This book is the latest work of the famous Japanese pastry baker Kojima Rumimi. The book details how to use a chef machine to make desserts in small batches. The book is accompanied by detailed illustrated step-by-step instructions. At the same time, the book also introduces how to use existing tools at home to operate and preserve small batches of desserts! By reading this book, you can also stock up and eat slowly at home. The book is equipped with detailed step-by-step pictures for large-scale production, and details the problems that are prone to occur in temperature and precautions. Another feature of this book is that it is targeted at practitioners who want to open a store, and details how to make small-packaged desserts and pastries at home or in a cake shop, which is very suitable for people who open stores or private use.
本书为日本知名糕点烘焙师小嶋留味的最新作品。书中详细介绍了使用厨师机小批量制作点心的方法，书中配有详细的图解步骤说明，同时，在书中还介绍了如何使用家庭现有工具，小批量制作点心的来操作和保存方法！通过阅读本书，家庭制作也可以一次囤起来慢慢吃。书中针对大量制作，配有详细的步骤图片，并详细讲述了在温度、注意事项上容易出现的问题。本书的另外一个特点，就是有的放矢的针对想要开店的从业人员，详细介绍了如何在家或蛋糕店制作小包装的甜品和糕点，非常适合开店人士或者私房使用。
本书为日本知名糕点烘焙师小嶋留味的最新作品。书中详细介绍了使用厨师机小批量制作点心的方法，书中配有详细的图解步骤说明，同时，在书中还介绍了如何使用家庭现有工具，小批量制作点心的来操作和保存方法！通过阅读本书，家庭制作也可以一次囤起来慢慢吃。书中针对大量制作，配有详细的步骤图片，并详细讲述了在温度、注意事项上容易出现的问题。本书的另外一个特点，就是有的放矢的针对想要开店的从业人员，详细介绍了如何在家或蛋糕店制作小包装的甜品和糕点，非常适合开店人士或者私房使用。
