Monday 30 May 2016
Monday 23 May 2016
Thursday 19 May 2016
Wednesday 18 May 2016
Monday 16 May 2016
可可奶酥抹醬
Ingredient | Method |
無鹽奶油70g, 糖粉50g, 全脂奶粉50g, 可可粉5g *Makes appr 170g | 1.無鹽奶油回覆室溫軟化,用打蛋器攪打成乳霜狀 2.加入糖粉混合均勻 3.最後將全脂奶粉和可可粉加入用橡皮括刀混合均勻即完成 4.放冰箱冷藏保存(<14天) |
Tuesday 10 May 2016
Monday 9 May 2016
Sunday 8 May 2016
Saturday 7 May 2016
Friday 6 May 2016
Thursday 5 May 2016
Tuesday 3 May 2016
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