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作者 Agneta 在 PTT [ baking ] 看板的留言(推文), 共858則

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[洽特] 關於板標

[ baking ]62 留言, 推噓總分: +15

作者: sorseress - 發表於 2009/02/21 19:46(15年前)

32^F推Agneta:l大的建議不錯耶放在制式po內文裡要發文就會被提醒到可能02/22 09:57

33^F→Agneta:比版標來的清楚也一定會被看到可以參考 s版主加油：）02/22 09:59

[其他] 食譜與著作權問題

[ baking ]46 留言, 推噓總分: +6

作者: capik - 發表於 2009/02/18 22:14(15年前)

1^F推Agneta:嗯....謝謝你的資訊唷 :)02/18 22:26

[其它] 公開信

[ baking ]42 留言, 推噓總分: +31

作者: yat - 發表於 2009/02/18 21:40(15年前)

26^F推Agneta:事情還是要解決不過留點時間給版主們整理後說明吧～02/20 07:38

[洽特] 植物性奶油真的這麼恐怖嗎?!

[ baking ]8 留言, 推噓總分: +1

作者: cuteterisa - 發表於 2009/02/11 05:06(15年前)

1^F→Agneta:你是說乳瑪林嗎？並不是大部分都是這個真的奶油也很多壓02/11 06:50

2^F→Agneta:只是乳瑪林便宜很多節省成本的考量.....02/11 06:52

[問題] 提拉米蘇

[ baking ]4 留言, 推噓總分: +3

作者: panda760917 - 發表於 2009/02/06 22:26(15年前)

4^F推Agneta:推二樓.. 馬司卡朋起司很軟其實不用加熱就可以做喔02/06 22:34

[點心] 拇指果醬小餅乾

[ baking ]6 留言, 推噓總分: +2

作者: Agneta - 發表於 2009/02/06 07:30(15年前)

2^F→Agneta:嗯我覺得很ok耶配上茶香應該很不錯^^02/06 10:22

5^F→Agneta:我習慣是用無鹽奶油.. 有版友說用有鹽的比較不死甜 so...02/11 07:23

6^F→Agneta:差異應該不大吧 @@02/11 07:23

[問題] 紅豆蛋糕?

[ baking ]6 留言, 推噓總分: +2

作者: hyun - 發表於 2009/02/05 10:00(15年前)

1^F推Agneta:我沒試過純紅豆的或許可以用香草戚風改一改喔~^^02/05 10:22

[資訊] 一起去學做麵包(高雄)

[ baking ]15 留言, 推噓總分: +7

作者: franceslai - 發表於 2009/01/30 10:26(15年前)

6^F推Agneta:好想去喔等我回高雄就去上:D01/30 12:12

[點心] cheese & cherry slice 起司櫻桃派

[ baking ]5 留言, 推噓總分: +4

作者: Agneta - 發表於 2009/01/13 14:13(15年前)

3^F→Agneta:^^ 小烤箱感覺可以說～如果烤不透的話時間要拉長唷～01/13 19:41

[問題] 哪一台麵包機比較好呢?

[ baking ]40 留言, 推噓總分: +13

作者: perte - 發表於 2009/01/13 04:16(15年前)

3^F推Agneta:要不要到了當地再買呀@@01/13 07:13

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