面包经典烘焙术: 科学原理、专业秘诀、进阶配方

Brand: 华中科技大学出版社    Sold By: EM China
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方
面包经典烘焙术: 科学原理、专业秘诀、进阶配方

面包经典烘焙术: 科学原理、专业秘诀、进阶配方

Brand: 华中科技大学出版社    Sold By: EM China
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面包经典烘焙术: 科学原理、专业秘诀、进阶配方

面包经典烘焙术: 科学原理、专业秘诀、进阶配方

$83.51

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Product Details
产品特色

编辑推荐

全球烘焙爱好者一致好评,欧美亚马逊读者4.7颗星好评推荐,食材分析 图文全解

以图文并茂的方式讲解面粉种类、调味料、混合液体、烘焙添加剂等,所有组成面包的材料都在本书中,可快速掌握烘焙知识,懂得正确选材和缩短备料时间。

制作工法可视化 数据化,食材定量、时间定时、手法定向,从烘焙素人到职人的居家自学指南

提供成功烘焙的8大步骤、5大关键,以精美图片、表格、插画对比方式,将发酵养种和卷、压、折、揉、延展、割纹等基本手法可视化呈现在读者眼前。将制作的温度、时间、步骤数据化,提供确切数值比例,有利于新手轻松上手以及具备烘焙基础的读者增进技艺。

德国魏因海姆烘焙学院经典配方 适合国内烘焙者的面粉替换表

食谱包含传统德国面包、国际经典面包、创意时尚面包、面包卷和饼干等,多元丰富,并提供一日三餐的搭配方式,让吃面包一点都不单调!原书配方中多以德国面粉为主,但是国内市场上购买德国面粉不方便,责任编辑因此与作者确认了面粉替换型号,把原书中的德国面粉替换成国内市场上较好购买的法国面粉。

一日三餐都能享用的美味面包,广受欢迎的欧式面包汇总,

本书的面包配方低油少盐,符合现代人的健康趋向,书中的面包能搭配一日三餐甚至下午茶,颠覆读者对原有欧式面包种类少的主观印象。

适合给孩子制作的美味面包,亲子共享好滋味

份量刚好的小面包及小点心造型多变,小圆面包、斯佩尔特蜂蜜小面包、果仁小面包、杏仁小面包、牛奶卷等,份量适中、口感清爽,无多余的化学添加物,适合给孩子当做点心或早餐,大人也可以在下午茶时光享用。

 
内容简介

本书精选了德国面包专家和国家面包店团队的13名成员的面包食谱。诱人的面包如何制作成功?各种食材都有其自己的要求。只有真正的面包师才知道优质的食材、出色的生产和理想的烘烤秘诀。

本书总体分为三部分:首先讲述了制作面包的各种食材,比如谷物、面粉、水、盐、酵母、添加剂等;其次介绍了面包制作的工艺,根据不同类型的面包确认烘烤时间和烘烤温度,如何揉面、割包等;书末是精选食谱,包括经典面包、创意面包、面包卷和饼干、每日的餐桌面包等。

本书告诉读者在各个烘焙阶段,使用哪些技巧和窍门可以避免出错,非常适合想要扩展烘焙知识并成为面包大师的读者。

作者简介
德国国家面包师团队
约翰·拜尔(Jochen Baier)
约翰·拜尔既是烘焙大师,也是一位糕点甜食专家。同时,他还是《朴实自然的烘焙》(Natürlich backen)一书的作者,以及德国电视二台《德国优秀烘焙师》专题节目的颁奖委员会成员。于他而言,面包就意味着生活品质。出于对烘焙的热爱和激情,他的面包房中每天都会出品多种优质配料的新鲜面包。

西弗里特·布雷奈斯(Siegfried Brenneis)
西弗里特·布雷奈斯是德国国家烘焙队的队长。对这位多次受到嘉奖的烘焙大师和糕点甜食专家来说,烘焙是令人沉醉着迷的艺术。仅仅使用少量并且普通的食材,就能如同魔法一般变幻出种类繁多的食品。他的激情与热忱不仅体现在工作中,而且也扩大到了与面包相关的公益服务活动中。
目  录
主要内容
7 — 前言
9 — 面包大师
14 — 面包
360 — 专业名称
367 — 我们的团队
374 — 来源
375 — 专业术语索引
379 — 食谱索引

