[問題] 蛋糕減糖問題
想請問各位大大,如果蛋糕食譜中的糖比例想減少但又不想讓蛋糕吃起來口感偏乾,請問有什麼東西可以代替呢?最近用食譜原比例的糖量做出來的東西覺得太甜…
另外,日本上白糖以及台灣細砂糖的差別是什麼呀?
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