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學做麵包的第一本書:12個基本做法,教你完成零失敗的歐日麵包

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學做麵包的第一本書:12個基本做法,教你完成零失敗的歐日麵包
Product Code:
450925
Model:
9789863640844
Product by:
橘子
Status:
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Product Information

ISBN: 9789863640844

出版日期: 2016-01-27

作者: Sarah Yam@麵包雲

裝訂: 平裝.全彩印刷.256頁.

 

  麵包師以藍帶廚藝學院學來的理論知識告訴你:

  做麵包真的很簡單!

    如果對食安有疑慮,不如自己動手做!
  掌握12個不敗基本法,
  從備料、揉麵、分割、整形、發酵……到麵包的烘烤、保存與食用,
  按照書中的步驟逐一進行,
  健康、美味、零失敗的歐日麵包就能美味出爐!
  
  喜歡具備獨特麥香、簡樸外表的歐式麵包,還是帶有鬆軟口感、創意材料的日台式麵包?杏桃咖啡糖布里歐、甜酒果乾咕咕霍夫、法式杏仁脆糖皇冠麵包、蘋果酒鄉村麵包、8字形法國長棍、白玉柚子抹茶、南瓜卷、焦糖紅豆吐司、核桃貝果……統統收錄。
  
本書特色
  
  ★以新手角度切入,專業解構麵包基本知識
  各種關於麵包製作的原理及技巧,一一講解,
  包括必備工具、材料到搓揉麵團的手法,初學者一看就懂!
  
  ★傾囊相授獨門配方,準確掌握每個細節
  力求配方精準,提供烘焙百分比,解決材料的比例問題,
  仔細調校各種變數,註明難易指數、發酵溫度、濕度與時間……
  
  ★逐步教學,超過750張精美照片完全圖解
  每道食譜均有詳細的圖文步驟解說,製作完整的流程表,
  搭配貼心的小祕訣,即使零基礎也能成功!
  
  ★要健康更要美味,讓家人吃得安心又開心
  利用不同麵種增添口感;
  介紹如何在9天內培養天然酵母,並運用酵母種製作天然麵包!
  

 

作者簡介
Sarah Yam@麵包雲



作者簡介



Sarah Yam @ 麵包雲


  常被朋友稱為麵包怪。離開辦公室,撇開老公,為了夢想毅然到東京的法國藍帶國際廚藝學院修讀麵包證書課程(Diploma in Boulangerie),並以三甲成績畢業。其間不受日本美食的誘惑,四處尋找美味麵包,一日三餐甚至四餐都吃麵包,麵包店更是旅行的必去景點。

  先後前往日本、台灣,與不同日台法麵包大師深造麵包技術,回港後成為麵包老師。最愛跟喜歡麵包的朋友切磋,一起讓滿意的麵包出爐。

  現為品牌撰寫食譜及任香港City'Super麵包課堂客座講師。

  Website:www.breadcloud.com.hk
  Facebook:www.facebook.com/breadcloud2013

學做麵包的第一本書:12個基本做法,教你完成零失敗的歐日麵包
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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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