大家好，我是小豪，又到了进小豪厨房的时间。今天主要来看一下鸡蛋大小重要吗。一般我做蛋糕都用小鸡蛋，但是大部分家庭用的是大鸡蛋，甚至特大号鸡蛋，所以很多人都会问我怎样调整。曾经听大师说过，做戚风就连蛋白和蛋黄都各别有确切的分量，不是用鸡蛋大小来衡量的。我听进去了，一般面对不同大小的鸡蛋，我都会调整配方。这次这样操作，结果还真的出乎预料。
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材料：（模具：6寸中空戚风模具）
鸡蛋。。。3个
玉米油。。。30g
橘子水。。。45g
低筋面粉。。。50g
细砂糖。。。40g
烘烤：烤箱中下层，165°C上下火烤35分钟
Hello everyone, I'm Hao, and it's time to enter Hao's Kitchen again. Today, I mainly look at whether the size of the egg has any effect. Usually I use small eggs for baking, but most households use large or even extra large eggs, so many people ask me how to adjust it. I once heard the master say that when making chiffon, even the egg white and egg yolk have exact weights, do not follow the size of the egg. I've learned it, and I generally adjust the recipe when faced with eggs of different sizes. This time, the result was really unexpected.
Material: (mould: 6 inch chiffon mould)
egg. . . 3
Corn oil. . . 30g
Orange juice. . . 45g
Low-gluten flour/cake flour. . . 50g
Caster sugar. . . 40g
Baking: The middle-lower layers of the oven, 165 ° C up and down fire for 35 minutes
Music
音乐: Maipen Lei
音乐家: Beltone
URL: https://icons8.com/music/
#小豪厨房 #Hao'skitchen #戚风蛋糕 #chiffoncake #鸡蛋