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理論與實作一次搞懂

麵包與甜點

Author 辛勤貝殼麵
Publisher 辛勤貝殼麵
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Released
2022/12/27
Language
Traditional Chinese
File format
PDF (9MB), fit in large screen and Pubook EPUB fixed layout (45MB), fit in large screen and Pubook
Pages
112
ID
333542
Provide Adobe DRM
Yes
Offer DRM free license
No
DRM
NT$300
Explanation
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綜合關於麵包的基本製作流程的解說以及麵包和甜點的食材在於烘焙之中產生的作用等基本觀念，配合簡單的品項食譜，希望能夠讓更多的人了解烘焙的快樂。

● 基礎白吐司
● 草莓乳酪麵包
● 湯種吐司
● 常溫蛋糕：瑪德蓮、費南雪
● 餅乾：抹茶杏仁餅乾、焙茶沙布列、可可方磚
● 布丁、巴巴露亞
● 泡芙
● 奶酪：原味、抹茶、雙色
● 司康
● 蛋塔
● 果醬與餡料

Details

Released
2022/12/27
Language
Traditional Chinese
File format
PDF: Fit in large screen/EPUB: Fit in all devices
Provide Adobe DRM
Yes
Offer DRM free license
No
ID
333542

Buy products firstAnd download app to watch

Details
　　

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