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天然酵母麵包
Reko Sham
Dis 2015
· 萬里機構出版有限公司
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首先教授天然酵母的培育方法,再製作成原種。何謂烘焙百分比? Reko 用簡易的方法讓你明白。全書麵包分為三個類別,由淺入深,分別是:由基本學起、牛角的變化、較複雜,但美味。
Кулинария и домашнее хозяйство
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Reko,她喜愛並認真做糕點麵包,曾開班教授麵包製作,
大受歡迎。一個牛油蛋糕令她愛上烘焙,享受在家中小廚房做實驗;
愛吃,追求製作出美味精緻的食物;愛攝影,把製成品凝在瞬間,
記下快樂的片段。
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熱石上的麵包 La Boulangerie
Gregoire Michaud(閔言樂)
Кулинария и домашнее хозяйство
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京都「CHIPPRUSON」天然酵母麵包憑什麼能這麼好吃?
齊藤知惠
Кулинария и домашнее хозяйство
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與酵母共舞:跟著火頭工了解發酵的科學原理,做出屬於你的創意麵包
吳家麟
Кулинария и домашнее хозяйство
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李宜融 頂尖風味吐司麵包全書
李宜融
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Кулинария и домашнее хозяйство
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