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做蛋糕为什么要放柠檬汁

更新时间: 2020-09-21 00:00:00     

柠檬汁是起到了调节蛋清酸碱度的作用,使蛋清容易起泡。自制蛋糕时建议加入白醋或柠檬汁,既不会影响颜色及口味,也可以中和过浓的鸡蛋味。加入糖的蛋清所形成的泡沫相对稳定,不会因过度搅打使泡沫再减少。同时,加糖蛋清也比不加的更容易打发。也就是除了加柠檬汁之外,也可以用醋代替。

关键词: 蛋糕 为什么 柠檬

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