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免奶油OK!植物油作的38款:甜.鹹味蛋糕&馬芬

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免奶油OK!植物油作的38款:甜.鹹味蛋糕&馬芬
Product Code:
450312
Model:
9789865724603
Product by:
良品文化
Status:
Available Now
Delivery:
Usually ships within 4 to 6 weeks
Delivery Fee:
WM - RM 5.30
EM - RM 12.72
FREE shipping within Malaysia for orders over RM 79.00
Rewards:
34 Points
RM 43.80
RM 34.60
21%

Quantity:
Nofity me when ...
price drops.
Product Information

ISBN: 9789865724603

出版日期: 2016-01-08

作者: 吉川文子

譯者: 周欣芃

裝訂: 平裝.全彩印刷.104頁.

 

  

  繳一繳就完成,超簡單步驟,讓您一學就會!

  以植物油製作

  馬芬˙磅蛋糕˙戚風蛋糕

  蓬鬆柔軟、濕潤綿密,入口即化美妙滋味

  免奶油!口感更輕盈無負擔

  
  自製馬芬˙磅蛋糕˙戚風蛋糕,
  雲朵般綿密濕潤,口感輕盈,零負擔
  令人一嚐就愛上的甜蜜滋味……

  
  ◆3種蛋糕的魅力特色
  本書所介紹的馬芬、磅蛋糕、方塊戚風蛋糕皆以植物油替代奶油製作。
  製作出的蛋糕都能擁有蓬鬆、濕潤又清爽的不可思議口感。
  若能掌握以下三種蛋糕的特性,即可簡單出爐!
  
  馬芬
  ◎以植物油替代奶油,確實乳化使口感輕盈。
  ◎利用優格增加成品的濕潤度。
  
  磅蛋糕
  ◎結合水分和油分製成香料油,使成品的食感濕潤,入口即化。
  ◎將蛋確實打發,讓麵糊中帶有細緻氣泡,作出輕盈口感。
  
  方塊戚風蛋糕
  ◎以家庭常見的調理盤取代戚風烤模輕鬆製作,脫模也非常容易。
  ◎麵粉量較一般戚風蛋糕多,風味十足,且加入確實打發的蛋白霜,爽口零負擔。
  ◎可隨意作裝飾,因此也增加了變化性。
  ◎蛋糕體不易破裂、方便攜帶,很適合當成禮物。
  
  ◆植物油的美味訣竅
  ◎確實乳化
  為了使水分與油分結合,確實混合乳化是以植物油製作非常重要的步驟,也是美味的關鍵。
  
  ◎乳化+蛋白霜
  蛋黃麵糊要確實攪打乳化。使用冷藏的蛋白製作細緻的蛋白霜,烘焙出細緻滑順的口感。
  

 

作者簡介
吉川文子



作者簡介



吉川文子


  甜點研究家。開設有西點教室「Kouglof」。曾榮獲1999年「今日料理大賞」的點心部門賞。師承藤野真紀子、近藤冬子。以法式傳統點心為基礎,再加入新元素同時,思考可簡單製作出美味點心的食譜。著作有《もうひとつ食べたくなる 軽やかな焼き菓子》(家の光協会)、《バターなしでおいしい パイとタルト》(誠文堂新光社)。

免奶油OK!植物油作的38款:甜.鹹味蛋糕&馬芬
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Shipping Information
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

ZoneOrder Price Range (RM)Delivery Fee (RM)
West MalaysiaAbove 39.00FREE
East MalaysiaAbove 79.00FREE

 

 

 

 

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