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雞蛋糕:6種雞蛋配方,隨意變化鬆軟、紮實與綿密的口感

雞蛋糕:6種雞蛋配方,隨意變化鬆軟、紮實與綿密的口感
Product Code:
439365
Model:
9789869105484
Product by:
幸福文化
Status:
Available Now
Delivery:
Usually ships within 4 to 6 weeks
Delivery Fee:
WM - FREE
EM - RM 12.72
Singapore - RM 20.00
FREE shipping within Malaysia for orders over RM 79.00
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Product Information

ISBN: 9789869105484

出版日期: 2015-09-02

作者: 黃裕傑

裝訂: 平裝.全彩印刷.240頁.

 

雞蛋,是烘焙蛋糕的重要靈魂,也是影響鬆軟、紮實或綿密的口感關鍵。
學會雞蛋的打發與拌合法,是成為烘焙蛋糕好手的必要條件。

  街邊的雞蛋糕充滿幸福的烘烤香氣總是令人停駐。由於加關鍵角色雞蛋的加入,讓蛋糕擁有鬆軟蓬鬆的口感,這是就是海綿蛋糕,是製作蛋糕的基礎。

  沒有雞蛋的蛋糕,基本上不算是蛋糕。

  •想吃鬆軟的蛋糕,必須要將全蛋打發,再拌入麵糊中烘烤,如海綿蛋糕、雞蛋糕。
  •想吃濃厚扎實的蛋糕,必須要將蛋黃和蛋白分開打發,再拌入糖油混合的重麵糊中烘烤,如馬分蛋糕。
  •想吃輕盈綿密的蛋糕,必須要將蛋白打發,再拌入麵糊中烘烤,如戚風蛋糕、天使蛋糕、舒芙蕾。

  學會六種雞蛋的打發與拌合法,為蛋糕烘焙打下好基礎。

  先從雞蛋的撹打與拌合的遊戲中,體驗製作蛋糕的樂趣,並充分了解雞蛋對口感的影響。尤其對烘焙有興趣的新手來說,這是進入蛋糕世界必知的烘焙入門。了解雞蛋在麵糊中扮演的角色之後,自然會對餅乾、麵包、塔派等烘焙技巧融會貫通,得心應手。

  本書也專篇介紹製作蛋糕前必學的18種基礎烘焙知識與技巧,具備清楚的步驟和解說,對烘焙有興趣的人有很大的幫助。

本書特色

  ■徹底搞懂蛋糕製作的必備專業書籍。
  ■學會6種雞蛋的打發與拌合法對各種蛋糕口感的影響。
  ■專篇介紹18種基礎烘焙知識與技巧,是製作蛋糕前的必學課程。
  ■清楚的步驟圖解照著做,50種蛋糕得心應手。
  ■小雞、鍋牛、盆栽、焦糖瑪其朵咖啡…,十餘種仿真造型蛋糕自製不求人。

 

作者簡介
黃裕傑



作者簡介



黃裕傑


  熱愛烘焙的黃裕傑,在西點業的資歷已經超過20年。平日擔任西點主廚之外,更努力的研發各種小西點。為了符合現代人喜愛豐富又精緻的下午茶點,他設計了一口吃大小的蛋糕,外型小巧,口味甜而不膩,深受大家喜愛。專精於西點製作的他,希望透過簡化的教學方式,讓更多人學習西點的製作原理與過程,進而創造屬於自己的配方。

  目前為「真膳美饌百食匯餐廳」西點房主廚。持有乙、丙級烘焙證照。近幾年不定期至國外教授西點課程。曾任Hanabi餐廳西點主廚、涵碧樓點心房西點師,並應邀到中國擔任honey talk 西點主廚。著有《大師傳授戚風蛋糕》

雞蛋糕:6種雞蛋配方,隨意變化鬆軟、紮實與綿密的口感
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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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