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Preview — Carol麵包實驗室──108封來自烘焙讀者的挑戰信 by 胡涓涓(Carol)
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Preview — Carol麵包實驗室──108封來自烘焙讀者的挑戰信 by 胡涓涓(Carol)

Carol麵包實驗室──108封來自烘焙讀者的挑戰信

胡涓涓(Carol)

liked it 3.00 · Rating details · 1 rating · 0 reviews

Ｑ：麵包是怎樣做成的？如何開始做麵包？
Ｑ：麵包的種類似乎很多，到底要如何分辨各種麵包的差異呢？
Ｑ：烘烤麵包時？為什麼烤箱要事先預熱？預熱的時間應該如何控制或調整？
Ｑ：一定非得使用高筋麵粉做麵包嗎？使用中筋麵粉或低筋麵粉不可以嗎？
Ｑ：製作麵包時，使用固體油脂或液體油脂添加的時間及份量有何差異？
Ｑ：是不是所有的水果都可以添加在麵糰中用來製作麵包呢？
Ｑ：為什麼烤好的麵包冷卻後，很容易老化變乾硬？
Ｑ：為何烘烤後的麵包成品側邊會出現爆裂？
Ｑ：麵糰應如何整形，才會讓麵包烘烤完成後更漂亮更吸引人？
Ｑ：為什麼在操作可頌麵糰（千層類麵包）的過程時，奶油會一直爆餡流出？
Ｑ：如何判斷麵糰已經揉到正確的程度？
Ｑ：製作麵包時，水量與麵粉的比例應如何控制才恰當？
Ｑ：原本發的膨脹飽滿的麵糰，在發酵完成或要放Ｑ：麵包是怎樣做成的？如何開始做麵包？
Ｑ：麵包的種類似乎很多，到底要如何分辨各種麵包的差異呢？
Ｑ：烘烤麵包時？為什麼烤箱要事先預熱？預熱的時間應該如何控制或調整？
Ｑ：一定非得使用高筋麵粉做麵包嗎？使用中筋麵粉或低筋麵粉不可以嗎？
Ｑ：製作麵包時，使用固體油脂或液體油脂添加的時間及份量有何差異？
Ｑ：是不是所有的水果都可以添加在麵糰中用來製作麵包呢？
Ｑ：為什麼烤好的麵包冷卻後，很容易老化變乾硬？
Ｑ：為何烘烤後的麵包成品側邊會出現爆裂？
Ｑ：麵糰應如何整形，才會讓麵包烘烤完成後更漂亮更吸引人？
Ｑ：為什麼在操作可頌麵糰（千層類麵包）的過程時，奶油會一直爆餡流出？
Ｑ：如何判斷麵糰已經揉到正確的程度？
Ｑ：製作麵包時，水量與麵粉的比例應如何控制才恰當？
Ｑ：原本發的膨脹飽滿的麵糰，在發酵完成或要放進烤箱前卻忽然消氣了，到底是為什麼呢？
Ｑ：酵母添加份量的多寡對麵包的成品有影響嗎？

所有關於烘焙新手製作麵包時的「為什麼？」本書都將一一舉實例操作證明。
歡迎來到Carol麵包實驗室，有趣又具挑戰性的解謎時間即將開始！

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Paperback, 400 pages

Published February 2016 by 日日幸福

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ISBN13

9789869207874

Edition Language

Chinese

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