<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:media="http://search.yahoo.com/mrss/"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>瑞士捲 彙整 - 瑞米馬汀：親子旅行</title>
	<atom:link href="https://rm2brothers.cc/tag/%E7%91%9E%E5%A3%AB%E6%8D%B2/feed/" rel="self" type="application/rss+xml" />
	<link>https://rm2brothers.cc/tag/瑞士捲/</link>
	<description>rm2brothers 親子、旅行、露營、食譜</description>
	<lastBuildDate>Sun, 22 Oct 2017 03:01:52 +0000</lastBuildDate>
	<language>zh-TW</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=7.0</generator>
	<item>
		<title>[烘焙] 零失敗芋泥瑞士捲 &#8211; 全玉米粉做出鬆軟細緻的口感</title>
		<link>https://rm2brothers.cc/464/%e7%83%98%e7%84%99-%e9%9b%b6%e5%a4%b1%e6%95%97%e8%8a%8b%e6%b3%a5%e7%91%9e%e5%a3%ab%e6%8d%b2-%e5%85%a8%e7%8e%89%e7%b1%b3%e7%b2%89%e5%81%9a%e5%87%ba%e9%ac%86%e8%bb%9f%e7%b4%b0%e7%b7%bb%e7%9a%84/</link>
					<comments>https://rm2brothers.cc/464/%e7%83%98%e7%84%99-%e9%9b%b6%e5%a4%b1%e6%95%97%e8%8a%8b%e6%b3%a5%e7%91%9e%e5%a3%ab%e6%8d%b2-%e5%85%a8%e7%8e%89%e7%b1%b3%e7%b2%89%e5%81%9a%e5%87%ba%e9%ac%86%e8%bb%9f%e7%b4%b0%e7%b7%bb%e7%9a%84/#respond</comments>
		
		<dc:creator><![CDATA[瑞米馬汀]]></dc:creator>
		<pubDate>Thu, 04 May 2017 13:41:08 +0000</pubDate>
				<category><![CDATA[烘培食譜]]></category>
		<category><![CDATA[烘焙]]></category>
		<category><![CDATA[瑞士捲]]></category>
		<category><![CDATA[甜點]]></category>
		<category><![CDATA[美食]]></category>
		<category><![CDATA[芋泥捲]]></category>
		<category><![CDATA[西點]]></category>
		<category><![CDATA[零失敗]]></category>
		<category><![CDATA[食譜]]></category>
		<guid isPermaLink="false">https://rm2brothers.cc/?p=464</guid>

					<description><![CDATA[白色玉米粉，加在蛋糕裡是為了降低麵粉筋度，增加蛋糕鬆軟口感。 它與太白粉類似，具有凝膠作用、增稠性，可作為液體水份的增稠… <a class="continue-reading-link" href="https://rm2brothers.cc/464/%e7%83%98%e7%84%99-%e9%9b%b6%e5%a4%b1%e6%95%97%e8%8a%8b%e6%b3%a5%e7%91%9e%e5%a3%ab%e6%8d%b2-%e5%85%a8%e7%8e%89%e7%b1%b3%e7%b2%89%e5%81%9a%e5%87%ba%e9%ac%86%e8%bb%9f%e7%b4%b0%e7%b7%bb%e7%9a%84/">繼續閱讀</a>]]></description>
		
					<wfw:commentRss>https://rm2brothers.cc/464/%e7%83%98%e7%84%99-%e9%9b%b6%e5%a4%b1%e6%95%97%e8%8a%8b%e6%b3%a5%e7%91%9e%e5%a3%ab%e6%8d%b2-%e5%85%a8%e7%8e%89%e7%b1%b3%e7%b2%89%e5%81%9a%e5%87%ba%e9%ac%86%e8%bb%9f%e7%b4%b0%e7%b7%bb%e7%9a%84/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
		<media:content url="https://4.bp.blogspot.com/-snnkfpNrGUg/WQqPOammJWI/AAAAAAAACvI/ylrw9ypcPA8YkknThjyxYkaoJPoRStM5QCPcB/s950/DSCF4176.JPG" medium="image"></media:content>
            	</item>
	</channel>
</rss>
