Name: SOFT BREAD, a small, home-run bakery
Brand: LIBRAIRIE COREENNE
SKU: 152868
Price: 42.00 EUR
Availability: InStock

SOFT BREAD, a small, home-run bakery

€42,00

SOFT BREAD, a small, home-run bakery

Description

Book Introduction

HOYA'S BAKING CLASS ①
SOFT BREAD, a small, home-run bakery

The first solo recipe book by Chef Jin-ho Kim, a Korean pastry chef who runs the YouTube channel 'HOYA HOYA', is a bakery cafe consultant, and the executive chef of Hearts Bakery.

It contains the most popular menu items in the current bakery market, upgraded K-style breads tailored to the Korean palate, and menu items that were not previously available in books.
We also considered the productivity and efficiency of the work by including how to create various menus using one dough and how to utilize it in various menus by applying cream or fillings.

Here, we have included video QR codes for basic tasks that beginners may find difficult (preparing the surface of the dough, rounding, completing the first fermentation, making the egg wash properly) and shaping methods (sobaru, red bean bread, salt bread, challah bread, cinnamon twists, pretzels, etc.) so that even beginner bakers can easily understand, and we have included practical theories that are useful to not only home bakers but also those working in the related industry without any unnecessary details.

As more and more people dream of opening a bakery cafe and more and more people are making high-quality bread at home, the line between experts and non-experts is gradually blurring. This will be helpful to everyone from home bakers who want to make delicious bread at home without difficulty or complexity to aspiring entrepreneurs who dream of running a small bakery.

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index

BEFORE BAKING

The principles and process of making bread
: Water temperature according to the final temperature of the dough
: Ice used in dough
: Mixing steps
: How to ferment without a fermenter
: Completion point of primary fermentation

Flour used in this book
Types of yeast
Essential and auxiliary materials
: How to replace water in dough with eggs and milk

Oven and mixer
What should I put on the bread after baking it?
: Making egg wash

Baking Q&A

PART 1.
white bread

01.
Milk bread
02.
Mascarpone Raw Bread
03.
Milk Butter Morning Bread
04.
Rye Potato Bread
- Preprocessing walnuts
05.
Olive Focaccia Bread

PART 2.
salt bread

06.
Budle salt bread
07.
Egg Mayo Salt Bread
08.
Crabmeat mayo salt bread
09.
Crack Salt Bread
- Baking hard bread in an oven without a steam function
10.
Cod roe salt bread
11.
Red bean butter salt bread

PART 3.
Single cookie bread

- Shortbread dough
12.
Red bean bread
13.
Soboro bread
14.
Custard Cream Bun
15.
Chive bread
16.
Melon bread

PART 4.
croquette

17.
Vegetable croquette
18.
Beef Curry Croquette
19.
Italian croquette
20.
Salad Croquette

PART 5.
sinker

- Brioche donut dough
21.
Glazed Donuts
22.
Milk Cream Donut
23.
Vanilla Cream Donut
24.
Strawberry Cream Donut
25.
Matcha Cream Donut

PART 6.
Brioche

- Brioche dough
26.
Brioche Bressan
27.
Corn Cheese Brioche
28.
Brioche Hamburger Bun and Cheese Burger
29.
Cinnamon Twist
30.
Halla Bread
31.
Princess Night Bread
32.
Chocolate Babka
33.
Pistachio Babka

PART 7.
pretzel

- Pretzel dough
- Making a Laugen solution
- Making pretzels with regular soda instead of caustic soda
- How to properly bake pretzels
34.
Original Pretzel
35.
Cinnamon Pretzel
36.
Sausage Pretzel
37.
Salted Milk Pretzels
38.
Green Onion Cream Cheese Pretzel
39.
Kaya Jam Butter Pretzel