|
关于我们
 书单推荐 新书推荐 |
国宝级大师的中式面食圣经[精装大本] ![国宝级大师的中式面食圣经[精装大本]](/uploadfile/201901/9787544382106.jpg)
定 价：199 元
9 7 3 8 8 7 2 5 1 4 0 4 6  本书介绍了131种中式面食、面点的制作方法，包括水调面类、发面类、油炸类、烧饼类、酥油类和糕浆皮面食类等，并对面食的原料、配料，器具的选用和各种制作技巧进行了详细的讲解。此外，书中附有二维码，扫一扫，即可观看完整制作演示视频，简单易懂。 1.日常到经典，基础到专业，131道面点与面食制作技巧倾囊相授 2.专业白案厨师、中华面食爱好者进阶指南 3.实用的烘焙技法和分步详解，轻松驾驭，一看就会 4.关键技法示范视频二维码，即扫即看 中式面食宝库周清源，40多年前，他一头载入面食世界，为了让技术更上一层楼，不断到世界各国学习，从钻研食材特性、研究制作技巧、搜罗经典食谱、溯源面食的历史文化等，他投入了一辈子的精力与光阴，累积成为中式面食的宝库，对于教学分享更不遗余力，亦成为后背挖掘学习的最好对象。转眼40多年过去，周师傅将毕生精华写成本书，期望能将最完整的中式面点传承下去…… 目录 ︱推荐序︱ 一本添加剂用量最少、最健康的面食经典／文长安.........................2 适合初学者及有经验者的中式面食专书／施坤河.............................3 以科学观点阐述，深入浅出、易学易懂！／徐华强.........................4 一同重现记忆里的美好风味！／黄凯特.............................................5 有意一窥面食堂奥的人，不可错过的一本书！／杨纪华................5 ︱作者序︱ 将一生所知所学的知识技术传承后代／周清源..................................... 6 第1 章 中式面食的历史与未来发展 中式面食的历史............................................16 中式面食的分类............................................19 中式面食的面团（面糊）制作..................26 中式面食的材料与熟制分类......................30 第2 章 原料选用与用途 原料分类与选用............................................... 37 原料一 小麦与面粉..........................................38 原料二 糖制品...................................................46 原料三 油脂制品..............................................51 原料四 蛋制品...................................................57 原料五 乳制品...................................................60 原料六 水............................................................63 原料七 食盐.......................................................66 原料八 酵母.......................................................69 原料九 食品添加剂..........................................73 配合原料（面食配料）.........................................79 第3 章 器具选用与用途 器具分类.................................................................84 基本设备....................................................84 制作设备....................................................85 熟制设备....................................................94 第4 章 制作技术 面团制作技术........................................................98 内馅调制技术......................................................106 面点的成形...........................................................112 面点的熟制...........................................................118 第5 章 水调面制作 水调面...................................................................128 面条类 生鲜面条（日式拉面）..................................132 鸡蛋面条..........................................................134 蔬菜面条.................................................136 干面条.....................................................138 油面条.....................................................140 凉面条.....................................................142 猫耳朵.....................................................144 揪片（掐疙瘩）........................................146 珍珠面.....................................................148 刀削面（ 剪刀面）.....................................150 剔尖（拨鱼面）........................................152 刀拨面（刀切面、日式乌龙面）.............154 面条配料 炸酱.........................................................156 芝麻酱.....................................................157 凉面酱.....................................................158 雪菜肉丝.................................................159 酸菜肉丝.................................................160 榨菜肉丝.................................................161 红烧牛肉面.............................................162 五香牛肉面.............................................163 西红柿蛋卤.............................................164 肉燥.........................................................165 大（打）卤汤..........................................166 薄饼类 筋饼（斤饼）...........................................168 淋饼（软性蛋饼）....................................170 千层抓饼（手抓饼、甩饼）.....................172 包馅类 水饺...................................................................177 水饺馅料 菜肉馅.....................................................180 牛肉水饺馅.............................................181 花素水饺馅.............................................182 三鲜水饺馅.............................................183 馄饨.........................................................184 馄饨馅料 鲜肉馄饨馅......................................................188 烫面....................................................................189 薄饼类 葱油饼.....................................................192 蛋饼.........................................................194 荷叶饼.....................................................196 烙饼（炒饼）...........................................198 葱烙饼.....................................................200 包馅类 锅贴（煎饺）...........................................202 韭菜盒.....................................................205 猪肉馅饼.................................................208 蒸饺.........................................................211 烧卖.........................................................213 四喜烧卖.................................................216 第6 章 发面制作 发面........................................................................220 馒头类 白馒头（刀切）........................................228 全麦馒头.................................................230 胚芽馒头.................................................232 杂粮馒头.................................................234 芋头馒头.................................................236 红豆馒头.................................................238 