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麵包教科書:51種人氣麵包700個必學訣竅!

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麵包教科書:51種人氣麵包700個必學訣竅!
Product Code:
177920
Model:
9789570410624
Product by:
大境
Status:
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Product Information

ISBN: 9789570410624

出版日期: 2007-07-17

作者: Bread & Sweet

裝訂: 軟精裝.全彩印刷.208頁.

 

麵包教科書:51種人氣麵包700個必學訣竅!
詳盡的步驟圖解示範,高手升級新手零失敗!

半硬式麵包:山形吐司、全麥麵包、葡萄乾麵包、蕃茄麵包、楓糖棒、貝果…等8種

軟式麵包:奶油捲、摩卡捲、牛奶麵包、甜味捲、哈密瓜捲、可頌麵包、肉桂捲、多那滋、司康、丹麥麵包…等15種

調理麵包&三明治麵包:維也納麵包、佛卡夏、英式瑪芬、虎皮捲、調理麵包、咖哩麵包、披薩麵包&卡潤...等12種

硬式麵包:傳統法國麵包、黑麥麵包、法國鄉村麵包、義大利麵包棒、凱薩森梅爾、雜糧麵包、紅酒麵包、布雷結...等8種

天然酵母麵包:天然酵母麵包、芙羅肯布洛特、優格布洛特、滋貝爾布洛特...等4種

聖誕麵包:水果麵包、罌粟籽甜麵包&核果甜麵包、咕咕洛夫...等4種

◆糕點製作的訣竅與重點35個專欄:將完美糕點與失敗案例圖解,Q&A解除困惑零失敗

◆13種基本動作&理由、準備&計量、揉和&摔打、發酵、壓平 (排氣)、分割&滾圓&中間發酵、整型、最後發酵、烤焙、…等基礎知識

700個豐富的步驟圖解,新手入門必讀!高手進階必學訣竅!

  麵包,與料理不同,在實際製作的過程中,會衍生出很多意想不到的問題來。如果是完全沒有製作過的東西,由於缺乏經驗,自然就很難自行做任何的判斷。然而,製作麵包時,卻又得仰賴隨時留意麵糰等的狀態,來做出適當的判斷,才能夠做得好吃。因此,在策劃本書的初期,筆者特別確認過書中除了列出所需時間或溫度的數據之外,還能夠刊載許多圖片來補足數字所難以完整地傳達出的細節部分。所以,本書中除了時間、溫度之外,還收錄了大量的圖片,讓讀者能夠更清楚地分辨製作過程中的各種不同狀態。

  此外,本書中並未使用營業用烤箱,而是使用一般家庭中所用的微波烤箱、瓦斯烤箱。本書圖片中所示的麵包等,也全部是用這類烤箱所烘烤而成。

  其中,微波烤箱的實際溫度,其實很容易降得比顯示的溫度還低,且不容易昇到高溫。因此,如果是要烘烤成脆硬的麵包,就必須多下點功夫,運用諸如先加熱烤盤這樣的變通作法等,才能順利完成。另外,本書在食譜設計上,並不是著重在如何使用大量的酵母來縮短製作時間,反而是要如何儘量減少酵母的用量,讓麵糰確實發酵,以做出質地濕潤,可以達到一定程度保存期限的麵包,以此為考量的重點。

  最後,衷心地希望各位能夠參考本書中的各部分,嘗試製作出美味的麵包,並充分地享受到箇中樂趣。

作者簡歷

□本里香(Rika Sakamoto)

◆畢業於大阪阿倍野?調理師專門學校,並曾任該校職員4年。

◆自TSUJI GROUP SCHOOL國立分校創立時起,擔任該校之助教授12年, 並以教授麵包製作為主。

◆2003年在東京都府中市開設麵包教室Bread & Sweets,2005年開設飯田橋教室。

◆現在擔任位於東京都澀谷區廣尾的DELICE DE CUILLERES川上文代料理教室、南青山AMY’S的麵包講師。

 精選相關書目:法國藍帶糕點應用--20種素材41道糕點變化、基礎糕點大全---80種零失敗點心200種清楚易懂技巧圖解、名店麵包在家做:天然酵母、無人工添加物、100%健康

麵包教科書:51種人氣麵包700個必學訣竅!
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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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