40.天使蛋糕蛋白應打到何種程度,成品膨脹能力較佳?
(A)乾性發泡
(B)溼性發泡
(C)棉花狀
(D)顆粒狀
答案:登入後查看
統計: A(1), B(2), C(0), D(0), E(0) #2899859
統計: A(1), B(2), C(0), D(0), E(0) #2899859