In addition to this, different flours need different baking temperatures, mixtures must not be over-stirred, and the dough must remain soft and pliable. All of these are things Tsao had to get a feel for, and only after long and hard practice was he able to get what he was looking for.
此外，不同麵粉要用不同溫度烘焙，攪拌不能過度，麵糰要充分的鬆弛等，都是曹志雄經過不斷摸索、練習後才得到的寶貴經驗。