作者查詢 / lcy227
作者 lcy227 在 PTT [ baking ] 看板的留言(推文), 共28則
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5F推: 其實用常溫的水就可以了111.248.11.40 07/19 09:03
7F推: 把麵糊翻拌入打發蛋白是很關鍵的 看起來你36.228.63.76 07/05 08:49
8F→: 的蛋糕很紮實 並不蓬鬆36.228.63.76 07/05 08:49
11F推: 過篩的顆粒感 你可以換較細的篩子過就好了111.248.21.145 06/30 16:24
8F推: 手工操作千層並不難啊111.248.23.46 05/22 12:06
1F推: 可以重複使用的矽膠保鮮膜如何118.161.106.165 05/11 15:45
7F推: 歐式麵包的風味在於發酵的長短以及酵母種124.6.20.40 05/08 01:27
8F→: 一般的麵粉也可以做到像你說的酸味 就是124.6.20.40 05/08 01:27
9F→: 上面說的sourdoughs124.6.20.40 05/08 01:27
7F推: 升降式較抬頭款有力1.163.72.7 05/01 12:45
3F推: 邊打邊觀察表面的紋路程度來判斷49.185.14.103 02/21 04:41
16F推: 醋 非必要其實 直接打也是可以的49.199.119.191 02/18 13:45
12F推: 溫度的穩定在於烤箱內的保溫層吧115.64.180.250 01/04 13:07
13F→: 不單單只是看內層為不鏽鋼或鋁115.64.180.250 01/04 13:07