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最實用麵糊麵糰完整收錄
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最實用麵糊麵糰完整收錄 
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Item No.:325500 BKTW-0010717587
  
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ISBN: 4712972651680
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:2016年06月17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:4712972651680

內容簡介

最實用麵糊麵糰,讓你一學就上手!



麵糰和麵糊的使用可是一門大學問,光是常見中式麵糰就可分為溫水麵糰、冷水麵糰和發酵麵糰這三大類,製作過程不同,用途也不同,像是水餃、包子、蔥油餅就是分別用不同麵糰製成的,而隨著不同材料比例調製的麵糊,也會應用在各式主食、點心上,即使比起麵糰,麵糊的製作相對較容易上手,但在細節上有小疏忽也是會影響成品美味度。
 


本書特別完整收錄廚房最常使用的麵糊和麵糰作法,透過圖解步驟,詳細教讀者製作各種基礎麵糰,以及掌握訣竅來調製各種麵糊,並利用這些麵糊和麵糰變化出各種中、西式料理或鹹甜點心,一次就讓大家弄清楚所有麵糊、麵糰的作法與用法,學會了這些訣竅,下次做麵食點心就不怕做失敗!
 


實用麵糰篇


溫水麵糰-蔥油餅、宜蘭蔥餅、餡餅、韭菜盒子、蛋餅、蒸餃皮、煎餃鍋貼…


冷水麵糰-鍋餅、筋餅、手切麵、水餃皮、麵疙瘩、貓耳朵…


發酵麵糰-包子、饅頭、小籠包、胡椒餅、燒餅、蟹殼黃、銀絲卷…


還有老麵麵糰、沸水麵糰、麵包麵糰、餅乾麵糰、披薩麵糰…
 


實用麵糊篇


餅類麵糊-蛋餅、潤餅、鍋餅、攤餅、麵煎餅、韓式煎餅、大阪燒


糕點麵糊-雞蛋糕、鬆餅、薄餅、銅鑼燒、甜甜圈、千層蛋糕、年輪蛋糕、黑糖糕…


還有麵疙瘩麵糊、章魚燒麵糊…

本書特色



本書特別完整收錄廚房最常使用的麵糊和麵糰作法,透過圖解步驟,詳細教讀者製作各種基礎麵糰,以及掌握訣竅來調製各種麵糊,並利用這些麵糊和麵糰變化出各種中、西式料理或鹹甜點心,一次就讓大家弄清楚所有麵糊、麵糰的作法與用法,學會了這些訣竅,下次做麵食點心就不怕做失敗!



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