發酵過的麵團入烤箱膨脹的會硬梆梆的.要怎樣才會蓬鬆好吃? - beauty
By Irma
at 2006-07-13T00:00
at 2006-07-13T00:00
Table of Contents
我用中筋麵粉.乾酵母菌粉.奶油還有一些水揉成麵團.等自然發酵有膨脹後在入烤箱烤在麵團下放奶油.烤出來以後會硬梆梆的裡面一點也沒鬆軟一點也不好吃為什麼會這樣呢?
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beauty
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By Anonymous
at 2006-07-17T20:02
at 2006-07-17T20:02
By Xanthe
at 2006-07-15T07:10
at 2006-07-15T07:10
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