✅ 你可以根据模具尺寸差异来缩减配方用量。 用简单的比例换算：6 ÷ 8 = 0.75，也就是说你只需要原配方的 75%。 把所有食材都乘以 0.75，就能得到适合6寸模具的用量。

📌 举例说明： 如果原食谱需要 200 克面粉，那么换算后使用： 200g × 0.75 = 150g

🔧 烘焙小贴士： 模具变小后蛋糕会更快熟，建议减少10~15分钟的烘焙时间。但每台烤箱不同，还是要多观察表面上色情况来判断。

✅ You can scale down the recipe based on the mold size difference. Use a simple size ratio: 6 ÷ 8 = 0.75, which means you only need 75% of the original recipe. Multiply all ingredients by 0.75, and you’ll get the correct amount for a 6-inch mold.

📌 Example: If the recipe calls for 200g of flour, use: 200g × 0.75 = 150g

🔧 Baking Tip: Since smaller cakes bake faster, you may reduce the baking time by 10–15 minutes. But always keep an eye on the cake as ovens may vary!

高筋面粉 - High-Gluten Flour

特征：颜色较深，手抓不易成团状

Characteristic: Darker color, does not easily form clumps when grabbed by hand

特点：筋度最强，有很强的弹性和延展性

Feature: Strongest gluten, with strong elasticity and extensibility

适合制作的种类：披萨，泡芙，面包和千层酥

Suitable for making: Pizza, puffs, bread, and puff pastry

中筋面粉 - All-Purpose Flour

特征：颜色乳白，介于高筋面粉和低筋面粉之间

Characteristic: Milky white color, between high-gluten and low-gluten flour

特点：筋度中等，一般无特别注明的面粉都是中筋面粉

Feature: Moderate gluten, generally, flour without special indication is all-purpose flour

适合制作的种类：馒头，面条和包子

Suitable for making: Steamed buns, noodles, and dumplings

低筋面粉 - Low-Gluten Flour

特征：颜色较白，用手抓易成团

Characteristic: Whiter color, easily forms clumps when grabbed by hand

特点：筋度较弱，适合没有韧性的甜点

Feature: Weaker gluten, suitable for non-chewy desserts

适合制作的种类：蛋糕，饼干和挞皮

Suitable for making: Cakes, cookies, and tart crusts

可以用中筋面粉加上玉米淀粉按照4：1的比例来代替。

You can use all-purpose flour and corn starch in a ratio of 4:1 instead.

可以使用饺子粉或馒头粉代替。

You can use dumpling flour or steamed bun flour instead.

可以用低筋面粉和高筋面粉按5：5的比例混合

You can mix low-gluten flour and high-gluten flour in a ratio of 5:5

可以用半杯砂糖，1茶匙玉米淀粉或木薯粉，使用研磨机高速搅拌5-10分钟至白糖被打成粉末就可以变成糖粉了

You can use half a cup of sugar, 1 teaspoon of corn starch or tapioca flour, use a grinder to mix at high speed for 5-10 minutes until the sugar is ground into powder.

使用1汤匙白砂糖和一汤匙黑蔗糖浆来调配，两者加在一起，搅拌至看不见糖浆就可以了哦

Use 1 tablespoon of white sugar and 1 tablespoon of black cane syrup to mix. Add the two together and stir until the syrup is no longer visible.

可以用蜂蜜代替，但是蜂蜜的糖分比较多，所以用蜂蜜代替白糖的时候要减少一些分量！

Honey can be used instead, but honey contains more sugar, so when using honey instead of white sugar, you need to reduce the amount!

可以用橙汁或者水代替，或者用奶粉+水也行，奶粉与水的比例是1：9

You can use orange juice or water instead, or milk powder + water. The ratio of milk powder to water is 1:9.

材料：鲜奶油 1L，淡奶油170g，柠檬汁70g，盐4g 纱布一块

做法：先将牛奶加淡奶油搅拌均匀，小火加热至周边起泡。再加入浓缩柠檬汁搅拌均匀，出现絮状物后加入盐，拌匀后静置10分钟。之后纱布用热水煮过铺在较大的盆上。将静置好的液体倒入纱布过滤，然后把四角吊起来放在阴凉处沥干水分。四五个小时后可以攥干水分，放保鲜盒里进冰箱冷藏8小时就可以了

Ingredients: 1L fresh cream, 170g whipping cream, 70g lemon juice, 4g salt, a piece of gauze

Method: First, mix the milk and whipping cream evenly, and heat on low heat until bubbles appear around. Then add concentrated lemon juice and mix evenly. After flocs appear, add salt, mix well and let stand for 10 minutes. Then boil the gauze in hot water and spread it on a larger basin. Pour the settled liquid into the gauze and filter it, then hang it up by the four corners and place it in a cool place to drain the water. After four or five hours, you can squeeze out the water, put it in a fresh-keeping box and refrigerate it for 8 hours.

材料：动物性淡奶油400g，柠檬汁15ml

做法：将淡奶油倒在锅中，开中小火加热，一边加热一边搅拌，直至加热至80-85度。加热到85度时转小火，加入柠檬汁。再用手动手蛋器轻轻搅拌2分钟后关火，让淡奶油自然冷却后，盖上盖，放冰箱冷藏12小时。12小时后，奶油变得很浓稠，取一网眼极密的纱布，用开水煮过消毒，再将奶油倒在纱布上。将纱布扎紧口，悬挂在容器中，放进冰箱沥干，需24小时，这之后马斯卡彭就做好了

Ingredients: 400g animal whipping cream, 15ml lemon juice

Method: Pour the whipping cream into a pot and heat it over medium-low heat, stirring while heating until it reaches 80-85 degrees. When it reaches 85 degrees, turn to low heat and add lemon juice. Stir gently with a hand-held egg beater for 2 minutes and turn off the heat. Let the whipping cream cool naturally, cover it with a lid, and refrigerate it for 12 hours. After 12 hours, the cream becomes very thick. Take a piece of gauze with a very dense mesh, boil it in boiling water to disinfect it, and then pour the cream on the gauze. Tie the gauze tightly, hang it in a container, and put it in the refrigerator to drain. It takes 24 hours, and then the mascarpone is ready.

