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  6. 第一本分解步驟圖中式麵食點心

第一本分解步驟圖中式麵食點心

Author 王景茹
Publisher WKEPUB /人類智庫數位科技股份有限公司
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Released
2022/08/31
Language
Traditional Chinese
File format
EPUB Reflowable (74MB), fit in all devices and Pubook
Pages
303
ID
329578
ISBN
9789863731597
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EPUB provided, PDF not provided
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No
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NT$304
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"製作祕訣用分解步驟圖來傳授，新手也能成功做出有口感的麵食點心。嘗試用天然酵母做麵點，一點也不難！包子湯包類23道＋饅頭類16道餃子鍋貼類12道＋餛飩燒賣類4道＋麵點類12道煎餅燒餅類26道＋發麵類13道酥餅糕點類31道＋喜餅點心類8道145道中式麵食&點心 製作過程全圖解！
如何培養天然酵母做麵點？發麵的時間如何把握？和麵該用熱水、溫水還是冷水？手勁該大或小？饅頭該怎麼揉？如何掌握餃子餡的比例？麵條如何自己做？這些問號往往令人卻步，打擊自己做麵點的勇氣！經驗豐富的中式點心專家王景茹老師，知道新手開始的心慌和困難，教你從最基礎的麵團、麵皮、餃子皮、麵條、酥油皮製作和餡料的調配，到蒸、煎、炸、烤的基本功夫，在家就能成功做出變化萬千的麵食點心。無論是汁多味美的小籠包、厚實有勁的饅頭、香氣濃郁的蔥油餅，彈Q飽滿的水餃、彈牙的麵點，或是酥脆香甜的蛋黃酥、孔雀酥，這些廣受歡迎的美味中式點心，透過圖示解析和步驟說明，製作程序全公開，看書就能輕鬆學會。"

Details

Released
2022/08/31
Language
Traditional Chinese
File format
EPUB: Fit in all devices
Provide Adobe DRM
Yes
Offer DRM free license
No
ID
329578
ISBN
9789863731597

Buy products firstAnd download app to watch

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