Recipe: Dough 147g*6 Tray: 28*28cm*2 tray All purpose flour 500g Water 380g (room temperature) Salt 8g Instant yeast 8g 210°C (or 410°F) 30~35 minutes

@catnips1312

2 жыл бұрын

請問 instant yeast 即instant dry yeast 嗎？

@aliskitchen

2 жыл бұрын

@@catnips1312 🥰💖你好，是的，這裡的Instant yeast就是Instant dry yeast.

@catnips1312

2 жыл бұрын

謝謝你

@aliskitchen

2 жыл бұрын

🥰💖

@user-pk7tt4tj2h

2 жыл бұрын

請問是上下溫度都是.210°嗎？謝謝

讲的很仔细，交代的很清楚 很多细节都会说到！谢谢你的视频🥰

@aliskitchen

2 жыл бұрын

謝謝您的喜愛，我會更加努力做好食譜影片，也非常歡迎大家有任何需要了解的來提問，我很樂意與您分享。🥰🤗💖

非常感謝您提供了這個視頻, 讓我做出超好吃的麵包 因平常都用高筋做麵包, 今日抱著半信半疑的心態照著這個食譜, 使用中筋麵粉, 沒想到成品相當有高級感, 外皮香脆, 內裡感覺水份飽滿, 再加上淡淡的鹹味, 這是我近期做過最棒的麵包了, 謝謝!

@aliskitchen

6 ай бұрын

感謝您的厚愛🥰🥰💐💐阿栗很開心能聽到您的好消息，也很高興能和您分享美味，分享快樂🌹🌹🌹

老師謝謝妳，今天下午做了這個麵包，看到麵糰發起來，真的很開心。最後因為找不到噴壺，水這部分没有做好，但烤出來後還是速速塗了奶油果醬吃了起來。五年沒有做烘焙了，今天開做，那種快樂又回來了。謝謝老師。

@aliskitchen

Жыл бұрын

👍👍🤗🤗💖💖很棒呀！ 好開心看到您的好消息，阿栗看到您的好消息分享回饋，感受到了雙倍的幸福滿足感，這也是我們愛著烘焙的緣由。 感恩！🙏🤗💖🌹🍀💕

今天跟著老師的影片做麵包，超級成功，原來做麵包可以不加奶油.糖，真的太棒了，謝謝老師的分享。

老師：謝謝您！今天我照您的步驟做成功了！不過還是沒有像您做的那樣好看！真的感邀您悉心的教導❤🙏🙏🙏🙏

按照师傅的食谱做了，很不错呢！

謝謝你的分享 今天有好吃的早餐了😊

@aliskitchen

2 жыл бұрын

👍🤗💖🤗謝謝你與我分享您的好消息，告訴我你們對我食譜的喜愛。Have a nice day!💖☘️🤗

太喜欢了，一直在找这种面包的制作教程，谢谢你！

@aliskitchen

2 жыл бұрын

谢谢你的喜爱，很高兴看到你的留言，期待以后做更多更好的食谱和你们分享。

谢谢你的视频！今晚准备做这款面包！

@aliskitchen

2 жыл бұрын

謝謝您的喜愛！🙏🤗👍💖期待您的好消息！

介紹的很詳細.值得一试

@aliskitchen

2 жыл бұрын

🙏🤗🌹💖謝謝您的喜愛。

谢谢老师分享非常健康又酥脆的法棍面包，令人垂涎欲滴！ 👍

@aliskitchen

Жыл бұрын

感谢您对阿栗的厚爱！ 谢谢您的留言与鼓励！ 🙏🤗🌹🔆🍀🌷🍬🥖🥐🥨🍩

大成功！超好吃！

@aliskitchen

Жыл бұрын

感谢分享与反馈这个好消息！ 👍🤗😘🍀🌹🌸

食谱： 147克*6个 烤盘尺寸：28*28厘米*2盘 中筋面粉 500克 水 380克 （室温） 盐8克 即发干酵母 8克 烘烤温度： 210°C （或410°F） 30~35 分钟

