具体描述
饼干，可说是进入烘焙世界最容易上手的开始！只要将面粉、鸡蛋、奶油和水、糖的比例拿捏恰当，即可随心所欲添加自己喜欢吃的坚果、果干等材料，失败率超低！
本书共规划五十多种简单易做的饼干小西点，依据口感及面团质地分为：越嚼越香的「硬式饼干」、酥松香甜的「软式饼干」，以及琳瑯满目的「变化式小西饼」，如司康、松饼、比司吉、派等下午茶好搭档，让大家能自己在家玩面粉，做出千变万化的小点心。
本书特色
1 全书图文互相对照，制作步骤搭配图片示范，化解生手做西点的不安全感，有效克服烘焙会遇到的问题和状况。
2 选择一般常见且受欢迎度的饼干及点心，包括燕麦饼干、起司棒、丹麦酥、松饼、坚果塔和乳酪派等，不论何时吃上一口，都会令人感受幸福滋味，无论自用或是亲友分享都非常合适。
3 自己动手做饼干，材料百分之百新鲜、健康，小饼干易做易学，相当适合和孩子一起体验手作乐趣。
本书共规划五十多种简单易做的饼干小西点，依据口感及面团质地分为：越嚼越香的「硬式饼干」、酥松香甜的「软式饼干」，以及琳瑯满目的「变化式小西饼」，如司康、松饼、比司吉、派等下午茶好搭档，让大家能自己在家玩面粉，做出千变万化的小点心。
本书特色
1 全书图文互相对照，制作步骤搭配图片示范，化解生手做西点的不安全感，有效克服烘焙会遇到的问题和状况。
2 选择一般常见且受欢迎度的饼干及点心，包括燕麦饼干、起司棒、丹麦酥、松饼、坚果塔和乳酪派等，不论何时吃上一口，都会令人感受幸福滋味，无论自用或是亲友分享都非常合适。
3 自己动手做饼干，材料百分之百新鲜、健康，小饼干易做易学，相当适合和孩子一起体验手作乐趣。
著者信息
作者简介
吴金燕
台北市立木栅高工烘焙老师
台北市立文山特殊教育学校成教班烘焙老师
新北市新店佳佳烘焙材料店烘焙老师
新北市板桥大家发厨艺教室烘焙老师
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
吴金燕
台北市立木栅高工烘焙老师
台北市立文山特殊教育学校成教班烘焙老师
新北市新店佳佳烘焙材料店烘焙老师
新北市板桥大家发厨艺教室烘焙老师
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
图书目录
作者序
Foreword
快乐做饼干！
Making Cookies Happily!
爱上烘焙第一堂课
First Lesson in Making You Fall in Love with Baking
基本材料认识
Acquaintance of Basic Materials
烘焙器具介绍
Introduction of Baking Utensils
三步骤成功做小饼干
Making Cookies Successfully in 3 Steps
自用送礼两相宜
Great for Personal Use or Gifts
Part 1 硬式饼干～咔滋咔滋真好吃
Hard Cookies～Crispy and Delicious
酥硬性饼干
Crackers
果酱小西饼
Small Desserts with Jam
◆烘焙杏仁粉应选哪一种？
What kind of almond flour should we choose for baking?
柠檬卡滋
Lemon Crunchy
◆如何使柠檬风味更香？
How to make lemon smell even better?
亚麻仁胡桃饼干
Linseed Walnut Cookies
◆坚果类饼干怎么烤最香？
How to bake cookies with nuts so that they smell the best?
花生酱烤饼
Peanut Paste Cookies
◆面团太黏手不好捏怎么办？
What should we do if dough is too sticky to shape?
牛奶小西饼
Small Desserts with Milk
◆饼干焙烤前为何要叉洞？
Why should we poke holes before baking the cookies?
卡蕾特西饼
Ka Leite Dessert
◆卡蕾特西饼速配桔皮丝？
Why do Ka Leite match with orange shreds?
