1, Bread Science #? Author: Takegu Koji
Director of the Institute of Milling of Japan Milling Association, founder of Japanese bread science theory.
#? Highlights of this book:
The author Hiroshi Taketani specializes in bread technology research. This book is in traditional Chinese characters, and students can also buy simplified Chinese characters. From the raw materials for making bread to fermentation, baking and the methods of making different kinds of bread, every point is very detailed and extended. You must watch when you learn to make bread! Although there are a lot of words and pictures in black and white, it looks a bit boring, but it is still worth reading and reviewing at home at any time, so that you can fully grasp the essence of every link of bread making.
2. baking principle #? Author: Mabola Figoni
Paula Figoni is a food scientist and an associate professor at the Institute of International Baking and Pastry, College of Culinary Arts, Johnson University in Wales, Providence, Rhode Island, USA. She has more than ten years of experience in product development and food science in pillsbury Company and Ocean Spray Vaccinium Company.
#? Highlights of this book:
After reading this book, you will sigh that baking is really a big subject! Different raw materials have different structures and textures. How to match it? What kind of chemical reaction will happen after mixing? It has no recipes and steps for making bread cakes, which may be difficult to read, but it is definitely not a problem to digest this book and study delicious and healthy bread recipes by yourself! There are review questions, discussion questions and practice questions at the back of each section for your summary.
3. Wu Keji's Toast #? Author: Wu Keji
Taiwan Province bread and dessert professionals work together. As for bread, the bakery founded by Mr. Wu Keji, not far from Taoyuan Airport in Taiwan Province Province, has become the purchasing object of mainland friends. Teacher Wu Keji is also a full-time bread lecturer. He often gives lectures in the north and south of Taiwan Province Province and occasionally gives lectures in the mainland, which is welcomed by baking lovers on both sides of the strait.
#? Highlights of this book:
This book is the representative work of teacher Wu Keji, the god of bread. There are various ways to bake bread. By using different kinds of noodles, molds and plastic techniques, it is not a dream for you to play with toast after learning it well. It seems that every piece of toast in it wants to try. How tempting!
4. Apprentice Baker #? Author: beautiful Peter Reinhardt
#? Highlights of this book:
This is a bread textbook that bakers basically know. James Beard Cooking Book Award is a book with rich theoretical knowledge. It divides the bread making process into 12 classic steps and explains the function of each step, which is very friendly for beginners.
The recipes involved in this book are mainly European bread, but the function, significance and principle of each stage of baking are very clear. The advantage for beginners is that you can quickly grasp the key points of each stage of baking, help you understand all kinds of recipes on the Internet, and easily distinguish the authenticity. Baking does not necessarily use scales, thermometers or formula paper to make good bread. A systematic understanding of the principle of baking is very helpful to improve the success rate.
5. Bread Science #? Author: Takegu Koji
#? Highlights of this book:
For many baking enthusiasts, Mr. Taketani's book is no stranger. What can make a book published for 39 years republish 3 1 time? The author of this book, Mr. Koji Taketani, is the founder of Japanese bread theory. With the initial intention of unselfishly passing on what I have learned to my peers and future generations, this paper, centering on the works of Mr. Yuji Fujiyama, the first generation director of the Institute, cited the works and papers of the bread industry, and simplified and sorted out the published articles of Mr. Taketani.
Just like the name of this book, Bread Science has a high understanding of bread making, and it is a professional book that deeply digs into the theory and principle of bread. "It is better to teach people to fish than to teach them to fish", which is different from the recipe with pure formula. Only by fundamentally acquiring knowledge and principles can we have our own unique views on the road of bread and be more handy.
In content, starting from wheat flour, sugar, eggs, yeast, salt, dairy products, yeast nutrients, oil, water and other raw materials, the steps of making nine breads were introduced in detail, including stirring, fermentation, division, kneading, relaxation, molding, fermentation and baking, which fully demonstrated the principle of making bread. At the same time, the "baking tips" in the book are made by Mr. Zhu Gu for 50 years. This book belongs to the theoretical type, and its content is more suitable for beginners to learn. It can be said that if we can thoroughly understand the theory of this book, we will take fewer detours in actual operation and draw inferences.
6. "dessert basics" #? Author: [day]? Sichuan Shang Dynasty?
#? Highlights of this book:
The most detailed textbook of dessert basic skills is aimed at beginners in baking, starting with the basic operation steps, dough operation and milk sauce, teaching the basic skills of western-style desserts, from theory to practice, from dough to finished products, so as to ensure that every novice and veteran can grasp the details in one breath. I believe that the dessert you make will be as soft, light and exquisite as that produced by high-end hotels, and with easy decoration, your DIY dessert will shine.
For every novice baker, the most confusing thing is all kinds of materials and all kinds of inexplicable words. This book answers your questions from the primary operation method, the basic dough and milk sauce making, to the advanced decoration of various desserts.
Step by step, ultra-detailed
Summarize the reasons for the failure
Starting with the basic operation steps, dough operation and milk sauce, the basic skills of western dessert are taught.
From theory to practice, from dough to finished product guarantee, every novice and expert can grasp the details in one go.
These are some good books that I recommend to Xiao Bai, a novice baker. Sometimes when you put down your mobile phone and study a book carefully, you may find that the Internet can't surprise you.