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手作爽口迷人的無麩質甜點50+

手作爽口迷人的無麩質甜點50+
Product Code:
529128
Model:
9789865724795
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%

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Product Information

ISBN: 9789865724795

出版日期: 2016-09-07

作者: 上原まり子

譯者: 瞿中蓮

裝訂: 平裝.全彩印刷.80頁.

 

Macrobiotic Dessert Recipes
◆低熱量˙易消化˙零負擔◆
◆無麩質の溫暖微甜,麩質過敏食用OK!◆
◆無添加蛋、乳製品與白砂糖◆
◆注重健康美容,同時保有美味!◆
◆創新食感,米粉製作超軟Q,老人小孩都愛呷!◆

  讓餐桌飄香的超暖心烘焙!
  
  想大口吃甜點又怕胖?
  好想品嚐美味的甜點,但是對麵粉的麩質過敏嗎?
  愛吃甜食也能吃得美麗又健康?
  米粉製作的點心當主食也OK?
  您的疑問在本書中都能找到解答!
  
  日本致力於研究Macrobiotic食譜的料理家──上原まり子
  專為愛吃甜食的愛美女性、家中有麩質過敏的小孩、
  注重養生及軟口感的銀髮族設計,
  在家製作全家人都能安心品嚐的甜點。
  
  米粉製作的甜點的好處:
  ◎口感軟Q
  剛出爐的蛋糕,就和煮好的米飯一般甘甜軟Q。
  ◎作法比麵粉簡單
  米粉不會像麵粉產生結塊,無需過篩,且不含麩質,無黏性,隨意攪拌都不會失敗。
  ◎冷凍保存,鎖住原味
  米粉點心請冷凍保存。可先作好一定的份量,自然解凍後稍微加熱,即可享用剛出爐的美味。
  ◎容易消化
  比起麵粉作的甜點,米粉對身體的負擔較輕,較容易消化,很適合擔心過敏或注重健康美容的人食用。
  
  主要粉類:
  米粉
  糙米粉
  本葛粉
  杏仁果粉
  黃豆粉
  蕎麥粉
  

 

作者簡介
上原まり子



作者簡介



上原まり子


  擔任Macrobiotic料理教室負責人。大學畢業後,曾任職國中英語教師,而後赴義大利留學。回國後,取得日本侍酒師協會(Japan Sommelier Association)的Wine Expert與Food Coordinator認證,並投身料理工作。懷孕生子後,改變成為美食家的志願,轉而以長壽飲食法Macrobiotic為飲食宗旨,於2006年開設Natural Kitchen Laboratoryマクロウタセ(macro utase)料理教室,從事研習、食育講座、出版、食譜研發、企業研習等。著有《マクロビだからカンタン。ふんわりしっとりケーキ》(文化出版局)。

  料理教室網址
  daidokorokakumei.com/

  mail magazine
  daidokorokakumei.com/?p=260?libro
 

手作爽口迷人的無麩質甜點50+
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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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