无盐黄油 - Unsalted Butter

特征：没有盐分，容易控制食品的含盐量

Characteristic: No salt content, easy to control the salt level in food

特点：一般没有注明要用无盐黄油，基本上都是无盐黄油

Feature: Generally, if not specifically indicated, butter is unsalted

适合制作的种类：蛋糕和饼干

Suitable for making: Cakes and cookies

有盐黄油 - Salted Butter

特征：有1.5%的盐分，较难控制盐分

Characteristic: Contains 1.5% salt, harder to control the salt level

特点：口味与使用无盐黄油没有太大区别

Feature: The taste is not significantly different from unsalted butter

适合制作的种类：三明治，糖果类产品

Suitable for making: Sandwiches and confectionery products

牛油跟黄油是不一样的哦！

牛油是从牛的身上提炼出来的油脂，适合用来做火锅~

而黄油是从牛奶里面提炼出来的，适合用来做烘焙！

Butter and butter are different!

Butter is the fat extracted from cows, suitable for hot pot~

Butter is extracted from milk, suitable for baking!

纯牛油比较天然，健康但是价格也比较高

人造牛油因为是人造的，所以价格比较便宜

在家自己烘焙还是选择纯牛油比较好哦，因为比较健康！

纯牛油（Butter）的品牌名称：Golden Churn, SCS, Emborg, Anchor, Devonshire, Lurpak

人造牛油（Margarine）的品牌名称：Buttercup, FarmCow, Daisy, Planta

Pure butter is more natural and healthy, but the price is also higher

Margarine is cheaper because it is artificial

It is better to choose pure butter for baking at home because it is healthier!

Brand names of pure butter (Butter): Golden Churn, SCS, Emborg, Anchor, Devonshire, Lurpak

Brand names of margarine (Margarine): Buttercup, FarmCow, Daisy, Planta

可以用椰子油以1比1的比例代替

Can be substituted with coconut oil in a 1:1 ratio

硬（干）性发泡是蛋白或鲜奶油打起泡后加糖搅拌至纹路明显且雪白光滑，勾起时有弹性而尾端挺直。打蛋盆倾斜，泡沫都不流动，倒放不掉，提起打蛋头，见短小直尖角，盆里也见直立不倒的尖角，适合用于制作戚风蛋糕。

Hard (dry) foaming is when egg whites or fresh cream are beaten and then sugar is added to stir until the texture is obvious and the mixture is white and smooth. When it is lifted up, it is elastic and the end is straight. When the egg mixing bowl is tilted, the foam does not flow and does not fall off when it is turned upside down. When the egg mixing head is lifted up, a short straight corner can be seen, and the bowl also has a straight corner that does not fall down. It is suitable for making chiffon cakes.

蛋白中高速打发，细小泡沫会愈来愈多，直到整个成为如同鲜奶油般的雪白泡沫，此时将打蛋器举起，蛋白形成向下垂的尖锥，不管怎么晃动打蛋器，尖锥也都朝下，此阶段称为湿性发泡

When the egg whites are whipped at medium to high speed, there will be more and more tiny bubbles until the whole thing becomes snow-white foam like fresh cream. At this time, lift the egg beater and the egg whites will form a pointed cone that droops downwards. No matter how you shake the egg beater, the pointed cone will point downwards. This stage is called wet foaming.

将打蛋器举起，可以看到蛋白更凝固，尖锥比较直，但是仍然呈下垂状态，此阶段称为“中性发泡”。它是介于硬（干）性发泡与湿性发泡之间，蛋白打至湿性发泡后，再继续打发一分钟左右，就到中性阶段。（不同打蛋器功率不一样，主要看状态而不是看时间）

Lift the egg beater and you can see that the egg whites are more solidified, the cone is straighter, but still drooping. This stage is called "neutral foaming". It is between hard (dry) foaming and wet foaming. After the egg whites are beaten to wet foam, continue to beat for about one minute to reach the neutral stage. (Different egg beaters have different power, mainly look at the state rather than the time)

柠檬汁主要是用来去除鸡蛋的腥味和提升蛋白的稳定性，可以用白醋或者朗姆酒代替，但是白醋不能加太多，否则会有明显的酸味，而朗姆酒不只可以去除腥味，还可以提升香气，所以可以多加哦

Lemon juice is mainly used to remove the fishy smell of eggs and improve the stability of egg whites. It can be replaced with white vinegar or rum, but don’t add too much white vinegar, otherwise there will be a noticeable sour taste. Rum can not only remove the fishy smell, but also enhance the aroma, so you can add more.

糖需要分3次加入

-开始有大泡沫状时，倒入1/3的糖

-泡沫消失，蛋白呈现乳白色状，倒入1/3的糖

-打法到有纹路，加入最后1/3的糖

Sugar needs to be added in 3 times

-When it starts to foam, pour in 1/3 of the sugar

-When the foam disappears and the egg whites become milky white, pour in 1/3 of the sugar

-When the whisk becomes grainy, add the last 1/3 of the sugar