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發表於 2024-2-2 14:32:11
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這間是金記,蛋撻的蛋槳都是很稀嗎?為甚麼會這樣呢?減低成本?減低成本是無可厚非,但不對製成品的質量影響嗎?如果受影響,減低成本就不建議或不能接受了。
This is Kam Kee. Are the egg paste in egg tarts very diluted? Why is this so? Reduce costs? It is understandable to reduce costs, but will it not affect the quality of the finished product? If affected, cost reduction is not recommended or acceptable.
/02 2024
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