凉山哪里有正规西点培训学校-凉山西点培训速成班

portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">历史由来对比】
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">海绵蛋糕
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial"> 这三类中历史悠久的应该算是海绵蛋糕了,相传起源于15世纪的西班牙,后来慢慢传入欧洲,就有了现在的英文名字"Plain Cake"。在相当长的一段时间内,海绵蛋糕一直作为的蛋糕种类风靡于世。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">天使蛋糕
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial"> 相传起源于19世纪的美国,爱折腾的美国人总是喜欢推陈出新,于是,各种各样的新式蛋糕在那个年代相继诞生了,而其中出名的就是天使蛋糕(Angel cake),由于其洁白的质地和轻盈的口感,直到现在还是非常受欢迎的蛋糕种类。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">戚风蛋糕
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial"> 自从蛋糕问世的这几百年来,人们一直在改良它的口感,却一直没有质的变化。直到1927年,又是一个美国人,他革命性的将全蛋打发的海绵蛋糕改为了分蛋打发工艺,由此一款全新的蛋糕问世了,自它面世,这款蛋糕就风靡了全,几乎满足了所有挑剔的舌头。直到现在,人们也是常用的蛋糕胚,依然还是它——戚风蛋糕(Chiffon cake)。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">【制作工艺对比】
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial"> 个人觉得这三种蛋糕本质的区别不在原料上,而是在制作工艺上。下面就分别对比下他们这三种蛋糕的制作方法:
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">海绵蛋糕
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial"> 传统的蛋糕制作工艺,将整个鸡蛋全部倒入打蛋盆中,进行全蛋打发。打发后,配合油脂和粉类白糖制作而成。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">天使蛋糕
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial"> 将鸡蛋的蛋清和蛋黄分离出来,只用蛋清进行打发,舍弃了蛋黄。再配合面粉,白糖制作而成。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">戚风蛋糕
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial"> 革命性的蛋糕工艺突破,将鸡蛋的蛋清和蛋黄分离,先将蛋黄与面粉混合成蛋黄糊,再将蛋白单独打发。之后将二者混合拌匀,烤制而成。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial"> 个人觉得戚风蛋糕之所以如此受欢迎,也是由于他先进的制作工艺。既保留了全蛋蛋糕应有的蛋黄香味,又能的使蛋糕蓬松柔软,不得不佩服人们对于食谱的苦心钻研啊～
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial"> 当然以上所说是他们之间工艺上的明显的区别,细微之处也会略有不同。比如戚风蛋糕的油水含量要占到整个配方比例的70%,而海绵蛋糕则只有40%左右。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">【成品外形及口感对比】
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">海绵蛋糕
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial"> 通体色泽金黄,是三种蛋糕中颜色亮丽的黄色。蓬发较高,内部组织紧密度适中。入口比较松软,蛋香味很浓。就是油水所占比例偏低,口感有一点发干和粗糙。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">天使蛋糕
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial"> 通体洁白无瑕,蓬发程度在三款蛋糕中算的,所以内部组织比较紧实,而且略带一点韧性。但是无油的配方成就了它极度轻爽的口感。只要搭配上一些果酱或咖啡,不失为很好的下午茶～
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">戚风蛋糕
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial"> 蓬发程度在三款蛋糕中是的,颜色呈淡黄色。内部组织细腻轻盈,富有弹性。入口松软无比,蛋香浓厚。由于油水比例较高,所以口感也更湿润细腻。在三款基础蛋糕胚中,是小编喜欢的一种。
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial"> 其实,随着几十年烘焙技术的发展,每款蛋糕都在不断的进行着改良,以适应人们越来越挑剔的舌头。尤其像海绵和戚风,现在经过了各式的改良后,界限已经变得越来越模糊。不管是哪种蛋糕,只要您的口味,那对您来说,它就一定是棒的!在这里说了这么多,也只是为了使大家有个大概的了解,至于在您心中,哪款才是棒的,只有您自己亲手做过之后才知道～
portant; LETTER-SPACING: normal; BACKGROUND-COLOR: rgb(255,255,255); TEXT-INDENT: 0px; -webkit-text-stroke-width: 0px; font-variant-ligatures: normal; font-variant-caps: normal; text-decoration-style: initial; text-decoration-color: initial">好啦,以上就是今天的烘焙入门小讲堂,说的不到位的地方还望大家多多指正～