双色馒头.................................................240 花卷.........................................................242 银丝卷（金丝卷）....................................244 千层油糕.................................................247 包子类 肉包.........................................................252 麦穗包.....................................................255 发面小笼包.............................................258 叉烧包.....................................................260 刈包（荷叶包）........................................262 生煎包.....................................................264 三角糖包（三角豆沙包）.........................266 豆沙包（寿桃）........................................268 面龟系列.................................................270 兔子包.....................................................272 老面类 老面制作.................................................279 老面馒头.................................................280 锅贴馒头（羊角馒头）............................282 老面包子.................................................284 三角烙饼.................................................286 葱油烙饼.................................................288 厚锅饼（大锅饼）....................................290 红豆烙饼.................................................292 咸光饼.....................................................294 甜光饼.....................................................296 火烧（杠子头）........................................298 发粉面食...........................................................300 面糊类 发糕.........................................................302 黑糖糕.....................................................304 马拉糕.....................................................306 蒸蛋糕.....................................................308 夹心咸蛋糕.............................................310 第7 章 油炸类制作 油炸面食...........................................................314 发酵类 糖麻花.....................................................317 两相好.....................................................320 脆麻花.....................................................323 发粉类 油条.........................................................325 开口笑.....................................................328 沙琪玛.....................................................330 巧果.........................................................332 酥皮类 千层酥.....................................................334 莲花酥.....................................................336 金丝酥.....................................................338 第8 章 烧饼类制作 烧饼面食...........................................................342 水调面类 烧饼油酥.................................................346 芝麻烧饼.................................................348 香酥烧饼.................................................350 芝麻酱烧饼.............................................352 萝卜丝饼.................................................354 萝卜丝酥饼.............................................356 发面类 瓜肉烧饼.................................................358 蟹壳黄烧饼.............................................360 糖鼓烧饼.................................................362 葱脂烧饼.................................................364 葱烧饼.....................................................366 发面烧饼.................................................368 老面烧饼.................................................370 肉末烧饼.................................................372 第9 章 酥油类制作 酥油皮面食.......................................................376 点心类 菊花酥.....................................................380 椰蓉酥.....................................................382 蒜蓉酥.....................................................384 咖喱饺.....................................................386 鲜肉酥饼.................................................388 油皮蛋挞.................................................390 葡式蛋挞.................................................392 太阳饼.....................................................394 牛舌饼.....................................................396 老婆饼.....................................................398 椪（泡）饼.............................................400 芝麻喜饼.................................................402 方块酥.....................................................404 月饼类 蛋黄酥.....................................................406 绿豆凸月饼.............................................408 白豆沙月饼.............................................410 两面煎月饼.............................................412 苏式枣泥月饼..........................................414 苏式椒盐月饼..........................................416 第10 章 糕浆皮面食制作 糕浆皮面食.......................................................420 糕皮类 桃酥.........................................................424 凤梨酥.....................................................426 金露酥.....................................................428 酥皮椰塔.................................................430 酥皮蛋挞.................................................432 台式月饼.................................................434 广式月饼.................................................436 龙凤喜饼.................................................438 松弛（醒面）........ 27 转化糖浆...............29 糊化作用 ..............34 焦糖化作用............47 疏水性...................53 褐变反应...............61 美拉德反应............78 何为出沙率？......111 容积法.................222 寒食节由来..........314 油条用面粉..........326 湿水线.................383 五仁馅.................437 月饼的转化糖浆..439
你还可能感兴趣
我要评论
|
