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蓬鬆濕潤!美味司康輕鬆作:18種口味╳10款鹹香變化+11招麵團活用術
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蓬鬆濕潤!美味司康輕鬆作:18種口味╳10款鹹香變化+11招麵團活用術 
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Item No.:310529 BKTW-0010702223
  
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ISBN: 9789869260442
Author: 中山真由美
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作者:中山真由美
譯者:賴庭筠
出版社:遠足文化
出版日期:2016年01月13日
語言:繁體中文
版別:初版
装订:平裝
页数:80
印刷:全彩印刷
分級:普級
ISBN:9789869260442

內容簡介

讓人每天都想品嘗的美味
不使用奶油和雞蛋 口感獨特更輕盈!
外皮鬆脆、內裡柔軟濕潤 即使放涼也不會變硬


司康又名英國鬆餅,是英式下午茶中廣受歡迎的點心之一,以其外鬆內軟的特殊口感深受大眾喜愛。本書作者中山真由美在其馳名日本的知名點心工房「chiffon chiffon」內,不定期開設小班制點心教室,相當受到歡迎,基於分享的熱情,她希望透過本書,讓讀者了解司康麵糰變化的樂趣。



若你想製作的是基礎的原味司康,只要跟著書中的指示,將材料拌勻、揉捏,僅需花費5分鐘,就能輕鬆完成!接下來,你可以試著包裹內餡、或在麵糰裡加入全麥粉,以改變口感、增加種類。



本書中介紹的,都是「以植物性鮮奶油取代水分、前所未見的全新司康」,因此只需學會一種基底麵糰,就能迎向各式各樣的口味變化。除了微甜的「原味司康」外,本書還提供不加糖的「佐餐司康」食譜,並提供大量以不甜麵糰製作的輕食料理作法。



【甜司康No.1推薦 法國代表】


以薄皮包裹後烘烤、口感更加鬆脆的栗子蒙布朗口味


栗子蒸過後以砂糖調味,具備香草的香氣,搭配鮮奶油使用更美味。



【鹹司康No.1推薦】


義大利代表─佐餐司康的麵糰添加藍紋起司,酸酸甜甜的番茄大受歡迎的乾燥番茄與戈貢佐拉起司口味


加入使藍黴繁殖的義大利藍紋起司,特徵為稍強的鹹味與辛辣的風味。



【必學的麵團變化No.1】


塔形的微苦巧克力麵糰,添加絕配的香蕉裝飾,再以杏仁奶油收尾的香蕉巧克力迷你塔



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