@kfooi4613

2 жыл бұрын

Hello, 请问烤炉最高只有200°c怎么办呢？谢谢分享

@aliskitchen

2 жыл бұрын

@@kfooi4613 你好，那就用200°C，最少提前15分鐘預熱充分升起爐溫，烘烤時間參考我的時間，每家烤箱脾氣不同，出爐主要看麵包皮色決定。🥰

@kfooi4613

2 жыл бұрын

@@aliskitchen 非常感谢😊

@aliskitchen

2 жыл бұрын

很高興和你分享🥰💖

@yukiyu8714

2 жыл бұрын

請問可以全部改用全麥粉嗎？

真的很容易上手，第一次做就成功，謝謝這麼詳細的示範

@aliskitchen

2 жыл бұрын

👍🤗🌹💖感謝您告訴我好消息，期待以後和您分享更多好食譜。

Thank you for your easy recipe and demonstration. Can i use wheat plain flour instead of white plain flour?

哇！我第一次看懂怎麼做欸，超讚教學，感謝您

@aliskitchen

Жыл бұрын

感謝您的厚愛！ 阿栗會繼續努力，和朋友們分享更多美味的麵包食譜！🙏🍀🤗💖🌹🌸

欣賞你的手藝👍👍👍用心製作💝💝💝😘😘😘😋😋😋

@aliskitchen

Жыл бұрын

謝謝您對阿栗的厚愛！🙏🙏🤗💖🌹 阿栗會繼續努力！

謝謝分享~

@aliskitchen

2 жыл бұрын

分享讓我感到快樂，謝謝喜愛！🙏🤗💖🌹🍀🌻

跟随教程，我也成功了，哈哈哈😂，感谢大神细致的教程，下周末继续烤

@aliskitchen

10 ай бұрын

感谢您的厚爱🥰🥰🥰❤️❤️很高兴听到您的好消息🌹👍👍👍

謝謝妳的分享。讚！

@aliskitchen

10 ай бұрын

感謝您的厚愛🥰🥰❤️❤️

看起來好好吃喔！感覺也不難作，改天也來試試看！

@aliskitchen

2 жыл бұрын

🙏🤗👍謝謝您的喜愛！只要給予了麵包充足的發酵，不要過度排氣，這個麵包成功率很高。期待您做出同樣美味的脆皮芯軟的麵包！💖☘️

抱歉还想问一个问题，如果只把面包分成3分，在烤箱里的时间还是一样的吗，谢谢🙏

今天做了！就是我想要吃的那種脆皮鹹麵包！就是喜歡這種吃得出單純麵粉香的麵包！大感謝💕💕

@aliskitchen

7 ай бұрын

感谢您的厚爱🥰🥰🥰很高兴听到您的好消息👍❤️❤️阿栗个人也很喜欢麦香浓浓的面包💐💐💐👍👍👍

想問一下3分鐘后发酵面团还可以继续放在mixing bowl里面吗，我的mixing bowl比较大，之前放在了烘培纸上，拿起来非常粘，谢谢

健康美味😋 感謝老師無私分享🎉

@aliskitchen

Ай бұрын

很高興與你分享我的麵包食譜🥰

請問要發酵幾次，每次發酵時間多久？謝謝 這個配方最後一次揉時可以加果乾或堅果嗎？

Thats an awesome eggless bread, I’m hooked to the screen on how gentle you handle the dough. You are so good on baking.

@aliskitchen

2 жыл бұрын

Thank you soooooo much for your love and support!💖🥰🥰

thank you for sharing this recipe

@aliskitchen

2 жыл бұрын

🙏🥰💖Thank you for your like !

Thanks for sharing, it is some sort like Banh Mi that I often bake them also by pull and fold method too, will try your recipe when I wish to make some Banh Mi. I found a few of your recipes are very interesting and I will make the Fake Croissant tomorrow -- 为什么我以前不知道做可颂面包可以这样简单？ I am a croissant lover.

@aliskitchen

2 жыл бұрын

🙏🤗💖🌹Thank you for liking your video and letting me know in the comments. Looking forward to hearing good news from you in the future and looking forward to sharing more recipe videos with you in the future.💕

做法式麵包這麼簡單，下週的早餐就吃這種麵包了

看这面包太好吃了，我很喜欢希望自己能做出这样的结果

@aliskitchen

Жыл бұрын

謝謝您的喜愛！ 🙏🙏🤗🤗💖💖🌹🌹阿栗期待您也做出這個美味的麵包！👍👍

老師好，我成功了，剛出爐，要來下午茶了！

老师您好！我第一次看到这个视频，喜欢上你的食谱，订阅你了

@aliskitchen

2 жыл бұрын

🥰🙏💖感謝您的喜愛與訂閱，期待做出更多更好的食譜與你們分享。💖💖

@user-tg4dk6hp4o

2 жыл бұрын

@@aliskitchen 非常期待....

