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科学の祭典2009:カルメ焼きはなぜふくらむ

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Uploaded by on Jul 31, 2009

カルメ焼きは、砂糖の中に二酸化炭素の細かい泡が閉じ込められてできたお菓子です。カルメ焼きをつくるには、砂糖を溶かした水溶液を高い温度(120℃〜130℃)にして­重曹卵(卵の白身に重曹を少しずつ加え最後に砂糖を入れたもの)に注ぎ、強く混ぜて二酸化炭素を発生させてから冷やして固めます。おいしいカルメ焼きをつくってみましょう­。

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  • きたねぇ・・・お玉のほうが絶対いい

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