糖粉与糖的区别如题,如果烘培时用白砂糖代替糖粉,那么比例是多少,原方如用100克糖粉的话,我该用多少克白糖代替呢

如果用一般糖粒不会溶化,只有用糖粉,虽然也不溶化,但好得多,要不我们吃蛋糕时怎么会感觉奶油里有很细小的颗粒!

DouSuTang in general in soybean powder, flour, sugar, flour, mainly in beige. Very sweet, rich texture and is somewhat sticky, instant entrance. People used to use it as a rare gift visiting relatives and friends. ? rice cake is the traditional food of ningbo, white. Made of rice flour, rich texture, often with vegetables or crab collocation are together, delicious. Ningbo people often make this kind of food during Chinese New Year, to celebrate the New Year.

牛奶受不了高温的,所以其实你要是加牛奶的话加很多奶味都不会浓,还有奶粉,你是买专门的烘焙奶粉还是自己家的奶粉,有一种烘焙奶粉奶香味很浓噢,酥脆的话我觉得是和黄油的量有关~

第一个,氯酸钾加热可以制取氧气,氧气可以助燃.第二,浓硫酸可以是糖粉炭化,即将少许糖粉置于试管中,然后加浓硫酸,可以是糖粉炭化变黑,注意实验时不要将试管空对准有人的地方放,防止飞溅.

营养方面我不太清楚,但是糖粉比糖更细一些,如果用普通糖代替糖粉,必须要加3%-7%（好象是这个数字）的玉米淀粉里头,防止它们爱粘在一起,再用搅拌器打碎成粉状.

糖粉,英文为icing sugar.糖粉为洁白的粉末状糖类,颗粒非常细,同是约有3~10% 左右的淀粉混合物（一般为玉米粉）,有防潮及防止糖粒纠结的作用.糖粉也可直接以网筛过滤,直接筛在西点成品上做表面装饰.
希望采纳!

纯度高的糖粉是由砂糖打磨出来的,含水量少,糖分可以帮助蛋白气泡的稳定,现在很多的糖粉成品中添加了一定比例的淀粉,可以防止糖粉吸收空气中的水分打结,比如防潮糖粉.所以糖粉通常都是做蛋糕表面装饰用的,如果你有自己打磨的糖粉也是一样可以用.如果买的成品,尤其在做泡芙,曲奇时候,用砂糖、糖粉、绵白糖,效果就能体现出来了,砂糖可以让成品成型更好,纹路明线,所以可以的话,还是用砂糖吧

9/16 ÷3/4=3/4吨

糖粉,英文为icing sugar.糖粉为洁白的粉末状糖类,颗粒非常细,同是约有3~10% 左右的淀粉混合物（一般为玉米粉）,有防潮及防止糖粒纠结的作用.糖粉也可直接以网筛过滤,直接筛在西点成品上做表面装饰.
把白砂糖放入搅拌机搅,但不是得到被粉碎的砂糖粉末就等于得到了糖粉!真正的糖粉含有栗粉!这个并不难买!
如果自己做的话也可以：
1.将白砂糖置于料理机的干磨杯中；
2.加入适量的玉米淀粉；
3.将刀片底座盖上拧紧；
4.将搅拌杯倒扣装入槽口中,用手轻轻往下按压使料理机开始搅拌,一般2个10秒即磨好了；
5.将杯体翻转打开,就可以看见细腻的糖粉,一定要磨到这个程度,呈粉末状才可以,如果粉末状的糖粉中还有较粗的颗粒,那就是还未磨完全,要重新再研磨；
6.将磨好的糖粉装入玻璃瓶中保存,使用的时候直接取用就可以了,非常方便.

糖粉英文名为 Icing Sugar 或 confectioners sugar 或 powdered sugar 或 finely granulated sugar.
糖粉为洁白的粉末状,糖颗粒非常细,同时有约 10% 左右的淀粉填充物（一般为玉米淀粉）,做为防潮及防止糖粒纠结的作用.
糖粉也可直接以网筛过筛,直接筛在西点成品上做表表面装饰.
把白砂糖放入搅拌机搅,但不是得到被粉碎的砂糖粉末就等于得到了糖粉!真正的糖粉含有栗粉!这个并不难买!

