家裡做戚風蛋糕總是塌陷消泡的都來看！翻拌蛋白霜的寶藏手法～切拌順滑不消泡，做出來的蛋糕鬆軟爆表｜Fold Egg White Recipe [:hk] https://apis.google.com/js/platform.js [:en][:] 分享給朋友 Share on Telegram (Opens in new window) Telegram More Share on X (Opens in new window) X Share on Facebook (Opens in new window) Facebook Email a link to a friend (Opens in new window) Email Share on Reddit (Opens in new window) Reddit Share on Tumblr (Opens in new window) Tumblr Share on Pinterest (Opens in new window) Pinterest Share on Threads (Opens in new window) Threads Share on WhatsApp (Opens in new window) WhatsApp Like this:Like Loading… Related
请问，碗里面一开始盛得那些蛋黄的东西是什么呢？
陳彥暉, 那些是戚風蛋糕的蛋黃糊，詳細的食譜你可看：http://www.beanpanda.com/2011/07/pandancake 步驟 6