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図書

洋菓子の新焼成法 : スチコンが引き立てる、パティシエの感性

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洋菓子の新焼成法 : スチコンが引き立てる、パティシエの感性

Call No. (NDL)
EF27-R160
Bibliographic ID of National Diet Library
033916599
Material type
図書
Author
髙木康裕 著
Publisher
旭屋出版
Publication date
2025.2
Material Format
Paper
Capacity, size, etc.
199p ; 26cm
NDC
596.65
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Detailed bibliographic record

Summary, etc.:

洋菓子業界初!スチームコンベクションオーブン(スチコン)の活用を徹底解説した一冊。通常の洋菓子作りでは使われにくい“コンビモード”を駆使し、生地の焼き分け検証や、20品の焼成レシピを詳しく解説。湿度や温度の設定がもたらす食感や焼き色の変化を見える化し、プロのパティシエが活用できる“スチームベイク法”...

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Northern Japan

Kanto

Tokai-Hokuriku

  • 鳥取県立図書館

    Paper
    Call No.:
    596.6-タカキ-一般
    Book Registration Number:
    122636253
  • 愛媛県立図書館

    Paper
    Call No.:
    596.65-タヤ-2025
    Book Registration Number:
    5106488482
  • CiNii Research

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    Paper
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Bibliographic Record

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Paper

Material Type
図書
ISBN
978-4-7511-1535-0
Title Transcription
ヨウガシ ノ シンショウセイホウ : スチコン ガ ヒキタテル パティシエ ノ カンセイ
Author/Editor
髙木康裕 著
Author Heading
著者 : 高木, 康裕, 1973- タカギ, ヤスヒロ, 1973- ( 033971030 )Authorities
Publication, Distribution, etc.
Publication Date
2025.2
Publication Date (W3CDTF)
2025
Extent
199p