Cooking Tips: Flour 脆脆 vs Potato Starch 鬆酥 Texture






Flour 麵粉 for Crunchy texture 脆脆口感.

Potato Starch 太白粉 for Fluffy crispy texture 鬆酥囗感.
(太白粉，又叫做片栗粉、豌豆粉、芋粉、木薯粉、馬鈴薯粉.)

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