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Jingdong book

小嶋老师经典作品集(套装全4册)/烘焙书

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跟随着我手的动作,一起来操作吧。
不知不觉之间,就会轻松掌握蛋糕坯的搅拌方法。
小嶋老师亲自DVD示范,详细说明制作的流程和打发时需要注意的事项。
针对不同的蛋糕种类,打发的时间和技巧也有差别,跟着老师一起实践吧。
只要按照书中的解说,并仔细观看DVD,你也能够制作出和OVENMITTEN一样美味的蛋糕。
小嶋老师还特别针对新手,给出了参考本书制作之前需要注意的八大注意事项
从材料、工具的准备,到烤箱烘烤的时间,都做出了详细的指导。
即使是新手,也能保证100%的成功率。
Content Description

小嶋老师的蛋糕教室:
本书将从制作点心的基本动作搅拌、打发、刮盆开始讲解。橡皮刮刀的拿法、用法环节也会细致讲解,请您一定摒弃自己的那套方法,按照本书中讲解的搅拌方法和制作流程来实践一下吧!而且不要忘记制作过程中要“仔细观察面团的状态”哟!相信您制作点心的水平一定会大大提高,也一定会做出与以往不同口感的蛋糕坯。同时,您也会切身体会到搅拌、刮盆这类既简单又老套的操作有多么的重要。

小嶋老师的点心教室:
本书从制作材料和工具开始,详细介绍了如何才能制作出和小嶋老师的点心名店OvenMitten一样的美味糕点。对于糕点制作来说,细节决定成败,跟着小嶋老师一步一步的进行,保证绝不失败。书中重点介绍了小嶋老师店铺中最受欢迎的泡芙、黑森林蛋糕、戚风蛋糕、蛋糕卷和派等短款明星产品,并将制作过程共的要领和秘诀一一进行了详细的介绍,跟着小嶋老师一起动手吧,你也能制作出名店的味道。此外,书中还对烘焙过程中的难点和易出现的问题,进行了有的放矢的解答。

小嶋老师的美味点心秘诀:
本书详细介绍了日本甜点女王小嶋留味的独家美味点心秘诀,其中包含了备受欢迎的曲奇、妙芙、海绵蛋糕、蛋糕卷、布丁等多个种类的小糕点。每种点心都配有详细的制作过程解说和图片,对于基本制作技巧和手法进行了细致的解说,是新手上路的“入门教科书”。。精心凝练的配方、翔实的说明、正确的搅拌方法——这些都满载了制作可口点心所需的基础知识和操作方法。本书汇集的点心,其制作工序并不复杂,都是想做就能立刻完成的(当然这些都好吃得不得了),而且配方中能简化的地方就简化,尽量压缩时间,以求减少失败。

小嶋老师的戚风蛋糕&经典蛋糕(赠送DVD)
在本书DVD讲座中,我们将要学习在蛋糕坯中加入蛋白霜以后的搅拌方法。
本书中介绍了人气满满的“戚风蛋糕”,和蛋黄、蛋白分别与面粉搅拌的蛋糕。不仅仅是在材料和制作方法方面,就连打泡方法、搅拌方法的微小差别也会导致最终成品、味道大相径庭。其中最重要的内容是如何将各种素材搅拌在一起。所谓技术,也就是搅拌的技巧。
本书中,把所谓的“搅拌的技巧”收容在长度为1小时的DVD中。请反复观看,实际操作的时候尽可能跟随视频中手的动作和速度。
Author Description

小嶋留味,作为一名女性制果先驱者,在日本东京小金井经营者自己的CAKESHOP&CAFE和“OVEN?MITTEN”点心制作教室。在CAKESHOP中陈列的糕点,均出自女性店员之手,糕点中充满了温暖人心的力量。小嶋老师的拿手作品包括:烘焙点心、挞类、黑森林蛋糕、泡芙等糕点。小嶋老师的点心制作教室,能够深入浅出的传授专业点心制作技巧。这正是点心教室创办20多年的秘诀所在。来这里学习的学生遍布各地,最近更有学生特意从中国远道而来呢。只要按照小嶋老师的制作方法,在家里也能简单再现出“本以为只有专业人士才能烘焙出的味道”!正是因为如此,小嶋老师才受到了众多读者的喜爱和支持。小嶋老师除了在日本NHK电视台的料理制作节目中教授制作糕点以外,还出版了很多关于点心的书籍。
Catalogue

