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