tag:blogger.com,1999:blog-8704069687026107234.post2221635517753058763..comments2023-10-31T18:54:43.269+08:00Comments on Kestrel's Blog: 金寶蘋果批 ( 附 oat streusel crumble 做法)Kestrelhttp://www.blogger.com/profile/06392582378288019732noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8704069687026107234.post-52528765539442198782012-06-03T18:33:52.000+08:002012-06-03T18:33:52.000+08:00你真係存貨充足喎!好多時都係用青蘋果整批,夠實保存質感,
用凍牛油粒搓落一樣好鬆化.批皮都係咁整。
...你真係存貨充足喎!好多時都係用青蘋果整批,夠實保存質感,<br />用凍牛油粒搓落一樣好鬆化.批皮都係咁整。<br />[版主回覆06/05/2012 12:17:20]係呢,仲有大把貨等住出呀!<br />用青蘋果整真係比較酸,我都係鍾意富士蘋果多啲。<br />我之前都係用凍牛油整,不過今次一來份量用好少,所以懶得開雪櫃切牛油;二來都想試試用 crisco 整嘅效果。<br />毛豆noreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-15214658299554693592012-06-04T23:34:44.000+08:002012-06-04T23:34:44.000+08:00用crisco梗係脆喇! 拔......好唔健康呢!
[版主回覆06/05/2012 12:14:1...用crisco梗係脆喇! 拔......好唔健康呢!<br />[版主回覆06/05/2012 12:14:19]用好少咋嘛,淨係面嗰少少 crumble,得嗰 20 克油咁大把,又唔係成日食。<br />我知有人用佢嚟代替牛油整 cupcake 面嘅 butter cream,咁咪仲嚇人!!<br />Motonako.Anoreply@blogger.com