選擇新鮮的雞蛋購買雞蛋時挑選蛋殼完整、biaomiancucaodejidanjiaoxinxian。ruojiangjidanzhiyubingxianglengzang，yinggaizaizhizuoqianxianjiangjidanquchuzhiyushiwenxiazaixingyingyong。zhizuodangaoshiruoshixujiangdanhuangyudanbaifenli
，yidingyaofendefeichangganjing
，ruoshidanbaizhongjiayoudanhuangdanbaijiubunengdafa。

　　danbaidedafadanbaiyaodadehaoyidingyaoyongganjingderongqi，zuihaoshibuxiugangdedadanpen，rongqizhongbunengzhanyou，bunengyoushui，danbaizhongbunengjiayoudanhuang
，fouzejiudabuchuhaodanbai

，danbaiyaodadaojiangdadanpendaozhidanbaiyebuhuiliuxiadechengdu。yongshoudahuoyongshouchidediandongdadanqicaozuoshiyaojiangdanbaidazhiqipaohoucainengmanmanjiatang，ruguoshixianjiujiangtangfangruhuihennandahaodanbai，erqieyaojiangmeiyigedifangdoudadejunyun，zuochudexidiancaihuipiaoliangkekou，dangaodezhidiyecaihuixizhi。

　　秤cheng量liang要yao準zhun確que做zuo西xi點dian時shi秤cheng量liang是shi很hen重zhong要yao的de，因yin為wei這zhe是shi烘hong焙bei成cheng功gong的de第di一yi步bu，尤you其qi是shi秤cheng量liang粉fen狀zhuang材cai料liao及ji固gu體ti類lei的de油you脂zhi，如ru果guo使shi用yong杯bei子zi或huo量liang匙chi是shi很hen難nan量liang精jing確que的de
，這zhe時shi候hou就jiu必bi須xu用yong一yi個ge精jing確que的de秤cheng來lai秤cheng量liang。如ru果guo想xiang先xian用yong量liang杯bei或huo量liang匙chi來lai做zuo秤cheng量liang
，那na可ke以yi參can考kao換huan算suan表biao來lai做zuo，因yin為wei同tong樣yang是shi一yi杯bei，水shui

、油、麵粉的重量是不相同的。若是粉狀材料分量低於10克，可用量匙來秤量，因為一般的秤量工具

，大部分都是以10克為一單位，若低於1克以下
，就不容易做秤量了。

　　麵mian粉fen的de使shi用yong所suo有you的de粉fen類lei使shi用yong前qian都dou應ying先xian用yong篩shai子zi過guo篩shai，將jiang麵mian粉fen置zhi於yu篩shai網wang上shang，一yi手shou持chi篩shai網wang，一yi手shou在zai邊bian上shang輕qing輕qing拍pai打da使shi麵mian粉fen由you空kong中zhong飄piao落luo入ru鋼gang盆pen中zhong。這zhe不bu僅jin能neng避bi免mian麵mian粉fen結jie塊kuai，同tong時shi也ye能neng使shi麵mian粉fen與yu空kong氣qi混hun合he，增zeng加jia蛋dan糕gao烘hong烤kao後hou的de膨peng鬆song感gan，同tong時shi在zai與yu奶nai油you拌ban和he時shi也ye不bu會hui有you小xiao顆ke粒li產chan生sheng，這zhe樣yang可ke以yi讓rang蛋dan糕gao烘hong焙bei後hou不bu會hui有you粗cu粗cu的de口kou感gan。　　奶(nai)油(you)的(de)打(da)法(fa)冰(bing)凍(dong)的(de)奶(nai)油(you)是(shi)無(wu)法(fa)製(zhi)作(zuo)的(de)，所(suo)以(yi)在(zai)使(shi)用(yong)前(qian)必(bi)須(xu)先(xian)將(jiang)它(ta)放(fang)在(zai)室(shi)溫(wen)下(xia)，使(shi)其(qi)軟(ruan)化(hua)到(dao)用(yong)手(shou)指(zhi)輕(qing)壓(ya)奶(nai)油(you)即(ji)凹(ao)陷(xian)的(de)程(cheng)度(du)。注(zhu)意(yi)，不(bu)管(guan)怎(zen)麼(me)趕(gan)時(shi)間(jian)都(dou)不(bu)能(neng)使(shi)用(yong)微(wei)波(bo)爐(lu)來(lai)解(jie)凍(dong)奶(nai)油(you)，假(jia)如(ru)真(zhen)的(de)需(xu)要(yao)讓(rang)它(ta)早(zao)點(dian)解(jie)凍(dong)就(jiu)用(yong)隔(ge)水(shui)加(jia)熱(re)法(fa)讓(rang)它(ta)軟(ruan)化(hua)到(dao)手(shou)指(zhi)輕(qing)壓(ya)能(neng)使(shi)其(qi)凹(ao)陷(xian)的(de)程(cheng)度(du)，切(qie)勿(wu)加(jia)熱(re)過(guo)度(du)，如(ru)果(guo)讓(rang)其(qi)溶(rong)化(hua)成(cheng)液(ye)狀(zhuang)是(shi)無(wu)法(fa)打(da)發(fa)的(de)。將(jiang)已(yi)軟(ruan)化(hua)後(hou)的(de)奶(nai)油(you)加(jia)糖(tang)混(hun)合(he)後(hou)才(cai)能(neng)打(da)得(de)鬆(song)發(fa)，如(ru)果(guo)要(yao)在(zai)奶(nai)油(you)中(zhong)加(jia)入(ru)蛋(dan)汁(zhi)或(huo)果(guo)汁(zhi)等(deng)液(ye)態(tai)的(de)東(dong)西(xi)
，則(ze)須(xu)一(yi)點(dian)一(yi)點(dian)加(jia)入(ru)，否(fou)則(ze)會(hui)造(zao)成(cheng)奶(nai)油(you)無(wu)法(fa)吸(xi)收(shou)而(er)呈(cheng)現(xian)分(fen)離(li)的(de)碎(sui)片(pian)狀(zhuang)。

