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超簡單、零失敗!我的第一堂甜點課:800張精確圖解一學就會,享受成功烘焙樂趣!

超簡單、零失敗!我的第一堂甜點課:800張精確圖解一學就會,享受成功烘焙樂趣!
Product Code:
22993
Model:
9789866210204
Product by:
出版菊
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:
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RM 43.80
RM 34.60
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Product Information

ISBN: 9789866210204

出版日期: 2013-03-19

作者: 黃宜貞(妞仔)

裝訂: 平裝.全彩印刷.128頁.

 

成功烘焙,就從這一本開始!

  喜歡甜點嗎?想要試著動手做,讓家人親友吃得更安心?還是想擁有一個小小咖啡館,自己烘焙蛋糕、餅乾?無論你是想嘗試烘焙的朋友;或是完全不進廚房的新手,這一本「超簡單、零失敗!我的第一堂甜點課」就是最好的入門!

  不需要一下子就買齊所有的工具,可以從最基本的必學基本功開始。會煮糖,就能製作牛奶糖、焦糖布丁、棒棒糖、果醬…;學會打發蛋白,就能變化出馬林糖、英國最著名的甜點---混亂伊頓、白蘭地餅捲,還有費南雪蛋糕…。跟著法國藍帶廚藝學院畢業的作者黃宜貞,從基礎開始,一步步成功烘焙!

  除了精確詳實的配方與作法外,更包括其他烘焙書所沒有的三大特點!

  1.   超簡單!---從甜點必學基本功開始,學會蛋白霜就能變身好幾道美味甜點!
  2.   零失敗!--- 超過800張的步驟圖解,新手也能無困惑的對照著步驟成功製作!
  3.   享受成功烘焙樂趣!---簡單易做為中心,更重要的是端上桌,讓臉上得意發光!

  超過800張的步驟圖解,毫無困惑零失敗!

  書中按照甜點的製作方法分類,每一種類別都有詳細的介紹與步驟,進一步延伸的甜點配方,更鉅細靡遺的拍攝了精確的圖解。攪拌前後,質感的改變;麵糊該是乾乾的,還是流動性高的狀態;手法與技巧…全都可以一看就懂。書裡收錄的配方,以簡單易做為中心,更重要的是端送出去,大家讚不絕口,讓你臉上得意發光的甜點!

本書特色

  超過240萬人次點閱推薦

  基礎步驟:在各種甜點中變化無窮的必學基本功。簡單打發蛋白∕焦糖∕糖化檸檬條∕太妃糖醬…

  煮糖:學會煮糖,輕鬆作出果醬、牛奶糖、棒棒糖…一點都不難!

  蛋白霜甜點:蛋白是主角!不同程度的打發蛋白,變身混亂伊頓、白蘭地餅捲、費南雪蛋糕…

  3種基礎蛋糕:打發奶油,打發蛋,簡單攪一攪,就能作出不一樣口感的蛋糕14種。…快來試試看!

  派、塔與千層派:塔派的做法,也是很多餅乾、蛋糕的基礎。司康餅、英式奶油酥餅、佛羅倫斯彩色酥餅、蝴蝶酥、翻轉蘋果派…每道都是值得學會炫耀的甜點。

  泡芙:書中詳盡的泡芙一二三課,讀熟之後開始動手作,絕對是馬到成功,保證!

  冰淇淋:不用冰淇淋機也OK!手工製作一點也不輸給機器喔~

  異國甜點:透過甜點彷彿再次回訪穿梭異地的美好。西班牙小油條、葡式蛋塔、百香果馬卡龍、日式蜜紅豆夾餡銅鑼燒、提拉迷蘇…

  工具&材料:不需要一下子就買齊所有的東西,哪些是必備的你一定要知道!



作者簡介

超過240萬人點閱  藍帶廚藝學院畢業---黃宜貞(妞仔)

  妞仔,原本是心愛的格仔老公才使用的,我們之間的專屬稱呼。  

  婚後,遠離台灣流浪英國落腳倫敦。

  愛現、愛分享的個性,開始了部落格"妞仔大驚小怪倫敦日記neochai.pixnet.net/blog     

  記錄生活、書寫遊記、收藏著在廚房裡玩耍的樂趣。還有藍帶廚藝學院,從只有熱情的菜鳥到畢業出師的甜點之路。

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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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