@aliskitchen

2 жыл бұрын

@@user-tg4dk6hp4o 😘😘☘️☘️🌼🌼🌹🌹💖💖

謝謝分享

@aliskitchen

2 жыл бұрын

🙏🥰謝謝喜愛和支持！💖☘️

The attention to detail in your videos..I LOVE!..Thanks for your work...Hugs from USA.

I enjoy watching your video and thanks for sharing this recipe. Just upgraded my oven to 32L this week. Have no instant yeast at hand, will try to practice it by using my sourdough instead. Cross my fingers, hope it works!

@aliskitchen

2 жыл бұрын

Hi, 🤗💖🙏🙏🌹🌹☘️☘️I'm so happy to hear that you like my videos and happy that you have a new oven, you can definitely make delicious bread！

謝謝！

@aliskitchen

2 жыл бұрын

🥰💖🌹

請問中筋麵粉可以用全麥麵粉替代嗎？

看是很好吃

@aliskitchen

Жыл бұрын

謝謝您的厚愛！🤗🍀🙏🌸💖

Recetas espectaculares me encantan. Muchas Gracias

@aliskitchen

2 жыл бұрын

🙏🥰🌹💖Muchas gracias por tu cariño, me hace muy feliz tu mensaje, te deseo un buen día!

可以改用全麥粉嗎？

請問以全麥麵粉代替中粉的話，其他的材料比率一樣嗎？

老師我用妳的方式做成功了

@aliskitchen

Жыл бұрын

太棒了👏🤗🤗👍👍🌹💖 好開心看到您的好消息！ 阿栗感謝您的分享回饋！分享讓我們都感到了加倍的幸福！🌹🌹🥰🥰🙏🙏🍀🍀

I am impressed ! they look beautiful and delicious ! will try your recipe...thank you !! 😊

謝謝

Love your videos where did you get your pastry mat

Hello! As I can see u put in a tray of 3 loaves to bake, wondering wat to do with the remaining 3 loaves . Jus leave it at rm temperate to let it continue to ferment 🤔 until the first batch is done🤔 I’m stuck. Appreciate for your reply thank you🙏

你好，想請問4:45那個塑膠袋叫什麼？是一般塑膠袋拆開還是像保鮮膜一卷的那種？

thank you for sharing,l will definitely make this,hope it works🙏🙏🙏🌻🌻🌻

@aliskitchen

2 жыл бұрын

It’s my pleasure that my video inspires people! I wish you can make the delicious bread with my video! 👍🥰🥰

I would love to see you make the same bread with wheat flour.

@aliskitchen

Жыл бұрын

Thank you for your love and expectation! I will arrange it in my shooting plan if I have the opportunity in the future. Thank you very much for your valuable suggestion. 😘🍀🌹💖🌸

请问老师 可否用高筋面粉取代中筋面粉吗？ 感谢您的回答 感谢您的分享❤💐😘

Hello Ali. May I know why you use all purpose flour for this bread? As I noticed in your all other recipes you mentioned bread flour or all purpose flour. As I never use all purpose flour in bread making I wonder how is texture like? Actually I like soft and not gummy bread. Which type of flour would you recommend? What brand is your all purpose flour? Tq

@aliskitchen

Жыл бұрын

Thank you so much for your likes! I often use all purpose flour and bread flour for bread. Bread flour has a chewier and more elastic texture. All-purpose flour bread is generally softer. I love bread with both flours. You can use all-purpose flour or bread flour in this bread recipe. I use the local Thai brand "Kite", which is a common flour at a very affordable price. I believe all all purpose flour will work almost as well as this brand.🥰💖

