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1。和的面一定要软,这里的面的筋质量比国内好,但特别难擀。可将和好的面用密封的容器盖好,放到冰箱里醒一夜。这样和面不太费劲,而面又比较软。 2。用小火煎饼,否则里边还是生的,外边已经焦了。

littleboat (小舟)
(#113616@0)
2001-6-27 -04:00
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