Roldophe Landemaine

【基礎】

基本材料

小麥麵粉 ...........................................................................12
其他麵粉 ...........................................................................14
無麩質麵粉 .......................................................................16
新鮮酵母 ...........................................................................18
酸麵種 ...............................................................................19
液態酸麵種 .......................................................................20
固態酸麵種 .......................................................................22
液種 ...................................................................................24

附加材料

水 .......................................................................................26
鹽 .......................................................................................27
油脂、奶 ...........................................................................28
糖、蛋 ...............................................................................29

發酵步驟

手工揉麵 ...........................................................................30
機器揉麵 ..........................................................................32
發酵作用 ...........................................................................34
整形 ...................................................................................40
塗刷蛋液 ...........................................................................48
割線 ...................................................................................50
烘烤 ...................................................................................52

基礎麵團

白麵糰 ...............................................................................54
傳統麵糰 ...........................................................................56
披薩麵團 ...........................................................................58
維也納麵團 .......................................................................60
發酵千層麵團 ...................................................................62
布里歐修麵團 ...................................................................66
反折千層麵團 ...................................................................68
泡芙麵團 ...........................................................................72
沙布蕾甜麵團 ...................................................................74

基礎奶醬

卡士達奶油 .......................................................................76
杏仁奶油 ...........................................................................78
糖煮蘋果泥 .......................................................................80

【食譜】

棍子麵包

棍子麵包 ...........................................................................84
傳統棍子麵包 ...................................................................88
雜糧傳統棍子麵包 ...........................................................92

酸麵種麵包

自製麵包 ...........................................................................96
鄉村麵包 .........................................................................100
古法麵包 .........................................................................104
石磨圓麵包 .....................................................................106
雜糧麵包 .........................................................................108
全麥麵包 .........................................................................112

特殊麵包

黑麥圓麵包 .....................................................................114
檸檬黑麥麵包 .................................................................118
黑麵包 .............................................................................120
栗子粉麵包 .....................................................................122
玉米粉麵包 .....................................................................124
無麩質麵包 .....................................................................126
啤酒麵包 .........................................................................128

餡料麵包

雜糧皇冠麵包 .................................................................132
核桃麵包 .........................................................................136
可可麵包 .........................................................................138
榛果無花果小麵包 .........................................................142
果乾麥片小麵包 .............................................................144
乳酪麵包 .........................................................................146
義式小麵包 .....................................................................148
乳酪細棍麵包 .................................................................150
驚喜麵包 .........................................................................154

橄欖油麵包

喬巴達 .............................................................................158
佛卡夏 .............................................................................160
南法佛卡夏 .....................................................................164
麵包脆條 .........................................................................168
牛奶麵包

吐司 .................................................................................170
貝果 .................................................................................172
小餐包 .............................................................................176

發酵千層維也納

可頌 .................................................................................180
巧克力麵包 .....................................................................184
葡萄乾蝸牛麵包 .............................................................186
瑞士麵包 .........................................................................190
杏仁可頌 .........................................................................192

千層維也納

蘋果修頌 .........................................................................194
網格蘋果塔 .....................................................................198

千層塔派

蘋果薄塔 .........................................................................202
國王派 .............................................................................204

發酵維也納

牛奶麵包 .........................................................................208
維也納棍子麵包 .............................................................210
果醬炸餡餅 .....................................................................212

布里歐修麵包

巴黎布里歐修 .................................................................216
粉紅帕林布里歐修 .........................................................220
辮子布里歐修 .................................................................224
千層布里歐修 .................................................................228

布里歐修糕點

法式奶油餅 .....................................................................232
波爾多布里歐修 .............................................................234
聖托佩塔 .........................................................................236
咕咕洛夫 .........................................................................240
帕內多尼 .........................................................................244

甜點塔派

杏桃開心果塔 ...................................................................48
芙朗派 .............................................................................250

旅行糕點

香料蛋糕 .........................................................................252
水果磅蛋糕 .....................................................................254
熱那亞杏仁蛋糕 .............................................................258

小糕餅

沙布蕾餅乾 .....................................................................262
蝴蝶酥 .............................................................................264
覆盆子夾心酥 .................................................................266
費南雪 .............................................................................270
瑪德蓮 .............................................................................272
杏仁瓦片 .........................................................................274
珍珠糖小泡芙 .................................................................276

【圖解專有名詞】

工具 .................................................................................280
麵團 .................................................................................282
奶油與蛋 .........................................................................284
基礎技法 .........................................................................285

【基礎】

基本材料

小麥麵粉 ...........................................................................12
其他麵粉 ...........................................................................14
無麩質麵粉 .......................................................................16
新鮮酵母 ...........................................................................18
酸麵種 ...............................................................................19
液態酸麵種 ............................