今年我去了銅鑼灣人氣的bakehouse食酸種蛋撻,因為該店彩用酸種,是一種使用天然酵母和乳酸菌長時間發酵製成,蛋皮鬆脆焦糖味亦很濃,對於午茶來說是適合不過了,但是缺點就是太滯了。
78Please respect copyright.PENANASL2yTxk2Ye
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No Plagiarism!extSoEmlJF9wuofMfHw0posted on PENANA 今年我去了銅鑼灣人氣的bakehouse食酸種蛋撻,因為該店彩用酸種,是一種使用天然酵母和乳酸菌長時間發酵製成,蛋皮鬆脆焦糖味亦很濃,對於午茶來說是適合不過了,但是缺點就是太滯了。1234 copyright protection74PENANAeBTKKQZfAQ 尼
78Please respect copyright.PENANASL2yTxk2Ye
1234 copyright protection74PENANAul2MSWTGKB 尼
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