国宝级大师的中式面食圣经

图书标准信息

• 作者 周清源（台湾） 著
• 出版社 海南出版社
• 出版时间 2018-06
• 版次 1
• ISBN 9787544382106
• 定价 199.00元
• 装帧 其他
• 开本 大16开
• 纸张 胶版纸

【内容简介】

本书介绍了131种中式面食、面点的制作方法，包括水调面类、发面类、油炸类、烧饼类、酥油类和糕浆皮面食类等，并对面食的原料、配料，器具的选用和各种制作技巧进行了详细的讲解。此外，书中附有二维码，扫一扫，即可观看完整制作演示视频，简单易懂。

【作者简介】

    中式面食宝库——周清源，40多年前，他一头载入面食世界，为了让技术更上一层楼，不断到世界各国学习，从钻研食材特性、研究制作技巧、搜罗经典食谱、溯源面食的历史文化等，他投入了一辈子的精力与光阴，累积成为中式面食的宝库，对于教学分享更不遗余力，亦成为后背挖掘学习的最好对象。转眼40多年过去，周师傅将毕生精华写成本书，期望能将最完整的中式面点传承下去……

【目录】

 目录

 

︱推荐序︱

一本添加剂用量最少、最健康的面食经典／文长安.........................2

适合初学者及有经验者的中式面食专书／施坤河.............................3

以科学观点阐述，深入浅出、易学易懂！／徐华强.........................4

一同重现记忆里的美好风味！／黄凯特.............................................5

有意一窥面食堂奥的人，不可错过的一本书！／杨纪华................5

︱作者序︱

将一生所知所学的知识技术传承后代／周清源..................................... 6

 

第1 章

中式面食的历史与未来发展

中式面食的历史............................................16

中式面食的分类............................................19

中式面食的面团（面糊）制作..................26

中式面食的材料与熟制分类......................30

第2 章

原料选用与用途

原料分类与选用............................................... 37

原料一 小麦与面粉..........................................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 食盐.......................................................66

原料八 酵母.......................................................69

原料九 食品添加剂..........................................73

配合原料（面食配料）.........................................79

第3 章

器具选用与用途

器具分类.................................................................84

基本设备....................................................84

制作设备....................................................85

熟制设备....................................................94

 

