【美食速递】 起酥油与转化糖浆07:00SBS广东话播客Follow and SubscribeFollow and SubscribeFollow and Subscribe Apple Podcasts YouTube Spotify Download (3.2MB)Download the SBS Audio appAvailable on iOS and AndroidShortening is widely used in bakery or making desserts. Source: GettyImages/sasimoto中秋节将至,原来做冰皮月饼是需要用起酥油的,而做中式月饼则需用转化糖浆,究竟这两种材料是什么?可否在家中自制呢?请听李太与余睿章介绍。Follow and Subscribe Apple Podcasts YouTube Spotify Download (3.2MB)Download the SBS Audio appAvailable on iOS and AndroidPublished 27 September 2017 12:00pmBy Winmas YuSource: SBSAvailable in other languagesSkip to podcast episode contentShare this with family and friendsCopy linkShare中秋节将至,原来做冰皮月饼是需要用起酥油的,而做中式月饼则需用转化糖浆,究竟这两种材料是什么?可否在家中自制呢?请听李太与余睿章介绍。分享Latest podcast episodes10:25圣诞前遭遇大幅涨租 华人租客面临压力podcast episode10 minutes 25 seconds10:27多个知名品牌获得“酸柠檬奖” 包括两大超市及网购平台podcast episode10 minutes 27 seconds04:30伽马文化艺术节能否帮助修复澳洲与中国的关系?podcast episode4 minutes 30 seconds05:37【疫苗快报】新冠口服药物为何在澳使用率偏低?(8月2日)podcast episode5 minutes 37 seconds