产品介绍
18 — 四种原料和大量时间
21 — 谷物及谷物制品:面包谷物
22 — 非面包谷物和伪谷物
前  言

醉人的香气、酥脆的表皮、松软的内里,佐以咸味黄油咬一口,这是纯粹的面包享受!毫无疑问,手工制作的面包能满足味蕾的需求,无论是由面包店的烘焙师制作还是居家烤制。

    好面包的烘焙过程是一种艺术。美食家和面包师可以立刻知晓其中的含义:用少量高品质的配料,投入情感和时间来制作面团,并使其醒发,然后在条件下放入烤箱烘烤。

    从准备工作开始就充满乐趣:用眼睛,靠气味识别酸面团的发酵过程,感受面团的黏稠度,并塑造面包的形状。也只有这样,烤制而成的面包才会散发浓郁的香气。诚邀您与我们一起走进面包王国,尽情享受烤面包所带来的感官盛宴。

    预祝您在烘焙中乐趣满满、享受多多!

在线试读
从原则上来说,烤面包并不复杂,只需要谷物、水、盐和一些膨松剂,例如烘焙酵母或酸面团。使用这四种主要原料,您便可焙各式各样的面包,只需再添加一个重要因素:时间!

面粉
谷物是烘焙面包必不可少的原料,其通常的使用形式为面粉—将谷物颗粒碾碎研磨而成。主要的面粉来自小麦和黑麦,这也是两种典型的面包谷物。这两种面粉的成分有很大差异:小麦粉含有更多的蛋白质(麸质),黑麦粉则含有更多的黏液(戊聚糖)。由于其成分不同,黑麦粉在面包房中的加工方法也与小麦粉截然不同。


为使干燥的白色或浅棕色(与研磨程度有关)的精细面粉成为有弹性的面团,液体是不可或缺的。面粉必须膨胀!而这取决于液体的量,面团所吸收的液体越多,效果就越好。因为膨胀决定质量!水分有助于形成香气和促进糊化,此外还能保持面包的新鲜度。


加入少许盐就足以增加面包的香气,而且,这种白色晶体在面团中还承担其他任务。盐的物理性质使面包面团更具弹性。它同时也保留了面包中的水分,因为烘焙过程中水分会慢慢蒸发,但盐也不能过量,否则面团无法按预期发酵膨胀。

膨松剂
使用膨松剂,例如酵母或酸面团可使面包松软。它们确保了面包心的体积以及气孔的均匀分布。小麦面团中通常使用酵母,偶尔也用酸面团。黑麦含量超过30% 的面包,则必须使用酸面团。面团的酸化可防止黑麦中所含的酶(淀粉酶)导致的淀粉降解,由此可以维持面团的锁水能力,延长面包的保鲜时间。为了节省时间并确保烘焙成功,通常会添加少量酵母。
书摘插画
插图

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产品特色

编辑推荐

全球烘焙爱好者一致好评,欧美亚马逊读者4.7颗星好评推荐,食材分析 图文全解

以图文并茂的方式讲解面粉种类、调味料、混合液体、烘焙添加剂等,所有组成面包的材料都在本书中,可快速掌握烘焙知识,懂得正确选材和缩短备料时间。

制作工法可视化 数据化,食材定量、时间定时、手法定向,从烘焙素人到职人的居家自学指南

提供成功烘焙的8大步骤、5大关键,以精美图片、表格、插画对比方式,将发酵养种和卷、压、折、揉、延展、割纹等基本手法可视化呈现在读者眼前。将制作的温度、时间、步骤数据化,提供确切数值比例,有利于新手轻松上手以及具备烘焙基础的读者增进技艺。

德国魏因海姆烘焙学院经典配方 适合国内烘焙者的面粉替换表

食谱包含传统德国面包、国际经典面包、创意时尚面包、面包卷和饼干等,多元丰富,并提供一日三餐的搭配方式,让吃面包一点都不单调!原书配方中多以德国面粉为主,但是国内市场上购买德国面粉不方便,责任编辑因此与作者确认了面粉替换型号,把原书中的德国面粉替换成国内市场上较好购买的法国面粉。

一日三餐都能享用的美味面包,广受欢迎的欧式面包汇总,

本书的面包配方低油少盐,符合现代人的健康趋向,书中的面包能搭配一日三餐甚至下午茶,颠覆读者对原有欧式面包种类少的主观印象。

适合给孩子制作的美味面包,亲子共享好滋味

份量刚好的小面包及小点心造型多变,小圆面包、斯佩尔特蜂蜜小面包、果仁小面包、杏仁小面包、牛奶卷等,份量适中、口感清爽,无多余的化学添加物,适合给孩子当做点心或早餐,大人也可以在下午茶时光享用。

 
内容简介

本书精选了德国面包专家和国家面包店团队的13名成员的面包食谱。诱人的面包如何制作成功?各种食材都有其自己的要求。只有真正的面包师才知道优质的食材、出色的生产和理想的烘烤秘诀。

