This book begins with "Using Tools and Recognizing Ingredients," detailing nearly 50 tools such as rolling pins, scrapers, ovens, and molds, as well as commonly used ingredients like high-gluten flour, low-gluten flour, yeast, and butter. It then systematically explains dough-making techniques, including cold water dough, scalded dough, and fermented dough, and shaping methods such as rolling, dividing, rolling out wrappers, and filling. Recipes for various fillings, including vegetarian, meat, seafood, and nut fillings, are also provided. Finally, over 150 classic pastry recipes are selected, covering steamed buns, dumplings, and more, each with color step-by-step illustrations.
本书从“会用工具、认得材料”讲起，详细介绍了擀面杖、刮板、烤箱、模具等近50种工具、以及高筋粉、低筋粉、酵母、黄油等常用食材。随后系统讲解冷水面团、烫面团、发酵面团等和面技法，以及搓条、揪剂、擀皮、包馅等成形手法，并配有素菜馅、肉馅、海鲜馅、坚果馅等多款馅料配方。最后精选150余道经典面点食谱，涵盖馒头、包子、花卷、饺子等，每一道均配有彩色步骤图。
本书从“会用工具、认得材料”讲起，详细介绍了擀面杖、刮板、烤箱、模具等近50种工具、以及高筋粉、低筋粉、酵母、黄油等常用食材。随后系统讲解冷水面团、烫面团、发酵面团等和面技法，以及搓条、揪剂、擀皮、包馅等成形手法，并配有素菜馅、肉馅、海鲜馅、坚果馅等多款馅料配方。最后精选150余道经典面点食谱，涵盖馒头、包子、花卷、饺子等，每一道均配有彩色步骤图。
