作者查詢 / najoy
作者 najoy 在 PTT [ cookclub ] 看板的留言(推文), 共317則
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6F→: 同vian3254 加糖再加牛奶打成冰砂02/20 03:54
3F→: 再加顆蛋增加黏性02/12 17:36
4F→: 酥脆感油可以稍多一點 有點半煎半炸的感覺 太乾煎起來少一02/12 17:38
5F→: 味02/12 17:38
30F→: 盡量改用可定時非明火設備02/12 17:40
4F→: 塑膠杯真的難免 可以的話改用玻璃杯的款式吧~02/12 17:41
38F→: 做成油醋醬、美奶滋02/12 17:45
1F→: 沒買過 3C來說有可能是產地11/27 03:56
23F→: 鬆餅~切4份 料簡單到多樣都可隨意組合11/27 04:00
2F→: 以前做餐廳的時候好奇有敲過沒吐沙的 結論是沙多可能敲得出11/26 06:22
3F→: 來.11/26 06:22
3F→: 用敲+1 活的跟死的聲音差異很大很明顯 敲久了快死還是鮮活11/25 01:04
4F→: 也聽得出來.11/25 01:05
1F→: 台灣的太白粉現在一般多為樹薯澱粉 這一類澱粉經低溫 多攪11/17 04:00
2F→: 拌容易返水 可考慮別種粉類 比方說玉米澱粉 馬鈴薯澱粉 綠11/17 04:03
3F→: 豆澱粉.或更耐煮的在來米 糯米粉.但成本需要自行多多比較11/17 04:05