以香港流行的點心小吃為主,精挑起過70款點心小吃,按食材介紹、製作標準、專業技術指導和常見謬誤,逐步分析每款點心小吃製作精髓,加深讀者的成功概率。這是一本集合科學角度解說食物原理、流行資訊、實用和趣味等優點的精讀式點心技法書,讀者們再不是只懂吃而不懂做的門外漢了。 全書會按點心小吃分為煎炸酥點、餃子、凍糕軟皮點心、小吃和包點等七大類,部份點心會有錯誤分析和專業指導,引導讀者遇到製作失敗時,懂得改進,不會手足無措。
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以香港流行的點心小吃為主,精挑起過70款點心小吃,按食材介紹、製作標準、專業技術指導和常見謬誤,逐步分析每款點心小吃製作精髓,加深讀者的成功概率。這是一本集合科學角度解說食物原理、流行資訊、實用和趣味等優點的精讀式點心技法書,讀者們再不是只懂吃而不懂做的門外漢了。 全書會按點心小吃分為煎炸酥點、餃子、凍糕軟皮點心、小吃和包點等七大類,部份點心會有錯誤分析和專業指導,引導讀者遇到製作失敗時,懂得改進,不會手足無措。
以香港流行的點心小吃為主,精挑起過70款點心小吃,按食材介紹、製作標準、專業技術指導和常見謬誤,逐步分析每款點心小吃製作精髓,加深讀者的成功概率。這是一本集合科學角度解說食物原理、流行資訊、實用和趣味等優點的精讀式點心技法書,讀者們再不是只懂吃而不懂做的門外漢了。 全書會按點心小吃分為煎炸酥點、餃子、凍糕軟皮點心、小吃和包點等七大類,部份點心會有錯誤分析和專業指導,引導讀者遇到製作失敗時,懂得改進,不會手足無措。
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