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開工第一支就做這個🔥 #先收藏起來 日本賣到翻的楓糖核桃,其實超簡單❤️ 1分鐘教你做 🍁 Maple Glazed Walnuts 📋 配方 熟核桃 500g 純楓糖漿 200g 無鹽奶油 15g 海鹽 1g 🔑 關鍵技巧(成敗就在這裡) ✔ 楓糖漿煮到 115°C(結構定型) ✔ 140°C 烘 15–20 分鐘(乾爽不黏牙) 烤完放涼,會酥到停不下來。 接下來我想做「堅果宇宙系列」 你最想先看哪一款👇 A️⃣ 減糖焦糖堅果塔 B️⃣ 奢華版Dior 焦糖堅果塔 👉 留言 A 或 B 想看更多職人穩定版配方 記得追蹤老師 IG https://www.instagram.com/edison6974?igsh=MXR1Y214cTExZjV0eA==&utm_source=qr #楓糖核桃 #堅果甜點 #呂昇達老師 | 呂昇達老師的烘焙市集
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開工第一支就做這個🔥 #先收藏起來 日本賣到翻的楓糖核桃,其實超簡單❤️ 1分鐘教你做 🍁 Maple Glazed Walnuts 📋 配方 熟核桃 500g 純楓糖漿 200g 無鹽奶油 15g 海鹽 1g 🔑 關鍵技巧(成敗就在這裡) ✔ 楓糖漿煮到 115°C(結構定型) ✔ 140°C 烘 15–20 分鐘(乾爽不黏牙) 烤完放涼,會酥到停不下來。 接下來我想做「堅果宇宙系列」 你最想先看哪一款👇 A️⃣ 減糖焦糖堅果塔 B️⃣ 奢華版Dior 焦糖堅果塔 👉 留言 A 或 B 想看更多職人穩定版配方 記得追蹤老師 IG https://www.instagram.com/edison6974?igsh=MXR1Y214cTExZjV0eA==&utm_source=qr #楓糖核桃 #堅果甜點 #呂昇達老師 | 呂昇達老師的烘焙市集
94.4K views6 months ago
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