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國寶級(jí)大師的中式面食圣經(jīng)[精裝大本] ![國寶級(jí)大師的中式面食圣經(jīng)[精裝大本]](/uploadfile/201901/9787544382106.jpg)
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9 7 3 8 8 7 2 5 1 4 0 4 6  本書介紹了131種中式面食、面點(diǎn)的制作方法，包括水調(diào)面類、發(fā)面類、油炸類、燒餅類、酥油類和糕漿皮面食類等，并對(duì)面食的原料、配料，器具的選用和各種制作技巧進(jìn)行了詳細(xì)的講解。此外，書中附有二維碼，掃一掃，即可觀看完整制作演示視頻，簡單易懂。 1.日常到經(jīng)典，基礎(chǔ)到專業(yè)，131道面點(diǎn)與面食制作技巧傾囊相授 2.專業(yè)白案廚師、中華面食愛好者進(jìn)階指南 3.實(shí)用的烘焙技法和分步詳解，輕松駕馭，一看就會(huì) 4.關(guān)鍵技法示范視頻二維碼，即掃即看 中式面食寶庫周清源，40多年前，他一頭載入面食世界，為了讓技術(shù)更上一層樓，不斷到世界各國學(xué)習(xí)，從鉆研食材特性、研究制作技巧、搜羅經(jīng)典食譜、溯源面食的歷史文化等，他投入了一輩子的精力與光陰，累積成為中式面食的寶庫，對(duì)于教學(xué)分享更不遺余力，亦成為后背挖掘?qū)W習(xí)的最好對(duì)象。轉(zhuǎn)眼40多年過去，周師傅將畢生精華寫成本書，期望能將最完整的中式面點(diǎn)傳承下去…… 目錄 ︱推薦序︱ 一本添加劑用量最少、最健康的面食經(jīng)典／文長安.........................2 適合初學(xué)者及有經(jīng)驗(yàn)者的中式面食專書／施坤河.............................3 以科學(xué)觀點(diǎn)闡述，深入淺出、易學(xué)易懂！／徐華強(qiáng).........................4 一同重現(xiàn)記憶里的美好風(fēng)味�。S凱特.............................................5 有意一窺面食堂奧的人，不可錯(cuò)過的一本書！／楊紀(jì)華................5 ︱作者序︱ 將一生所知所學(xué)的知識(shí)技術(shù)傳承后代／周清源..................................... 6 第1 章 中式面食的歷史與未來發(fā)展 中式面食的歷史............................................16 中式面食的分類............................................19 中式面食的面團(tuán)（面糊）制作..................26 中式面食的材料與熟制分類......................30 第2 章 原料選用與用途 原料分類與選用............................................... 37 原料一 小麥與面粉..........................................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 食鹽.......................................................66 原料八 酵母.......................................................69 原料九 食品添加劑..........................................73 配合原料（面食配料）.........................................79 第3 章 器具選用與用途 器具分類.................................................................84 基本設(shè)備....................................................84 制作設(shè)備....................................................85 熟制設(shè)備....................................................94 第4 章 制作技術(shù) 面團(tuán)制作技術(shù)........................................................98 內(nèi)餡調(diào)制技術(shù)......................................................106 面點(diǎn)的成形...........................................................112 面點(diǎn)的熟制...........................................................118 第5 章 水調(diào)面制作 水調(diào)面...................................................................128 面條類 生鮮面條（日式拉面）..................................132 雞蛋面條..........................................................134 蔬菜面條.................................................136 干面條.....................................................138 油面條.....................................................140 涼面條.....................................................142 貓耳朵.....................................................144 揪片（掐疙瘩）........................................146 珍珠面.....................................................148 刀削面（ 剪刀面）.....................................150 剔尖（撥魚面）........................................152 刀撥面（刀切面、日式烏龍面）.............154 面條配料 炸醬.........................................................156 芝麻醬.....................................................157 涼面醬.....................................................158 雪菜肉絲.................................................159 酸菜肉絲.................................................160 榨菜肉絲.................................................161 紅燒牛肉面.............................................162 五香牛肉面.............................................163 西紅柿蛋鹵.............................................164 肉燥.........................................................165 大（打）鹵湯..........................................166 薄餅類 筋餅（斤餅）...........................................168 淋餅（軟性蛋餅）....................................170 千層抓餅（手抓餅、甩餅）.....................172 包餡類 水餃...................................................................177 水餃餡料 菜肉餡.....................................................180 牛肉水餃餡.............................................181 花素水餃餡.............................................182 三鮮水餃餡.............................................183 餛飩.........................................................184 餛飩餡料 鮮肉餛飩餡......................................................188 燙面....................................................................189 薄餅類 蔥油餅.....................................................192 蛋餅.........................................................194 荷葉餅.....................................................196 烙餅（炒餅）...........................................198 蔥烙餅.....................................................200 包餡類 鍋貼（煎餃）...........................................202 韭菜盒.....................................................205 豬肉餡餅.................................................208 蒸餃.........................................................211 燒賣.........................................................213 四喜燒賣.................................................216 第6 章 發(fā)面制作 發(fā)面........................................................................220 饅頭類 白饅頭（刀切）........................................228 全麥饅頭.................................................230 胚芽饅頭.................................................232 雜糧饅頭.................................................234 芋頭饅頭.................................................236 紅豆饅頭.................................................238 