This book brings together the author's many years of ice cream teaching and practical experience. It starts with the principles of ice cream, tells readers how to conceive of flavor, and takes readers from a scientific perspective to understand what ice cream is, such as the ratio of solid to liquid. How to master it? How to use the characteristics of the ingredients? Then analyze the formula composition and calculation method of ice cream. The book also contains 66 popular recipes, including Italian ice cream, sherbet, ice cream, etc., which are suitable for both home and commercial use. In addition to following the recipes, you can also further design your own ice cream recipes.
本书中汇集了作者多年的冰激凌教学与实作经验, 本书从冰品的原理谈起, 告诉读者如何构思风味, 从科学的角度切入, 带读者认识什么是冰激凌, 比如固体、液体的比例如何掌握? 食材特性如何发挥? 进而解析冰激凌的配方组成与计算方式。书中还收录了66款人气配方, 包含意式冰激凌、雪酪、雪糕等, 家用、商用皆宜, 除了跟着制作, 也能进一步设计出自己的冰激凌配方。
本书中汇集了作者多年的冰激凌教学与实作经验, 本书从冰品的原理谈起, 告诉读者如何构思风味, 从科学的角度切入, 带读者认识什么是冰激凌, 比如固体、液体的比例如何掌握? 食材特性如何发挥? 进而解析冰激凌的配方组成与计算方式。书中还收录了66款人气配方, 包含意式冰激凌、雪酪、雪糕等, 家用、商用皆宜, 除了跟着制作, 也能进一步设计出自己的冰激凌配方。
