Liquor
Chocolate/cacoa
Frozen products
Flavouring, Extracts, spices, condiment
Yeast/ Baking Powder
Edible Decorations
Flour
Jam
Dried Fruit, Nuts
Pre-Mixed
Biscuit & Cake Crust
Sugar, Oil& Syrup
Gelatinous
Sugar Flower
Food Coloring
Others
Baking paper / cup
Scale, measuring tools
Decorating tips
Pie tray/ Pan
Packaging Bag / Box
Chocolate/ jelly mold
Cake/ Bread Tin
Oven/ Kitchen Appliance
Whisk, Rotating Cake Stand
Plastic/ Glass/ Souffle Cup
Scraper, Spatula
Cooling & Baking Rask
Sugar decorating tools
Sifter
Candles, Party Utensils
Baking Appliance
Festival Items
Wholesale Products (Pick up at Store)
Pre-Order
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官方食譜
先將一半份量的巧克力隔熱水溶化
然後加入另一半的巧克力,拌勻,備用
加入薄脆片拌勻(另外可以加入其他果仁、脆片)
將薄脆片倒在烘焙紙上
再用烘焙紙覆蓋壓平至厚度0.5-1cm左右
放雪櫃雪硬至少20分鐘左右
拿出用不銹鋼曲奇模壓出形狀即可
可用朱古力筆加以裝飾/寫字表心意
萬聖節X南瓜奶凍X眼球果凍
[教學]朱古力調溫
傳統廣式月餅
脆皮奶皇月餅