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麵包麵團教科書

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麵包麵團教科書
Product Code:
276756
Model:
9789863312239
Product by:
台灣東販
Status:
Available Now
Delivery:
Usually ships within 4 to 6 weeks
Delivery Fee:
WM - FREE
EM - RM 12.72
FREE shipping within Malaysia for orders over RM 79.00
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49 Points
RM 62.50
RM 49.38
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Product Information

ISBN: 9789863312239

出版日期: 2013-11-28

作者: 旭屋出版

譯者: 何姵儀

裝訂: 平裝.全彩印刷.112頁.

 

  

  本書集結日本17位麵包師傅,分門別類介紹了100款麵包麵團的作法。不只詳細解說配方、製作方法,並附有麵包剖面圖、使用之攪拌機及烤爐、材料品牌等實用資料,是想專精麵包烘焙技術者必備的專業書籍。

  <人氣麵包店的100種麵團>

  此章節介紹17家人氣麵包店引以為傲、實際使用的20大類、100種麵團。內容包含詳細的配方、製作方法、使用的材料、調配重點,以及和其他材料的搭配組合等等。

  20大類麵團如下:

  棍子麵包麵團、土司麵團、鄉村麵包麵團、魯邦麵團、洛代夫麵包麵團、稞麥麵包麵團、全麥麵包麵團、雜糧麵包麵團、田園麵包麵團、義式麵包麵團、貝果麵團、蝴蝶餅麵團、牛奶麵包麵團、餐包麵團、甜麵包麵團、丹麥麵包麵團、可頌麵包麵團、布里歐麵包麵團、義式小麵包麵團、揉和麵團。

  <充分了解如何應用與活用麵包麵團>

  將配料與麵團一起揉和、夾在裡面、包裹起來……。麵包麵團的口味變化可以隨著創意無限擴展。此章節網羅了各家麵包店的商品,試著介紹麵包麵團的活用法。商品名稱下方記載著基本的麵團。這些充滿創意的變化,應該有不少值得學習的地方。

  <基本麵團的製作技巧>

  專業麵包師傅不可不知、最具代表性的6種麵包麵團基本作法。此章節由「東京製菓學校」的麵包科教師高江直樹告訴大家最具代表性的製法:直接法、中種法,與隔夜法。

  <17位麵包師傅暢談我和麵包店與麵包麵團>

  對於一整天大多數時間都和麵團相處的麵包師傅而言,麵包說不定就是他們的人生。而成為麵包舞台的麵包店裡,應該會投射出他們的生活方式。在此透過他們的人生觀與創店歷程,探索這些麵包師傅的麵包哲學,同時介紹出現在本書的麵團起種方式。
 

麵包麵團教科書
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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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