餅和雞蛋的時候,最好是涼鍋,否則麵粉一凝固,就攤不開了,所以溫度不算太高。當然了,binder是我誇張了,這幾天剛開學,法語老師讓買binder,所以想到了這裏。
餅和雞蛋的時候,最好是涼鍋,否則麵粉一凝固,就攤不開了,所以溫度不算太高。當然了,binder是我誇張了,這幾天剛開學,法語老師讓買binder,所以想到了這裏。
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