[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fQxjBsSmi3diZPxLhK3qWSGcmc0Oewuv0Q2v2-wOsUGo":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":10,"question":14,"related":15,"source":21,"type":22},[],"2026-05-26 00:28:15",387136051,[8,9],"正确","错误",{"courseId":11,"courseImg":12,"courseName":13},"53e1d2ef4961cca8eea3e23969ad2cb9","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F03a579384a6dc297c89809b582fcc767.png","默认课程","烤焙后的派皮容易破裂,配方中糖含量过高为其原因之一",[16,23,28,33,38,41,46,57,67,76],{"answer":17,"createTime":5,"id":18,"options":19,"question":20,"source":21,"type":22},[],387136047,[8,9],"制作双皮派时,为避免馅内的蒸气顶破上层皮,可在上层皮搓洞,以利水汽蒸发","v1",3,{"answer":24,"createTime":5,"id":25,"options":26,"question":27,"source":21,"type":22},[],387136048,[8,9],"水果塔成型后,水果表面刷亮光糖浆,可防止霉菌入侵",{"answer":29,"createTime":5,"id":30,"options":31,"question":32,"source":21,"type":22},[],387136049,[8,9],"双皮水果派切开后内部水果馅稍有流散是正常的现象",{"answer":34,"createTime":5,"id":35,"options":36,"question":37,"source":21,"type":22},[],387136050,[8,9],"煮的布丁增加配方内玉米淀粉的量会使成品较硬",{"answer":39,"createTime":5,"id":6,"options":40,"question":14,"source":21,"type":22},[],[8,9],{"answer":42,"createTime":5,"id":43,"options":44,"question":45,"source":21,"type":22},[],387136052,[8,9],"起酥点心出炉产品脆硬,炉温太高为其原因之一",{"answer":47,"createTime":48,"id":49,"options":50,"question":55,"source":21,"type":56},[],"2026-05-27 08:27:53",387136053,[51,52,53,54],"松弛时间不够","烤焙不足","配方中油脂含量太少","派皮过热自盘中取出","派皮自模型中取出易破碎原因为( )",0,{"answer":58,"createTime":59,"id":60,"options":61,"question":66,"source":21,"type":56},[],"2026-05-27 09:22:12",387136054,[62,63,64,65],"熟派皮熟派馅","生派皮生派馅","双皮派","油炸派","奶油鸡蛋布丁派是属于( )",{"answer":68,"createTime":5,"id":69,"options":70,"question":75,"source":21,"type":56},[],387136055,[71,72,73,74],"高温短时间","高温长时间","低温长时间","低温短时间","小西饼的烤焙原则:( )",{"answer":77,"createTime":5,"id":78,"options":79,"question":84,"source":21,"type":56},[],387136056,[80,81,82,83],"开水","温水","冷水","冰水,可缩短烤焙时间又不影响其组织","蒸烤布丁烤盘内的水宜选用( )"]