17/10/2021
Reverse Creaming Method..
粉油法 :粉油法就是先將奶油和分類打在一起,最後再加雞蛋等液體,一直攪拌就對了。不會有變成炒蛋的問題、更容易拌勻打發,蛋糕體吃起來更蓬鬆。這個方法適合新手小白哦。😊😊
磅蛋糕材料
奶油(室溫軟化) 100 g
糖 80 g
低筋麵粉 100 g
泡打粉 1/4 茶匙
雞蛋(常溫) 2 顆
桑椹果醬 適量
In this cake video, I’m going to demonstrate the Reverse Creaming Method of Mixing. Several of our popular cake recipes in the Recipes section of MyCakeSchoo...