李永翠老师作品(0/0)
时间:2012-09-27 11:42 | 编辑:安徽新东方烹饪专修学 | 浏览
次
- 制作奶油
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- 1
- /uploads/allimg/2012-09/27114227-8-1aV.jpg
- 摸胚
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- 2
- /uploads/allimg/2012-09/27114227-8-23321.JPG
- 装饰蛋糕胚
- /uploads/allimg/2012-09/27114227-8-33939.jpg
- /uploads/allimg/2012-09/27114227-8-33939.jpg
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- 3
- /uploads/allimg/2012-09/27114227-8-33939.jpg
- 裱花蛋糕制作过程
- /uploads/allimg/2012-09/27114227-8-43X8.jpg
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- 4
- /uploads/allimg/2012-09/27114227-8-43X8.jpg
- 蛋糕作品
- /uploads/allimg/2012-09/27114227-8-5K15.jpg
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- /uploads/allimg/2012-09/27114227-8-5K15.jpg
- 5
- /uploads/allimg/2012-09/27114227-8-5K15.jpg
- 蛋糕裱花
- /uploads/allimg/2012-09/27114227-8-A2J.jpg
- /uploads/allimg/2012-09/27114227-8-A2J.jpg
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- 6
- /uploads/allimg/2012-09/27114227-8-A2J.jpg
- 裱花制作
- /uploads/allimg/2012-09/27114227-8-K102.jpg
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- 7
- /uploads/allimg/2012-09/27114227-8-K102.jpg
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