tag:blogger.com,1999:blog-6444790277118044023.post981158224993415485..comments2024-01-09T15:38:39.980+08:00Comments on 紗里奈和風學園 Sarina's Studio: 白神酵母司康(起司鹹口味)紗里奈 Sarinahttp://www.blogger.com/profile/07562989143332227348noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6444790277118044023.post-2876460595368320032015-03-23T09:23:21.871+08:002015-03-23T09:23:21.871+08:00謝謝老師的指導。謝謝老師的指導。Anonymoushttps://www.blogger.com/profile/16831362279793059634noreply@blogger.comtag:blogger.com,1999:blog-6444790277118044023.post-87864227950325381982015-03-23T09:12:06.265+08:002015-03-23T09:12:06.265+08:00月瑄, 泡打粉的用量約是總粉量的2%, 因此上述配方約使用4-5g。
使用泡打粉的話則不必經過步驟9...月瑄, 泡打粉的用量約是總粉量的2%, 因此上述配方約使用4-5g。<br />使用泡打粉的話則不必經過步驟9的發酵, 打完麵團直接取出從步驟10開始 : )紗里奈 Sarinahttps://www.blogger.com/profile/07562989143332227348noreply@blogger.comtag:blogger.com,1999:blog-6444790277118044023.post-64124482386209692912015-03-23T07:55:25.299+08:002015-03-23T07:55:25.299+08:00老師如果用泡打粉,用量要用多少。謝謝。老師如果用泡打粉,用量要用多少。謝謝。Anonymoushttps://www.blogger.com/profile/16831362279793059634noreply@blogger.com