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做麵包不失敗的15堂關鍵必修課:世界杯麵包大賽優勝得主小胖老師教你一堂價值5000元的專業級烘焙課

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做麵包不失敗的15堂關鍵必修課:世界杯麵包大賽優勝得主小胖老師教你一堂價值5000元的專業級烘焙課
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428562
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9789861302850
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台灣廣廈
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Product Information

ISBN: 9789861302850

出版日期: 2015-06-12

作者: 王勇程

裝訂: 平裝.全彩印刷.224頁.

 

麵包出現大凹洞?難看又難吃、內餡還流光光?!
到底是哪個環節出問題?
世界杯麵包大賽優勝得主小胖老師教你
一堂價值5000元的專業級烘焙課
 
  網友熱蒐百大100個容易失敗點&破解方法一次大公開!
  做麵包不失敗+過程零失誤+最可靠的解決方法+好吃撇步
 
  全民做麵包必備的Q&A寶典,幫你找問題、給答案
  做麵包不失敗の15堂關鍵必修課
  不用多走冤枉路,再也不必多花冤枉錢!
 
  Q. 材料都秤對,步驟都沒錯,做出來的麵包就是難看又難吃,這時候該怎麼辦?
  Q. 明明就照著食譜書做,為什麼做出來的麵包和照片差很大?
  Q. 麵包店裡又香又綿密的口感,為什麼在家複製不出來?
 
  你曾經嘗試做過麵包一、二次,但做出來的成品不是扁塌歪斜就是口感硬梆梆等狀況百出,看別人做麵包很容易,但自己親手做卻發現問題一大堆,讓你受挫放棄嗎?

  別煩惱!食譜書不會告訴你的問題,由經驗最豐富的麵包師傅教你如何破解!就算不用花錢去上課,也能幫你成功做出完美外型、精緻口感的麵包!
 
  ★★★正確製程全圖解!哪怕是第一次做,也能從外行變內行!
  想要自己做麵包,但是連高筋麵粉、低筋麵粉都搞不清楚的人看過來!本書傳授最完整的基礎觀念,從秤量、攪拌、發酵、整形到烘烤,製作過程一步一步精細解構,看圖就學會。教你掌握做麵包基本功,日後問題不來找!
 
  ★★★地雷作法全揭露!點出錯誤避開失敗,NG麵包不再來!
  認識基本功還不夠,跟著麵包師傅讓你更上一層樓。最容易犯錯的動作與方法,在你失敗前就先告訴你,你就不會再NG。
  攪拌時麵團的筋度不夠→烤出來的土司縮水,吃起來掉屑而且又硬又乾。
  每顆麵團的擀捲力道不一樣→山形土司烤出來後,山峰高度不一。
  波蘿皮材料與麵粉拌勻時,用推的而不是用手壓→波蘿皮烘烤後表面沒有均勻裂開。
  貝果麵團整形的時候接縫處沒捏緊→烘烤後吃起來口感不扎實、沒咬勁。
 
  ★★★困難排除零失敗!100個最多人討論的Q&A,達人也想報名學!
  所有你曾經想不通、解不開的問題,就讓本書提供最準確的對應方法。不用上網發問、不需研讀外文書,讓經驗豐富的師傅一舉解答。
  想要確認麵團的延展度,但是卻拉不開?
  麵團一直發不起來,沒有膨脹到1.5倍大?
  分割錯誤,要怎麼補救?
  拍打麵團時,怎麼做才不會拍過度? 
 
  ★★★獨門訣竅大公開!43款中西鹹甜麵包,看圖就能跟做!
  不論是土司、菠蘿麵包、餐包、貝果等人氣經典,或是可頌、法國麵包、麵包捲等異國代表,軟硬鹹甜等各類麵包,本書教你只用必備的基礎材料,把沒必要的添加物丟一邊,實際操作各技巧做出人人稱羨的美味。

 

作者簡介
王勇程



作者簡介



王勇程

  具有近二十年實務經驗的人氣麵包師,業界俗稱「小胖老師」。曾任職於星級飯店、餐廳名店等,也是在各大烘焙教室受學員讚譽的授課講師。從年少起就對烘焙抱持高度熱誠,設計出許多好吃又好做的麵包,並持續尋求麵團的無限可能中。

  業界經歷
  緯柏國際研發總監
  大陸杭州枚龍麵包廠廠長
  太陽王路易麵包研發總監
  六福皇宮領班
  老爺酒店領班
  微笑皇后麵包主廚
  am&pm洋食館餐廳顧問
  聯華麵粉/豐盟麵粉/統一麵粉顧問
  各大烘焙教室、糕餅工會講師

  得獎紀錄
  世界杯麵包大賽優勝
  田中杯大理石大賽第三名

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ZoneWeightDelivery Fee (RM)
West MalaysiaFirst 2.00 kg5.30
West MalaysiaAdditional 1.00 kg2.12
East MalaysiaFirst 1.00 kg12.72
East MalaysiaAdditional 1.00 kg12.72

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