　　鮮(xian)奶(nai)油(you)的(de)打(da)法(fa)最(zui)好(hao)是(shi)使(shi)用(yong)鋁(lv)箔(bo)包(bao)裝(zhuang)或(huo)是(shi)桶(tong)裝(zhuang)的(de)液(ye)態(tai)鮮(xian)奶(nai)油(you)，雖(sui)然(ran)金(jin)屬(shu)罐(guan)裝(zhuang)的(de)鮮(xian)奶(nai)油(you)使(shi)用(yong)上(shang)較(jiao)方(fang)便(bian)
，但(dan)是(shi)在(zai)售(shou)價(jia)上(shang)不(bu)僅(jin)較(jiao)貴(gui)且(qie)質(zhi)地(di)也(ye)較(jiao)粗(cu)
，並(bing)不(bu)適(shi)合(he)拿(na)來(lai)做(zuo)塗(tu)抹(mo)。鮮(xian)奶(nai)油(you)使(shi)用(yong)前(qian)需(xu)要(yao)先(xian)搖(yao)幾(ji)下(xia)或(huo)用(yong)筷(kuai)子(zi)拌(ban)一(yi)下(xia)，再(zai)用(yong)電(dian)動(dong)攪(jiao)拌(ban)器(qi)打(da)到(dao)出(chu)現(xian)如(ru)波(bo)浪(lang)狀(zhuang)的(de)稠(chou)度(du)即(ji)可(ke)，打(da)得(de)太(tai)稀(xi)擠(ji)出(chu)的(de)花(hua)飾(shi)容(rong)易(yi)塌(ta)陷(xian)；打得太久，質地太粗抹　　在(zai)蛋(dan)糕(gao)上(shang)會(hui)使(shi)得(de)蛋(dan)糕(gao)表(biao)麵(mian)出(chu)現(xian)粗(cu)糙(cao)的(de)氣(qi)孔(kong)。材(cai)料(liao)混(hun)合(he)的(de)方(fang)法(fa)不(bu)論(lun)是(shi)要(yao)混(hun)合(he)什(shen)麼(me)樣(yang)的(de)材(cai)料(liao)都(dou)需(xu)要(yao)分(fen)次(ci)加(jia)入(ru)而(er)不(bu)是(shi)將(jiang)所(suo)有(you)材(cai)料(liao)全(quan)部(bu)加(jia)入(ru)，這(zhe)樣(yang)才(cai)能(neng)使(shi)成(cheng)品(pin)細(xi)膩(ni)又(you)美(mei)味(wei)。例(li)如(ru)將(jiang)麵(mian)粉(fen)與(yu)奶(nai)油(you)混(hun)合(he)時(shi)要(yao)先(xian)將(jiang)一(yi)半(ban)的(de)麵(mian)粉(fen)先(xian)倒(dao)入(ru)，再(zai)用(yong)刮(gua)刀(dao)將(jiang)奶(nai)油(you)與(yu)麵(mian)粉(fen)由(you)下(xia)往(wang)上(shang)混(hun)合(he)攪(jiao)拌(ban)完(wan)全(quan)後(hou)再(zai)將(jiang)另(ling)一(yi)半(ban)的(de)麵(mian)粉(fen)加(jia)入(ru)拌(ban)勻(yun)
；麵(mian)粉(fen)加(jia)入(ru)蛋(dan)液(ye)中(zhong)也(ye)是(shi)一(yi)樣(yang)，如(ru)果(guo)將(jiang)麵(mian)粉(fen)一(yi)次(ci)全(quan)部(bu)倒(dao)入(ru)不(bu)僅(jin)攪(jiao)拌(ban)起(qi)來(lai)費(fei)力(li)
，而(er)且(qie)材(cai)料(liao)也(ye)不(bu)容(rong)易(yi)混(hun)合(he)完(wan)全(quan)，會(hui)有(you)結(jie)塊(kuai)的(de)情(qing)況(kuang)產(chan)生(sheng)。另(ling)外(wai)就(jiu)是(shi)加(jia)入(ru)粉(fen)狀(zhuang)材(cai)料(liao)作(zuo)拌(ban)和(he)時(shi)隻(zhi)要(yao)輕(qing)輕(qing)用(yong)橡(xiang)皮(pi)刮(gua)刀(dao)拌(ban)和(he)即(ji)可(ke)，不(bu)要(yao)太(tai)用(yong)力(li)攪(jiao)拌(ban)。因(yin)為(wei)這(zhe)樣(yang)會(hui)使(shi)麵(mian)粉(fen)出(chu)筋(jin)，做(zuo)出(chu)來(lai)的(de)糕(gao)點(dian)會(hui)比(bi)較(jiao)硬(ying)
；打發奶油或蛋白時所加入的糖也要分成2～3次加入。

