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150種新手入門小餅乾
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150種新手入門小餅乾 
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Item No.:276381 BKTW-0010665297
  
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RM 35.50
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RM 25.90 (USD 5.90)
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RM 9.60 (27.0%)
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ISBN: 4711213299056
Author: 楊桃文化
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作者:楊桃文化
出版社:楊桃文化
出版日期:2015年02月27日
語言:繁體中文
版別:初版
装订:平裝
页数:168
印刷:全彩印刷
分級:普級
ISBN:4711213299056

內容簡介



手塑餅乾 篇。


這是最簡單的餅乾類型,只要將所有材料拌勻後,用手或湯匙放到鋪了烤焙紙的烤盤上,就能送進烤箱等餅乾完成囉!不用特殊工具就能簡單達成,你還等什麼,準備好材料,馬上就能烤餅乾!



壓模餅乾  篇。


用模型來做餅乾是造型變化最多的方式,但是首先麵糰要夠硬,如果太軟太沾黏,可以先冷藏或冷凍一下再來壓模。另外也可以用塔模或蛋糕模來做餅乾,只要將調好的麵糊倒入也可以做出如蛋糕造型的餅乾。



切割餅乾  篇。


需要冷藏或冷凍再切割的餅乾,吃起來口感都叫為脆硬,而這種餅乾也不難,只要將材料和勻成麵糰,做成這種不同的長條狀,冰硬切成厚片,再送進烤箱就完成,這種餅乾稍加變化,就可以在橫切面上做出各種圖案囉!



擠花餅乾  篇。


這一類的餅乾麵糊通常較軟,呈現糊狀甚至成液態狀,需將麵糊裝進擠花袋中,搭配上各式花嘴,就能擠出不同造型的餅乾來。如果你沒有擠花袋或花嘴,利用塑膠袋剪去一角也能替代,不過就無法做成特殊造型了。

本書特色



[餅乾零失敗,新手也能成功!]



想學烘焙點心就從餅乾開始吧!餅乾一點都不難也不麻煩,只要糖、麵粉、雞蛋就能做出最基本的餅乾囉,烤箱也只需要家用小烤箱就能輕鬆體驗烘焙的樂趣與成就。先備妥材料與器具後,不用繁雜的製作過程,只要簡單幾個大步驟,備料混合麵糰麵糊;整形壓模擠花;放入烤箱烘烤,就能吃到現烤的小餅乾,而且手工自製美味又安心!想吃餅乾,馬上動手做吧!



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