不论中餐、西餐还是烘焙，淀粉都是不可或缺的原材料。
小伙伴们有没有在初涉烹饪时对各类（淀）粉感到过疑惑？
澄粉、鹰栗粉、木薯粉、太白粉、菱粉、糯米粉、粘米粉、生粉等等，一堆的名词，都是啥？干啥用的？能不能互相替代？
这次我们先不分享美食，就来和大家一起探讨一下各类常用（淀）粉。嘻子为大家整理了下面这张表，需要的小伙伴们赶快收藏吧！
不会插入表格，只好改为图片了
⭕比较
从吸水性看。澄粉＞玉米淀粉＞红薯淀粉＞（土豆、绿豆、木薯）淀粉
从粘性看。绿豆淀粉＞土豆淀粉＞（木薯、红薯）淀粉＞玉米淀粉＞小麦淀粉
⭕关于冰皮、雪媚娘、麻薯
雪媚娘和麻薯的主要原材料都是糯米粉加玉米淀粉。有时为了增加Q弹的口感，也可以加入少量木薯粉。
冰皮则是糯米粉加粘米粉和澄粉制作而成。
看完这张表，是不是对各类烹饪用粉清楚了很多？ 那还等什么？点赞加关注再走吧！
好啦。就是这样了。我是张嘻子。
一个不喜欢墨守成规，总是因为懒而偷工减料，但对味道却很在意的小厨子。
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