拉鲁斯·法国经典甜品宝典[精装]

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拉鲁斯·法国经典甜品宝典[精装]

拉鲁斯·法国经典甜品宝典[精装]

$82.00

Description
产品特色

编辑推荐

蛋糕、挞、慕斯、派、曲奇、水果甜品、冰激凌甜品、宴会甜品、马卡龙、 泡芙、茶点……应有尽有。

基本技法、制作重点、关键窍门、食材采购、烘焙术语、烘焙时的常见问题……倾情奉献甜品大师烘焙技能。

掌握甜品制作的要旨和每一个精致细节,再现专业甜品师技艺。

以独特手艺重新诠释巴黎车轮蛋糕、夏洛特蛋糕、花式酥挞、波尔多国王布里欧修等数道经典法式甜点。

 

详细、清晰分步详解,再现法国经典甜品制作技艺。

打开法国甜品制作的大门,呈现出法国甜品制作的新奇世界。

循序渐进学习,让纯正美味有章可循。

 
内容简介

本书集传统糕点和现代糕点制作方法于一身,详尽介绍了从基础到精通、涵盖甜品师的所有烘焙技术,涵盖了蛋糕、个性糕点、挞、饼干、糖果、风味甜点等类型,详解介绍了包括熔岩蛋糕、马卡龙、法式甜点、挞等在内的230款经典法式糕点的制作方法,每个步骤都清晰易懂,保证本书的读者能毫无困难地学习技巧并完成制作,并能让你像专业甜品师一样烘焙。

除了每款糕点的精美成品图,还配有关键步骤的高清图详细演示。同时,文末还附有甜品索引,便于专业人士及美食爱好者学习、阅读和掌握。

作者简介

法国拉鲁斯出版社

世界知名的百科全书出版机构,创建于1852年,早期出版各类综合性词典。拉鲁斯出版社不断推出各种类型的、适合不同的读者群体的百科全书。

目  录
烘焙工具
基础原料

糕点、蛋糕

酸奶蛋糕
磅蛋糕
萨瓦蛋糕
大理石蛋糕
榛子蛋糕
核桃蛋糕
蛋糕及其小故事
胡萝卜蛋糕
咕咕霍夫(步骤详解)
在线试读
面粉

通常我们使用的都是小麦面粉,而其他面粉,比如栗子粉或者荞麦面粉则多作为配料添加在小麦粉中,因为这类面粉无法单独制作面包。根据麸皮含量的不同,小麦粉又被分为不同的类型。制作蛋糕时,我们通常选择T45和T55小麦粉,这类小麦粉又称“白面粉”,麸皮含量低、精制度高。此外,制作蛋糕时,建议将面粉过筛后使用。

淀粉

淀粉是从谷物(如大米、玉米)或根茎植物(如土豆、木薯)中提取的多糖类粉状物。烘焙时常用玉米淀粉,用于调整面糊黏性。制作蛋糕时还能提高稳定性,并使蛋糕的口感不会过干。注意不能将淀粉加到热的原料中,有时候需要先与其他常温或冷的液体混合溶解之后,再与其他原料混合。

黄油

我们无法想象在缺少黄油的情况下如何制作出美味的糕点。烘焙所有甜品时(除面包坯外)都离不开黄油,比如制作奶油、果酱、巧克力淋面酱等。优质黄油在常温状态下不会变碎或者呈现颗粒状。尽量选择冷藏黄油。另外,需要注意的是,黄油很容易吸收其他物质的气味并互相渗透。这就是为什么黄油需要储存在封闭性较好的容器中。
如果需要将黄油搅拌成果泥状(也就是说搅拌至慕斯状),请先将黄油置于常温下软化30分钟以上。
注:文中所有食谱用于涂抹模具内部的化黄油为常备食材,除单独介绍外,使用量不计入原料表中。

砂糖
书摘插画
插图

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