【餅乾2全圖解終極工法指南】格子餅乾、杏仁瓦片、可可燕麥餅乾、蝴蝶結餅乾、伯爵小西餅

Nonfiction, Food & Drink, Baking & Desserts, Cookies
Cover of the book 【餅乾2全圖解終極工法指南】格子餅乾、杏仁瓦片、可可燕麥餅乾、蝴蝶結餅乾、伯爵小西餅 by 陳佳琪, 城邦出版集團
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Author: 陳佳琪 ISBN: 3111000000171
Publisher: 城邦出版集團 Publication: June 15, 2017
Imprint: 墨刻 Language: Chinese
Author: 陳佳琪
ISBN: 3111000000171
Publisher: 城邦出版集團
Publication: June 15, 2017
Imprint: 墨刻
Language: Chinese

最好吃的格子餅乾、杏仁瓦片、可可燕麥餅乾、蝴蝶結餅乾、伯爵小西餅~~~請你跟著一起動手做,想吃、想做、想學這裡通通有。
這是一本
◆◆◆不失敗的實作配方
累積3000餘小時的烘焙教學經驗,不僅搞懂技巧,還會懂得調整材料比例。
◆◆◆全台學員狂推薦
超過1500多名學員最愛上的烘焙課,不只教會你怎麼做,還要讓你知道為什麼要這麼做。
◆◆◆完整步驟圖解讓你一看就秒懂
備料到製作,由基礎教起,最完整的步驟,最清楚的示範,按圖索驥就能學會。
◆◆◆從家傳技法學到偷吃步的創新作法
從傳統配方出發,到改良繁複的工序,創造出簡單、不失真的烘焙新技法。讓新手一學就會、老手升級做出媲美米其林經典的創新滋味。

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

最好吃的格子餅乾、杏仁瓦片、可可燕麥餅乾、蝴蝶結餅乾、伯爵小西餅~~~請你跟著一起動手做,想吃、想做、想學這裡通通有。
這是一本
◆◆◆不失敗的實作配方
累積3000餘小時的烘焙教學經驗,不僅搞懂技巧,還會懂得調整材料比例。
◆◆◆全台學員狂推薦
超過1500多名學員最愛上的烘焙課,不只教會你怎麼做,還要讓你知道為什麼要這麼做。
◆◆◆完整步驟圖解讓你一看就秒懂
備料到製作,由基礎教起,最完整的步驟,最清楚的示範,按圖索驥就能學會。
◆◆◆從家傳技法學到偷吃步的創新作法
從傳統配方出發,到改良繁複的工序,創造出簡單、不失真的烘焙新技法。讓新手一學就會、老手升級做出媲美米其林經典的創新滋味。

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