿了。。

哈哈😄半夜“放毒”