It looks easy, I will try it later. Thanks for sharing作者: MagicAndy 時間: 2007-4-21 09:09 PM
記住馬拉糕最好食糕邊:71:作者: mattcheng3 時間: 2007-5-10 06:13 AM
提示: 作者被禁止或刪除 內容自動屏蔽作者: lwinnie69 時間: 2007-5-15 10:29 AM
I love 馬拉糕作者: samuel9013 時間: 2007-6-8 01:55 AM
多謝作者: jennyjolly 時間: 2007-8-10 09:19 PM
thanks 作者: sexydude 時間: 2008-3-13 04:20 PM
wat flour is tis in English?作者: sexydude 時間: 2008-3-13 04:21 PM
wat flour is tis 吉士粉 in English?作者: wingyan_23 時間: 2008-3-29 07:51 AM
thank you very much for sharing作者: minixd 時間: 2008-3-29 10:23 AM
thanks for sharing!作者: C_L_Beh 時間: 2008-3-31 05:29 PM
thank you作者: tonyyyf 時間: 2008-4-8 07:28 PM
thank you very much作者: tpk619 時間: 2008-4-20 10:22 AM
Thanks for sharing, I'll tried it later.作者: tonyyyf 時間: 2008-4-20 07:33 PM
THANK YOU VERY MUCH作者: ylwong74 時間: 2008-4-27 10:44 AM
原来是这样做的啊!作者: dailyk123 時間: 2008-4-27 11:31 AM
等我都試下先~, R4 U. D; Y$ |4 j0 L7 a' {
不過自發粉既份量,即係幾多面粉同泡打粉呀???作者: lovely_lita999 時間: 2008-5-2 11:39 AM
no good, i did it twice and the texture is too hard. Maybe i should use the regular flour instead of 自發粉, or i should add some baking soda??作者: kko338 時間: 2008-8-21 03:51 AM
Thanks for sharing.作者: beloved_orchid 時間: 2009-2-3 06:08 AM 標題: 回應 dororo 第 1 篇文章