香葱苏打饼干
Scallion Crackers
◆如何自己做烘焙用香葱？
How to make baking purpose scallions by ourselves?
小红莓卷心饼
Cranberry Rolls
◆糖油搅打多久才算松发？
How long does it take to stir sugar and grease until they are considered risen?
匈牙利红椒起司棒
Hungarian Paprika Cheese Sticks
◆什么是硬质乳酪？
What is hard cheese?
草莓花圈
Strawberry Wreaths
◆融化巧克力能用微波炉？
Can a microwave be used to melt chocolate?
枫糖燕麦烤饼
Maple Syrup and Oat Scones
◆即食燕麦片能做饼干吗？
Can instant oatmeal be used in making cookies?
脆硬性饼干
Cookies
咖哩棒
Curry Sticks
◆起司粉应选哪一种起司？
What types of cheese powder should we choose?
棋格饼干
Checkerboard Cookies
◆为何不能用调味可可粉？
Why do we not use flavored cocoa powder?
黑椒洋葱咸饼干
Salted Crackers with Black Peppers and Onions
◆为何面团必须先冷冻才切块？
Why should we freeze dough first before cutting it?
咖啡欧蕾
Café Au Lait
◆糖粉可以用砂糖代替吗？
Can sugar powder be replaced with granulated sugar?
皇家小西饼
Royal Desserts
◆如何烤出夏威夷豆香味？
How to bring out Hawaiian beans flavor?
什锦果麦脆饼
Assorted Fruits and Wheat Crackers
◆红糖为什么要过筛？
Why do we sift brown sugar?
伯爵核桃小西饼
Earl Walnut Desserts
◆核桃为何要先烤香？
Why do we bake walnuts first?
可可芭蕾西饼
Cocoa Ballet Desserts
◆怎样做漂亮的球形饼干？
How to make beautiful sphere-looking cookies?
松子金三角
Pine nuts Golden Triangles
◆怎样判断面团冰冻够硬？
How to determine dough is frozen and hard enough?
荞麦黑糖杂粮饼干
Buckwheat and Cereal Brown Sugar Cookies
◆荞麦粉为何不能加太多？
Why should we not add too much buckwheat flour?
义大利坚果脆饼
Italian Biscotti
◆坚果脆饼的由来？
What is the origin of biscotti?
Part 2 软式饼干～随手捏揉花样多
Soft Biscuits～Make All the Patterns You Want
酥松性饼干
Crunchy Soft Cookies
核桃酥
Walnut Crispy Cookies
◆绵白糖与砂糖有何不同？
What is the difference between refined soft white sugar and granulated sugar?
榛果巧克力小西饼
Hazelnut Chocolate Desserts
◆榛果如何选购及保存？
How to choose and preserve hazelnuts?
英式奶油酥饼
English Butter Shortbread
◆烤酥饼要不要加发粉？
Do we need to add leavening agent when baking shortbread?
抹茶核桃雪球
Matcha Walnut Snowballs
◆抹茶是即溶绿茶粉吗？
Is matcha instant green tea powder?
杏仁焦糖饼干
Candied Almond Cookies
◆如何自己熬制糖脆？
How do we cook crispy sugar coating by ourselves?
巧克力双重奏
Chocolate Duet
◆巧克力为何不能直接煮？
Why can we not just cook chocolate directly?
凤梨烧菓子
Pineapple Baked Pastries
◆用硅胶烤模有哪些优点？
What are the advantages of silicone molds?
雪姬
Snow Beauty
◆如何快速刨出柠檬皮末？
How do we grate lemon peel pieces quickly?
腰果酥饼
Cashew Shortbread
◆烘焙用腰果如何选购？
How to choose baking purpose cashew nuts?
玫瑰花香小西饼
Roses Desserts
◆烘焙用玫瑰花如何使用？
How to use baking purpose roses?
