酵母水合前或水合後加到底差在哪？

楓糖燕麥起司蛋糕 | Maple Syrup & Oat Cheesecake ( Canada Cheesecake )

風車麵包整型與添加裸麥粉的成品差異

培養與控制法式液態酵頭的技巧 | Training & Control Levain

分類: 餅乾 | Cookies

阿華田奶油巧酥餅 | Ovaltine Butter Shortbread

餅乾 | Cookies

芋頭西點巧酥餅 | Taro Pastry Shortbread

餅乾 | Cookies

奶油乳酪杏仁酥餅 | Cream Cheese Almond Shortbread

餅乾 | Cookies

白巧克力奶油酥餅 | White Chocolate & Cream Cookies

餅乾 | Cookies

蜂蜜玫瑰奶油杏仁酥餅 | Honey Rose Almond Shortbread

餅乾 | Cookies

薰衣草堅果奶油酥餅 | Lavender Almond Butter Shortbread

餅乾 | Cookies

義式白酒杏仁螺旋酥 | Almond White Wine Cookies Twist

餅乾 | Cookies

全麥楓糖奶油酥餅 | Maple Syrup Shortbread

餅乾 | Cookies

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