Operating the mixer at a high speed from the beginning will not allow the egg whites to reach their full volume and will not stabilize because of its grainy and large bubbles.

 
  • 蛋抽鋼圈數愈多愈容易打發(fā),螺旋型會(huì )比直形更容易。攪打蛋白的速度要從低速漸漸到中高速,如果一開(kāi)始就高速攪打,那么蛋白霜體積不夠大且因為泡沫過(guò)大而不穩定。
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