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内容简介
示範製作各式手工餅乾和午茶點心，如燕麥核桃餅乾、果醬夾心餅乾、杏仁瓦片、芝麻圓餅……等廣受大眾歡迎的可口小點，不但材料取得容易，程序簡單、製作步驟少，且烘烤時間短，非常適合自己在家做，是人人容易上手的烘焙入門。 初次接觸西點烘焙，可從本書著手，嘗試自己動手做一些手工餅乾，約三五好友一起喝下午茶，徜徉在美味的點心世界中，更增生活情趣。 本書特色 一學就會，輕鬆享受烘焙樂趣 ●手工餅乾外觀小巧可愛，而且簡單容易做，全書圖文對照，製作步驟搭配圖片示範，有效克服烘焙會遇到的問題和狀況。 ●自己動手做餅乾，材料百分之百新鮮、健康，小餅乾易做易學，口味還可依個人喜好變化，近乎零失敗。
台北市立木柵高工烘焙老師 台北市立文山特殊教育學校成教班烘焙老師 新北市新店佳佳烘焙材料店烘焙老師 新北市板橋大家發廚藝教室烘焙老師 Chin-Yen Wu Baking teacher at Taipei Municipal Muzha Vocational High School Baking teacher of continuing education class at Wenshan School of Special Education Baking teacher at Jia-Jia baking supply store in Hsintien, New Taipei City Baking teacher at Da-Jia-Fa culinary class in Banqiao, New Taipei City
目录
Foreword 前言 Preface 手工餅乾 Handmade Biscuits 果醬夾心餅乾 Jam Sandwich Biscuit 燕麥核桃餅乾 Oatmeal & Walnut Cookie 紅茶烤餅 Red Tea Biscuit 杏仁瓦片 Crispy Almond Flake Cookie 芝麻圓餅 Sesame Cookie 椰子葡萄酥 Coconut & Raisin Cookie 花生玉米脆片 Peanut & Cornflake Cookie 丹麥酥 Danish Cookie 葡萄乾卷心餅 Raisin Spiral Cookie 咖啡杏仁餅乾 Coffee Almond Biscuit 杏仁酥條 Almond Crisp 海苔小西餅 Seaweed Cookie 雙色核桃餅乾 Double-colored Walnut Cookie 香蔥乳酪鹹餅乾 Onion & Cheese Biscuit 午茶點心 High Tea Snacks 和風泡芙 Japanese Cream Puff 栗子蒙布朗 Chestnut Cake 銅鑼燒 Red Bean Pancake (Dora-yaki) 椰汁雪花糕 Coconut Cake 瓦夫鬆餅 Waffle Pancake 布朗尼 Brownie 馬德雷妮 Madeleine 千層蘋果酥 Apple Pie 小藍莓鬆糕 Blueberry Muffin 牛肉酥餅 Beef Pie 法式水果塔 French Fruit Tart 瑞士巧克力小塔 Mini Swiss Chocolate Tart 英式鬆餅 English Scone 葡式蛋塔 Portuguese Egg Tart 義大利披薩 Italian Pizza
文章试读
前言Preface ◆影響餅乾口感的重要因素 手工餅乾不但材料簡單，而且作法容易，可說是烘焙初學者最容易上手的一項點心，讓我們先來了解左右餅乾美味的關鍵！ 1.水分多寡影響餅乾硬度 水分泛指清水、鮮奶、奶水及蛋白等含水的材料，會影響小西餅的軟硬度。適量水分可讓餅乾口感稍具硬度，但亦不宜添加過多，否則會使麵糊過溼，餅乾反而會因烤不乾而變軟。 2.糖分愈多餅乾愈脆 糖可增加小西餅的色澤，而糖量的多寡亦會影響餅乾的脆度。配方中糖分較多的餅乾吃起來比較脆，但仍不宜添加過量，否則會很膩口，有時也可以改用紅糖來增加風味。 3.油脂帶來酥脆口感 油脂是使餅乾吃起來有酥脆口感的最大功臣，所以，口感愈酥、層次愈多的餅乾，通常熱量也比較高。一般製作麵糊類小西餅時，會加入無鹽奶油或白油，使餅乾吃起來香濃酥脆，而乳沫類小西餅則較常使用液態植物油，或根本不加油脂。 4.適量雞蛋有助蓬鬆 雞蛋在餅乾材料中占有相當重要的地位。其中蛋黃的卵磷脂可發揮乳化作用，增加餅乾的柔軟度與減少組織顆粒，而製作乳沫類小西點時，更是需要靠蛋的打發使餅乾蓬鬆，至於麵糊類小西餅雖是靠固體油脂打發，但仍要加蛋以免西餅口感乾澀不好吃。 ◆ DIY 餅乾的成功祕訣 1.麵粉碰到空氣中的水分容易結粒，所以一定要過篩後再加入材料中攪拌，才不會產生麵糊結塊的問題。 2.製作酥硬性小西餅別忘了將麵團放入冰箱冷藏或冷凍，以便讓餅乾麵團固定形狀，不但方便切割且餅乾烘烤時才不易變形，若麵團剛從冰箱拿出來時太過冰硬，只要置於室溫略微回軟後再操作即可。 3.請記得烤盤上要鋪上烘焙紙或不沾布，亦可使用不沾材質的烤盤，以免餅乾沾黏在烤盤上，而且擠麵糊時也要保持一點間隔距離，以免烘烤時麵糊膨脹，而使所有餅乾黏成一塊，造成烘烤不勻而失去酥脆口感。 ◆ Factors affecting the taste of the biscuits Biscuits are really the easiest type of pastry for beginners, thanks to their simple ingredients and preparation method. Nevertheless, do take note of the following factors that will determine the quality of the final products: 1. The amount of liquid affects the hardness of the biscuits Liquid here refers to ingredients like clear water, fresh milk, evaporated milk and egg whitewhich will affect how hard or soft the biscuits turn out to be. An appropriate amount of liquid used will give the biscuits an appropriate degree of hardness. Too much liquid, though, will cause the dough to become too wet, causing the biscuits to become undercooked and soggy. 2. The amount of sugar affects the crispiness of the biscuits Sugar gives the biscuits an appealing glaze, and affects the crispiness of the biscuits as well. Biscuits containing more sugar tend to be crunchier, but avoid adding too much sugar as it may become an overkill. Sometimes brown sugar may also be used for a different sweet flavor. 3. The amount of fat affects the richness of the biscuits’ flavor Fat is the most important element in determining the richness of the biscuits’ flavor, which explains why biscuits that are more buttery and layered are also the ones that give more energy. For this purpose of enhancing the flavor, unsalted butter or lard is usually used in biscuits made from batter. Biscuits made mainly from milk or cream usually require the use of liquid vegetable oil instead of fat.