首先,你的蛋白是否完全打发,完全打发的蛋白,即使把盆倒扣也流不出来；其次,是不是混合蛋黄糊和蛋清的时候用搅拌导致消泡了呢,这个步骤应该是翻拌,像炒菜那样.
原料：低筋面粉51g,糖粉（蛋清）36g,糖粉（蛋黄）18g,黄油（色拉油、调和油都可以）10g,牛奶（鲜奶或者酸奶）20g,鸡蛋3个,盐少许
工具：6寸活底蛋糕模1个,宽口深的打蛋盆2个,手动打蛋器1个,电动打蛋器1个,电子秤1个（西点将就的精确）,搅拌勺1个,烤箱1台
做法：
1.将蛋清和蛋黄分离,蛋清中不能有一点蛋黄,打蛋盆和打蛋器也不能沾有油或者水,不然都不能打发
2.在蛋清中加一点点盐,提下鲜味,然后用电动打蛋器打发,分3次加糖,第一次是在蛋清出现大的鱼泡眼,第二次是在蛋清出现小的鱼泡眼,第三次是在蛋清出现纹路的时候,最后一直打到倒扣打蛋盆,蛋清也不会流出来,就算成功了.打蛋清的时候,要顺着同一个方向打,不然会消泡.很多初学者都倒在了打发蛋清上,
3.把面粉、牛奶、油、糖都加入蛋黄中,用手动打蛋器搅和均匀,变成蛋黄糊
4.把打发的蛋清分2-3次加入蛋黄糊中,用搅拌勺翻拌,像炒菜那样,不是搅拌,搅拌会消泡的
5.混合好后,倒入蛋糕模中,在桌子上震两下,震出里面的气泡
6.170度预热烤箱,待加热管变黑之后再放进去,改成160度慢慢烤,约40分钟后就可以了,用筷子戳进蛋糕,不粘筷子就OK了
7.取出蛋糕模,在桌子上摔两下,然后立刻倒扣,待冷却后脱模即可.
如果还有什么不明白的就HI我吧,或者看我百度博客,里面都是我自己做的

Milk chocolate (Milk Chocolate):raw materials,including cocoa products (cocoa liquor,cocoa powder,cocoa butter),dairy products,Tangfen,spices and surfactant agent.Contain at least 10 percent cocoa paste and at least 12 per cent of the milk quality.Milk chocolate uses very broad,it can be done cake sandwich,leaching face,or crowded words Stripping modeling.
Swiss milk chocolate was first invented,but once the Swiss patent products,until now.Some of the world's best milk chocolate can be divided into two broad categories:in Europe,following the Lancaster Pitt and tolerance,most manufacturers also use condensed milk as ingredients while in the United States and the United Kingdom,with milk and sugar as a mixture of ingredients.The latter use of sugar hygroscopicity themselves dry,and because of the mixed formula in the role of activity produce a cheese - like flavor.
White chocolate (White Chocolate):Composition and milk chocolate contained the same basic,which includes sugar,cocoa butter,milk solids and spices,excluding cocoa powder,showed white.This only cocoa chocolate flavor,texture and general chocolate different,and the content of dairy products and Tangfen relatively larger,sweeter higher.Most white chocolate for sugar-coated,but also can be used to squeeze the word,and done stuffing cake decoration.
Dark chocolate:dark chocolate plate hardness greater,cocoa butter content.According to the different content of cocoa butter,dark chocolate has different levels.Such as:soft dark chocolate,cocoa butter content of 32-34% by leaching of the hard chocolate cocoa butter content 38-40% of chocolate superhard cocoa butter content of 38-55 percent,which is high nutritional value,ease of stripping and operation.Dark chocolate dessert in the most extensive uses in processing,such as:chocolate sandwich,leaching face,squeezing words,all kinds of ornaments,all Stripping modeling,Pizi cake,chocolate bread and chocolate biscuits,etc.