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Jingdong book

四季韩式裱花蛋糕(含DVD光盘)-我爱烘焙

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Jingdong book

四季韩式裱花蛋糕(含DVD光盘)-我爱烘焙

Name: 四季韩式裱花蛋糕(含DVD光盘)-我爱烘焙
Brand: Jingdong book
SKU: 3139001921
Price: 19.66 USD
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美好的背后，伴随着无数次的尝试。

当奶油霜在你手下开出漂亮的花朵，

一年四季的美丽仿佛都被收藏了。

这一刻的喜悦和幸福，无法用语言传递。

Content Description

韩式裱花蛋糕起源于美国惠尔通（Willton）学校开发的奶油霜蛋糕，被韩国的家庭主妇们改造成现在的样子，更符合亚洲人审美和口味，烘焙爱好者们评价她美到让人窒息，根本没法拒绝！

本书以春、夏、秋、冬四季为主题，40多款蛋糕的色调随季节而更替。蛋糕裱花精髓的部分：调色、抹面、挤花、做花边、造型设计都有详细的图片说明和文字介绍，并配有视频，供读者反复揣摩和实践。

Author Description

王森国内西点咖啡学校创办人，新浪美食知名博主，至今已培养出包括亚洲各地在内的数万名学员。从事西点技术研发20余年，致力于传播西点技术，让更多的人喜爱烘焙是他毕生追求的梦想。编写出版的《蛋糕裱花基础（升级版》（上下册）、《翻糖蛋糕&饼干制作入门》、《慕斯蛋糕制作基础课（升级版）》《3D咖啡制作入门》《糖艺制作入门（中英双语）》《我爱烘焙系列》不断再版，成为很多烘焙新手的入门书。

Catalogue

美好从这里开始

常用工具

使用技巧 002

花嘴使用技巧 005

奶油霜调色技巧 008

抹面技巧 009

花边、花卉的

制作（包含花嘴

展示） 014

无比眷恋的春天

海边风情 031

爱慕青白 033

细腻心情 035

乍然欢喜 037

2015 之初 039

眷恋春天 041

青春派 043

情人伞 045

少女心 047

碎花情结 049

心花怒放 051

秘密花园 053

幸福圆满 055

清爽之夏

渐变蓝 057

白与碧绿 058

纯白花环 061

淡蓝风情 062

细密松叶 064

红粉佳人 065

红舞裙 067

蕾丝裙 069

轻轻梦 071

树的纹路 073

心之玫瑰 075

多彩天空 077

海边的小屋 079

怦然心动 081

秋之哀伤

刺绣 083

青空 085

暗恋 087

白玫瑰之语 088

红豆 091

花朵朝阳 093

满天星 095

懵懂青春 097

手捧花 099

一心一意 101

情人节 103

冬绪渐暖

向日葵 105

Marry me 107

深藏的秘密 108

白雪红墙 110

冬日暖阳 112

美丽诱惑 115

青花瓷 116

阳光灿烂 119

坦白的心 120

无限夕阳 123

跃动的灵魂 125

Book Abstract

抹面技巧

抹刀的使用方法

抹面技巧

抹刀由刀尖、刀刃、刀面、刀柄组成，要知道刀的组成部分，才能清楚地了解拿刀的方法。

刀尖：抹刀的最前端是弧形，所以称刀尖。

刀刃：无名指、中指放于刀刃后，配合大拇指调节刀刃的角度。注意，只要抹刀接触到奶油，刀刃必须翘起30度，使奶油向刀面内侧移动。

刀面：食指要放于刀面的一半处，防止刀的前端翘起。

刀柄：小拇指放于刀柄的最前端呈“勾”状，防止在操作过程中抹刀滑落。

新手用抹刀时需要注意的问题：`

（1）拿刀时，手要拿在刀柄偏前方位置。

（2）运刀时，不要向自己的胸前拉，这个姿势不利于做出高质量的面。

（3）抹面时，不要用力地压奶油（这样会将蛋糕上的奶油压没），而应该是轻推奶油。

（4）抹侧面时刀不要向内或是向外倾斜，而是垂直于转台。

刮片的使用方法

刮面通俗的意思是：穿衣，就是将蛋糕坯穿上一层奶油衣服，并且顶部平面、中间弧形、侧面垂直面奶油的厚薄度必须相等。手指拿刮片必须使刮片弯曲的形状达到圆面的特征，拿刮片时只有三个手指发力（食指、大拇指、小拇指），中指、无名指只是辅助作用（防止刮片中间弧形变形）。中指放在刮片长度的1/2处偏下处，食指控制刮片上端，食指第二个关节弯曲则刮片上端的平面就会自然地放平，同时大拇指的指甲部分必须抵住食指中间关节防止刮片滑落，小拇指控制刮片底部（底部刮刃将小拇指一分为二），小拇指第二个关节弯曲使刮片底部垂直，无名指辅助小拇指。

