小贴士
下面来听方主讲事实摆道理——
1. 这个蛋糕为何那么湿润？
Well, here’s a quick chemistry lesson. When sodium bicarbonate combines with lactic acid, it releases carbon dioxide- a chemical reaction. In simpler terms, when you combine baking soda with buttermilk, a reaction happens and bubbles are released- these bubbles are responsible for the fluffiness of the cake. So no, you can’t substitute anything for baking soda or buttermilk- you can, however, add 1 tbsp of vinegar to regular milk as a substitute for buttermilk- same effect.
2.这个蛋糕为什么巧克力味那么浓郁？
Well, the ingredients you use – the cocoa mainly, is plays a huge role in flavor. The better the cocoa, the better the flavor and chocolatey-ness of the cake- also, the darker the color. Devil’s food cake received its name from its light red tint- when baking soda reacts with unsweetened cocoa- a slight red tint is released.
3.我能用黄油替代植物油吗？
Sure you can. But it’s not necessary- oil, like butter, is a fat. In a chocolate cake, it’s important for the chocolate to have a stronger flavor- while in a vanilla cake, you want more of a buttery flavor. So you don’t need butter- you can stick with oil. Of course, if you omit fat- your cake will fail. So don’t.
4.为什么用红糖？
You can easily use granulated sugar- oftentimes, I do. But quite frankly, brown sugar has more of a flavor, sort of a caramel-y that comes from the molasses in contrast to white sugar. The more flavor in the cake, the better. Same goes for the coffee– you won’t be able to taste coffee (unless you add an overwhelming amount)- coffee is known to accentuate the deep, dark flavor of chocolate- and that’s exactly what it does. I also added a bit of coffee in my chocolate chip cookie dough stuffed chocolate cupcake recipe. You could just use water- but once again- the more flavor, the better.
