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發佈日期 :
2020-09-23
感謝🙏優秀校友陳郁芬老師蒞校指導
🌸🌼🌺🌹🌷烘焙組大一新生認真學習各項技巧:
✅糖霜於刮刀藝術蛋糕之運用
✅糖霜抹面技巧
✅糖霜混色刮花技巧
✅整體構圖分佈技巧
✅刮刀刮料重點
✅刮刀下刀技巧
✅威化紙上色技巧與葉子運用
✅米粉製作枝條染色及烘乾手法
🎯糖霜運用於刮刀技巧軟硬度調整
🎯米粉種類的選擇
🌸🌼🌺🌹🌷烘焙組大一新生認真學習各項技巧:
✅糖霜於刮刀藝術蛋糕之運用
✅糖霜抹面技巧
✅糖霜混色刮花技巧
✅整體構圖分佈技巧
✅刮刀刮料重點
✅刮刀下刀技巧
✅威化紙上色技巧與葉子運用
✅米粉製作枝條染色及烘乾手法
🎯糖霜運用於刮刀技巧軟硬度調整
🎯米粉種類的選擇