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Jingdong book

广式早茶·点心

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Jingdong book

广式早茶·点心

Name: 广式早茶·点心
Brand: Jingdong book
SKU: 3139001871
Price: 26.86 USD
Availability: OutOfStock

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Editer Recommend

现在广东的早茶风靡全国各地，广东早茶其实是以品尝美味为主，以品茶为辅的一种品饮习俗的延伸。早茶中茶点之多，让人数不胜数，口味有甜有咸，人各取所好，非常随意，而每一份茶点都小巧精致，如虾饺、蛋挞、酥饼等都以色、香、味俱全而受到各层人士的欢迎。
《广式早茶点心》介绍了纯正广式茶点的做法，让您也做出清而不淡、鲜而不俗、嫩而不生、油而不腻的点心！

Content Description

《广式早茶点心》包括各式正宗的广式早茶、点心的基本知识、厨具和所需材料、每种糕点的制作方法，涵盖糕类、饼类、包子类、饺子类、酥皮类等。读者只需按照书中的方法操作就可以做出各种营养价值高、款式新颖的点心，实用性强。

Author Description

犀文图书，曾出书多本，手头资源丰富。作品以烹饪菜谱、小手工艺、美容美发、养生、家装家饰家居类为主，以家庭的实用性、体例的科学性、内容的丰富性为特点，在生活经济图书领域颇有影响。

Catalogue

Part 1
基础知识
特色点心………………………… 7
制作工艺………………………… 8
主要材料和工具介绍…………… 9
Part 2
糕类
腊味香芋糕……………………… 11
菊花马蹄糕……………………… 12
核桃马拉糕……………………… 13
椰汁煎年糕……………………… 14
香煎萝卜糕……………………… 15
香煎芋头糕……………………… 17
红糖蒸年糕……………………… 18
甘香黄金糕……………………… 19
香煎马蹄糕……………………… 20
脆皮萝卜糕……………………… 22
香滑南瓜糕……………………… 23
钵仔萝卜糕……………………… 24
XO 酱萝卜糕……………………… 25
清香玉米糕……………………… 26
清香百合糕……………………… 27
养发芝麻糕……………………… 28
枸杞红枣糕……………………… 30
千层咖啡糕……………………… 32
西米椰汁糕……………………… 33
班叶兰椰香糕…………………… 34
Part 3
饼类
奶皇水晶饼……………………… 36
花生甜糯饼……………………… 38
松脆葱油饼……………………… 40
核桃酥饼………………………… 41
老婆饼…………………………… 42
莲蓉礼饼………………………… 44
蛋黄莲蓉饼……………………… 46
奶香莲蓉月饼…………………… 48
莲蓉酥月饼……………………… 50
乳香鸡仔饼……………………… 52
三色蟹柳饼……………………… 54
腐皮玉米饼……………………… 55
香麻韭菜饼……………………… 56
水晶虾饼………………………… 57
椰香饼…………………………… 58
冰皮莲蓉饼……………………… 59
番薯饼…………………………… 60
豆沙窝饼………………………… 61
香煎南瓜饼……………………… 62