我们学校教堂要这种面包着了一圈就你的最像！谢谢你！

@aliskitchen

Жыл бұрын

感謝您的喜愛！ 阿栗很高興能與您分享！ 🙏🙏🤗🤗🍀🍀🌹🌹💖💖

請問, 如果烤箱一次烤不了六個, 只能放三個, 但我想烤完第一盤後,接著烤第一盤, 那在烤第一盤的時候, 另三個也己發酵好, 是不是先要放在冰箱20分鐘,然後再拿出來回溫15分鐘, 這時第一盤也烤好了, 然後再送第二盤馬上接著烤, (因為烤箱還是熱的不用預熱了),我這樣是OK的嗎?因為我一直在思考怎麼連著烤第二盤, 如果放室溫等的話, 可能會發酵過度,(多等了35分鐘), 看大家都沒問到這個問題, 所以想請教您一下, 謝謝

糟糕，我把盐和酵母一起放到水里了，这么办？用这混合水发面会对面团发酵有影响吗？请速指教！！！谢谢了！

Большое спасибо, я очень рада что нашла вас . Люблю смотреть как вы работаете своими красивыми пальчиками . И постараюсь сделать так как вы .

Love this recipe, this was my favorite bread and I cannot buy here, thanks for the recipe, I definitely will give it a go, do you think I can add some sugar? if so how much? Thank you

@aliskitchen

2 жыл бұрын

🤗👍💖🌹Hi, thank you for your love of my recipes! You can of course add sugar to this bread, the difference is that the taste will be sweet and the bread dough will rise faster due to the addition of sugar. At the same time, due to the addition of sugar, the dough may need to reduce the amount of water by 10-20 grams. The recommended amount of sugar is 40 to 50 grams in this recipe, with a maximum of 80 grams.

@hyszk1354

2 жыл бұрын

@@aliskitchen thank you for your prompt reply

@aliskitchen

2 жыл бұрын

@@hyszk1354 🤗💕🌹You're welcome, I'm happy to answer your questions

Superb ....I could only give you one like u deserve many many likes ....thanks for this...I want to try this out and come back

@aliskitchen

2 жыл бұрын

Hi, thank you for many likes! I feel it! It’s my pleasure to share the recipe with you! Expect to hear good news from you. 🥰🥰👍👍

請問這個麵包可以用氣炸鍋烤嗎?如果可以的話，時間跟溫度是怎麼樣的呢?

老師 ；請問我的麵包雖做成功；為什麼會硬？謝謝您！

阿栗姐，請问我划的"沟"，为什么不成?两边都扁下来??谢谢

請問老師,我有攪拌機要如何操作這麵團呢?謝謝.

老師您好 一直想不通一個問題 想在這邊請教您 拉折出來的麵包 和攪拌機打出來的麵包 有什麼不一樣？ 我一直以為有攪拌機做出來的麵包，組織會更好，而且可以放比較多天還是一樣口感好吃，😢拉折出來的麵包也能做出同樣的口感嗎？

妳好謝謝妳的分享，這裡有個問題想請教妳，製作的麵包是無油無糖所以妳使用的酵母是低糖酵母嗎？謝謝🙏

你好打擾了，我是生酮飲食，請問中筋麵粉可以換什麼來生酮面粉來代替呢？謝謝 🙇🏻‍♀️

Hola Alis soy de Honduras y me encantan sus rrecetas de pan.

请问老師我在家做为皮会很厚但是不会 脆脆的

ya 謝謝老師指導 非常成功 🥰

@aliskitchen

2 жыл бұрын

👍🤗🤗💕🌼🌹太棒了！聽到你做成功，我感到非常開心和幸福，謝謝你的回饋和分享！❤️❤️

非常好的视频！订阅了

@aliskitchen

2 жыл бұрын

🙏💖🥰感謝您訂閱阿栗的頻道，期待以後和你們分享更多精彩的食譜影片。

@aigefan6033

2 жыл бұрын

@@aliskitchen 期待，加油！

@aliskitchen

2 жыл бұрын

🙏😊🌹💕感恩您對阿栗的鼓勵！

請問老師脆皮麵包與軟皮麵包關鍵因素在哪裡呢？謝謝您

請問老師我可以用機器打嗎謝謝你

I like the crispness, would love to try this, i always make until my bread so hard can throw at pp

@aliskitchen

2 жыл бұрын

I believe you can do it! Baking requires patience, you can be success as long as long as you have think and try! 🥰🥰👍👍

Hi, thank you for the video. I find the dough was very soft and sticky when I scored the bread. Did I not give it enough time to rise/ferment or did I use too much water. Many thanks in advance

@aliskitchen

Жыл бұрын

Hi, thank you for asking! This bread dough is meant to be soft and sticky, it’s completely normal, because the liquid amount contains inside will make it soft. It’s suggested to brush some oil or put some dry flour on your hand when you touch it, so the dough won’t stick on your hand 🥰🥰❤️❤️👍👍 I believe you can do it!

