厨房乐一乐
重新出发....
Wednesday, May 13, 2009
奶香土司
最近每天都往医院跑,没时间,就用低温发酵法做,一度还摇了电话问Joanne呢.这面团放在冰箱20小时了.烘出来后,还真的满软的.看来我以后可以用低温发酵法了.
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