软性面煳饼
Soft Dough Cookies
草莓泡泡
Strawberry Bubbles
◆如何判断「溼性发泡」？
How to determine soft peaks?
波浪纹夹心饼干
Wavy Sandwich Crackers
◆如何用挤花袋挤出面煳？
How to squeeze out flour batter with a pastry bag?
抹茶丹麦酥
Matcha Danish Shortbread
◆丹麦酥为何偏爱菊花造型？
Why do people use chrysanthemum flower shape for Danish shortbread?
黑炫风饼干
Black Tornado Cookies
◆什么是杏仁角？
What are chopped almonds?
椰丝球
Coconut Balls
◆椰丝球干松爽口的祕密？
What is the secret of making crunchy and tasty coconut balls?
萝蜜亚西饼
Romias Cookie
◆如何防止麦芽糖冷却黏锅？
How to prevent maltose from sticking to a pot after cooling down?
薄片形饼干
Crisps
什锦坚果瓦片
Assorted Nuts Crisps
◆烤瓦片如何防止四边焦黑？
How to prevent crisps burning the edges?
芝麻薄饼
Sesame Crisps
◆刚烤好的饼干不酥脆？
Why are freshly baked cookies not crunchy?
咖啡杏仁薄饼
Coffee Almond Crisps
◆蛋液为何必须分次加入？
Why should egg mixture need to be added in separately?
樱花虾杏仁薄烧
Almond Crisps with Cherry Shrimps
◆如何防止薄片饼干破碎？
How to prevent crisps from breaking apart?
海苔薄烧
Seaweed Crackers
◆起司粉有哪些烹饪妙用？
What are the good uses of cheese powder?
香橙蕾丝薄饼
Orange Lace Crisps
◆如何帮薄片饼干做造型？
How to shape crisps?
Part 3 变化式小西饼～午茶点心好搭档
A Variety of Desserts～Good Choices for Tea time Snacks
司康
Scones
香葱火腿司康
Scallions and Ham Scones
◆司康名称的由来？
What is the origin of scone?
蜂蜜燕麦司康
Honey Oat Scones
◆冷掉的司康如何再加热？
How to re-heat cold scones?
比司吉
Biscuits
◆比司吉香Ｑ松软的祕诀？
What is the tip on making crunchy and soft biscuits?
松饼
Waffles
瓦夫松饼
Waffles
◆如何保存松饼香浓美味？
How to preserve thick aroma and flavor of waffles?
一口香酥小松饼
Bite-Size Crunchy Waffles
◆一口小松饼的祕密？
What is the secret of bite-size crunchy waffles?
派饼
Pies
太妃糖坚果塔
Toffee Nut Tarts
◆如何熬煮太妃糖酱？
How to cook toffee sauce?
林兹派
Linzer Torte
◆林兹派出炉不能马上吃？
Why can Linzer torte not be eaten right after being taken out of oven?
巧克力小塔
Mini Chocolate Tarts
◆融化巧克力的技巧？
What is the technique for melting chocolate?
波士顿派
Boston Cream Pie
◆波士顿派是蛋糕还是派？
Is Boston cream pie a cake or a pie?
覆盆子起司派
Raspberry Cheese Pie
◆如何制作覆盆子冻？
How to make raspberry jelly?
茅屋咖啡起司派
Cottage Coffee and Cheese Pie
◆如何自己做卡士达酱？
How to make custard sauce by ourselves?
Foreword
快乐做饼干！
Making Cookies Happily!
爱上烘焙第一堂课
First Lesson in Making You Fall in Love with Baking
基本材料认识
Acquaintance of Basic Materials
烘焙器具介绍
Introduction of Baking Utensils
三步骤成功做小饼干
Making Cookies Successfully in 3 Steps
自用送礼两相宜
Great for Personal Use or Gifts
Part 1 硬式饼干～咔滋咔滋真好吃
Hard Cookies～Crispy and Delicious
酥硬性饼干
Crackers
果酱小西饼
Small Desserts with Jam
◆烘焙杏仁粉应选哪一种？
What kind of almond flour should we choose for baking?
