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《专业烘焙-英文版》可以找到详尽具体的信息,关于正确选材、搅拌及烘焙技巧,关于装饰和组装,关于修饰和装盘摆饰
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  • 上传时间:2024-06-22
  • 作者:(美)韦恩.吉斯伦
下载格式: pdf。文件容量 :29M。
作者:(美)韦恩.吉斯伦
英文版、英文版、英文版|重要的事说三次
CHAPTER 1 BASIC PRINCIPLES
CHAPTER 2 BAKING AND PASTRY EQUIPMENT
CHAPTER 3 INGREDIENTS
CHAPTER 4 UNDERSTANDING YEAST DOUGHS
CHAPTER 5 UNDERSTANDING ARTISAN BREADS
CHAPTER 6 LEAN YEAST DOUGHS
CHAPTER 7 RICH YEAST DOUGHS
CHAPTER 8 QUICK BREADS
CHAPTER 9 DOUGHNUTS, FRITTERS,PANCAKES,AND WAFFLES
CHAPTER 10 BASIC SYRUPS, CREAMS,AND SAUCES
CHAPTER 11 PIES
CHAPTER 12 PASTRY BASICS
CHAPTER 13 TARTS AND SPECIAL PASTRIES
CHAPTER 14 CAKE MIXING AND BAKING
CHAPTER 15 ASSEMBLING AND DECORATING CAKES
CHAPTER 16 SPECIALTY CAKES,GÂTEAUX,AND TORTEN
CHAPTER 17 COOKIES
CHAPTER 18 CUSTARDS, PUDDINGS, MOUSSES,AND SOUFFLÉS
CHAPTER 19 FROZEN DESSERTS
CHAPTER 20 FRUIT DESSERTS
CHAPTER 21 DESSERT PRESENTATION
CHAPTER 22 CHOCOLATE
CHAPTER 23 DECORATIVE WORK: MARZIPAN, NOUGATINE, AND PASTILLAGE
CHAPTER 24 DECORATIVE WORK: SUGAR TECHNIQUES
APPENDIX 1 LARGE-QUANTITY MEASUREMENTS
APPENDIX 2 METRIC CONVERSION FACTORS
APPENDIX 3 DECIMAL EQUIVALENTS OF COMMON FRACTIONS
APPENDIX 4 APPROXIMATE VOLUME EQUIVALENTS OF DRY FOODS
APPENDIX 5 TEMPERATURE CALCULATIONS FOR YEAST DOUGHS
APPENDIX 6 EGGS AND SAFETY
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