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荻山和也的手作麵包教科書
荻山和也How much do you like this book?
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本书收集了基础面包,下酒面包,佐餐面包,水果馅面包以及甜面包等不同口味人气面包的制作方法.采用日本面包料理研究家荻山和也老师研究的独创冷藏发酵方法,只要精确称量各种材料的配比,就可以成功制作美味面包.同时减少了复杂的揉面过程,初学者也可以轻松地掌握.
Categories:
Year:
2017
Publisher:
楓葉社
Language:
traditional chinese
Pages:
207
ISBN 10:
9863701505
ISBN 13:
9789863701507
File:
EPUB, 93.73 MB
Your tags:
IPFS:
CID , CID Blake2b
traditional chinese, 2017
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