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好吃25:麵包的科學!麵粉 X 酵母 X 鹽 X 水的美味方程式
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好吃25:麵包的科學!麵粉 X 酵母 X 鹽 X 水的美味方程式 
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Item No.:336001 BKTW-0010728773
  
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RM 47.10
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RM 34.40 (USD 7.85)
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RM 12.70 (27.0%)
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ISBN: 9789864081943
Author: 好吃編輯部
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作者:好吃編輯部
出版社:麥浩斯
出版日期:2016年09月22日
語言:繁體中文
版別:初版
装订:平裝
页数:128
印刷:全彩印刷
分級:普級
ISBN:9789864081943

內容簡介

鬆軟的菠蘿
酥脆的法國長棍
帶點派感的可頌
擁有軟綿內裡的紅豆吐司
當熱騰騰的麵包出爐時
不知不覺,手裡的籃子又多夾了幾顆……


麵包是平凡日常卻充滿著幸福香氣的食物,小小麵團,經由發酵、膨脹、烘焙、靜置,幻化出千變萬化的滋味。從麵粉到麵包,中間到底走了多遠?



這期的《好吃》,請跟著我們一起來「感受」麵包,從製作端、品嚐端,了解麵包好吃的緣由與秘訣。當我們理解原理,懂得風味,便會認識麵包的靈魂,吃到它最深層的滋味。而且裡面教有幾種在家就可以簡單做的配方,讓每個人都能跟著講究大廚,烘焙出迷人的自家味。



*本期特色:


*進入野上智寬等麵包職人的工作場景,了解他們的麵包哲學與獨門配方。


*解剖一顆好麵包:麵包的主、副原料各是什麼?酵母原來都是「天然」的!


*麵包的科學:和《好吃》編輯部一起自養酵母!什麼是梅納反應、焦糖化?


*跟著行家學:免揉麵包之父Jim Lahey教做免揉麵團、好丘示範貝果


*世界趨勢:社區型烘焙坊與柴燒麵包的工藝精神


*打開你的麵包的味蕾:除了麵包外,飲品、醬料應要怎麼搭?



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.當炸雞遇上酒,聽聽調酒師、侍酒師怎麼搭?


.Hally Chen:男子漢和他們心頭裡的好罐頭


.談鮮味:徐仲的豆腐乳VS.顧緯的鯷魚露



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