之前做左两次南瓜蛋糕,都是用打发鸡蛋的做法呢次做个南瓜发糕,是用酵母的,吾知点解,发左未够一个钟差不 ...
称南瓜
![](https://qimg.cdnmama.com/gz/data/attachment/forum/201505/14/184039mizuxvoqv6mntifu.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
加糖
![](https://qimg.cdnmama.com/gz/data/attachment/forum/201505/14/184040pz9ypravy33wymfy.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
压成泥之后加葡萄干
![](https://qimg.cdnmama.com/gz/data/attachment/forum/201505/14/1840408z2w42pz2wlhei20.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
加酵母
![](https://qimg.cdnmama.com/gz/data/attachment/forum/201505/14/184041p2o21hxcbavwfy1k.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
然后加面粉,好多方子都没写明咩粉,家里包低粉快过期了,所以我加了200克低粉
混合成这样子
![](https://qimg.cdnmama.com/gz/data/attachment/forum/201505/14/184041j7n9tvu4nt7qnvka.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
就甘放响度未够一个钟,已经发酵过度了
![](https://qimg.cdnmama.com/gz/data/attachment/forum/201505/14/184041rboz117u1b9e4db5.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
排气后放落个碟度,抹平,用杞子做装饰
![](https://qimg.cdnmama.com/gz/data/attachment/forum/201505/14/184042iz1qwhb2suc1lgbg.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
水滚落锅蒸左20分钟,焖5分钟,出炉
![](https://qimg.cdnmama.com/gz/data/attachment/forum/201505/14/184042aglsddsca0lozac1.jpg?imageView2/2/w/600/h/0/format/jpg/q/90)
因为我本来就吾钟意食发糕,发酵过度有小小酸就更加吾钟意了
高手请进,一般你地用咩酵母,现在天热一般发酵几内啊?我试过两次都系发酵过度了,只有一次放在冰箱发酵才成功。屋企还有两包高筋粉,要学会做面包先得呢