The Art of Baking
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Description
Book Introduction
Why does baking require 'skill'?
The art of baking confectionery that will save you five years of your life
"The Art of Baking Confectionery" is a book that contains a selection of products that have been verified by consumers among the confectionery products that have actually been sold or are currently being sold by "Gwajabang," a bakery that is much loved for its baked goods.
But it's not just a recipe book where you learn by the numbers.
As the name suggests, this is a book about the 'technology' that can make products produced every day uniform.
A solution to anticipate, manage, and resolve the many problems that can easily arise in a bakery kitchen.
At the same time, it is the result of constant review, analysis, and agonizing over creating a product that meets the standards.
Based on these techniques, we have carefully refined our recipes to target customers' tastes and have packed them into "The Art of Baking."
From the basic madeleine to variations on the dough or using chocolate, nuts, and fruits, we present 13 kinds of madeleines, from plain financiers to 12 kinds of the signature financiers that made the pastry shop what it is today, and 13 other kinds of baked goods, including classic baked goods like galette breton and cookies and pound cakes that everyone of all ages will enjoy.
In addition, we've included a summary of error notes to help you easily find solutions to problems you may encounter with your pastries. This will be a powerful tool and a reliable support system for home bakers, those studying pastry, and even professionals already in the industry, helping them save time and effort and bake pastries more efficiently.
The art of baking confectionery that will save you five years of your life
"The Art of Baking Confectionery" is a book that contains a selection of products that have been verified by consumers among the confectionery products that have actually been sold or are currently being sold by "Gwajabang," a bakery that is much loved for its baked goods.
But it's not just a recipe book where you learn by the numbers.
As the name suggests, this is a book about the 'technology' that can make products produced every day uniform.
A solution to anticipate, manage, and resolve the many problems that can easily arise in a bakery kitchen.
At the same time, it is the result of constant review, analysis, and agonizing over creating a product that meets the standards.
Based on these techniques, we have carefully refined our recipes to target customers' tastes and have packed them into "The Art of Baking."
From the basic madeleine to variations on the dough or using chocolate, nuts, and fruits, we present 13 kinds of madeleines, from plain financiers to 12 kinds of the signature financiers that made the pastry shop what it is today, and 13 other kinds of baked goods, including classic baked goods like galette breton and cookies and pound cakes that everyone of all ages will enjoy.
In addition, we've included a summary of error notes to help you easily find solutions to problems you may encounter with your pastries. This will be a powerful tool and a reliable support system for home bakers, those studying pastry, and even professionals already in the industry, helping them save time and effort and bake pastries more efficiently.
- You can preview some of the book's contents.
Preview
index
Before you start
Essential tools and machines for making great cookies
6 Essential Ingredients and 3 Optional Ingredients for Baked Goods
Chapter 01 Madeleine
Madeleine Basics ① The technique of making more than ten thousand madeleines a month / Madeleine Basics ② About madeleines / Madeleine Basics ③ The standard for a well-made madeleine / Madeleine Basics ④ The optimal process for making excellent madeleines / Basic Process 1 - Kneading / Basic Process 2 - Refrigerated paper management / Basic Process 3 - Baking / Basic Process 4 - Storage
Madeleine Signature Recipe
Isigny Classic Madeleine / Fruit Madeleine / Apple Mango Madeleine / Lemon Glacé Madeleine / Espresso Gianduja Madeleine / Black Frost Madeleine / Valrhona Chocolate Madeleine / Chocolate Tempering / Wedding Milk Tea Madeleine / Cafe Whiskey Bottle Madeleine / Apricot Pistachio Madeleine / Orangette Madeleine / Parisian Madeleine / Stollen Madeleine
Candy Shop Story 1
Chapter 02 In Financier
Basics of Financier ① Financier who led the way from a shabby workshop to a formal store / Basics of Financier ② About Financier / Basics of Financier ③ Standards for a well-made financier / Basics of Financier ④ The optimal process for making excellent financier / Basic Process 1 - Kneading / Basic Process 2 - Refrigerated paper management / Basic Process 3 - Baking / Basic Process 4 - Storage
Financier's Signature Recipe
Butter Plain Financier / Hazelnut Financier / Brown Sugar Cinnamon Financier / Salted Chocolate Financier / Udo Peanut Financier / Vanilla Financier / Vanilla Pistachio Financier / Raspberry Vanilla Financier / Cafe Au Lait Financier / Tonka Chocolate Financier / Earl Grey Financier / Butter Coconut Financier
Candy Shop Story 2
Chapter 03 Other Baked Goods and Cookies
Galette Breton / Nancy Vanilla Macaron / Pain de Gen / Gateau Daihong / Date Florentin / Ginger Coco Sablé / Parmigiano-Reggiano Sablé / Hazelnut Milky Way / Vanilla Hazelnut Kipfel Cookies / Black Chocolate Cookies / Salted Chocolate Pound Cake / Fig Pound Cake
Candy Shop Story 3
Chapter 04: When you get stuck while making cookies, open up your notebook of wrong answers.
Dough / Storage / Baking
Essential tools and machines for making great cookies
6 Essential Ingredients and 3 Optional Ingredients for Baked Goods
Chapter 01 Madeleine
Madeleine Basics ① The technique of making more than ten thousand madeleines a month / Madeleine Basics ② About madeleines / Madeleine Basics ③ The standard for a well-made madeleine / Madeleine Basics ④ The optimal process for making excellent madeleines / Basic Process 1 - Kneading / Basic Process 2 - Refrigerated paper management / Basic Process 3 - Baking / Basic Process 4 - Storage
Madeleine Signature Recipe
Isigny Classic Madeleine / Fruit Madeleine / Apple Mango Madeleine / Lemon Glacé Madeleine / Espresso Gianduja Madeleine / Black Frost Madeleine / Valrhona Chocolate Madeleine / Chocolate Tempering / Wedding Milk Tea Madeleine / Cafe Whiskey Bottle Madeleine / Apricot Pistachio Madeleine / Orangette Madeleine / Parisian Madeleine / Stollen Madeleine
Candy Shop Story 1
Chapter 02 In Financier
Basics of Financier ① Financier who led the way from a shabby workshop to a formal store / Basics of Financier ② About Financier / Basics of Financier ③ Standards for a well-made financier / Basics of Financier ④ The optimal process for making excellent financier / Basic Process 1 - Kneading / Basic Process 2 - Refrigerated paper management / Basic Process 3 - Baking / Basic Process 4 - Storage
Financier's Signature Recipe
Butter Plain Financier / Hazelnut Financier / Brown Sugar Cinnamon Financier / Salted Chocolate Financier / Udo Peanut Financier / Vanilla Financier / Vanilla Pistachio Financier / Raspberry Vanilla Financier / Cafe Au Lait Financier / Tonka Chocolate Financier / Earl Grey Financier / Butter Coconut Financier
Candy Shop Story 2
Chapter 03 Other Baked Goods and Cookies
Galette Breton / Nancy Vanilla Macaron / Pain de Gen / Gateau Daihong / Date Florentin / Ginger Coco Sablé / Parmigiano-Reggiano Sablé / Hazelnut Milky Way / Vanilla Hazelnut Kipfel Cookies / Black Chocolate Cookies / Salted Chocolate Pound Cake / Fig Pound Cake
Candy Shop Story 3
Chapter 04: When you get stuck while making cookies, open up your notebook of wrong answers.
Dough / Storage / Baking
Detailed image
GOODS SPECIFICS
- Date of issue: August 28, 2024
- Page count, weight, size: 276 pages | 1,078g | 215*270*20mm
- ISBN13: 9791186519905
- ISBN10: 1186519908
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