柠檬卡滋
Lemon Crunchy
◆如何使柠檬风味更香？
How to make lemon smell even better?
亚麻仁胡桃饼干
Linseed Walnut Cookies
◆坚果类饼干怎么烤最香？
How to bake cookies with nuts so that they smell the best?
花生酱烤饼
Peanut Paste Cookies
◆面团太黏手不好捏怎么办？
What should we do if dough is too sticky to shape?
牛奶小西饼
Small Desserts with Milk
◆饼干焙烤前为何要叉洞？
Why should we poke holes before baking the cookies?
卡蕾特西饼
Ka Leite Dessert
◆卡蕾特西饼速配桔皮丝？
Why do Ka Leite match with orange shreds?
香葱苏打饼干
Scallion Crackers
◆如何自己做烘焙用香葱？
How to make baking purpose scallions by ourselves?
小红莓卷心饼
Cranberry Rolls
◆糖油搅打多久才算松发？
How long does it take to stir sugar and grease until they are considered risen?
匈牙利红椒起司棒
Hungarian Paprika Cheese Sticks
◆什么是硬质乳酪？
What is hard cheese?
草莓花圈
Strawberry Wreaths
◆融化巧克力能用微波炉？
Can a microwave be used to melt chocolate?
枫糖燕麦烤饼
Maple Syrup and Oat Scones
◆即食燕麦片能做饼干吗？
Can instant oatmeal be used in making cookies?
脆硬性饼干
Cookies
咖哩棒
Curry Sticks
◆起司粉应选哪一种起司？
What types of cheese powder should we choose?
棋格饼干
Checkerboard Cookies
◆为何不能用调味可可粉？
Why do we not use flavored cocoa powder?
黑椒洋葱咸饼干
Salted Crackers with Black Peppers and Onions
◆为何面团必须先冷冻才切块？
Why should we freeze dough first before cutting it?
咖啡欧蕾
Café Au Lait
◆糖粉可以用砂糖代替吗？
Can sugar powder be replaced with granulated sugar?
皇家小西饼
Royal Desserts
◆如何烤出夏威夷豆香味？
How to bring out Hawaiian beans flavor?
什锦果麦脆饼
Assorted Fruits and Wheat Crackers
◆红糖为什么要过筛？
Why do we sift brown sugar?
伯爵核桃小西饼
Earl Walnut Desserts
◆核桃为何要先烤香？
Why do we bake walnuts first?
可可芭蕾西饼
Cocoa Ballet Desserts
◆怎样做漂亮的球形饼干？
How to make beautiful sphere-looking cookies?
松子金三角
Pine nuts Golden Triangles
◆怎样判断面团冰冻够硬？
How to determine dough is frozen and hard enough?
荞麦黑糖杂粮饼干
Buckwheat and Cereal Brown Sugar Cookies
◆荞麦粉为何不能加太多？
Why should we not add too much buckwheat flour?
义大利坚果脆饼
Italian Biscotti
◆坚果脆饼的由来？
What is the origin of biscotti?
Part 2 软式饼干～随手捏揉花样多
Soft Biscuits～Make All the Patterns You Want
酥松性饼干
Crunchy Soft Cookies
核桃酥
Walnut Crispy Cookies
◆绵白糖与砂糖有何不同？
What is the difference between refined soft white sugar and granulated sugar?
榛果巧克力小西饼
Hazelnut Chocolate Desserts
◆榛果如何选购及保存？
How to choose and preserve hazelnuts?
英式奶油酥饼
English Butter Shortbread
◆烤酥饼要不要加发粉？
Do we need to add leavening agent when baking shortbread?
抹茶核桃雪球
Matcha Walnut Snowballs
◆抹茶是即溶绿茶粉吗？
Is matcha instant green tea powder?
