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老師傅的包子饅頭配方大公開

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老師傅的包子饅頭配方大公開
Product Code:
464092
Model:
4712972651949
Product by:
楊桃文化
Status:
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EM - RM 12.72
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RM 39.10
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Product Information

ISBN: 4712972651949

出版日期: 2016-07-21

作者: 楊桃文化

裝訂: 平裝.全彩印刷.336頁.

 

  包子饅頭怎麼做最成功

  包子
  多樣風味百變造型
  學會基礎麵糰與包法,搭配多樣風味內餡,跟著步驟一起做,想學會包子一點也不難!

  小籠包
  皮薄肉鮮湯汁飽滿
  教你趕出Q彈薄皮的外衣,香滑多汁的凍餡,多捏幾下就成功的收口,完整教學一次就會!

  煎包
  酥香外皮香濃內餡
  手工製作配方,從麵糰、包法、煎法到內餡,私房秘方與技巧完整大公開!詳細步驟圖解析,輕鬆就學會。

  饅頭
  香Q鬆軟越吃越香
  自己做手工饅頭一點都不難,只要準備麵粉、泡打粉和酵母粉,再添加一些調味變化,動手輕鬆柔桿麵糰,就可以吃到熱騰騰現蒸饅頭囉!

  粉漿麵糰神奇妙用大整理

  廚房最實用麵糰篇

  常吃的包子、饅頭、蔥油餅、大餅、燒餅、餃子、麵條,是甚麼麵糰作出來的,你知道嗎?本篇列舉常見的家常點心,清楚對照各類中式麵糰,幫您解決麵糰疑惑,製作更順手!全篇收錄:冷水麵糰、溫水麵糰、沸水麵糰、發酵麵糰、膨鬆麵糰、老麵麵糰、雜糧麵糰、油酥麵糰,另外還有麵糊類,讓你對於這些麵糰一次掌握。

  溫水麵糰-蔥油餅、餡餅、韭菜盒子、蛋餅皮、烙餅、蒸餃皮、煎餃鍋貼皮…
  冷水麵糰-鍋餅、筋餅、手切麵、刀削麵、貓耳朵、水餃皮…
  發酵麵糰-胡椒餅、蟹殼黃、大餅、饅頭、小籠包、肉包、煎包…
  還有老麵麵糰、蓬鬆麵糰、雜糧麵糰、沸水麵糰、油酥麵糰、燒餅麵糰…

  廚房最實用麵糊篇

  常吃的許多麵時與點心,除了用麵糰來製作,另外一類就是使用麵糊來製成,比起需要又搓又揉又桿的麵糰,麵糊真的是比較簡單的,只要將麵粉與搭配的粉料、液態材料混合均勻就可以了,但是要怎麼調出正確的比例才能更好吃,就是一門學問了。本篇收錄煎餅、鬆餅、可麗餅等數十種家常點心料理麵糊,讓你輕鬆就能完成。

  在來米麵糊-海鮮煎餅、蔬菜煎餅、泡菜煎餅…
  攤餅麵糊-蔬菜攤餅、蔥攤餅
  石鍋餅麵糊-芋泥卷餅、紅豆捲餅
  煎餅麵糊-花生麵煎餅、芝麻麵煎餅
  還有鬆餅麵糊、酥脆可麗餅麵糊、軟皮可麗餅麵糊、潤餅麵糊、章魚燒麵糊、香草麵糊、白麵糊…

本書特色

  暢銷食譜二合一合訂版!
  本書是以下兩本書之合訂版,內容資料恐有重覆,購買前請詳閱內容。

  包子饅頭怎麼做最成功

  包子、饅頭在一般人的印象中似乎容易覺得不太好做,究竟麵糰要怎麼醒發?包子餡有什麼好吃配方?包子、饅頭要怎麼蒸才好吃不失敗?本次要為讀者示範超詳細的包子饅頭作法,從基礎麵糰到變化包法,都一一為您詳解,不需要再埋頭苦試配方,讓不懂做包子、饅頭的讀者們,也能輕易上手。

  粉漿麵糰神奇妙用大整理

  簡單學會基礎麵糰與麵糊

  本書收錄中式點心中最常使用的溫水麵糰、冷水麵糰和發酵麵糰這三大類麵糰及麵糊,詳細為讀者們分析麵糰與麵糊的製作重點,並且有詳細的圖解,讓讀者能輕鬆就學會。此外利用這些麵糊與麵糰再變化出各式美味的點心與料理,讓讀者們能對中式麵糰有更進一步的了解。運用煎、蒸、炸、烙、烤等多變的技巧製作,讓您透過這些小技巧,更能夠品嚐到這些豐富又口感多變的美味料理。
 

老師傅的包子饅頭配方大公開
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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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