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馬卡龍被譽為在烘焙界被公認為高難度,(Top 1 等級)失敗率極高的甜點之一,當中要注意的事項太多,蛋白打發,濕度,表皮乾爽情況等等,其實當中有很多魔鬼細節😈😈😈
只要清楚原理下,沒想像中那麼困難的☺️☺️課堂裏我會教大家如何輕鬆地化繁為簡,無視濕度,無視結皮是否足夠
直接打完馬卡龍麵糊,無需風乾直接入爐,短時間內輕鬆出爐,生產力極高,仲要低甜水果內餡🥰🥰
係咪聽落成件事變得好簡單呢?☺️☺️☺️😋😋😋‼️‼️‼️
Not enough stock. Your item was not added to your cart.
Not enough stock. Please adjust your quantity.
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Limit -1 per order.
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