關於烘焙蛋糕方面的問題...(15點) - beauty

By Rachel
at 2007-01-15T00:00
at 2007-01-15T00:00
Table of Contents
請問1.為什麼用來當"手粉"的是高粉呢???可以用低粉嗎???2.要如何判斷蛋糕是否烤熟???3.蛋糕成品重和麵糊重的差異性???謝謝~
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beauty
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By Damian
at 2007-01-16T02:40
at 2007-01-16T02:40
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