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磅蛋糕聖經
Product Code:
430058
Model:
9789865724351
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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Product Information

ISBN: 9789865724351

出版日期: 2015-06-05

作者: 福田 淳子

譯者: 陳令嫻

裝訂: 平裝.全彩印刷.88頁.

 

烘焙人必學!
◆奶油、砂糖、麵粉、蛋「1:1:1:1」等量,作法超簡單◆
◆4種變化作法,可甜可鹹隨心所欲◆
◆裝飾糖霜、可愛包裝,送禮也能漂亮大方◆
◆25款不同風味的變化款磅蛋糕◆

  ◆4種變化作法
  a.全蛋˙砂糖˙奶油一同打發法
  b.蛋白霜˙砂糖˙奶油個別打發法
  c.融化奶油加入打發蛋的全蛋式打發法
  d.所有材料一起混合法

  您知道這4種作法究竟有什麼不同嗎?
  a.全蛋˙砂糖˙奶油一同打發法
  .口感厚實濕潤。
  .奶油味明顯,風味濃厚。

  b.蛋白霜˙砂糖˙奶油個別打發法
  .推薦給喜歡的蓬鬆口感。
  .淡淡的甜味在口中擴散開來。
 
  c.融化奶油加入打發蛋的全蛋式打發法
  .蛋糕充滿蛋的甜味,風味好似蜂蜜蛋糕!
  .蓬鬆濕潤但口感輕盈。

  d.所有材料一起混合法
  .口感厚重堅實
  .可凸顯材料的味道,其中又以奶油味特別濃厚。

  ◆奶油、砂糖、麵粉、蛋「1:1:1:1」等量,作法超簡單
  正因磅蛋糕作法輕鬆又簡單
  磅蛋糕才更值得烘焙人專研。

  稍微改變攪拌的方式或製作步驟,成果便截然不同。
  一點小改變就能讓磅蛋糕變得更加美味。

  本書除了介紹四種作法供您摸索自己喜歡的口感之外
  同時也詳細介紹各種麵粉、砂糖和奶油的相異。

  磅蛋糕的魅力在於口味眾多,
  本書除了經典巧克力和水果口味之外,
  也介紹了和風、印度奶茶、大理石蛋糕、雙色、鹹味……
  共收錄24款不同風味的變化款磅蛋糕食譜
  其中3款為特製鹹味磅蛋糕食譜

  ◆裝飾糖霜、可愛包裝,送禮也能漂亮大方
  可以盡情裝飾也是製作磅蛋糕的樂趣之一!
  本書提供了超過15種可愛裝飾作法

  運用水果˙糖霜˙蠟紙˙緞帶˙木模盒˙擺盤等等
  在各式場合、特別節日裡
  親手送出最真摯的心意吧!
 

 

作者簡介
福田 淳子



作者簡介



福田淳子  Junko Fukuda


  料理研究家,從事咖啡店的菜單研發和展店專員。累積相關經驗後開始獨立作業。工作以開發甜點食譜為中心,希望食譜具備普遍性,能讓讀者想持續製作甜點,並進一步使心愛的人在品嚐手作可愛的甜點後展露笑容。著有《おいしいプリン》(エイ出版社,共同著作)、《パンケーキbook》(東京書籍)、《スフレ・シュクレ&スフレ・サレ》、《シュークリーム---はじめてでも失敗しない、黄金レシピ》(河出書房新社)、《あったかスイーツ―とっておきの60レシピ》(主婦の友社)等等。

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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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