本书总体分为三部分:首先讲述了制作面包的各种食材,比如谷物、面粉、水、盐、酵母、添加剂等;其次介绍了面包制作的工艺,根据不同类型的面包确认烘烤时间和烘烤温度,如何揉面、割包等;书末是精选食谱,包括经典面包、创意面包、面包卷和饼干、每日的餐桌面包等。

本书告诉读者在各个烘焙阶段,使用哪些技巧和窍门可以避免出错,非常适合想要扩展烘焙知识并成为面包大师的读者。

作者简介
德国国家面包师团队
约翰·拜尔(Jochen Baier)
约翰·拜尔既是烘焙大师,也是一位糕点甜食专家。同时,他还是《朴实自然的烘焙》(Natürlich backen)一书的作者,以及德国电视二台《德国优秀烘焙师》专题节目的颁奖委员会成员。于他而言,面包就意味着生活品质。出于对烘焙的热爱和激情,他的面包房中每天都会出品多种优质配料的新鲜面包。

西弗里特·布雷奈斯(Siegfried Brenneis)
西弗里特·布雷奈斯是德国国家烘焙队的队长。对这位多次受到嘉奖的烘焙大师和糕点甜食专家来说,烘焙是令人沉醉着迷的艺术。仅仅使用少量并且普通的食材,就能如同魔法一般变幻出种类繁多的食品。他的激情与热忱不仅体现在工作中,而且也扩大到了与面包相关的公益服务活动中。
目  录
主要内容
7 — 前言
9 — 面包大师
14 — 面包
360 — 专业名称
367 — 我们的团队
374 — 来源
375 — 专业术语索引
379 — 食谱索引

产品介绍
18 — 四种原料和大量时间
21 — 谷物及谷物制品:面包谷物
22 — 非面包谷物和伪谷物
前  言

醉人的香气、酥脆的表皮、松软的内里,佐以咸味黄油咬一口,这是纯粹的面包享受!毫无疑问,手工制作的面包能满足味蕾的需求,无论是由面包店的烘焙师制作还是居家烤制。

    好面包的烘焙过程是一种艺术。美食家和面包师可以立刻知晓其中的含义:用少量高品质的配料,投入情感和时间来制作面团,并使其醒发,然后在条件下放入烤箱烘烤。

    从准备工作开始就充满乐趣:用眼睛,靠气味识别酸面团的发酵过程,感受面团的黏稠度,并塑造面包的形状。也只有这样,烤制而成的面包才会散发浓郁的香气。诚邀您与我们一起走进面包王国,尽情享受烤面包所带来的感官盛宴。

    预祝您在烘焙中乐趣满满、享受多多!

在线试读
从原则上来说,烤面包并不复杂,只需要谷物、水、盐和一些膨松剂,例如烘焙酵母或酸面团。使用这四种主要原料,您便可焙各式各样的面包,只需再添加一个重要因素:时间!

面粉
谷物是烘焙面包必不可少的原料,其通常的使用形式为面粉—将谷物颗粒碾碎研磨而成。主要的面粉来自小麦和黑麦,这也是两种典型的面包谷物。这两种面粉的成分有很大差异:小麦粉含有更多的蛋白质(麸质),黑麦粉则含有更多的黏液(戊聚糖)。由于其成分不同,黑麦粉在面包房中的加工方法也与小麦粉截然不同。


为使干燥的白色或浅棕色(与研磨程度有关)的精细面粉成为有弹性的面团,液体是不可或缺的。面粉必须膨胀!而这取决于液体的量,面团所吸收的液体越多,效果就越好。因为膨胀决定质量!水分有助于形成香气和促进糊化,此外还能保持面包的新鲜度。


加入少许盐就足以增加面包的香气,而且,这种白色晶体在面团中还承担其他任务。盐的物理性质使面包面团更具弹性。它同时也保留了面包中的水分,因为烘焙过程中水分会慢慢蒸发,但盐也不能过量,否则面团无法按预期发酵膨胀。

膨松剂
使用膨松剂,例如酵母或酸面团可使面包松软。它们确保了面包心的体积以及气孔的均匀分布。小麦面团中通常使用酵母,偶尔也用酸面团。黑麦含量超过30% 的面包,则必须使用酸面团。面团的酸化可防止黑麦中所含的酶(淀粉酶)导致的淀粉降解,由此可以维持面团的锁水能力,延长面包的保鲜时间。为了节省时间并确保烘焙成功,通常会添加少量酵母。
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