如果你有焗蛋糕的經驗,我想你曾幾何時都或多或小有以下經歷:蛋糕在焗爐內理想地升高,但出爐後不久便像洩了氣的氣球一樣,十分腦人。原本鬆軟的蛋糕變成死死實實,真是令人氣餒 !究竟怎樣才能焗出鬆軟可口,而又美觀,賣相精美的蛋糕呢?我相信要明白一些基本科學知識,比只是一味死跟步驟,對烘焙成果有莫大益處。首先 …
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