雙色饅頭.................................................240 花卷.........................................................242 銀絲卷（金絲卷）....................................244 千層油糕.................................................247 包子類 肉包.........................................................252 麥穗包.....................................................255 發(fā)面小籠包.............................................258 叉燒包.....................................................260 刈包（荷葉包）........................................262 生煎包.....................................................264 三角糖包（三角豆沙包）.........................266 豆沙包（壽桃）........................................268 面龜系列.................................................270 兔子包.....................................................272 老面類 老面制作.................................................279 老面饅頭.................................................280 鍋貼饅頭（羊角饅頭）............................282 老面包子.................................................284 三角烙餅.................................................286 蔥油烙餅.................................................288 厚鍋餅（大鍋餅）....................................290 紅豆烙餅.................................................292 咸光餅.....................................................294 甜光餅.....................................................296 火燒（杠子頭）........................................298 發(fā)粉面食...........................................................300 面糊類 發(fā)糕.........................................................302 黑糖糕.....................................................304 馬拉糕.....................................................306 蒸蛋糕.....................................................308 夾心咸蛋糕.............................................310 第7 章 油炸類制作 油炸面食...........................................................314 發(fā)酵類 糖麻花.....................................................317 兩相好.....................................................320 脆麻花.....................................................323 發(fā)粉類 油條.........................................................325 開口笑.....................................................328 沙琪瑪.....................................................330 巧果.........................................................332 酥皮類 千層酥.....................................................334 蓮花酥.....................................................336 金絲酥.....................................................338 第8 章 燒餅類制作 燒餅面食...........................................................342 水調(diào)面類 燒餅油酥.................................................346 芝麻燒餅.................................................348 香酥燒餅.................................................350 芝麻醬燒餅.............................................352 蘿卜絲餅.................................................354 蘿卜絲酥餅.............................................356 發(fā)面類 瓜肉燒餅.................................................358 蟹殼黃燒餅.............................................360 糖鼓燒餅.................................................362 蔥脂燒餅.................................................364 蔥燒餅.....................................................366 發(fā)面燒餅.................................................368 老面燒餅.................................................370 肉末燒餅.................................................372 第9 章 酥油類制作 酥油皮面食.......................................................376 點(diǎn)心類 菊花酥.....................................................380 椰蓉酥.....................................................382 蒜蓉酥.....................................................384 咖喱餃.....................................................386 鮮肉酥餅.................................................388 油皮蛋撻.................................................390 葡式蛋撻.................................................392 太陽餅.....................................................394 牛舌餅.....................................................396 老婆餅.....................................................398 椪（泡）餅.............................................400 芝麻喜餅.................................................402 方塊酥.....................................................404 月餅類 蛋黃酥.....................................................406 綠豆凸月餅.............................................408 白豆沙月餅.............................................410 兩面煎月餅.............................................412 蘇式棗泥月餅..........................................414 蘇式椒鹽月餅..........................................416 第10 章 糕漿皮面食制作 糕漿皮面食.......................................................420 糕皮類 桃酥.........................................................424 鳳梨酥.....................................................426 金露酥.....................................................428 酥皮椰塔.................................................430 酥皮蛋撻.................................................432 臺(tái)式月餅.................................................434 廣式月餅.................................................436 龍鳳喜餅.................................................438 松弛（醒面）........ 27 轉(zhuǎn)化糖漿...............29 糊化作用 ..............34 焦糖化作用............47 疏水性...................53 褐變反應(yīng)...............61 美拉德反應(yīng)............78 何為出沙率？......111 容積法.................222 寒食節(jié)由來..........314 油條用面粉..........326 濕水線.................383 五仁餡.................437 月餅的轉(zhuǎn)化糖漿..439
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