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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