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Jingdong book

西式糕点制作大全

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Books Cooking / Cuisine Baked desserts

Jingdong book

西式糕点制作大全

Name: 西式糕点制作大全
Brand: Jingdong book
SKU: 3139000051
Price: 41.24 USD
Availability: OutOfStock

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60种精选甜点，500个必学诀窍，日本名师亲自传授，超级简单易学！奶油蛋糕、海绵蛋糕、巧克力蛋糕、冰沙、布丁，五色缤纷，妙香飘溢，让你把爱吃的糕点在家里完美呈现。

Content Description

《西式糕点制作大全》主要介绍了制作甜点的基本知识，例如各种制作工具，制作点心的材料计量方法，制作奶油、果酱等的基本方法等，以及各种西式蛋糕、日式蛋糕等的制作方法，对每种蛋糕、甜点都明确说明了具体的材料使用数量。全书采用精美照片图解方式，将成功糕点与失败案例一起呈现对比，为读者提供了熟练掌握制作技巧的清晰指导。一书在手，就可以使您的厨艺不动声色地变厉害，真正做到高手升级，新手零失败！

Author Description

川上文代（FUMIYO KAWAKAMI），她从幼年时代就对料理有着浓厚的兴趣，并于初中三年级至高中三年级的四年时间里，在池田幸惠料理教室学习料理制作。从大阪阿倍野调理师专科学校毕业以后，曾任该校职员十二年。在这段期间，她致力于调理师专科学校的大阪分校、法国里昂(法Lyon)分校、TSUJI GROUP SCHOOL国立分校的专业料理人的培训工作。后来，她成为法国里昂分校的一位女讲师，并曾在法国三星级餐厅乔治·布朗参与过研修。自1996年起，她成为DELICE DE CUILLERES川上文代料理教室的负责人。除此之外，还担任调理师专科学校的外聘讲师，并在日本各地作演讲，在杂志、报纸上都非常的活跃。另外，她还不遗余力地开发食品，创造食谱。主要著作有《调味料百科实用手册》（青春出版社）等。

Catalogue

前言 2

第1章
糕点的基础知识

制作前的准备工作 10
必备的糕点制作器具 12
装饰糕点时的必备器具 15
必备的计量工具 16
如何使用烤箱 18
10种基本动作 20
基本面团等是用什么做成的？ 24
基本奶油和酱汁 30
基本馅料的制作 34
如何正确使用挤花袋 36
装饰的技巧 38

第2章
西式糕点/蛋糕篇

专栏??糕点的历史??法国糕点的变迁 42
草莓海绵蛋糕（Strawberry Short Cake） 43
蛋糕卷（Roll Cake） 47
红茶戚风蛋糕（Black Tea Chiffon Cake） 51
舒芙雷干酪蛋糕（Soufflé Cheese Cake） 55
变化样式??奶油干酪蛋糕（Rare Cheese Cake） 58
变化样式??烤干酪蛋糕（Baked Cheese Cake） 60
泡芙（Cream Puff） 63
变化样式??巴黎车轮饼（Paris-brest） 66
莓果塔（Berry Tart） 69
苹果派（Apple Pie） 73
千层派（Mille-Feuille） 77
经典巧克力蛋糕（G??teaux Chocolate Classique） 81
蒙布朗（Mont Blanc） 85
变化样式??日式蒙布朗（Mont Blanc） 88

糕点制作的诀窍与重点①
海绵蛋糕的失败范例 46
糕点制作的诀窍与重点②
水果的处理方式 50
糕点制作的诀窍与重点③
变化无穷的戚风蛋糕 54
糕点制作的诀窍与重点④
带点清爽酸味的干酪 62
糕点制作的诀窍与重点⑤
泡芙的失败范例 68
糕点制作的诀窍与重点⑥
充分了解粉类 72
糕点制作的诀窍与重点⑦
制作派、塔的辅助器具 76
糕点制作的诀窍与重点⑧
好的派皮是迈向成功的捷径 80
糕点制作的诀窍与重点⑨
巧克力食材学 84
糕点制作的诀窍与重点⑩
挤花嘴是决定蛋糕外观的关键因素 90

