[問題] 烤派用重石是否真有必要
最近買了新的攪拌器,所以瘋狂在看食譜,做甜點。其中烤派皮的時候都會怕中間澎起變
形,所以需要在中間放重物。
目前看到的有以下幾種方式克服
1.堇青石(材質:陶瓷+塑膠)
2.不鏽鋼
3.豆子或咖啡豆(但是會越烤越輕)
4.硬幣
請問大家會特別買烘培用重石來用麼?
比較推薦金屬還是陶瓷?
烤過的豆子還可以煮來吃麼?
如果用硬幣,怎樣清洗才乾淨?
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白米和黑豆都是重複使用麼?
還是一段時間要換新的,烤過的煮掉?
※ 編輯: keepthis (223.140.227.120), 03/23/2017 21:05:55
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