Book Abstract

特色点心
中国饮食文化历史悠久，作为中式餐饮的一部分——中国点心，经过我国劳动
人民的长期实践，尤其是糕点师们的继承和发展，点心的品种越来越多，例如：包、
饺、糕、团、卷、饼、酥、条、冻、饭、粥等。广式早茶点心以岭南小吃为基础，并
广泛吸取四大古都的宫廷面点和西式糕饼技艺发展而成，品种很多，为全国点心种类
之冠。
广式早茶点心的主要特点是用料精博，品种繁多，款式新颖，口味清新多样，制
作精细，咸甜兼备，能适应四季节令和各方人士的需要。各款点心都讲究色泽和谐，
造型各异，相映成趣，令人百食不厌。
广式早茶点心具有广博的包容性。品种异常繁多，除了采用各种烹饪手段外，馅
料的选择也非常广泛，甜咸、荤素、各种食材均有。同时糅和了西点的一些技巧和特
色，在原料上也会选择某些西点原料，如巧克力、奶油等，口感总体较为清爽。
点心的品种、款式和风味是由皮、馅和技艺构成的。概括来说，广东的点心皮
有4大类23种；馅有3大类46种。糕点师们凭着高超的技艺，为这些不同的皮、馅进行
千变万化的组合和造型，制成各种各样的花式美点。在各类点心中，代表名品有：鲜
虾荷叶饭、绿茵白兔饺、虾饺、煎萝卜糕、马蹄糕、顺德伦教糕、皮蛋酥、冰肉千层
酥、酥皮莲蓉包、叉烧包、娥姐粉果、干蒸烧卖、咸水角、鸡仔饼等。在饼食中，
以粤式中秋月饼最为有名。月饼的制作有其独到之处，选料广泛，加工精细，皮薄馅
精。不但在国内市场上十分畅销，而且远销海外，如莲蓉月饼(莲香楼)、陶陶居上月
(陶陶居酒家)等。此外，老婆饼、成珠楼小凤饼也闻名遐迩。
一、传统工序比较繁杂，每一道工序都至关重要。
1. 一般米要浸泡10 天左右，再淘清，淋透，滤去杂质，然后上磨，将米磨成米浆，
再榨干水分，还要上刨，就是将压干的米粉块刨成细粉。
2. 接下来是蒸，蒸粉的时候要用小簸箕一层层地加粉，蒸熟一层再加一层，待米
粉完全熟透后，便可上臼了，这就是我们通常所说的“舂年糕”。
3. 舂好以后，随即上板，便可搓条成型了。民间艺术工匠在糕团揉搓中，灵感突发，
仿造各种飞禽走兽，创造出十二生肖等多种米糕工艺品，神形逼真，栩栩如生，惹人喜爱。
二、现代工序相对简单。
1. 调粉：先将糯米粉、粘米粉、澄粉筛匀备用；锅烧热，将清水、椰汁、糖及生
油等所需材料煮溶。在筛匀的粉中倒入热浆，再加入所需材料，用木羹搅匀至全部爽
滑细腻均匀为止。
2. 入模：将调好的粉糊倒入模具，模具可根据需要选择正方形、长方形、六角形、
心形、梅花形等各种形状。
3. 蒸糕：用高压蒸汽或大蒸笼蒸熟，蒸糕时间应掌握好，蒸的时间长了会糊化，
气太足和时间太短会使蒸笼下部变硬。
4. 取糕：为了便于蒸糕取出，通常用一块与蒸板同样大小的木板盖在糕上，使糕
夹在蒸板与木板之间，同时翻转蒸板与木板，放在案台上，拿开蒸板，揭开底纸，使
糕面朝上，过风凉透冷却后，切成方块，便为成品。
三、注意事项。
1. 拌好糕浆倒进模具中，外表要平整、没有小水泡。若表面不平则浆太干、有小
水泡则太湿。
2. 蒸笼中的糯粉浆，约八分满即可，以免久蒸不熟或蒸时太满溢出。
3. 蒸年糕以中火为主，火力太强中间会突起，太小中心不易熟。
4. 为防锅中煮干，可放一只小碟子或瓦片在锅底。有水时小碟会叮咚作响，如果
沉寂就应立刻加入热水。
5. 15~20 分钟后用筷子或牙签插试，如果不粘筷就是已蒸熟了。
6. 从蒸板上取出蒸好的糕也要同上料一样，采取翻转轻敲退模的方法，以避免成
品松散破碎而影响成品美观与质量。制作工艺

Introduction

早茶点心是在茶道中分量较小的精雅食物，是在茶的品饮过程中发
展起来的一类点心。早茶点心精细美观，口味多样，形小、量少、质优，
品种丰富，是佐茶食品的主体。
广式早茶点心是粤菜的一大重要组成部分，我国流行早茶点心的地
区很多，以广东最为出名。广东人喜饮茶，茶市有早、午、晚三市，其
中以早茶最为热闹。饮茶是广东人日常社交休闲的主要方式之一，多年
的历史文化，饮茶这种饮食习惯早已成为广东市民的一种生活方式。
广式早茶点心拥有独特的风味和制作技巧，文明全国。因广东邻近
湖南、江西、福建、广西，而使粤菜包括粤式早茶点心都兼收并蓄，具
有丰富多彩的鲜明特色。各式各款的点心是广式早茶的主要特点，广式
早茶点心讲究清而不淡，鲜而不俗，嫩而不生，油而不腻。其中以糕点、
包子、酥最受欢迎，本书主要介绍六个分类，分别选用了典型易做的早
茶点心，图文并貌地讲解制作要领，让你能迅速掌握制作方法，轻松做
出美味、精致的早茶点心。

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Jingdong book

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