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。
103Please respect copyright.PENANAOQysfAm4Yb
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No Plagiarism!cKqd5xQ81u3n4hotKJyoposted 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 protection99PENANA9KQpk4i1YJ 尼
103Please respect copyright.PENANAOQysfAm4Yb
1234 copyright protection99PENANAVnUzobyd75 尼
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