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手作餅乾零失敗(中英對照)

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內容簡介

  餅乾,可說是進入烘焙世界最容易上手的開始!只要將麵粉、雞蛋、奶油和水、糖的比例拿捏恰當,即可隨心所欲添加自己喜歡吃的堅果、果乾等材料,失敗率超低!

  本書共規劃五十多種簡單易做的餅乾小西點,依據口感及麵團質地分為:越嚼越香的「硬式餅乾」、酥鬆香甜的「軟式餅乾」,以及琳瑯滿目的「變化式小西餅」,如司康、鬆餅、比司吉、派等下午茶好搭檔,讓大家能自己在家玩麵粉,做出千變萬化的小點心。

本書特色

  1 全書圖文互相對照,製作步驟搭配圖片示範,化解生手做西點的不安全感,有效克服烘焙會遇到的問題和狀況。

  2 選擇一般常見且受歡迎度的餅乾及點心,包括燕麥餅乾、起司棒、丹麥酥、鬆餅、堅果塔和乳酪派等,不論何時吃上一口,都會令人感受幸福滋味,無論自用或是親友分享都非常合適。

  3 自己動手做餅乾,材料百分之百新鮮、健康,小餅乾易做易學,相當適合和孩子一起體驗手作樂趣。
 

作者介紹

作者簡介

吳金燕


  台北市立木柵高工烘焙老師
  台北市立文山特殊教育學校成教班烘焙老師
  新北市新店佳佳烘焙材料店烘焙老師
  新北市板橋大家發廚藝教室烘焙老師

Chin-Yen Wu

  Baking teacher at Taipei Municipal Muzha Vocational High School
  Baking teacher of continuing education class at Wenshan School of Special Education
  Baking teacher at Jia-Jia baking supply store in Hsintien, New Taipei City
  Baking teacher at Da-Jia-Fa culinary class in Banqiao, New Taipei City
 

目錄

作者序
Foreword
快樂做餅乾!
Making Cookies Happily!
愛上烘焙第一堂課
First Lesson in Making You Fall in Love with Baking
基本材料認識
Acquaintance of Basic Materials
烘焙器具介紹
Introduction of Baking Utensils
三步驟成功做小餅乾
Making Cookies Successfully in 3 Steps
自用送禮兩相宜
Great for Personal Use or Gifts

Part 1  硬式餅乾~咔滋咔滋真好吃
Hard Cookies~Crispy and Delicious
酥硬性餅乾
Crackers
果醬小西餅
Small Desserts with Jam
◆烘焙杏仁粉應選哪一種?
What kind of almond flour should we choose for baking?
檸檬卡滋
Lemon Crunchy
◆如何使檸檬風味更香?
How to make lemon smell even better?
亞麻仁胡桃餅乾
Linseed Walnut Cookies
◆堅果類餅乾怎麼烤最香?
How to bake cookies with nuts so that they smell the best?
花生醬烤餅
Peanut Paste Cookies
◆麵團太黏手不好捏怎麼辦?
What should we do if dough is too sticky to shape?
牛奶小西餅
Small Desserts with Milk
◆餅乾焙烤前為何要叉洞?
Why should we poke holes before baking the cookies?
卡蕾特西餅
Ka Leite Dessert
◆卡蕾特西餅速配桔皮絲?
Why do Ka Leite match with orange shreds?
香蔥蘇打餅乾
Scallion Crackers
◆如何自己做烘焙用香蔥?
How to make baking purpose scallions by ourselves?
小紅莓捲心餅
Cranberry Rolls
◆糖油攪打多久才算鬆發?
How long does it take to stir sugar and grease until they are considered risen?
匈牙利紅椒起司棒
Hungarian Paprika Cheese Sticks
◆什麼是硬質乳酪?
What is hard cheese?
草莓花圈
Strawberry Wreaths
◆融化巧克力能用微波爐?
Can a microwave be used to melt chocolate?
楓糖燕麥烤餅
Maple Syrup and Oat Scones
◆即食燕麥片能做餅乾嗎?
Can instant oatmeal be used in making cookies?
脆硬性餅乾
Cookies
咖哩棒
Curry Sticks
◆起司粉應選哪一種起司?
What types of cheese powder should we choose?
棋格餅乾
Checkerboard Cookies
◆為何不能用調味可可粉?
Why do we not use flavored cocoa powder?
黑椒洋蔥鹹餅乾
Salted Crackers with Black Peppers and Onions
◆為何麵團必須先冷凍才切塊?
Why should we freeze dough first before cutting it?
咖啡歐蕾
Café Au Lait
◆糖粉可以用砂糖代替嗎?
Can sugar powder be replaced with granulated sugar?
皇家小西餅
Royal Desserts
◆如何烤出夏威夷豆香味?
How to bring out Hawaiian beans flavor?
什錦果麥脆餅
Assorted Fruits and Wheat Crackers
◆紅糖為什麼要過篩?
Why do we sift brown sugar?
伯爵核桃小西餅
Earl Walnut Desserts
◆核桃為何要先烤香?
Why do we bake walnuts first?
可可芭蕾西餅
Cocoa Ballet Desserts
◆怎樣做漂亮的球形餅乾?
How to make beautiful sphere-looking cookies?
松子金三角
Pine nuts Golden Triangles
◆怎樣判斷麵團冰凍夠硬?
How to determine dough is frozen and hard enough?
蕎麥黑糖雜糧餅乾
Buckwheat and Cereal Brown Sugar Cookies
◆蕎麥粉為何不能加太多?
Why should we not add too much buckwheat flour?
義大利堅果脆餅
Italian Biscotti
◆堅果脆餅的由來?
What is the origin of biscotti?

