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据专家提醒,松软的蛋糕在制作时加入了一种叫蛋糕油的添加剂,过量食用对人体健康有害。同样的面粉和鸡蛋要想制作出细腻的、奶油不易融化的蛋糕,关键取决于一种名为蛋糕油的添加剂的含量。至于该加多少,一般的面点师傅都认为差不多就可以了。有些蛋糕细腻得没有什么孔隙,也的确能引起人的食欲。不加入蛋糕油的蛋糕看起来很干涩,中间的间隙很大,不太美观,而加入蛋糕油以后蛋糕就会变得细腻,间隙也会变小,使蛋糕看起来更有“卖相”。正是为了达到这个目的,几乎所有的蛋糕店都会在蛋糕和西式糕点中大量使用这种添加剂。据介绍,真正的奶油放在冰箱里也只能放2个小时就会融化,而大多数蛋糕店做的奶油蛋糕一般都可以放两三天,这正是因为加入了大量蛋糕油。
According to the experts, the soft cake was added with a kind of cake oil additive during the production process, which is harmful to human health due to excessive consumption. The same flour and eggs To make delicate, creamy, melted cakes, the key depends on the content of an additive called cake oil. As for how much to add, the average pastry chef thinks that it is alright. Some cakes are so porous that they do cause appetite. Cake without cake oil looks very dry, the gap between the middle of the large, not very beautiful, and after adding the cake oil cake will become delicate, the gap will be smaller, so that the cake looks more “sell phase.” It is for this purpose that almost all cake stores make heavy use of this additive in cakes and western pastries. According to reports, the real cream in the refrigerator can only put 2 hours to melt, and most cake shop to do the cream cake can generally put two or three days, it is precisely because a lot of cake oil.