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法式經典甜點技術教本:日本35家知名糕點店完美配方大公開!~Baba & Savarin~
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法式經典甜點技術教本:日本35家知名糕點店完美配方大公開!~Baba & Savarin~ 
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Item No.:330679 BKTW-0010722981
  
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RM 79.50 (USD 18.15)
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ISBN: 9789864751037
Author: 旭屋出版書籍編集部/編著
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作者:旭屋出版書籍編集部/編著
譯者:蕭辰倢
出版社:台灣東販
出版日期:2016年07月25日
語言:繁體中文
版別:初版
装订:平裝
页数:178
印刷:全彩印刷
分級:普級
ISBN:9789864751037

內容簡介



巴巴蘭姆酒蛋糕與薩瓦蘭蛋糕是法國人熱愛的午茶點心,也是最經典的傳統法式甜點。



Baba在法文中是一種酵母蛋糕,不同於一般蛋糕需要靠打發蛋白來支?蛋糕體,添加酵母發酵製作是這款蛋糕最大的特色,即使是烘焙新手亦十分容易上手,嘗起來的口感介於麵包和蛋糕之間。



之所以稱作「巴巴蘭姆酒蛋糕」,是由於在質地蓬鬆的蛋糕之上,澆淋浸泡香醇的蘭姆酒,使其氣孔足足地吸飽濃厚的蘭姆酒香,還可加入肉桂、丁香等香料增添濃郁的口感,就算是對於甜點極為挑剔的法國人,從古至今依然對它愛不釋手。



不過,Baba的發展並未就此完結,到了十九世紀中葉,巴黎的甜點師傅們由Baba獲得靈感,在酒漬蛋糕中加入奶油餡的概念而創製出另一款新的甜點Savarin,也就是「薩瓦蘭蛋糕」,香醇而不過於甜膩的口感,再度令全世界的人們如癡如醉。



本書特別邀請35間知名店鋪的高人氣甜點師傅,公開其引以為傲的巴巴蘭姆酒蛋糕與薩瓦蘭蛋糕之材料、作法以及調味觀點,並以詳細豐富的圖片步驟,引領讀者們深入法式甜點的美妙世界!

本書特色



★人氣甜點師傳授-公開引以為傲的巴巴蘭姆酒蛋糕、薩瓦蘭蛋糕食譜。


★超詳盡圖文解說-35間知名店鋪所使用之材料、作法以及調味觀點。
 



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