杏仁焦糖饼干
Candied Almond Cookies
◆如何自己熬制糖脆？
How do we cook crispy sugar coating by ourselves?
巧克力双重奏
Chocolate Duet
◆巧克力为何不能直接煮？
Why can we not just cook chocolate directly?
凤梨烧菓子
Pineapple Baked Pastries
◆用硅胶烤模有哪些优点？
What are the advantages of silicone molds?
雪姬
Snow Beauty
◆如何快速刨出柠檬皮末？
How do we grate lemon peel pieces quickly?
腰果酥饼
Cashew Shortbread
◆烘焙用腰果如何选购？
How to choose baking purpose cashew nuts?
玫瑰花香小西饼
Roses Desserts
◆烘焙用玫瑰花如何使用？
How to use baking purpose roses?
软性面煳饼
Soft Dough Cookies
草莓泡泡
Strawberry Bubbles
◆如何判断「溼性发泡」？
How to determine soft peaks?
波浪纹夹心饼干
Wavy Sandwich Crackers
◆如何用挤花袋挤出面煳？
How to squeeze out flour batter with a pastry bag?
抹茶丹麦酥
Matcha Danish Shortbread
◆丹麦酥为何偏爱菊花造型？
Why do people use chrysanthemum flower shape for Danish shortbread?
黑炫风饼干
Black Tornado Cookies
◆什么是杏仁角？
What are chopped almonds?
椰丝球
Coconut Balls
◆椰丝球干松爽口的祕密？
What is the secret of making crunchy and tasty coconut balls?
萝蜜亚西饼
Romias Cookie
◆如何防止麦芽糖冷却黏锅？
How to prevent maltose from sticking to a pot after cooling down?
薄片形饼干
Crisps
什锦坚果瓦片
Assorted Nuts Crisps
◆烤瓦片如何防止四边焦黑？
How to prevent crisps burning the edges?
芝麻薄饼
Sesame Crisps
◆刚烤好的饼干不酥脆？
Why are freshly baked cookies not crunchy?
咖啡杏仁薄饼
Coffee Almond Crisps
◆蛋液为何必须分次加入？
Why should egg mixture need to be added in separately?
樱花虾杏仁薄烧
Almond Crisps with Cherry Shrimps
◆如何防止薄片饼干破碎？
How to prevent crisps from breaking apart?
海苔薄烧
Seaweed Crackers
◆起司粉有哪些烹饪妙用？
What are the good uses of cheese powder?
香橙蕾丝薄饼
Orange Lace Crisps
◆如何帮薄片饼干做造型？
How to shape crisps?
Part 3 变化式小西饼～午茶点心好搭档
A Variety of Desserts～Good Choices for Tea time Snacks
司康
Scones
香葱火腿司康
Scallions and Ham Scones
◆司康名称的由来？
What is the origin of scone?
蜂蜜燕麦司康
Honey Oat Scones
◆冷掉的司康如何再加热？
How to re-heat cold scones?
比司吉
Biscuits
◆比司吉香Ｑ松软的祕诀？
What is the tip on making crunchy and soft biscuits?
松饼
Waffles
瓦夫松饼
Waffles
◆如何保存松饼香浓美味？
How to preserve thick aroma and flavor of waffles?
一口香酥小松饼
Bite-Size Crunchy Waffles
◆一口小松饼的祕密？
What is the secret of bite-size crunchy waffles?
派饼
Pies
太妃糖坚果塔
Toffee Nut Tarts
◆如何熬煮太妃糖酱？
How to cook toffee sauce?
林兹派
Linzer Torte
◆林兹派出炉不能马上吃？
Why can Linzer torte not be eaten right after being taken out of oven?
巧克力小塔
Mini Chocolate Tarts
◆融化巧克力的技巧？
What is the technique for melting chocolate?
