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作者 Junchoon 在 PTT [ baking ] 看板的留言(推文), 共4425則
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1F→:http://blog.yam.com/homeeconomics/article/1081648004/16 15:11
19F→:香草粉幾乎一定是人工何成的12/23 01:58
20F→:香草莢是把裡面的種子括出來加入甜點材料中,剩下的殼12/23 01:58
21F→:可以泡在液態的原料中釋放豆莢的香味12/23 01:59
1F→:市售的鮮奶應該都有均質化過,鮮奶油可能有添加安定劑12/15 23:14
2F→:照這個作法要讓油水分離可能不太容易12/15 23:14
2F→:拿來抹麵包也不錯吃呢11/06 01:01
2F→:那都是cream cheese吧11/02 19:34
1F→:烘培食品的比例很重要,不能隨便改的啊...08/15 00:13
2F→:奶油是讓餅乾有鬆脆口感的主要成份08/15 00:13
1F→:只要低於0.3%就可以標示為008/13 16:18
4F→:無水奶油比較接近酥油了吧08/10 20:27
4F→:寒天跟洋菜沒多大差別吧07/03 15:27
9F→:agarose比寒天貴上非常多啊,實驗用的等級不能比的07/03 18:33
13F→:cream cheese和mascarpone不一樣喔...後者貴很多07/03 14:49