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关火以后要闷大概5-10分钟的样子。一定不能开盖子。否则就抽抽了。

sufe (dandan)
(#355705@0)
2002-2-1 -04:00
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Back To Topic: 请教有北美蒸包子经验的大厨,为什么我蒸的包子刚出锅的时候很漂亮,个个都鼓鼓的,放那儿凉一会就塌了,看上去像死面蒸的包子,吃起来也不松软,苦恼!:( 请大厨指点,谢谢!

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