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有時候跟著食譜書上照做也會失敗嗎?
對於烘培手法「乳化」、「打發」、「切拌法」覺得很抽象?
跟著巧兒一步一步分解烘培步驟,搭配烘培科學與原理,釐清觀念奠定你最紮實的基礎,並應用在各種甜點中。
= 187 Points
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