天气预报15天查询> 美食> 蛋黄打成奶油状技巧

蛋黄打成奶油状技巧

更新时间: 2021-02-11 11:57:36     

1、在打开鸡蛋之前先将鸡蛋冷藏。

2、蛋白温度越低,越能打出细致坚实的气泡。

3、蛋清与蛋黄完全分离,蛋清里最好不能有一点的蛋黄。

4、先打散,气泡量及质感会直接影响蛋糕完成时的口感,因此必须考虑加入砂糖对打发蛋白的影响。

5、打发之前滴两滴柠檬汁或白醋,有利于打发。

关键词: 蛋黄 奶油 技巧

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