20251230
備好乾粉,調好液態材料,一起混拌,勿過度攪拌。切拌交疊成長方後,以保鮮膜包覆進冷凍30分鐘。切成8等份,鋪滿topping,200度烘烤25分鐘。
承「蔥絲野酵疊酥」,「核桃葡萄亁野酵疊酥」繼續接棒。
We’re always learning and gaining.
No such failing.
Give the starter at least seven days.
Elaine的提醒,𧫴記在心。

20251230
備好乾粉,調好液態材料,一起混拌,勿過度攪拌。切拌交疊成長方後,以保鮮膜包覆進冷凍30分鐘。切成8等份,鋪滿topping,200度烘烤25分鐘。
承「蔥絲野酵疊酥」,「核桃葡萄亁野酵疊酥」繼續接棒。
We’re always learning and gaining.
No such failing.
Give the starter at least seven days.
Elaine的提醒,𧫴記在心。


















