《不萊嗯的烘焙廚房》350g魯邦種法國棍子 | 350g L...
為何會特別取350g法國棍子?正因這個重量最為常見,也是在法國地區多數麵包師傅操作時的習慣重量。不萊嗯會定義這份歐式麵包為「工匠麵包 - Artisan」,原因是僅遵守無速發或新鮮酵母添加的發酵做法,使用的是百分之百以麵粉與水去培養出天然野生酵種,再以此預先製...

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為何會特別取350g法國棍子?正因這個重量最為常見,也是在法國地區多數麵包師傅操作時的習慣重量。不萊嗯會定義這份歐式麵包為「工匠麵包 - Artisan」,原因是僅遵守無速發或新鮮酵母添加的發酵做法,使用的是百分之百以麵粉與水去培養出天然野生酵種,再以此預先製...
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회사원입니다! 넘나 신박한 컨셉에 어맛! 이건 리뷰 해야 해! 하면서 직구 했으나 리뷰 각이 안나왔던 화장품들 리뷰 하겠습니당
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Learn how to make my "Fabulous Fig Cake" recipe! A delicious fall breakfast treat that is made with fresh figs, a delicate cake b...
ブリノーカットさばき⇒https://www.youtube.com/watch?v=MSua5-3kzi0
Heute zeige ich euch mein neues Studio, ehemals mein altes WG Zimmer und gebe euch ein kleines Life-Update. Mit dem Streichen der ...
i made Japanese traditional sweets Wagashi Uchimono;) it consists of sugar and grain powder,and sometimes,they are called wasanbon...
LET'S PLANT! EP 166 - Propagation in winter, and the next phase of my grow lights experiments
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