博客來網路書店

前言/Preface

烘烤歐陸麵包的基礎/Elementary Course for Making Euro Bread
基本原料/Basic Ingredients
材料和工具介紹/Ingredients and Tools
麵糰的基本製作/Basic Techniques for the Making of Dough
如何分辨麵糰的質感/How to Differentiate the Textures of Dough?
麵包的標準/Standards of Bread
家庭製作麵包與工廠生產工藝流程/Different Workflows for Homemade and Manufactured
法包的麵糰/Baguette Dough
蒜蓉包/Garlic Bread
艇仔三文治/Boat Sandwich
薄餅/Pizza
罌粟餐包/Poppy Seed Bread
白芝麻餐包/Sesame Seed Bread
黑稞麥包 Rye Bread
黑稞麥包的麵糰/Rye Bread Dough
核桃稞麥包/Rye Bread with Walnut
德國黑稞麥包/German Rye Bread
維也納小茴籽包/Viennese Caraway Seed Bread
農夫三文治/Farmer Sandwich
黑稞麥芝麻包/Sesame Seed Rye Bread
提子黑稞麥包/Raisin Rye Bread
洋蔥包/Onion Bread
英式鬆餅/English Muffin
全麥包 Whole Wheat Bread
全麥包的麵糰/Dough of Whole Wheat Bread
粗麥包/Whole Meal Bread
健康農夫包/Healthy Farmer Bread
現代農夫包/Modern Farmer Bread
核桃粗麥包/Walnut Whole Meal Bread
法式粗麥包/Whole Meal Baguette
蜜糖核桃提子包/Honey Bread with Walnut and Raisins
燕麥餐包/Oatmeal Bread
吞拿魚三文治/Whole Mean Sandwich with Tuna Fish
火腿蛋三文治/Ham and Egg Sandwich
軟包 Soft Roll
軟包的麵糰/Soft Roll Dough
十字包/Cross Bun
墨西哥包/Mexican Bun
椰絲包/Dessicated Coconut Bread
提子辮包/Braided Raisins Bread
維也納麵包/Viennese Bread
鮮奶核桃包/Milk and Walnut Bread
香麥提子包/Oatmeal and Raisin Bread
漢堡包/Hamburger
熱狗/Hot Dog
迷你奶頭包/Lmini Brioches
芒果核桃包/Mango Walnut Roll
酥皮 Pastry
酥皮的麵糰/Pastry Dough
牛角包/Croissant
牛角香腸包/Sausage Croissant
士多啤梨丹麥包/Strawberry Danish Pastry
菠蘿水蜜桃丹麥/Pineapple and Peach Danish Pastry
黃梅丹麥包/Apricot Danish Pastry
杏仁丹麥包/Almond Danish Pastry
提子丹麥條/Danish Pastry Stick with Raisins
蘋果提子丹麥包/Apple and Raisin Danish Croissant
罌粟籽丹麥包/Poppy Seed Danish Pastry
椰絲丹麥檳/Coconut Danish Bun
蛋撻/Egg Tart
栗子撻/Chestnut Tart
雜果撻/Fruit Tart