小嶋老师的蛋糕教室:
前言
欢迎来到小岛老师的蛋糕教室
授课之前
第一课
搅拌、打发、刮盆的基础
第二课
把面粉倒入打发好的材料中搅拌
布丁
昂糯蛋糕
费南雪蛋糕
玛芬蛋糕
经典玛芬蛋糕杂莓巧克力玛芬蛋糕
玛芬蛋糕的新风味
苹果
豆类
香蕉+菠萝
草莓+白巧克力
磅蛋糕
经典磅蛋糕香草磅蛋糕
磅蛋糕的新风味
香辛料磅蛋糕
甜橙磅蛋糕
抹茶磅蛋糕
戚风蛋糕
经典戚风蛋糕香草威风蛋糕
戚风蛋糕的新风味
香蕉
茼蒿+芝麻
姜粉+巧克力
水果蛋挞
经典蛋挞美国车厘子蛋挞
水果蛋挞的新风味
芒果蛋挞
大黄蛋挞
蓝莓蛋挞
芝士蛋糕
烘烤型芝士蛋糕
蛋奶酥芝士蛋糕
巧克力蛋糕
全蛋打发食谱翻糖黑加仑蛋糕
分蛋打发食谱法式蒸烤巧克力蛋糕
只需搅拌的食谱温水巧克力蛋糕
泡芙
泡芙
蒙布朗
草莓蛋糕
草莓蛋糕
蛋糕卷
经典蛋糕卷香草蛋糕卷
蛋糕卷的新风味
水果蛋糕卷
巧克力蛋糕卷
法式咸蛋糕
芝士蛋糕坯芦笋咸蛋糕
芝士蛋糕坯的新风昧
三文鱼奶油奶酪
蘑菇细香葱
菠菜核桃
山药蛋糕坯西兰花味咸蛋糕
蔬菜挞
洋葱挞
西红柿彩椒挞
制作配料
蛋糕用具和材料

小嶋老师的点心教室:
Content目录s
制作美味点心的捷径
道具的选择与使用
◆ 第一章 ◆
●挑战禁忌、众爱所归的泡芙
夹心泡芙
小贴士01 裱花袋的使用方法
硬皮泡芙
坚果酱夹心棒
◆ 第二章 ◆
●不过分烘焙的美味点心
蒸烤黑森林蛋糕
杯形黑森林蛋糕
布列塔尼小圆酥饼36/
香草布雷茨37/
维也纳曲奇37/
小贴士02 香草糖的做法
◆ 第三章 ◆
●用纹理粗犷的蛋白霜来做点心
抹茶口味的戚风蛋糕45/
煎茶口味的戚风蛋糕45/
◆ 第四章 ◆
●用纹理细腻的蛋白霜来做点心
奶油夹心蛋糕卷?原味52/
奶油夹心蛋糕卷?抹茶&红豆 52/
酸奶冰冻夹心蛋糕
牛轧糖奶冻
◆ 第五章 ◆
● 用搅拌好的黄油制作出脆酥饼(P tebrisée)
香蕉&菠萝蛋派
小贴士03 了解烤箱的特点
法式咸派71/
扁豆派71/
小贴士04 确认蛋挞皮的孔洞
大黄派
反转苹果派
◆ 第六章 ◆
●在烤箱里煮出来的点心
林茨挞
小贴士05 覆盆子酱的制作方法
◆ 第七章 ◆
● 打发方法与和面方法,孕育出与众不同
的磅蛋糕
香草磅蛋糕
小贴士06 用一种食品搅拌机(KitchenAid)
制作香草磅蛋糕
柳橙口味仲夏蛋糕
◆ 第八章 ◆
●口味绝伦的冷凝点心
蜂蜜奶冻
小贴士07 杏酱的做法
咖啡奶冻 99/
茉莉花茶奶冻 99/
小贴士08 关于明胶
关于材料

小嶋老师的美味点心秘诀:
前言
配方总则
工具及其用法
材料及选材方法
“搅拌方法”中的简单技巧
先做做看
香草口味冰曲奇
其他口味
焙煎芝麻口味冰曲奇
香辛口味冰曲奇
巧克力口味冰曲奇
先做做看
黄油核桃酥饼
其他口味
肉豆蔻口味酥饼
第1章
简单的烤制点心
法式莎布雷酥球
咸味芝士饼
香草口味半球酥
榛仁脆饼
费南雪
费南雪蛋糕
第2章
冷藏凝固成形的点心
姜味意式奶油布丁
法式咖啡白布丁
Le signet甜品屋的招牌布丁
红茶布丁
第3章
简单平实的蛋糕
香蕉杯装蛋糕
杂莓芝士妙芙蛋糕
其他口味
香橙巧克力妙芙蛋糕
温水巧克力蛋糕
黑加仑熔岩巧克力蛋糕
榛仁布朗尼
法式蔬菜咸蛋糕
其他口味
三文鱼芝士咸蛋糕
金枪鱼煮蛋咸蛋糕
美式玉米面包
其他口味
洋葱火腿玉米面包
第4章
法式全蛋海绵蛋糕
草莓蛋糕
原味蛋糕卷
水果蛋糕卷
免烤芝士蛋糕
小专栏
答疑Q&A
制作点心“温度第一”
刮扫蛋糕糊
本书用到的模具

小嶋老师的戚风蛋糕&经典蛋糕(赠送DVD)
目录
制作美味点心的基础搅拌方法
想了解更多一点戚风蛋糕的要点
香草戚风蛋糕
1. 制作基本的香草戚风蛋糕
2. 香草戚风蛋糕的花样创作
基本的戚风蛋糕应用
创作蛋糕
夹心蛋糕
浓香戚风蛋糕
柳橙戚风蛋糕
香蕉椰香戚风蛋糕
海盐枫糖戚风蛋糕
创意蛋糕
杏干蛋糕
基本的创意蛋糕应用
创作蛋糕
焦糖苹果蛋糕
松饼蛋糕
费南雪蛋糕
苏芙蕾芝士蛋糕
美味点心的基本制作工具
美味点心的基本制作材料

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