tag:blogger.com,1999:blog-8704069687026107234.post4043822432567371795..comments2023-10-31T18:54:43.269+08:00Comments on Kestrel's Blog: 意大利杏仁餅乾 AmarettiKestrelhttp://www.blogger.com/profile/06392582378288019732noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8704069687026107234.post-2880256972116239532010-04-14T09:34:00.000+08:002010-04-14T09:34:00.000+08:00呢個我都見過意大利廚師整過 ,但佢仲加入好多果仁 , 咁就更加正.......蛋白野都係要靠好多糖先...呢個我都見過意大利廚師整過 ,但佢仲加入好多果仁 , 咁就更加正.......蛋白野都係要靠好多糖先打得起 ,所以都係一定好甜既.......<br />[版主回覆04/14/2010 13:08:00] 係囉,整 嚫 蛋白 嘢都係甜到死,不過我又會食唔停口,仲攪到我越 嚟越 食得甜 o添呀! 嗯,加果仁又真係唔錯 嘅 idea 喎,好,下次試 吓先!<br />毛豆noreply@blogger.comtag:blogger.com,1999:blog-8704069687026107234.post-64129906190986106372010-04-14T10:34:00.000+08:002010-04-14T10:34:00.000+08:00好健康的Amaretti. 只有蛋白就唔洗擔心d 膽固醇啦. 原來你自已磨杏仁粉. 175 ...好健康的Amaretti. 只有蛋白就唔洗擔心d 膽固醇啦. 原來你自已磨杏仁粉. 175 克杏仁粉中有50 克是用北杏磨成杏仁粉, 那麼其他的125 克杏仁粉是否用南杏磨成的, 或是二記買的杏仁粉. Thanks for your advice.<br />[版主回覆04/14/2010 13:15:00] 上次我整 蛋白杏仁茶 時就有自己磨杏仁粉,呢次因為係 喺個 friend 屋企整,所以全部材料都係用佢 嘅,所以無 磨到北杏粉呀,全用 "鬼佬" 杏仁粉咋! 妳用普通整餅杏仁粉就得 o架喇! 唔駛 say thanks 啦,交流 吓嘛!SkyBluenoreply@blogger.com