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蓮藕粉,木薯澱粉
置於陰涼乾燥之處 (開封後,請盡快食用完畢)
可以利用蓮藕粉遇熱產生黏稠的特性,來代替麵包的酸種以增添口感,使高溫烘烤出來的麵包,可以做到外脆內軟。Lotus Root Powder can be used to replace the sourness of bread to increase the taste, so that the bread baked at high temperature can be crispy on the outside and soft on the inside.
藕粉味道是比較清淡的。