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[CB217] Professional Baking 2/e '94 專業烘焙    首頁 > ...... 01 烘焙科學、檢定、包裝展示
定價 : NT$ 1,200
網站訂購價 : NT$ 980
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Book Description

Updated and revised to improve its accuracy and clarity, this richly illustrated book covers the theory and practice of all aspects of professional baking. Includes a new chapter on fancy restaurant style desserts, a more extensive section on frozen desserts, novel cakes and tarts to expand students' repertory of contemporary desserts beyond baked goods.

Contents

Basic Principles.
Ingredients.
Understanding Yeast Doughs.
Lean Doughs: Yeast Dough Formulas and Techniques.
Rich Doughs: Yeast Dough Formulas and Techniques.
Quick Breads.
Doughnuts, Fritters, Pancakes, and Waffles.
Basic Syrups, Creams, Icings, and Sauces.
Pies.
Pastries.
Tarts and Special Pastries.
Cake Mixing and Baking.
Assembling and Decorating Cakes.
Specialty Cakes, Gateaux, and Torten.
Cookies.
Custards, Puddings, Mousses, and Soufflés.
Frozen Desserts.
Fruit Desserts.
Dessert Presentation.
Chocolate.
Marzipan, Nougatine and Pastillage.
Sugar Techniques.

ISBN-10 : 047195908X 作者 : WAYNE GISSLEN
出版社 : Wiley
友善列印

 

                        

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