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全圖解!麵包製作的技術+發酵的科學:攪拌發酵烘焙,以科學認識培養葡萄乾種‧蘋果種‧自製酵母種‧酸種‧優格種...全面變化應用

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全圖解!麵包製作的技術+發酵的科學:攪拌發酵烘焙,以科學認識培養葡萄乾種‧蘋果種‧自製酵母種‧酸種‧優格種...全面變化應用
Product Code:
526020
Model:
9789869213165
Product by:
大境
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Usually ships within 4 to 6 weeks
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WM - FREE
EM - RM 12.72
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Product Information

ISBN: 9789869213165

出版日期: 2016-09-07

作者: 吉野精一

譯者: 胡家齊

裝訂: 平裝.全彩印刷.248頁.

 

必學技術全圖解!日本麵包師人人必讀!
用科學方式瞭解麵包的「為什麼?」作者吉野精一大師最新著作!
網羅所有麵包製作必備的知識與絕竅
看圖學技巧的麵包技術百科!
  日本麵包師翻書找解答,看圖學技巧的麵包技術百科!

  會做麵包,但成品總是不盡理想?瞭解麵包製作的科學原理,但總是不確定書上說的狀態長什麼樣?你曾思考過為什麼麵團中加什麼樣的鹽才對?液種/麵種/中種/酸種/自製酵母種的差別在哪裡?添加調整用水的時間點在攪拌的哪個階段?哪些麵團需要強力的壓平排氣,哪些只要輕輕的折疊?乳製品又對麵團有什麼的影響?…

  這本『全圖解!麵包製作的技術+發酵的科學』由日本重量級麵包職人---吉野精一大師所著。在『用科學方式瞭解麵包的「為什麼?」』一書獲得廣大好評與迴響後,終於推出最新著作中文版!進一步網羅所有麵包製作必備的知識,將麵包從攪拌開始,成團、發酵、壓平排氣、分割整型、烘焙…,每一個步驟與環節除了詳細的文字外,再搭配上清楚易懂的圖解與分析,不只是日本麵包師人手一本,值得收藏的寶典!更是可以翻書找解答,看圖學技巧的麵包技術百科!

  全圖解!各種關於麵包製作的知識與科學

  本書以麵包種類區分,涵蓋所有麵包從攪拌開始,成團、發酵、壓平排氣、分割整型、烘焙。依序分為:

  ★麵包製作的基礎理論
  ★麵包製作的基本技術
  ★硬質系列的麵包
  ★半硬質系列的麵包
  ★軟質系列的麵包
  ★以模型烘烤的麵包
  ★折疊麵團的麵包
  ★油炸的麵包
  ★特殊的麵包
  ★酸種的麵包
  ★自製酵母種的麵包

  鉅細靡遺的以專業角度,傳授各種關於麵包的科學知識與學問,理解何謂冷藏長時間發酵、低溫長時間發酵?自製酵母種的製作重點?直接烘焙、烤盤烘焙、模型烘焙三大類的差別?注入蒸氣的理由?每一個過程都講解得深刻、透徹,製作過程中的細節更是不放過的全圖解,讓你看得清清楚楚!

  

 

作者簡介
吉野精一



作者簡介



日本重量級麵包職人---吉野精一YOSHINO SEIICHI


  生於1956年。École

全圖解!麵包製作的技術+發酵的科學:攪拌發酵烘焙,以科學認識培養葡萄乾種‧蘋果種‧自製酵母種‧酸種‧優格種...全面變化應用
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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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