#常溫甜點
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酥鬆滿點的法式點心 加入鹹蛋黃餡，中西合併最有新意 絕對是中秋送禮的首選！！ 布列塔尼酥餅材料表 鹹蛋黃料：鹹蛋黃3顆/米酒些許，160度烘烤15分鐘 餅乾團：無鹽奶油70g/砂糖60g/蛋黃2顆/中筋麵粉140g/泡打粉2g/杏仁粉70g/奶粉20g/鹽之花2g/蘭姆酒15g/香草籽醬些許 裝飾：蛋
人要衣裝，佛要金裝，基礎甜點也要超進化 鏡面瑪德蓮蛋糕，外觀和口感一起Up up!! 瑪德蓮蛋糕 無鹽奶油55g/低筋麵粉55g/杏仁粉10g/泡打粉3g/檸檬汁5g/砂糖45g/蜂蜜10g/乾燥覆盆子5g/雞蛋1顆/檸檬皮半顆/鹽和香草籽醬些許 鏡面淋醬 白巧克力30g/檸檬巧克力30g/草莓巧克力30g 烤
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小麥菓子是標準的老宅甜點 第一次來是外帶生日蛋糕，如果兩個人慶生我覺得單人份的小蛋糕，真的很讚！$200元CP 值很不錯 生日蛋糕的選單(訂購請洽店家喔，不是網路訂購單) 我這次訂的小蛋糕不是生日蛋糕類，而是其他甜點類，375模蛋糕，香草卡士達小完整，可參考選單 手工餅乾
View this post on Instagram A post shared by Mini點點《手工餅乾 雪Q餅 巴斯克乳酪蛋糕》 (@mini20200127)
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View this post on Instagram A post shared by 來點甜吧SUGAR HIGH (@sugarhigh020)
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