portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">對于烘焙新手來(lái)說(shuō),難掌握的就應該是烘焙時(shí)間以及溫度了吧!由于不太確定時(shí)間和烤箱溫度,導致辛辛苦苦制作好的蛋糕沒(méi)有熟或者熟透了,下面小編就來(lái)和大家說(shuō)一說(shuō)怎么掌握烘焙時(shí)間以及溫度的吧。

portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">烘焙時(shí)要選用的烘焙溫度及時(shí)間主要由以下要素決議 :


portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">1、蛋糕的種類(lèi)

portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">蛋糕含糖量越高,烘焙選用的溫度要越低,這樣能夠讓蛋糕烘烤正常而不容易發(fā)生焦糖化作用;
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">2、蛋糕的體積
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">蛋糕體積越大,烘烤溫度越低,這樣才能讓蛋糕中心方位熟透而底部和四周不至于燒焦;
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">3、蛋糕的質(zhì)量
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">質(zhì)感豐富的蛋糕,選用的烘烤溫度越低,因為不容易使過(guò)量的糖轉化為焦糖而燒焦。越便宜的蛋糕需用越高的溫度烘焙,可防止蛋糕過(guò)干;
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">4、蛋糕的厚薄和密度密度高的蛋糕如油底蛋糕,宜選用低溫烘烤。油底蛋糕需要用較長(cháng)的時(shí)刻烘烤,因為它的組織比較細密。海棉蛋糕則不需要用太長(cháng)時(shí)刻烘烤,因為它的組織較松大。因而能夠調高溫度以堅持其溫度和質(zhì)感;
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">5、烤箱負荷
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">烤箱的負荷抵達極點(diǎn)時(shí),其溫度會(huì )下降得快?？鞠涞臏囟瓤烧{高5~10℃,而負荷少的時(shí)分,可下降溫度,此時(shí)應把溫度調低5~10℃。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">西點(diǎn)培訓之掌握烘焙時(shí)間及溫度的方法
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">一般日常的烘焙產(chǎn)品的烘焙溫度和時(shí)間如下:
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">1、海綿蛋糕 200℃ 25~30min