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Jingdong book

面包制作大全

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Jingdong book

面包制作大全

Name: 面包制作大全
Brand: Jingdong book
SKU: 3139001351
Price: 41.55 USD
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书中缘金牌图书系列“制作大全”又添新书！继热卖的《西式糕点制作大全》《意大利餐制作大全》《经典面包制作大全》《法式西餐制作大全》《意大利面制作大全》之后，《面包制作大全》与大家见面了！
《面包制作大全》是一本迄今为止品种最全的面包制作图书，确切地说应该是“基础面包”制作图书。《面包制作大全》从基础面包的九大种类开始，详细讲解了54款最为经典的基础面包的制作方法。制作步骤非常详细，并配上了清晰的步骤实拍图片，一目了然，清晰简单！
所有面包都是基于基础面包而变化来的，只有掌握基础面包的制作方法，才能衍变出各式各样、口味多变的面包品种！

海报：

Content Description

《面包制作大全》是迄今为止品种最全的一本面包制作图书，堪称基础面包的制作大全，制作面包种类全面、方法实用。由日本专业学校的面包制作教授从专业的角度介绍面包的材料和制作方法，可以让您从最初的面粉发酵开始，系统地了解和学习烘焙面包的知识，制作出正宗的美味面包。全书将面包分为九大种类，硬面包、半硬面包、软面包、模具面包、多层面包、油炸面包、特殊面包、酸味面包、自家发酵面包。分类介绍了每种面包的制作方法以及注意事项，材料配比详细、制作步骤清晰，并配有直观的实物照片，让您能够简单直观地掌握不同面包的不同做法。本书集知识性、专业性、欣赏性、学习性、查阅性、收藏性于一体，是面包制作从业人员和专业面包师、面包爱好者的参考用书。
·硬面包：法式长棍面包、法式小餐包、双锤形餐包、纺锤形餐包、烟草味餐包等18种。
·半硬面包：德式汉堡、德式长棍面包、土耳其芝麻圈、意式风味派、脆皮虎皮面包。
·软面包：奶油卷餐包、维也纳面包、牛奶餐包、辫子面包、德式面包排等12种。
·模具面包：山形面包、硬吐司、法式面包心、全麦面包、核桃仁全麦面包、葡萄干面包。
·多层面包：牛角面包、法式巧克力面包、丹麦油酥点心面包。
·油炸面包：面包圈、柏林人面包、咖喱夹心面包。
·特殊面包：德国碱水扭花面包、意式面包棒、英式玛芬面包、硬面包圈、德式圣诞面包。
·酸味面包：黑麦面包、小麦黑面包、柏林田园风味面包、优格布洛特面包。
·自家发酵面包：葡萄干发酵种、苹果发酵种、酸奶发酵种。

Author Description

日本辻料理教育研究所，是一所顶端级的料理专业学校，目前已有13万学员从此校毕业。学校拥有强大的师资力量，为日本国内首屈一指的料理专业学校。日本辻料理教育研究所十分注重学员专业技能的素养培育，毕业后为学员颁发国家认证的专业资格证书。

Catalogue

面包制作用语解说
阅读本书之前

1 面包制作的基础理论
制作面包的食材及其作用
1. 面粉
2. 黑麦粉
3. 酵母
4. 水
5. 食盐
6. 砂糖
7. 油脂
8. 奶制品
9. 鸡蛋
10. 其他食材
面包的制作工序
1. 搅拌
2. 发酵3. 拍打面团（面团的排气）
4. 分割、滚圆
5. 中间醒发
6. 成型
7. 最终发酵
8. 放入烤箱
9. 烘烤
10. 出炉
11. 冷却
搅拌的要领
1. 加入面团硬度调整水的时机
2. 加入油脂的时机
3. 不同面团的搅拌过程
发酵的要领
1. 面包为什么会膨胀
2. 二氧化碳的形成
3. 面筋的形成
4. 面团的紧张(酸化)和缓和（还原）
烘烤的要领
1. 直接烘烤
2. 烤盘烘烤
3. 模具烘烤
4. 热效率和热传导
5. 在烤箱中发生了什么
6. 面包的香味是怎样形成的
7. 面包皮为什么会被烤成黄褐色
面包的制作方法
1. 直接发酵法
2. 间接发酵法

2 面包制作的基本技术
1. 准备工作
2. 搅拌
3. 发酵、拍打
4. 分割
5. 滚圆
6. 中间醒发
7. 成型
8. 最终发酵
9. 烘烤
10. 面包制作的基础知识

3 硬面包
法式长棍面包
花纹的划制方法
穗状面包的成型
标准法式长棍面包
各式各样的老式面包
利用间接发酵法制作老式面包
使用冷藏液种发酵的面团
使用种面团发酵的面团
法式面包小常识
不同制作方法制作出来面包的横切面比较
皇冠赛门餐包
皇冠赛门餐包的风车压模
绚丽美观的皇冠赛门餐包
瓦伊森面包
瑞士黑面包
芝麻餐包
制作芝麻餐包时用到的模具
意大利拖鞋面包
西西里面包
托斯卡纳无盐面包

4 半硬面包
德式汉堡
德式长棍面包
土耳其芝麻圈
意式风味派
脆皮虎皮面包
源自亚洲的虎皮面糊

5 软面包
奶油卷餐包
卷餐包和小圆面包
硬质面包
维也纳面包
牛奶餐包
辫子面包
三股辫面包的编织方法
德式面包排
点心面包
夹心面包奶油面包曲奇面包菠萝面包
奶油面包用蛋奶羹夹心
曲奇面团
菠萝包面团
布里欧面包
关于布里欧面包的叫法
法式葡萄干面包
蛋黄奶油酱
德式切块糕点
奶油碎末糕点
糖粉奶油杏仁碎糕点
黄油面碎
小甜面包
搅拌奶油的目的
甜面包用杏仁奶油
咕咕霍夫面包
咕咕霍夫面包节

6 模具面包
山形面包
主食面包边缘变皱
硬吐司
法式面包心
全麦面包
核桃仁全麦面包
白面包和多种口味面包
葡萄干面包

7 多层面包
牛角面包
法式巧克力面包
多层面包用黄油的成型
丹麦油酥点心面包
油酥点心面托的成型
油酥点心用杏仁奶油
欧洲酸樱桃蜜饯
杏肉果酱的煮制

8 油炸面包
面包圈
柏林人面包
咖喱夹心面包

9 特殊面包
德国碱水扭花面包
德国碱水面包是面包店的标志
意式面包棒
英式玛芬面包
关于英式玛芬面包
硬面包圈
德式圣诞面包

10 酸味面包
初种
制作初种面团时的注意事项
十分浪费的初种面团制作过程
黑麦面包
面包烘烤过程中的排气
小麦黑面包
柏林田园风味面包
优格布洛特面包

11 自家发酵面包
葡萄干发酵种
制作葡萄干发酵种的注意事项
苹果发酵种
制作苹果发酵种的注意事项
酸奶发酵种
制作酸奶发酵种的注意事项
使用葡萄干发酵种的天然酵母麦麸皮面包
使用苹果发酵种的苹果酵母面包
使用酸奶发酵种的潘纳多妮面包
本书中使用到的主要食材
制作面包时用到的机器
主要食材一览表

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Jingdong book

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