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Sour Dough

Sour Dough

香港製造 酸種麵包 3種口味
冷藏保存 可存放 3 個月
20分鐘翻熱 外脆內軟 猶如新鮮出爐

淨重約 300克 ±5%

**於冷藏格 (-18度)可存放3個月,或雪櫃 (0-4度) 可存放5天

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  • Payment waived - retaining amount is less than HK$1
  • Pick Up (Wong Chuk Hang)
  • Local Delivery (except remote areas including outlying islands, and Lantau)
  • 夾單送貨免運費(只限 O Chef Lab 訂單)


Made in Hong Kong   Sour dough, 3 flavours
Keep frozen in best conditions for 3 months
20 minustes to reheat, crispy skin and soft interior, as fresh as just baked

net weight 300g +/-5%

**Keep in freezer (-18C) for 3 months, or chiller (0-4C) for 5 days

Take out from freezer, wrap with wet kitchen paper for 3 minutes (this is to give moist to the sour dough surface)
Take away the wet kitchen paper, preheat oven / toaster at 170C from 15 minutes, until sour dough skin turns crispy

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