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焦糖核果磅蛋糕

焦糖核果磅蛋糕

｜保存方法：建議密封後冷藏保存
｜最佳賞味期限：3天
｜密封常溫可保存3天，密封冷藏可保存7天

NT$55
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「焦糖核果磅蛋糕」

烘烤過後的核桃與杏仁香香脆脆，浸泡著蜂蜜吸附香甜滋味，
焦糖醬與依思尼發酵奶油融化在麵糊裡， 
烘烤出來的磅蛋糕趁著餘溫稍微吸收蘭姆酒留下的香氣，
 嚐起來有著多種層次，濃郁奶香及堅果香氣，還有磅蛋糕濕潤的口感。

常溫就相當美味了，若有氣炸鍋將磅蛋糕溫度200度，回烤2-3分鐘，奶香更香、表皮微酥，更接近剛出爐的口感～


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Delivery Options

  • 門市自取
  • 門市自取（購物車有生乳捲選這邊～）
  • Tcat - Frozen
  • Tcat - Frozen
  • Tcat - Refrigerated

Payment Options

  • Credit Card
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