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Better Baking: Wholesome Ingredients, Delicious Desserts

Better Baking: Wholesome Ingredients, Delicious Desserts

作者 : Genevieve Ko

出版社 : Houghton Mifflin Harcourt

可訂購

定價 : NT 1,050

售價79折, NT830

內容簡介


用全榖物、堅果、水果以及健康油脂烘焙出美味的經典糕餅!還有好吃的無麩質、無奶以及素食者可享用的甜點!

本書作者Genevieve Ko在過去10幾年中,為美食與健康雜誌開發出許多新的食譜,並曾與多位知名的糕點大廚合作。現在由她本人推出這本健康、美味又營養的甜點食譜,一掃甜點給大眾不怎麼健康的壞印象。

例如:用健康的油而非奶油,就可以做出摩卡巧克力餅乾酥脆的外皮和柔軟的內陷;橄欖油可以使檸檬蛋糕散發出柑橘類水果的香氣,也可以軟化胡桃雪球。用純的楓糖漿、紅糖或糖蜜做出的馬芬鬆糕或是什錦果麥(granola),比用精緻白糖做的要好吃且健康。各種不同的麵粉,像是全麥、spelt小麥、裸麥、蕎麥、全穀粉還有杏仁(almond)粉,都可以為蘋果汁甜甜圈賦予不同的豐富美味。水果或蔬菜打成泥,可以使甜點更滋潤,吃起來口感更順,例如:用甜菜根做的草莓奶油起司夾層的紅絲絨蛋糕捲。

愛吃甜點又怕胖,擔心不健康嗎?這本全新的甜點食譜,讓你大快朵頤的同時,不需要擔心太多。Bon Appetit!

Making classic baked goods more flavorful with whole grains, nuts, fruits, and healthy fats. Plus, tasty gluten-free, dairy-free, and vegan options.

After more than a dozen years developing recipes for food and health magazines and collaborating with noted pastry chefs, Genevieve Ko was determined to create treats that were just as indulgent as their original counterparts, as well as more full flavored and nourishing. In a word, better. Healthful oils prove superior to butter, giving Mocha Chip Cookies crisp shells and molten insides, liberating the citrus in Lemon Layer Cake with Olive Oil Curd, and tenderizing Melting Walnut Snowballs. Refined white sugar pales beside concentrated sweeteners like pure maple syrup, brown sugar, and molasses in muffins and granola. Pomegranate Pistachio Baklava uses reduced pomegranate syrup instead of the usual saccharine one. Nubby flours with personality—whole wheat, spelt, rye, buckwheat, graham flour, and almond flour—bring richness to such desserts as Glazed Apple Cider Doughnuts. And pureed fruits and vegetables (beets in Red Velvet Roulade with Strawberry Cream Cheese; grated zucchini in Chocolate School Party Sheet Cake) keep desserts extra moist.











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