直面制作方法

1 将奶油放至蛋糕顶部，抹刀放在蛋糕左侧中心处，即9点钟方向，刀刃一侧贴紧奶油，另一侧略微打开，刀面打开的角度为30度，刀柄与转台呈75度，将蛋糕侧面抹光滑。抹至蛋糕顶部时，刀面翘起30度，刀柄略微放平，将蛋糕顶部蒙古包走出水纹。

2 刀柄与转盘平行，刀面翘起30度，直至将蛋糕顶部奶油抹平（注：利用肢体垂直向下压，切记在压的过程中肢体不可以向自己面前移动，食指不可二次用力），刀尖始终要放在蛋糕顶部中心点处。

3 刀尖离奶油边缘约1厘米（一个食指的宽度），刀柄与转盘呈45度，刀面翘起30度，轻轻向下压并向外推（注：奶油始终控制在刀面的内侧）。

4 刀柄从45度—55度—65度—75度—80度—90度，整体向下推（注：将奶油控制在刀面的内侧)，这时我们的身体应该向左倾斜，转台在身体的右侧。

5 刀柄再以90度—80度—75度—65度—55度—45度向上抹成水纹状，抹至顶部时，刀面打开30度，刀柄略微翘起，将顶部多余奶油去掉。

6 将顶部抹成坡形，抹刀放至蛋糕右下角的位置（5点钟方向）。刀面打开30度，刀尖略微翘起。

7 抹刀放于左侧中心点位置（9点钟方向），将侧面抹直，拿抹刀时，应将手往刀面上放（防止拿刀不稳），刀的一侧贴紧奶油，一侧略微打开，抹刀张开的角度为15度。

8 抹刀放在左侧不要动，左手转动转台，抹刀打开15度，将侧面的奶油往上侧赶，直到侧面奶油高于顶部奶油1厘米即可。

9 左手将抹刀平行于自己，放于整个蛋糕一半的位置，右手将抹刀放于蛋糕右侧中心点的位置（3点钟方向），右手的抹刀要垂直于左手的抹刀，收面时，先将边缘的奶油刮光滑，再往中心点收（一旦抹刀接触奶油，所有的手指都不可二次用力）。

10 右手的抹刀平行往左侧移动，刮的过程中，右手的抹刀始终在左手抹刀的内侧，刮至整个面的半径处，将奶油刮掉即可。

11 抹刀放于蛋糕右侧底部（5点钟方向），贴于转盘，刀面打开30度，利用刀尖将底部多余奶油切掉。

12 将底部奶油刮掉即可。

Introduction

倘若将对于糕点口味的探求比喻成一条长河，在这条河流冲向一定长度之后，纵向的——对于糕点“美貌度”的研究渐渐成为西点爱好者乐此不疲的新追求。在装饰蛋糕的各种新型“武器”里，奶油霜扮演着重要的角色。近两年，韩式奶油霜裱花备受欢迎，奶油霜与翻糖、糖霜一起，成为大型婚礼、宴会蛋糕装饰的三大宠儿。同样常用作蛋糕装饰的打发淡奶油，口感非常地软且轻盈，常用来装饰柔软的蛋糕，它的优点是使用方便、口感受人欢迎。缺点是常温下放置一段时间后容易融化，不易保存。而奶油霜使用黄油打发制成，所以口感要比淡奶油厚实得多，不但适合戚风和海绵等柔软蛋糕的装饰，也适合口感浓郁的重乳酪蛋糕的装饰。奶油霜较容易保存，裱出的花纹非常清晰并且能保持很长时间，所以非常适合用来装饰蛋糕。

奶油霜起源于法国，由巴黎德布西街非常著名的糕点师Pere 于1865 年首创。到1970 年，市面上充斥着劣质的奶油霜，开始影响大家对奶油霜的印象。实际上，用好材料以精准比例制成的奶油霜非常浓郁且美味，放凉后会变硬，适合用于蛋糕装饰。对奶油霜缺乏了解、没有品尝过正宗奶油霜的朋友们，可能对奶油霜的味道有所怀疑。然而历史证明，奶油霜之所以至今还在被人们沿用，正是拜其经典的口感所赐。

本书介绍了四十余款精心制作的韩式裱花蛋糕，非常精美漂亮。从抹面、花嘴、花边和花卉等多方面详解了蛋糕制作过程，辅以教学视频，大家可以用心体会并学习。有不同想法和创新的地方欢迎交流互动。做出美丽的裱花蛋糕，是我们的衷心期望！

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