挑戰高難度，米穀粉烘焙「米吐司」的配方與訣竅 | 台灣美食網

2019年8月1日—從白米製粉時的條件控制、選用的酵母種類、發酵程度的控制、到烘烤條件的設定每一個環節都不能出錯。我從中島由起子老師那裡學到米吐司的 ...

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