[問題] 製作糖霜的糖粉
最近想要做老奶奶的檸檬蛋糕
昨天到材料行買了糖粉
挑選的當下沒有想太多，還一次買了兩包
但回到家越想越不對
因為我買的是「防潮糖粉」
Google了一下發現有人說兩者是不一樣的
但是資訊很少
故上來請教大家
請問防潮糖粉可以製作糖霜嗎？
還是我直接拿砂糖來打一打就好？
另，防潮糖粉有留著的必要性嗎？
還是其實不實用，直接拿去換會比較好？
烘焙新手問題有點多，先謝謝回覆了！
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