波士顿派
Boston Cream Pie
◆波士顿派是蛋糕还是派？
Is Boston cream pie a cake or a pie?
覆盆子起司派
Raspberry Cheese Pie
◆如何制作覆盆子冻？
How to make raspberry jelly?
茅屋咖啡起司派
Cottage Coffee and Cheese Pie
◆如何自己做卡士达酱？
How to make custard sauce by ourselves?
图书序言
爱上烘焙第一堂课
First Lesson in Making You Fall in Love with Baking
饼干面团二大基本类型
初学饼干制作，可从面煳的搅拌方式着手，大致有以下两种类型：
1 糖油拌合法
大部分饼干都採用糖油拌合方式，先将材料中的奶油与糖拌打至颜色变白呈松发状，再加进蛋液或牛奶等溼性材料，最后加入面粉拌合。由于拌合过程中会打入大量空气，因此打发程度越大，面煳就越容易扩展成膨松状，成品口感也会特别酥松。
2 直接搅拌法
即是将所有材料全部加在一起搅拌的方式，但仍要分溼性材料、粉类及油脂类并依序加入，每放进一项材料都要先搅拌均匀再加入下一项，直到所有材料的颜色及型态都均匀一致即可。过度搅拌反而会使面粉出现筋性，口感就变差。
Two Basic Types of Cookie Dough
Beginners learning cookie making can start from the stirring of the flour batter. There are basically two types:
Creaming Method
Most cookies use creaming method. Butter andsugar are beaten until the color turns white and the appearance is foaming. Egg mixture, milk, or other wet materials are added in, with flour added in last. The mixing process incorporates a lot of air.
The more air is incorporated, the easier the flour batter expands to soft foam. The final product tastes especially crispy.
All Ingredient Method
This method is to add in all materials at the same time and then stir them. Wet materials, flour, and oil still need to be added in order. When adding in every type of material, stir it evenly before adding the next one until the color and type of all materials are evenly distributed. Excessive stirring may cause the flour become chewy and taste bad.
First Lesson in Making You Fall in Love with Baking
饼干面团二大基本类型
初学饼干制作，可从面煳的搅拌方式着手，大致有以下两种类型：
1 糖油拌合法
大部分饼干都採用糖油拌合方式，先将材料中的奶油与糖拌打至颜色变白呈松发状，再加进蛋液或牛奶等溼性材料，最后加入面粉拌合。由于拌合过程中会打入大量空气，因此打发程度越大，面煳就越容易扩展成膨松状，成品口感也会特别酥松。
2 直接搅拌法
即是将所有材料全部加在一起搅拌的方式，但仍要分溼性材料、粉类及油脂类并依序加入，每放进一项材料都要先搅拌均匀再加入下一项，直到所有材料的颜色及型态都均匀一致即可。过度搅拌反而会使面粉出现筋性，口感就变差。
Two Basic Types of Cookie Dough
Beginners learning cookie making can start from the stirring of the flour batter. There are basically two types:
Creaming Method
Most cookies use creaming method. Butter andsugar are beaten until the color turns white and the appearance is foaming. Egg mixture, milk, or other wet materials are added in, with flour added in last. The mixing process incorporates a lot of air.
The more air is incorporated, the easier the flour batter expands to soft foam. The final product tastes especially crispy.
All Ingredient Method
This method is to add in all materials at the same time and then stir them. Wet materials, flour, and oil still need to be added in order. When adding in every type of material, stir it evenly before adding the next one until the color and type of all materials are evenly distributed. Excessive stirring may cause the flour become chewy and taste bad.
图书试读
None
用户评价
相关图书
本站所有内容均为互联网搜索引擎提供的公开搜索信息，本站不存储任何数据与内容，任何内容与数据均与本站无关，如有需要请联系相关搜索引擎包括但不限于百度，google,bing,sogou 等
© 2025 ttbooks.qciss.net All Rights Reserved. 小特书站 版权所有