低筋做糕點，中筋一般烙餅包子餃子麵條，需要做有筋膜的麵包，嚼勁的饅頭，就用高筋粉。

來源: 烹小閑於 2025-12-11 08:29:13 [博客] [舊帖] [給我悄悄話] 本文已被閱讀：次

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