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">歷史由來對比】
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">海綿蛋糕
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"> 這三類中歷史悠久的應該算是海綿蛋糕了,相傳起源于15世紀的西班牙,后來慢慢傳入歐洲,就有了現(xiàn)在的英文名字"Plain Cake"。在相當長的一段時間內(nèi),海綿蛋糕一直作為的蛋糕種類風靡于世。
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"> 相傳起源于19世紀的美國,愛折騰的美國人總是喜歡推陳出新,于是,各種各樣的新式蛋糕在那個年代相繼誕生了,而其中出名的就是天使蛋糕(Angel cake),由于其潔白的質(zhì)地和輕盈的口感,直到現(xiàn)在還是非常受歡迎的蛋糕種類。
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">戚風蛋糕
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"> 自從蛋糕問世的這幾百年來,人們一直在改良它的口感,卻一直沒有質(zhì)的變化。直到1927年,又是一個美國人,他革命性的將全蛋打發(fā)的海綿蛋糕改為了分蛋打發(fā)工藝,由此一款全新的蛋糕問世了,自它面世,這款蛋糕就風靡了全,幾乎滿足了所有挑剔的舌頭。直到現(xiàn)在,人們也是常用的蛋糕胚,依然還是它——戚風蛋糕(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">【制作工藝對比】
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"> 個人覺得這三種蛋糕本質(zhì)的區(qū)別不在原料上,而是在制作工藝上。下面就分別對比下他們這三種蛋糕的制作方法:
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">海綿蛋糕
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"> 傳統(tǒng)的蛋糕制作工藝,將整個雞蛋全部倒入打蛋盆中,進行全蛋打發(fā)。打發(fā)后,配合油脂和粉類白糖制作而成。
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"> 將雞蛋的蛋清和蛋黃分離出來,只用蛋清進行打發(fā),舍棄了蛋黃。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">戚風蛋糕
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"> 革命性的蛋糕工藝突破,將雞蛋的蛋清和蛋黃分離,先將蛋黃與面粉混合成蛋黃糊,再將蛋白單獨打發(fā)。之后將二者混合拌勻,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"> 個人覺得戚風蛋糕之所以如此受歡迎,也是由于他先進的制作工藝。既保留了全蛋蛋糕應有的蛋黃香味,又能的使蛋糕蓬松柔軟,不得不佩服人們對于食譜的苦心鉆研啊～
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"> 當然以上所說是他們之間工藝上的明顯的區(qū)別,細微之處也會略有不同。比如戚風蛋糕的油水含量要占到整個配方比例的70%,而海綿蛋糕則只有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">【成品外形及口感對比】
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">海綿蛋糕
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"> 通體色澤金黃,是三種蛋糕中顏色亮麗的黃色。蓬發(fā)較高,內(nèi)部組織緊密度適中。入口比較松軟,蛋香味很濃。就是油水所占比例偏低,口感有一點發(fā)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"> 通體潔白無瑕,蓬發(fā)程度在三款蛋糕中算的,所以內(nèi)部組織比較緊實,而且略帶一點韌性。但是無油的配方成就了它極度輕爽的口感。只要搭配上一些果醬或咖啡,不失為很好的下午茶～
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">戚風蛋糕
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"> 蓬發(fā)程度在三款蛋糕中是的,顏色呈淡黃色。內(nèi)部組織細膩輕盈,富有彈性。入口松軟無比,蛋香濃厚。由于油水比例較高,所以口感也更濕潤細膩。在三款基礎(chǔ)蛋糕胚中,是小編喜歡的一種。
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"> 其實,隨著幾十年烘焙技術(shù)的發(fā)展,每款蛋糕都在不斷的進行著改良,以適應人們越來越挑剔的舌頭。尤其像海綿和戚風,現(xiàn)在經(jīng)過了各式的改良后,界限已經(jīng)變得越來越模糊。不管是哪種蛋糕,只要您的口味,那對您來說,它就一定是棒的!在這里說了這么多,也只是為了使大家有個大概的了解,至于在您心中,哪款才是棒的,只有您自己親手做過之后才知道～
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門小講堂,說的不到位的地方還望大家多多指正～