Part 2  軟式餅乾~隨手捏揉花樣多
Soft Biscuits~Make All the Patterns You Want
酥鬆性餅乾
Crunchy Soft Cookies
核桃酥
Walnut Crispy Cookies
◆綿白糖與砂糖有何不同?
What is the difference between refined soft white sugar and granulated sugar?
榛果巧克力小西餅
Hazelnut Chocolate Desserts
◆榛果如何選購及保存?
How to choose and preserve hazelnuts?
英式奶油酥餅
English Butter Shortbread
◆烤酥餅要不要加發粉?
Do we need to add leavening agent when baking shortbread?
抹茶核桃雪球
Matcha Walnut Snowballs
◆抹茶是即溶綠茶粉嗎?
Is matcha instant green tea powder?
杏仁焦糖餅乾
Candied Almond Cookies
◆如何自己熬製糖脆?
How do we cook crispy sugar coating by ourselves?
巧克力雙重奏
Chocolate Duet
◆巧克力為何不能直接煮?
Why can we not just cook chocolate directly?
鳳梨燒菓子
Pineapple Baked Pastries
◆用矽膠烤模有哪些優點?
What are the advantages of silicone molds?
雪姬
Snow Beauty
◆如何快速刨出檸檬皮末?
How do we grate lemon peel pieces quickly?
腰果酥餅
Cashew Shortbread
◆烘焙用腰果如何選購?
How to choose baking purpose cashew nuts?
玫瑰花香小西餅
Roses Desserts
◆烘焙用玫瑰花如何使用?
How to use baking purpose roses?
軟性麵糊餅
Soft Dough Cookies
草莓泡泡
Strawberry Bubbles
◆如何判斷「溼性發泡」?
How to determine soft peaks?
波浪紋夾心餅乾
Wavy Sandwich Crackers
◆如何用擠花袋擠出麵糊?
How to squeeze out flour batter with a pastry bag?
抹茶丹麥酥
Matcha Danish Shortbread
◆丹麥酥為何偏愛菊花造型?
Why do people use chrysanthemum flower shape for Danish shortbread?
黑炫風餅乾
Black Tornado Cookies
◆什麼是杏仁角?
What are chopped almonds?
椰絲球
Coconut Balls
◆椰絲球乾鬆爽口的祕密?
What is the secret of making crunchy and tasty coconut balls?
蘿蜜亞西餅
Romias Cookie
◆如何防止麥芽糖冷卻黏鍋?
How to prevent maltose from sticking to a pot after cooling down?
薄片形餅乾
Crisps
什錦堅果瓦片
Assorted Nuts Crisps
◆烤瓦片如何防止四邊焦黑?
How to prevent crisps burning the edges?
芝麻薄餅
Sesame Crisps
◆剛烤好的餅乾不酥脆?
Why are freshly baked cookies not crunchy?
咖啡杏仁薄餅
Coffee Almond Crisps
◆蛋液為何必須分次加入?
Why should egg mixture need to be added in separately?
櫻花蝦杏仁薄燒
Almond Crisps with Cherry Shrimps
◆如何防止薄片餅乾破碎?
How to prevent crisps from breaking apart?
海苔薄燒
Seaweed Crackers
◆起司粉有哪些烹飪妙用?
What are the good uses of cheese powder?
香橙蕾絲薄餅
Orange Lace Crisps
◆如何幫薄片餅乾做造型?
How to shape crisps?

