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易學不失敗!12原則×9步驟以少少の酵母在家作麵包

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易學不失敗!12原則×9步驟以少少の酵母在家作麵包
Product Code:
27221
Model:
9789867139863
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:
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price drops.
Product Information

ISBN: 9789867139863

出版日期: 2013-05-10

作者: 幸榮 ???

裝訂: 平裝.全彩印刷.88頁.

 

  作者透過正統學習及個人所累積的經驗,不斷嘗試而研發出簡單又方便的12原則+9步驟,即使是初學者也能輕鬆上手。多種美味硬式麵包食譜,以及詳細的製作過程介紹,從鄉村麵包、洛斯迪克、裸麥麵包、可作三明治麵包……等,常見的健康&好吃麵包均有介紹,作者根據多年經驗加入特別口感變化,讓平常吃慣的口味出現更豐富的變化。

  「作個麵包,要耗了一整天嗎?」
  不對不對,沒這回事!

  一次發酵的時間約為3小時,
  揉好麵團後,你可以去買個東西,也可以打掃一下,就連散個步也沒問題!
  揉完麵團等一下,分割成型後再等一下,就可以烘烤囉!
  這就是與生活韻律完全結合的麵包製作法,作麵包就是生活中的一部分。

  日本人氣麵包師教你12原則作麵包

  1.麵粉1公克、水1公克皆需準確測量。
  2.配合室溫調整水的溫度:54℃(50℃)-室溫=水溫。
  3.完全揉合:揉至麵團不結塊。
  4.充分發酵:請耐心等待麵團膨脹至2至2.5倍
  5.請親自判斷麵團的發酵時間。
  6. 分割時請減少斷面產生。
  7. 分割時可接受誤差值為2公克以內。
  8.讓麵團放鬆的醒麵時間。
  9. 根據氣候調整酵母用量。
  10. 勿使用過多手粉。
  11.調整水量的技巧。
  12.電烤箱也能烘焙好吃麵包

  混合->揉麵->揉入油脂->一次發酵->混料.分割->休眠時間->成形->二次發酵->烘烤



作者簡介

幸榮 ���

  想要讓女兒吃到健康、天然的麵包,開始接觸烘焙。
  為了學習製作麵包的正統方法,登門拜訪進入烘焙坊工作。
  自2010年起,在自宅開設小班制麵包教室「toiro」,
  將烘焙坊所習得的專門技術活用,並推廣在家動手製作美味&不失敗的麵包烘焙法。

  麵包教室網址 http://toiroyukie.com/

易學不失敗!12原則×9步驟以少少の酵母在家作麵包
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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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