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Params: post, 642249, a:49:{i:0;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:80:"https://pic2.zhimg.com/v2-b656f484893d22c3e0a42a2943ab84a8_l.jpg?source=8673f162";}}i:1;s:83:" 不藏私面包匠人，同名公众号：不藏私面包匠人 id：Bucangsi2019 ";i:2;a:4:{s:3:"tag";s:3:"url";s:6:"option";s:57:"https://www.zhihu.com/question/312520551/answer/609808918";s:8:"original";a:2:{i:0;s:65:"[URL='https://www.zhihu.com/question/312520551/answer/609808918']";i:1;s:6:"[/URL]";}s:8:"children";a:1:{i:0;s:12:"阅读原文";}}i:3;s:438:"
那些年买高低筋面粉的钱，都白花了！
如果食谱中需要某种特定类型的面粉，而你手边正好没有，使用本文提到的方法制作面粉替代品，就能省去至商店购买的时间及费用。专业面包师可能会告诉你，在食谱中不存在特定面粉的完美替代品，但实际上，一种面粉和另一种面粉之间的差别是很微妙的，大多数人都无法察觉差异。
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当你能将优质的普通面粉变成你所需要的面粉种类时，像蛋糕粉、面包粉和自发面粉这些不同种类名称的面粉就可有可无了，你也无需浪费宝贵的时间去商店购买一堆不同的面粉，占用厨房的空间啦！你只需使用现有的普通面粉再加上一些原料制作，然后尽情享受美味的烘焙成果就好。学会在家里快速制作蛋糕粉、面包粉和自发面粉也是烘焙师必备的一项技能哦。
";i:6;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:21:"蛋糕粉是什么？";}}i:7;s:304:"
蛋糕粉比普通面粉更精细，其蛋白质含量约为 8%。而普通面粉通常含有 10-11%的蛋白质。
更少的蛋白质意味着面糊不会因搅拌产生更多的面筋，你的成品会更细腻柔软，能较好地膨发。蛋糕粉特别适于制作白蛋糕和戚风蛋糕等。
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称量 1 杯普通面粉。且慢！1 杯指的是重量还是体积？大多数食谱教程里都没有说明这一点。
老实说，你也可以不必在意这些细节，但是因为我对面粉很挑剔，用厨房秤来称量大约需要 129 克的面粉。如果你没有厨房秤，用勺子把面粉舀进杯子里，然后用刀把顶部抹平。
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取出 2 汤匙普通面粉放回面粉袋或罐中，接近 16 克。
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";i:20;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:8:"步骤 3";}}i:21;s:65:"
用 2 汤匙玉米淀粉（约 16 克）代替普通面粉。
";i:22;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic1.zhimg.com/v2-7978f69ebc512fe0b3f5c27ad0d17327_720w.jpg?source=8673f162";}}i:23;s:2:"
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充分搅匀或筛匀混合的普通面粉与玉米淀粉，最好确保玉米淀粉均匀地分散。你看！蛋糕粉就做好啦！
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“
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”
";i:30;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:21:"面包粉是什么？";}}i:31;s:382:"
面包粉是一种高蛋白面粉（蛋白质含量约 12-14%），常用于发酵面包中。额外的蛋白质将会产生更多的面筋，这通常意味着面包更有嚼劲并能更好地发酵。面筋赋予面团弹性和延展性，使得面包更加蓬松。
请记住，如果食谱里要求用面包粉，你仍然可以用普通面粉代替，结果一样完美。
";i:32;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:33:"如何制作面包粉替代品？";}}i:33;s:675:"
小麦谷朊粉，也称为活性面筋粉、小麦面筋粉，是一种可以在杂货店和网上购买的粉末。你可以把它添加到普通面粉中，以增加蛋白质含量，做成面包粉。
在烘焙领域里，小麦谷朊粉添加到普通面粉中的数量并无定论。从每杯面粉混入 1½茶匙到每份食谱混入 1-3 汤匙都有。
从理论上，这是一个反复试验的过程，但是我发现每杯面粉使用 5 克小麦谷朊粉就可以了。
1、称量 1 杯普通面粉（129 克）。
2、舀出 1½ 茶匙普通面粉（5 克）。
3、加入 1½茶匙小麦谷朊粉（5 克）。
4、充分搅拌或筛匀混合。
“
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”
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";i:38;a:4:{s:3:"tag";s:1:"b";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[B]";i:1;s:4:"[/B]";}s:8:"children";a:1:{i:0;s:24:"自发面粉是什么？";}}i:39;s:148:"
自发面粉已经加入了盐和发酵粉。它经常被用在饼干、玉米面包等的食谱中。制作自发面粉替代品也很简单。
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1、称量 1 杯普通面粉（129 克）。
2、加入 1¼茶匙发酵粉（4 克）。
3、加入¼ 茶匙盐（1 克）。
4、充分搅拌或筛匀混合。（注意：如果你使用粗盐，你就不能筛匀）使用一种不太粗的盐类。
“
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”
";i:44;a:4:{s:3:"tag";s:3:"img";s:6:"option";N;s:8:"original";a:2:{i:0;s:5:"[IMG]";i:1;s:6:"[/IMG]";}s:8:"children";a:1:{i:0;s:83:"https://pic3.zhimg.com/v2-c49773f47c5e49090aef0c940de4b92f_720w.jpg?source=8673f162";}}i:45;s:2:"
";i:46;a:4:{s:3:"tag";s:1:"i";s:6:"option";N;s:8:"original";a:2:{i:0;s:3:"[I]";i:1;s:4:"[/I]";}s:8:"children";a:1:{i:0;s:108:"左半边使用的是普通面粉，右半边使用的是面包粉。面包的切面里几乎是一样的。";}}i:47;s:510:"
如果你对烘焙的成果有要求，最好使用食谱中所要求的面粉。毕竟，使用指定面粉时，往往能够烘焙出最优异的效果。这些食谱将面粉的蛋白质含量与需要的液体量精确匹配，创造出理想的水合作用和完美的发酵效果。
但在紧要关头，完全可以用面粉替代品替代。面团的一致性和面包的结构可能会有所不同，但不管你是用面包粉还是普通面粉，你仍然可以做出很美味的自制面包。
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