第3章
西式糕点/其他种类篇

专栏??糕点的种类??小甜饼（Petit Fours） 92
水果奶油蛋糕（Fruit Butter Cake） 93
玛德莲与费娜雪（Madeleine & Financier） 97
玛芬（Muffin） 101
3种饼干（3 Cookies） 105
变化样式??雪球与岩石饼干（Snowball & Rock Cookie） 108
杏仁圆饼与达垮司（Macarons & Dacquoise） 111
千层可丽饼（Mille Crêpe） 115
3种巧克力（3 Chocolates） 119
巧克力慕斯与法式奶冻
（Chocolate Mousse & Blanc-Manger） 123
提拉米苏（Tiramisu） 127
糖渍水果冰沙（Sherbet） 131
变化样式??香草芭菲（Vanilla Parfait） 133
卡士达布丁（Custard Pudding） 135
变化样式??烤布蕾（Crème Br??lée） 138
3种果冻（3 Jellys） 141
甜甜圈（Doughnut） 145
格子松饼（Waffle） 149
草莓芭芭露（Bavarois） 153

糕点制作的诀窍与重点??
干果与核果篇 96
糕点制作的诀窍与重点??
糕点的美味源于油脂 100
糕点制作的诀窍与重点??
包装创意精典集 104
糕点制作的诀窍与重点??
最简易的基本饼干面团 110
糕点制作的诀窍与重点??
各国独具特色的蛋白霜 114
糕点制作的诀窍与重点??
做法简单、风味绝佳的果酱 118
糕点制作的诀窍与重点??
巧克力调温 122
糕点制作的诀窍与重点??
隔水加热法的优点 126
糕点制作的诀窍与重点??
让糕点飘散出香气的调味料 130
糕点制作的诀窍与重点??
冰沙与冰淇淋的分类 134
糕点制作的诀窍与重点??
如何妥善利用剩余的蛋黄和蛋白 140
糕点制作的诀窍与重点??
吉力丁为什么能产生水嫩的弹力感？ 144
糕点制作的诀窍与重点??
油炸方法的三大法则 148
糕点制作的诀窍与重点??
如何以风味、形状来分辨砂糖 152
糕点制作的诀窍与重点??
如何掌握搅拌器的使用技巧 156

第4章
日式糕点篇

专栏??日式糕点的演变??茶道与日式糕点 158
御（Ohagi） 159
关西风味樱饼与关东风味
樱饼（Sakuramochi） 163
铜锣烧（Dorayaki） 167
大福（Daifuku） 171
水果馅蜜（Anmitsu） 175
甜薯羊羹（Imoyokan） 179
变化样式??水羊羹（Mizuyokan） 182
团子（糯米丸子）（Dango） 185
甜栗馒头（Kurimanjyu） 189
长崎蛋糕（Castella） 193
煎饼与霰饼（Senbei & Arare） 197

日式糕点制作的诀窍与重点①
日式糕点的年历表 162
日式糕点制作的诀窍与重点②
充分展现日本风情的叶与花 166
日式糕点制作的诀窍与重点③
风味不同、原料繁多的日本茶 170
日式糕点制作的诀窍与重点④
蒸煮专家——蒸锅的用法 174
日式糕点制作的诀窍与重点⑤
制作质感水嫩日式糕点的必备食材 178
日式糕点制作的诀窍与重点⑥
可当零食也可用来增添糕点色彩的甜纳豆 184
日式糕点制作的诀窍与重点⑦
可让糕点变得有嚼劲还可以增加浓稠度的日本粉类 188
日式糕点制作的诀窍与重点⑧
可使糕点膨胀又具有凝固效果的蛋 192
日式糕点制作的诀窍与重点⑨
具有地方特色的日式糕点 196
日式糕点制作的诀窍与重点⑩
煎饼与霰饼有何不同？ 200

第5章
异国风情篇

椰奶西米露 202
芝麻球 204
芒果布丁 206
杏仁豆腐 207

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