@hamiltoncheung1322

Жыл бұрын

Thanks a lot. Will give it a go.

@aliskitchen

Жыл бұрын

My pleasure to help! 🥰🥰❤️❤️

今天有試做了，很好吃！能吃出麵包的原味外酥內Q軟很讃！

@aliskitchen

2 жыл бұрын

👍🤗💗🌹很讚呀！感謝您的喜愛，非常感謝您的回饋很分享！您的留言讓我一整天都會感到快樂！也祝福你快樂！🙏💖🌼🥳☘️

請問最後進烤箱前，割側邊跟中間兩者烤出來會有什麼差別嗎？

@aliskitchen

2 жыл бұрын

你好，割刀口在中間和側邊除了外型幾乎沒有差別的。🥰

如果需要用高筋粉是不是480克？两种面粉做出来有什么区别呢？然后我看你有时候沾水折叠面团，有时候沾油，两者有什么讲究吗？谢谢！

烤箱是上下火，210度嗎？

老師，請問整個過程需時多久？如果做早餐怎辦？新鮮做出來才好吃啊🙏🙏

@aliskitchen

2 жыл бұрын

您好，🥰🌸這個麵包大約需要4小時。建議您可以做好以後放入冰箱冷凍，吃的時候取出來噴水復烤，和新鮮的差不多。 如果折疊好後第一次發酵在冰箱裡冷藏發酵一夜也可以，取出來切割開蓋好表面後復溫30分鐘到40分鐘，再最終整形和第二次發酵，烘烤。這樣第二天早上大約需要2小時～2.5小時。

Wah, amazing! 👍👍👍

@aliskitchen

11 ай бұрын

Thank you for liking and supporting my video🥰🥰❤️❤️

謝謝你的答覆、再見👋

@aliskitchen

Жыл бұрын

不客氣的。🤗💖🍀🌸✋

这个二次醒发会不会发过了，发酸？ 如果发酸怎么办？

阿栗老师，用面包粉和普通面粉做出来的效果会一样吗？谢谢。

@aliskitchen

2 жыл бұрын

🥰💖你好，這個麵包用普通麵粉或麵包粉都可以做的。麵包粉做出來口感更輕盈一些，同時更韌一點。普通麵粉比較鬆軟一些，口感更綿密。兩種麵粉做出來都不錯呢。 很高興與你分享交流，如果有任何需要的歡迎隨時聯繫我。我會盡力盡快回覆🥰💖

用法國包麵粉一樣嗎？

怎么就觉得特别费劲呢！想问一下超市里的法包也是这样做成的吗？就不能一次性发酵好吗？

謝謝分享，按照這個方子做了味道非常好。就是沒有怎麼膨脹開，不知道怎麼回事，但是味道很好

@aliskitchen

Жыл бұрын

您好，謝謝喜愛！ 沒有膨脹開口，一個可能是發酵時機的問題，如果發酵太過或者不足，或者烤箱內溫度不足夠高，濕度不足，都會炸口不大好。

@liwan5022

Жыл бұрын

@@aliskitchen 谢谢回复，我再多试几次

@aliskitchen

Жыл бұрын

不客氣，阿栗很高興與您分享交流。🤗💖🌹

想請問發酵到2.5倍大的時間大約是多久啊？？ 感謝老師

For the all purpose flour - Wats the brand u use?

@aliskitchen

2 жыл бұрын

🥰Hi, I am in Thailand and the all purpose flour I use is the most common brand in Thailand: Kite. In general, all all-purpose flour produces bread that is nearly identical to the bread in the video, regardless of brand.

HI Ali, I'm just a beginner. Have seen your video of making baquette, that recipe contains 500g flour with 4g yeast, but curious to ask why this french bread needs 8g yeast with same quantity of flour

@aliskitchen

2 жыл бұрын

Hi,🥰The two bread recipes use different yeast additions because of the different bread shapes and dough sizes. Of course, the two recipes can be interchanged if you wish, the main difference being the rate of fermentation.

@helena706

2 жыл бұрын

Sorry that I still don't get it. Does it imply that if I only use 4g yeast for this french bread, it takes longer time to ferment or the dough can't even rise up.

