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作者 mitkaffee 在 PTT [ baking ] 看板的留言(推文), 共54則
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7F推: 用切的很快啊1.200.23.150 12/31 09:22
51F噓: 出爐就撥開水氣全部都逸散了還嫌太乾?36.225.16.208 12/19 08:29
52F→: 甚至還放冷藏 4度是麵包老化最快的溫冑36.225.16.208 12/19 08:31
7F→: 是天然的喔180.217.246.91 01/03 15:47
12F推: 建議分兩次做 烤的時間做第二份比較安`180.217.246.91 01/03 15:46
16F推: 可頌要打英文也拼對吧…114.137.0.161 06/22 23:35
42F推: 你這組合只能做免烤乳酪吧111.83.109.120 02/17 23:24
43F→: 乳酪糊打好後到一半填上卡士達和草莓 `111.83.109.120 02/17 23:25
44F→: 倒入剩餘乳酪冷藏冰硬後再放鏡面 但建`111.83.109.120 02/17 23:27
45F→: 莓就好111.83.109.120 02/17 23:27
21F推: 海藻糖非天然成分??哪來的點子06/23 06:15
9F推: 過發06/20 20:14
3F→: 好的 我去書局找找06/25 10:58
30F推: 1. 吐司過發了 2.烤的不夠,簡單判斷法是06/19 14:58
31F→: 吐司模噴水,能快速乾淨熟了。然後出爐後06/19 14:58
32F→: 再放回烤箱很容易縮腰,不建議 3.吐司打06/19 14:58
33F→: 的不夠,吐司製作最好要把到薄膜才行06/19 14:58