第4 章

制作技术

面团制作技术........................................................98

内馅调制技术......................................................106

面点的成形...........................................................112

面点的熟制...........................................................118

第5 章

水调面制作

水调面...................................................................128

面条类

生鲜面条（日式拉面）..................................132

鸡蛋面条..........................................................134

蔬菜面条.................................................136

干面条.....................................................138

油面条.....................................................140

凉面条.....................................................142

猫耳朵.....................................................144

揪片（掐疙瘩）........................................146

珍珠面.....................................................148

刀削面（ 剪刀面）.....................................150

剔尖（拨鱼面）........................................152

刀拨面（刀切面、日式乌龙面）.............154

面条配料

炸酱.........................................................156

芝麻酱.....................................................157

凉面酱.....................................................158

雪菜肉丝.................................................159

酸菜肉丝.................................................160

榨菜肉丝.................................................161

红烧牛肉面.............................................162

五香牛肉面.............................................163

西红柿蛋卤.............................................164

肉燥.........................................................165

大（打）卤汤..........................................166

薄饼类

筋饼（斤饼）...........................................168

淋饼（软性蛋饼）....................................170

千层抓饼（手抓饼、甩饼）.....................172

包馅类

水饺...................................................................177

水饺馅料

菜肉馅.....................................................180

牛肉水饺馅.............................................181

花素水饺馅.............................................182

三鲜水饺馅.............................................183

馄饨.........................................................184

馄饨馅料

鲜肉馄饨馅......................................................188

烫面....................................................................189

薄饼类

葱油饼.....................................................192

蛋饼.........................................................194

荷叶饼.....................................................196

烙饼（炒饼）...........................................198

葱烙饼.....................................................200

包馅类

锅贴（煎饺）...........................................202

韭菜盒.....................................................205

猪肉馅饼.................................................208

蒸饺.........................................................211

烧卖.........................................................213

四喜烧卖.................................................216

第6 章

发面制作

发面........................................................................220

馒头类

白馒头（刀切）........................................228

全麦馒头.................................................230

胚芽馒头.................................................232

杂粮馒头.................................................234

芋头馒头.................................................236

红豆馒头.................................................238

双色馒头.................................................240

花卷.........................................................242

银丝卷（金丝卷）....................................244

千层油糕.................................................247

包子类

肉包.........................................................252

麦穗包.....................................................255

发面小笼包.............................................258

叉烧包.....................................................260

刈包（荷叶包）........................................262

生煎包.....................................................264

三角糖包（三角豆沙包）.........................266

豆沙包（寿桃）........................................268

面龟系列.................................................270

兔子包.....................................................272

老面类

老面制作.................................................279

老面馒头.................................................280

锅贴馒头（羊角馒头）............................282

老面包子.................................................284

三角烙饼.................................................286

葱油烙饼.................................................288

厚锅饼（大锅饼）....................................290

红豆烙饼.................................................292

咸光饼.....................................................294

甜光饼.....................................................296

火烧（杠子头）........................................298

发粉面食...........................................................300

面糊类

发糕.........................................................302

黑糖糕.....................................................304

马拉糕.....................................................306

蒸蛋糕.....................................................308

夹心咸蛋糕.............................................310

第7 章

油炸类制作

油炸面食...........................................................314

发酵类

糖麻花.....................................................317

两相好.....................................................320

脆麻花.....................................................323

发粉类

油条.........................................................325

开口笑.....................................................328

沙琪玛.....................................................330

巧果.........................................................332

酥皮类

千层酥.....................................................334

莲花酥.....................................................336

金丝酥.....................................................338

 

第8 章

烧饼类制作

烧饼面食...........................................................342

水调面类

烧饼油酥.................................................346

芝麻烧饼.................................................348

香酥烧饼.................................................350

芝麻酱烧饼.............................................352

萝卜丝饼.................................................354

萝卜丝酥饼.............................................356

发面类

瓜肉烧饼.................................................358

蟹壳黄烧饼.............................................360

糖鼓烧饼.................................................362

葱脂烧饼.................................................364

葱烧饼.....................................................366

发面烧饼.................................................368

老面烧饼.................................................370

肉末烧饼.................................................372

第9 章

酥油类制作

酥油皮面食.......................................................376

点心类

菊花酥.....................................................380

椰蓉酥.....................................................382

蒜蓉酥.....................................................384

咖喱饺.....................................................386

鲜肉酥饼.................................................388

油皮蛋挞.................................................390

葡式蛋挞.................................................392

太阳饼.....................................................394

牛舌饼.....................................................396

老婆饼.....................................................398

椪（泡）饼.............................................400

芝麻喜饼.................................................402

方块酥.....................................................404

月饼类

蛋黄酥.....................................................406

绿豆凸月饼.............................................408

白豆沙月饼.............................................410

两面煎月饼.............................................412

苏式枣泥月饼..........................................414

苏式椒盐月饼..........................................416

第10 章

糕浆皮面食制作

糕浆皮面食.......................................................420

糕皮类

桃酥.........................................................424

凤梨酥.....................................................426

金露酥.....................................................428

酥皮椰塔.................................................430

酥皮蛋挞.................................................432

台式月饼.................................................434

广式月饼.................................................436

龙凤喜饼.................................................438

松弛（醒面）........ 27

转化糖浆...............29

糊化作用 ..............34

焦糖化作用............47

疏水性...................53

褐变反应...............61

美拉德反应............78

何为出沙率？......111

容积法.................222

寒食节由来..........314

油条用面粉..........326

湿水线.................383

五仁馅.................437

月饼的转化糖浆..439