面包師發(fā)布了一些簡單但有效的方法來改進你的蛋糕

面包師發(fā)布了一些簡單但有效的方法來改進你的蛋糕

There are those who are masters in the kitchen, whipping up cakes and gourmet meals, seemingly, out of thin air. Then are their extreme opposites, those who manage to set a bowl of cereal on fire Homer-Simpson-style. And then there are us, mortals, with a decent amount of skill and experience to make a pancake, but not enough finesse to impress anyone (especially not Gordon Ramsay).

有些人是廚房的主人，似乎憑空就能做出蛋糕和美食。然后是他們的極端對立面，那些設法把一碗麥片放在火上的家庭煮的風格。還有我們，凡人，我們有足夠的技能和經(jīng)驗來做煎餅，但卻沒有足夠的技巧來打動任何人(尤其是戈登·拉姆齊)。

If you have ever tried baking a cake or a pan of cupcakes using a box cake mix you’ve snatched at the local grocery store, you might have come to a disappointing (but not surprising) result. It’s no news that box cake simply doesn’t cut it, compared to bakery goods that were made from scratch. They taste a little bland and dry out quicker than you can have a second bite. Well, the box mix game is about to change.

如果你曾經(jīng)嘗試過用你在當?shù)仉s貨店里搶來的盒裝蛋糕粉烘焙蛋糕或紙杯蛋糕，你可能會得到一個令人失望(但并不令人驚訝)的結(jié)果。與從零開始制作的烘焙食品相比，盒裝蛋糕根本不能切已經(jīng)不是什么新聞了。它們嘗起來有點平淡無味，比你再吃一口的速度還要快。那么，盒子組合游戲就要改變了。

One Tumblr user decided to share some ingenious baking hacks using box cake mix

一位Tumblr用戶決定分享一些使用盒裝蛋糕粉的烘焙技巧

Image credits: Dennis Sylvester Hurd

Tumblr user “docholligay” claims to be a state champion baker and whether her credentials are credible or not, this lady has some practical baking tips to turn your box cake mix into a gourmet dessert.

Tumblr用戶“docholligay”自稱是國家烘焙冠軍，不管她的資歷可信與否，這位女士有一些實用的烘焙技巧，可以把你的盒裝蛋糕粉變成美味的甜點。

Image credits: Matthew Bland

Doc’s simple set of tips, to replace water with milk, vegetable oil with melted butter and toss in an extra egg, started an avalanche of replies with people not only swearing that this “hack” works, but also sharing their own tips and tricks. And for those still questioning why should they doctor their box mix if they can just make something from scratch, there are legitimate arguments to sway them to the box-cake-mix-hacked side.

博士提出了一系列簡單的建議，用牛奶代替水，用融化的黃油代替植物油，再加一個雞蛋。這些建議得到了大量的回復。對于那些仍在質(zhì)疑，如果他們能從零開始做一些東西，為什么要修改他們的盒子組合，有一些合理的理由讓他們轉(zhuǎn)向盒子蛋糕組合被黑掉的那一邊。

Image credits: Rebecca Siegel

After all, making a decent cake involves a set of tools, skills, and patience. And that’s only the biscuit part! Why bother so much with the creation of complex chemical reactions to make your cake have a fluffy and moist texture when you can pour your heart out into icing? Or decorating?

畢竟，做一個像樣的蛋糕需要一系列的工具、技巧和耐心。這只是餅干的一部分!當你可以把心傾注到蛋糕上的時候，為什么還要費心創(chuàng)造復雜的化學反應來讓蛋糕變得松軟濕潤呢?還是裝飾?

Image credits: Andy Melton