鄭家雞蛋糕 在地人相傳排隊小點心 - 新竹
By Damian
at 2016-11-07T17:47
at 2016-11-07T17:47
Table of Contents
推 kimccccc : 說到市區那家雞蛋糕攤,之前魯弟不知在臉書哪裡看到 11/06 13:27
→ kimccccc : 有社員在跟那家親戚吵說成分問題,看到重點是加化學 11/06 13:27
→ kimccccc : 物品可以在室溫下保存麵漿,後來市區那家外面又多了11/06 13:27
→ kimccccc : 冰桶保存,但我還是不敢再繼續光顧...因為太香了!!11/06 13:27
→ kimccccc : 其他的雞蛋糕也因為這樣我會去瞄是不是室溫保存麵11/06 13:27
→ kimccccc : 漿11/06 13:27
文長慎入
這一篇在當初新竹美食社團,就是小弟我回的
先說說背景好了,長春街口那家蛋糕是我爸擺的
如果你們有時看到一個胖胖的人就是我
而長春街口跟火車站前的蛋糕是同一個師傅教的
兩攤都是我舅公教的,兩家叫的原料廠商都是同一家
我們的麵糊用冰塊這件事,是從剛開始賣就有的舉動
先談論化學的小蘇打粉跟泡打粉好了(其中還有乳化劑,但那太毒我也沒研究)
小蘇打粉跟泡打粉最大的區別在於常溫麵糊能夠放多久
基本上小蘇打粉是鹼性,需要跟酸性的物質讓麵團蓬鬆,是很簡單的反應
所以基本上用小蘇打粉的麵糰或麵糊,很快就會消氣,然後加熱也蓬不起來
泡打粉是用1/3 小蘇打 + 1/3 酸性物質+1/3 乾性介質
組合而成,已經同時含有酸、鹼,在適當條件下就能自己形成化學反應
、產生氣體使麵糰脹大。所以食譜中若沒有酸性食材的話,就要用泡打粉來當作膨鬆劑。
基本上跟小蘇打粉的功能差不多,但是營業用的泡打粉會加入硫酸鋁鈉
硫酸鋁鈉在室溫下反應很慢,所以麵糊才能夠在常溫下久放
回歸正題,因為我們的麵糊是用糖、蛋、麵粉、水
然後照比例先去打發(比例不對就會打不發或是打太發,蛋糕就烤不起來或是烤起來很硬)
完全不使用那些化學的粉
所以才要有冰桶,冰桶是要讓麵糊的溫度降低,減緩麵糊沉澱的問題
完全不加化學粉劑的麵糊,時間久了麵粉會沉澱
就會變成上面的麵糊麵粉含量比較少,烤起來就沒辦法發,但是這樣的蛋糕比較鬆軟
而下面的麵糊麵粉含量太多,烤起來很容易發,但是蛋糕會變很硬,只要冷掉就很難吃
也因為我們沒有放粉,所以冷掉都會變硬
所以有客人會問說可以明天當早餐嗎?
我們都會跟他說口感絕對跟當天吃差很多
就算有加熱也會比較硬,也沒剛出爐酥脆的口感
如果你們去外面買海綿蛋糕跟古早味蛋糕,放隔天絕對不會有這問題,絕對不會變硬
至於原因,我就不多說了
如果不信我,也可以拿去檢驗拉,但是我相信有買過的人都知道
我很常會在攤位吃我們自己的蛋糕,哈哈哈
針對這問題,小弟特別發篇文出來解釋
感謝大家
--
推 godtomanne:alt+f4沒有用?9/10 00:18
→ alt:去你媽的 9/10 00:24
噓 F4:你才沒用 9/10 00:25
--
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