　　hongkaoshidezhuyishixiangkaoxiangzaihongkaoqianyidingyaoxianyuredaosuoxudewendu，tijidadedangaoxuyongdiwenchangshijianhongbei，hongkaoshiruodanxinwaibiaokaodetaijiaokejiangdangaobiaopikaozhijinhuangsehouzaibiaomianfugaishangyicenglvbozhilaigekaishanghuo。xiaodangaohongkaoshizeshixiangfan，kaoshixuyonggaowen，shijianyejiaoduan。zhuyaoshixiaodangaoruojingdiwenchangshijianhongkao，huishishuitaiduoershidechengpintaigan。bulunkaohezhongdangao，hongkaozhongjueduibunengjiangkaoxiangdakai，fouzehuiyingxiangdangaochengpin。gangkaohaodedangaohenrongyiposun，yingqingqingquchufangzaipingwangshangshiqisanre
，yibandeqifengdangaokaohaohouyinglijidaokouyujiashang，zheyangkeyifangzhidangaoyulenghoutaxian，erqiedangaodezuzhiyehuigengsongruan，qiebuhuijiangdangaogeimenshile。

　　烘烤餅幹時，厚薄大小都應一致，烤出來的顏色才會漂亮。剛做好的餅幹麵團會較軟，可先冰硬再拿來製作、hongbei。kaodeshihouyicizhikaoyipanbinggan，ruoshibingganshangsebugoujunyun，kejiangkaopandiaotouzaijixuhongkao，ruguoyaokaodierpanbinggan
，yaodengkaopanfanglianghouzaijiangshengbingganfangru，yinweikaopantairehuipohuaigaodiandezaoxing。binggankaohaohouyaoxianquanfangliangdingxinghoucaijiangqiquxia

，zhizuoxidianshiruoxiangrangbingpibiaomiandeyanselianglijinhuangkezaibingpishuashangdanzhi。

　　烤kao模mo的de使shi用yong方fang法fa烤kao蛋dan糕gao時shi的de烤kao模mo在zai使shi用yong前qian須xu先xian塗tu抹mo一yi層ceng薄bo薄bo的de奶nai油you再zai撒sa上shang一yi層ceng高gao筋jin麵mian粉fen，或huo是shi先xian用yong防fang沾zhan紙zhi鋪pu在zai烤kao模mo內nei部bu，烤kao好hao的de蛋dan糕gao才cai不bu會hui沾zhan模mo

，餅bing幹gan壓ya模mo製zhi作zuo時shi須xu先xian撒sa上shang麵mian粉fen，壓ya好hao的de餅bing幹gan才cai容rong易yi取qu下xia
；烘焙點心時的烤盤也應先塗上薄薄的一層油以防沾黏，也可以在烤盤鋪上蠟紙及其他預防粘黏的底紙。