ตำราขนมปังเกาหลี Soft Bread Hoya's Baking Class ภาษาเกาหลี

Soft Bread Hoya's Baking Class หนังสือนำเข้า ภาษาเกาหลี // Korean Language สินค้าพร้อมส่ง // on-stock ready to ship The first exclusive recipe book by Chef Jinho Kim, a pastry chef from Korea who is the operator of YouTube's 'Hoya HOYA', a bakery cafe consultant, and the executive chef of Heart's Bakery. It contains all the most popular menus in the current bakery market, upgraded K-style bread that perfectly suits the taste of Koreans, and menus that have not been available in books until now. We also considered productivity and efficiency of work, including how to make various menus using one type of dough and how to use cream or fillings to create various menus. index BEFORE BAKING Principle and process of making bread : Temperature of water used according to the final temperature of the dough : Ice used in the dough : Steps of mixing : Method of fermentation without a fermenter : Completion of primary fermentation Method of flour yeast used in this book Type Required and supplementary ingredients : How to replace the water in the dough with eggs and milk Oven and mixer What should I put on bread after baking? : Baking Q&A for making egg wash PART 1. White bread 01. Milk bread 02. Mascarpone raw bread 03. Milk butter morning bread 04. Rye potato bread - Pre-processing walnuts 05. Olive focaccia bread PART 2. Salt bread 06. Cattail salt bread 07. Egg mayo salt bread 08. Crab mayo salt bread 09. Crack salt bread - Bake hard bread in an oven without a steam function 10. Pollack roe salt bread 11. Red bean butter salt bread PART 3. Sweet pastry bread - Sweet cookie dough 12. Red bean bread 13. Soboro bread 14. Custard cream bread 15. Chive bread 16. Melon bread PART 4. Croquette 17. Vegetable croquette 18. Beef curry croquette 19. Italian croquette 20. Salad croquette PART 5. Donut - Brioche donut dough 21 . Glazed donut 22. Milk cream donut 23. Vanilla cream donut 24. Strawberry cream donut 25. Matcha cream donut PART 6. Brioche - Brioche dough 26. Brioche Bresan 27. Corn cheese brioche 28. Brioche hamburger bun and cheeseburger 29. Cinnamon Twist 30. Challah Bread 31. Princess Chestnut Bread 32. Chocolate Babka 33. Pistachio Babka PART 7. Pretzels - Pretzel dough - Making Laugen's solution - Making pretzels with regular soda instead of caustic soda - Baking pretzels properly 34. Original pretzels 35. Cinnamon pretzel 36. Sausage pretzel 37. Salt milk pretzel 38. Green onion cream cheese pretzel 39. Kaya jam butter pretzel Jinho Kim (Author)