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Jingdong book

最详尽的甜点基本功教科书

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Jingdong book

最详尽的甜点基本功教科书

Name: 最详尽的甜点基本功教科书
Brand: Jingdong book
SKU: 3139002241
Price: 31.18 USD
Availability: OutOfStock

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Editer Recommend

对每一个烘焙新手来说，令人困惑的莫过于五花八门的材料和各种不知所云的专业词汇。

切拌、搅拌、打发、全蛋法、分蛋法、水油分离……每个人、每个方子都在熟练地运用这些词汇，只有菜鸟一头雾水。
就像《未生》里初入外贸业的新人急需一本商业词汇缩写字典一样，想要尝试自己做甜点的菜鸟需要的就是一本真正讲解烘焙基本功的《*详尽的甜点基本功教科书》。从初级的操作手法、基础面团和奶油酱的制作，到进阶的各式甜点装饰，《*详尽的甜点基本功教科书》为你答疑解惑，引领新手走出迈向烘焙达人的第一步。

Content Description

《*详尽的甜点基本功教科书》针对烘焙新手，从基本的操作步骤、手法、面团、奶油酱入手，教授西式甜品基本功。从理论到实践、从面团到成品，保证让每个“生手”和“熟手”都能把握住其中的细节，一气呵成！相信你做出的甜点也会像高级酒店出品的一样绵软、轻盈、细腻。再加上简单易行的创意装饰，绝对让你的DIY甜点大放异彩！

Author Description

川上文代，幼时就对烹饪有浓厚的兴趣，从初中三年级到高中三年级这4年间，在池田幸惠料理教室学习烹饪。从大阪阿倍野烹饪专业学校毕业以后，在该校任职员12年。期间，她致力于烹饪专业学校大阪分校、法国里昂分校、ECOLE东京学校的烹饪培训工作。在法国里昂分校成为一位女讲师，在法国三星级餐厅乔治？布朗也进修过。
1996年回到东京涩谷开办DELICEDECUILLERES/川上文代料理教室。还作为烹饪专业学校外聘讲师、食品教育专职讲师、食品文化解说专家，以及千叶县烹饪大使，在各地演讲，在电视和杂志上经常出现，此外还积极开发食品，涉猎广泛。著有《使用珐琅锅制作美味料理》（诚文堂新光社）和《*亲切的料理教科书》（新星出版社）等多本著作。

Catalogue

前言
世界各国甜点
第1章
甜点制作基础
甜点制作工具
准备工具
让操作更便利的工具
严格挑选的工具
主要家电
专用工具
甜点制作前的准备
制作前的准备
称重方法
烤箱的使用方法
准备模具
甜点和材料的保存方法
第2章
基本动作基本动作1 过筛
基本动作2 搅拌
基本动作3 打发
基本动作4 涂抹
基本动作5 裱花
基本动作6 擀压
基本动作7 烘烤
基本动作8 切割
需要熟知的甜点制作用语词典
第3章
基本面糊和奶油酱
制作基本面糊
基本面糊①海绵蛋糕糊（全蛋打发法）
基本面糊②海绵蛋糕糊（分蛋打发法）
基本面糊③黄油蛋糕面糊（黄油面糊）
基本面糊④戚风蛋糕糊
基本面糊⑤基础酥皮面团（塔皮）
基本面糊⑥甜酥面团（塔皮）
基本面糊⑦千层派皮（折叠派皮面团）
基本面糊⑧快速折叠派皮（速成折叠派皮面团）
基本面糊⑨泡芙面糊
基本面糊⑩可丽饼面糊
基本面糊? 饼干面团①模具饼干
饼干面团②冰箱饼干
饼干面团③裱花饼干
基本奶油酱?蛋白霜
基本奶油酱①打发淡奶油
基本奶油酱②卡仕达奶油酱
基本奶油酱③英式奶油酱
基本奶油酱④杏仁奶油酱
基本奶油酱⑤黄油奶油酱
蛋白霜①法式蛋白霜
蛋白霜②意式蛋白霜
第4章
基本装饰和包装
蛋糕装饰
草莓奶油蛋糕的基本组合方法?
蛋糕和奶油的组合方法?
蛋糕涂抹和裱花?
手工制作装饰配件?
巧克力装饰?
戚风蛋糕的搭配方法?
小小心机变换大模样?
塔、派装饰
水果塔的组合方法?
表面美化法?
水果点睛外观?
经典派以组合搭配一决胜负?
包装技巧
保持美味的方法
选择包装工具
搭配甜点的包装
包装创意集锦
解决包装的烦恼
烘烤甜点装饰
烘烤甜点的基本搭配
糖霜装饰法
冰箱饼干图案集
泡芙奶油的组合方法
冰点装饰
小创意大变身
果冻创意甜点
酱汁与装饰方法
市售装饰品
装饰技巧
甜点师的技艺
经典蛋糕装饰
第5章
甜点制作材料
甜点制作的基本材料①面粉
甜点制作的基本材料②砂糖
甜点制作的基本材料③鸡蛋
甜点制作的基本材料④牛奶?淡奶油
甜点制作的基本材料⑤黄油
甜点制作的基本材料⑥巧克力
甜点制作的基本材料⑦凝固剂
甜点制作的辅助材料
1 预拌粉
2 干燥水果
3 果酱?糖渍水果
4 香料?香草
5 坚果
6 奶酪
7 可可粉?巧克力
8 日式食材
9 洋酒
10 香草
11 膨胀剂
制作甜点用语词典

Introduction

经常有人会问我，想做出美味的甜点，该怎么做呢？首先，只有做才会迈出第一步。尽量参考有详细步骤的食谱，然后开始尝试吧。
做完的甜点，如果和自己想象的味道有差别，一定要写出差别是什么。想要做出这样的甜点！想要吃到美味甜点！有这样的决心非常重要。
制作甜点，必须有一定的知识储备。本书详细地说明了材料、必备工具、称量方法、制作步骤、处理食材的方法和准备、打发方法、搅拌方法、烘烤方法等基本知识。在实际制作甜点前，掌握这些基础知识能让你事半功倍。
即使是专业甜点师，制作甜点过程中也会失败。只有积累大量的经验，思考失败的原因，才会慢慢做出美味的甜点。
味道再浓郁一点？要是口感绵软一点会不会更好呢？即便尝试失败，也是制作甜点的乐趣所在。记住这种感觉，你也会成为制作美味甜点的高手！
希望本书能成为大家制作甜点前的教科书。即使是经常制作甜点的人，有时也会忘记基础，导致失败，所以希望大家反复翻阅，活学活用。

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Jingdong book

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