@aliskitchen

2 жыл бұрын

@@helena706 Hi, using 4g of yeast to make the bread will make the rise a bit slower. Olive-shaped bread, I hope this bread will ferment faster, and after the same time of fermentation, the shape will be more plump.

@helena706

2 жыл бұрын

I see. Thank you so much for your patience to answer my queries

@aliskitchen

2 жыл бұрын

@@helena706 Thank you for your like and support,I’m so glad to share my recipe.🤗💖

IN SPANISH: JUNTO A UN HERMOSO SALUDO PARA USTED; QUIERO ENCONTRAR LA FORMA DE AGRADECER CADA UNIO DE SUS VIDEOS Y CONOCIMIUENTO AL COMPARTIRLO AL MUNDO, SU TIEMPO, PACIENCIA DEDICACION Y TRABAJO A SIGNIFICADO MUCHO PARA MI, DESDE EL ULTIMO RINCON DEL PLANETA, EN TORRES DEL PAINE CHILE..UN ETERNO AGRADECIDO.....FELICIDADES Y PARABIENES PARA UD Y SU ENTORNO.

Hi, Thank you for your amazing video. May I know what is the protein level of your All purpose flour?

@aliskitchen

2 жыл бұрын

Hi, thank you for like my video! The protein level of mine is 11%.

@SamSdk

2 жыл бұрын

@@aliskitchen Thank you so much for your prompt reply. Will continue to support your video.

@aliskitchen

2 жыл бұрын

@@SamSdk Thank you for support! I’ll try hard to make more videos! 🥰🥰

@chingpingtsai9845

Жыл бұрын

請問我的高筋麵粉蛋白質12.7%，可以取代您的中筋麵粉嗎？

谢谢你分享的食谱 请问你在烤第一批面包的时候，另外第二批的三个只需要放着吗？不会过度发酵吗？

@aliskitchen

Жыл бұрын

您好，感謝您的喜愛。 如果烤箱不能一次烘烤完成，第一批麵包烤的時候，可以放冰箱冷藏十多分鐘，再取出來復溫十多分鐘進行烘烤。 😘❤️

請問這款可以摺疊3次後，送冰箱冷藏16小時再繼續操作嗎？如果做200g麵粉 ，速發酵母是放2g嗎？謝謝

@aliskitchen

Жыл бұрын

您好，對的，酵母放2克。 折疊三次後冰箱冷藏發酵後繼續操作，這樣完全可以。👍🤗💖

请问到底有几次折叠？看你后面的回复，除了第一次15分钟后的折叠，之后还有两次30分钟静置后的折叠，所以搞迷糊了，到底是按视频操作还是按你后面回复的流程操作？望回复！谢谢

@aliskitchen

2 жыл бұрын

你好，🙏🥰💖很抱歉我的有一次回覆和後面法棍搞混了，以這個視頻為準，我稍後停下車會馬上修改，非常抱歉給您迷惑。

May I ask during baking oven should turn on Top & bottom with Fan or without Fan?

@aliskitchen

6 ай бұрын

Hi, my oven doesn’t have a fan, so I don’t think you need to turn on the fan during baking🥰🥰❤️❤️❤️ thank you for liking my video

好美，美呆了。請問用中筋麵粉嗎?我以為麵包都是高筋麵粉。謝謝您。

@aliskitchen

2 жыл бұрын

🙏🤗🥰💖謝謝您的喜愛！我用的是普通中筋麵粉。我的食譜大部份麵包都是中筋麵粉製作。

老師您好，有依照妳的操作作好麵包，口感外皮酥內軟，但有個問題請教，麵包聞起來有些酸味是否是正確的？嚐起來正常的，這個問題需請教，謝謝

可以用全麥麵粉替代嗎？口感會有不同嗎？

@aliskitchen

2 жыл бұрын

你好，可以用全麥麵粉替代的，但建議先同時先減除20克牛奶，初步拌成團以後看看麵團狀態需不需要這20克牛奶。全麥麵粉口感會粗糙一些，但是麥香味更濃一些。🥰🥰💖💖

Thanks for sharing👍

@aliskitchen

2 жыл бұрын

🙏🌹🥰💖Thank for your love and comment!

想请问，为什么我做的欧包，各天会像石头