Part 3  變化式小西餅~午茶點心好搭檔
A Variety of Desserts~Good Choices for Tea time Snacks
司康
Scones
香蔥火腿司康
Scallions and Ham Scones
◆司康名稱的由來?
What is the origin of scone?
蜂蜜燕麥司康
Honey Oat Scones
◆冷掉的司康如何再加熱?
How to re-heat cold scones?
比司吉
Biscuits
◆比司吉香Q鬆軟的祕訣?
What is the tip on making crunchy and soft biscuits?
鬆餅
Waffles
瓦夫鬆餅
Waffles
◆如何保存鬆餅香濃美味?
How to preserve thick aroma and flavor of waffles?
一口香酥小鬆餅
Bite-Size Crunchy Waffles
◆一口小鬆餅的祕密?
What is the secret of bite-size crunchy waffles?
派餅
Pies
太妃糖堅果塔
Toffee Nut Tarts
◆如何熬煮太妃糖醬?
How to cook toffee sauce?
林茲派
Linzer Torte
◆林茲派出爐不能馬上吃?
Why can Linzer torte not be eaten right after being taken out of oven?
巧克力小塔
Mini Chocolate Tarts
◆融化巧克力的技巧?
What is the technique for melting chocolate?
波士頓派
Boston Cream Pie
◆波士頓派是蛋糕還是派?
Is Boston cream pie a cake or a pie?
覆盆子起司派
Raspberry Cheese Pie
◆如何製作覆盆子凍?
How to make raspberry jelly?
茅屋咖啡起司派
Cottage Coffee and Cheese Pie
◆如何自己做卡士達醬?
How to make custard sauce by ourselves?
 

詳細資料

  • ISBN:9789863731030
  • 叢書系列:愛料理
  • 規格:平裝 / 144頁 / 21 x 26 x 0.72 cm / 普通級 / 全彩印刷 / 初版
  • 出版地:台灣
  • 語文:中英對照
 

內容連載

愛上烘焙第一堂課
First Lesson in Making You Fall in Love with Baking


餅乾麵團二大基本類型

初學餅乾製作,可從麵糊的攪拌方式著手,大致有以下兩種類型:

1 糖油拌合法
大部分餅乾都採用糖油拌合方式,先將材料中的奶油與糖拌打至顏色變白呈鬆發狀,再加進蛋液或牛奶等溼性材料,最後加入麵粉拌合。由於拌合過程中會打入大量空氣,因此打發程度越大,麵糊就越容易擴展成膨鬆狀,成品口感也會特別酥鬆。

2 直接攪拌法
即是將所有材料全部加在一起攪拌的方式,但仍要分溼性材料、粉類及油脂類並依序加入,每放進一項材料都要先攪拌均勻再加入下一項,直到所有材料的顏色及型態都均勻一致即可。過度攪拌反而會使麵粉出現筋性,口感就變差。

Two Basic Types of Cookie Dough

Beginners learning cookie making can start from the stirring of the flour batter. There are basically two types:

Creaming Method
Most cookies use creaming method. Butter andsugar are beaten until the color turns white and the appearance is foaming. Egg mixture, milk, or other wet materials are added in, with flour added in last. The mixing process incorporates a lot of air.
The more air is incorporated, the easier the flour batter expands to soft foam. The final product tastes especially crispy.

All Ingredient Method
This method is to add in all materials at the same time and then stir them. Wet materials, flour, and oil still need to be added in order. When adding in every type of material, stir it evenly before adding the next one until the color and type of all materials are evenly distributed. Excessive stirring may cause the flour become chewy and taste bad.

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