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從養水果酵母開始,一次學會究極版老麵X法式甜點麵包30款:沒養過、沒作過,不敗輕鬆學!

從養水果酵母開始,一次學會究極版老麵X法式甜點麵包30款:沒養過、沒作過,不敗輕鬆學!
Product Code:
378053
Model:
9789865724115
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
Singapore - RM 20.00
FREE shipping within Malaysia for orders over RM 79.00
Rewards:
34 Points
RM 43.80
RM 34.60
21%

Nofity me when ...
price drops.
Product Information

ISBN: 9789865724115

出版日期: 2014-06-10

作者: 太田幸子

譯者: 林佳瑩

裝訂: 平裝.全彩印刷.88頁.

 

  ★《自製天然酵母作麵包》第2彈進階課程!

  使用自製酵母老麵作道地法式甜點麵包,推薦給愛吃甜點的手作烘焙人!
  本書收錄30種變化款酵母甜點麵包,從養水果酵母開始,
  詳細解說製作步驟 &工具使用法。保留酵母麵包特有的嚼勁,
  同時愛上法式甜點裝飾的魅力,馬上動手作看看吧!

  ★在家作迷人的歐風甜點麵包!

  在「入口即溶的甜點麵包」中,使用自家製水果酵母,
  提昇迷人風味與層次口感。
  揉入奶油&砂糖的麵團,烘焙出來的香甜麵包,
  每一口都蘊含了融化舌尖的幸福感!
  手作甜點麵包,將幸福分享給家人與朋友,
  一起享受甜蜜悠閒の法式午茶時光吧!

  ★麵粉大不同,混搭烘焙出「外酥裡嫩」的絕妙口感!

  【低筋麵粉】
  與高筋麵粉混合使用,可作出麵包輕盈口感。
  【高筋麵粉】
  保有小麥本身味道和香氣,適合自製酵母或是烘焙硬麵包時使用。
  【全麥粉】
  包留小麥表皮和胚芽,細磨成粉,富含礦物質和食物纖維,和高筋麵粉混合使用,烘焙出爽脆的口感,也可嚐到樸實的麵粉風味。
  【梗米粉】
  以米磨成粉狀製成,顆粒細又乾爽,通常撒在較黏的麵團上。
  【稞麥粉】
  富含礦物質和食物纖維,有著天然酸味,可烘焙出特別的酥脆嚼勁。

 

作者簡介
太田幸子



作者簡介



太田幸子


  出生於日本埼玉縣,從小就非常喜愛麵包,長大後更熱中於各種麵包的製作課程,並取得ABC Cooking Studio的講師資格,同時在那裡擔任四年的麵包講師。之後,開始加入不同的麵包教室與研習會,並體驗到天然酵母麵包的美味。曾任日本東京都內的天然酵母教室助理,後於2008年獨自成立麵包教室&工房「Atelier Le Bonheur アトリェ ル ボヌール」,教授如何使用自製的葡萄乾酵母及星野天然酵母來烘製麵包。麵包教室受到熱烈的喜愛,目前更是學員爆滿中。

  Atelier Le Bonheur www.a-l-bonheur.com/

從養水果酵母開始,一次學會究極版老麵X法式甜點麵包30款:沒養過、沒作過,不敗輕鬆學!
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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
SingaporeFirst 1.00 kg20.00
SingaporeAdditional 1.00 kg5.00

ZoneOrder Price Range (RM)Delivery Fee (RM)
West MalaysiaAbove 39.00FREE
East MalaysiaAbove 79.00FREE

 

 

 

 


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