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作者 btfy 在 PTT [ baking ] 看板的留言(推文), 共93則
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11F→: 謝謝大家。下次做的時候我再調整看看。114.36.201.67 03/31 00:44
15F→: 謝謝pocky33的詳細資訊,下次試著照做看看。114.36.197.215 03/31 22:06
5F推: 葵花油114.36.181.177 09/01 15:40
2F→: 我笨手笨腳,光打蛋都會戳破蛋黃……114.36.206.32 03/29 00:06
28F→: 因為經常失手拿蛋加菜,悟了。三個碗真的好114.36.219.175 03/31 19:15
4F推: 推。114.36.206.32 03/29 01:13
13F推: 覺得有可能是添加物的關係+1114.36.220.253 10/01 20:11
3F推: 放冷凍+1114.34.68.209 12/16 00:36
2F推: 跟空氣接觸面積大小有密切關係。蛋打破接觸114.34.68.209 03/21 21:18
3F→: 面積大,蛋黃被破壞的速度就比較快。114.34.68.209 03/21 21:19
68F推: 吃起來會鹹感覺鹽真的太多了。鹽太多(直接接114.34.68.209 03/20 14:52
69F→: 觸)會讓酵母活性不佳。114.34.68.209 03/20 14:52
114F推: 這篇文很實用中肯,沒感覺到惡意。拍拍作者122.116.126.102 02/12 11:10
36F推: 一絲一絲的大概就是要麵團要打到薄膜狀出筋吧。07/23 17:10