Unverified90% confidenceTradeoffTime unknown
传统猪油桃酥的酥松度和奶香回味明显优于植物油版本，配料表首位为'猪油'或'化猪油'的口感更接近老式桃酥；植物油（棕榈油/起酥油）版本更清淡但易发干发硬
1
Sources
90%
Confidence
Long-term
Relevance
-
First Seen
Sources
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