目錄

︱推薦序︱

一本添加劑用量最少、最健康的面食經(jīng)典／文長(zhǎng)安.........................2

適合初學(xué)者及有經(jīng)驗(yàn)者的中式面食專(zhuān)書(shū)／施坤河.............................3

以科學(xué)觀點(diǎn)闡述，深入淺出、易學(xué)易懂�。�徐華強(qiáng).........................4

一同重現(xiàn)記憶里的美好風(fēng)味�。�黃凱特.............................................5

有意一窺面食堂奧的人，不可錯(cuò)過(guò)的一本書(shū)�。瘲罴o(jì)華................5

︱作者序︱

將一生所知所學(xué)的知識(shí)技術(shù)傳承后代／周清源..................................... 6

第1 章

中式面食的歷史與未來(lái)發(fā)展

中式面食的歷史............................................16

中式面食的分類(lèi)............................................19

中式面食的面團(tuán)（面糊）制作..................26

中式面食的材料與熟制分類(lèi)......................30

第2 章

原料選用與用途

原料分類(lèi)與選用............................................... 37

原料一 小麥與面粉..........................................38

原料二 糖制品...................................................46

原料三 油脂制品..............................................51

原料四 蛋制品...................................................57

原料五 乳制品...................................................60

原料六 水............................................................63

原料七 食鹽.......................................................66

原料八 酵母.......................................................69

原料九 食品添加劑..........................................73

配合原料（面食配料）.........................................79

第3 章

器具選用與用途

器具分類(lèi).................................................................84

基本設(shè)備....................................................84

制作設(shè)備....................................................85

熟制設(shè)備....................................................94

第4 章

制作技術(shù)

面團(tuán)制作技術(shù)........................................................98

內(nèi)餡調(diào)制技術(shù)......................................................106

面點(diǎn)的成形...........................................................112

面點(diǎn)的熟制...........................................................118

第5 章

水調(diào)面制作

水調(diào)面...................................................................128

面條類(lèi)

生鮮面條（日式拉面）..................................132

雞蛋面條..........................................................134

蔬菜面條.................................................136

干面條.....................................................138

油面條.....................................................140

涼面條.....................................................142

貓耳朵.....................................................144

揪片（掐疙瘩）........................................146

珍珠面.....................................................148

刀削面（ 剪刀面）.....................................150

剔尖（撥魚(yú)面）........................................152

刀撥面（刀切面、日式烏龍面）.............154

面條配料

炸醬.........................................................156

芝麻醬.....................................................157

涼面醬.....................................................158

雪菜肉絲.................................................159

酸菜肉絲.................................................160

榨菜肉絲.................................................161

紅燒牛肉面.............................................162

五香牛肉面.............................................163

西紅柿蛋鹵.............................................164

肉燥.........................................................165

大（打）鹵湯..........................................166

薄餅類(lèi)

筋餅（斤餅）...........................................168

淋餅（軟性蛋餅）....................................170

千層抓餅（手抓餅、甩餅）.....................172

包餡類(lèi)

水餃...................................................................177

水餃餡料

菜肉餡.....................................................180

牛肉水餃餡.............................................181

花素水餃餡.............................................182

三鮮水餃餡.............................................183

餛飩.........................................................184

餛飩餡料

鮮肉餛飩餡......................................................188

燙面....................................................................189

薄餅類(lèi)

蔥油餅.....................................................192

蛋餅.........................................................194

荷葉餅.....................................................196

烙餅（炒餅）...........................................198

蔥烙餅.....................................................200

包餡類(lèi)

鍋貼（煎餃）...........................................202

韭菜盒.....................................................205

豬肉餡餅.................................................208

蒸餃.........................................................211

燒賣(mài).........................................................213

四喜燒賣(mài).................................................216

第6 章

發(fā)面制作

發(fā)面........................................................................220

饅頭類(lèi)

白饅頭（刀切）........................................228

全麥饅頭.................................................230

胚芽饅頭.................................................232

雜糧饅頭.................................................234

芋頭饅頭.................................................236

紅豆饅頭.................................................238

雙色饅頭.................................................240

花卷.........................................................242

銀絲卷（金絲卷）....................................244

千層油糕.................................................247

包子類(lèi)

肉包.........................................................252

麥穗包.....................................................255

發(fā)面小籠包.............................................258

叉燒包.....................................................260

刈包（荷葉包）........................................262

生煎包.....................................................264

三角糖包（三角豆沙包）.........................266

豆沙包（壽桃）........................................268

面龜系列.................................................270

兔子包.....................................................272

老面類(lèi)

老面制作.................................................279

老面饅頭.................................................280

鍋貼饅頭（羊角饅頭）............................282

老面包子.................................................284

三角烙餅.................................................286

蔥油烙餅.................................................288

厚鍋餅（大鍋餅）....................................290

紅豆烙餅.................................................292

咸光餅.....................................................294

甜光餅.....................................................296

火燒（杠子頭）........................................298

發(fā)粉面食...........................................................300

面糊類(lèi)

發(fā)糕.........................................................302

黑糖糕.....................................................304

馬拉糕.....................................................306

蒸蛋糕.....................................................308

夾心咸蛋糕.............................................310

第7 章

油炸類(lèi)制作

油炸面食...........................................................314

發(fā)酵類(lèi)

糖麻花.....................................................317

兩相好.....................................................320

脆麻花.....................................................323

發(fā)粉類(lèi)

油條.........................................................325

開(kāi)口笑.....................................................328

沙琪瑪.....................................................330

巧果.........................................................332

酥皮類(lèi)

千層酥.....................................................334

蓮花酥.....................................................336

金絲酥.....................................................338

第8 章

燒餅類(lèi)制作

燒餅面食...........................................................342

水調(diào)面類(lèi)

燒餅油酥.................................................346

芝麻燒餅.................................................348

香酥燒餅.................................................350

芝麻醬燒餅.............................................352

蘿卜絲餅.................................................354

蘿卜絲酥餅.............................................356

發(fā)面類(lèi)

瓜肉燒餅.................................................358

蟹殼黃燒餅.............................................360

糖鼓燒餅.................................................362

蔥脂燒餅.................................................364

蔥燒餅.....................................................366

發(fā)面燒餅.................................................368

老面燒餅.................................................370

肉末燒餅.................................................372

第9 章

酥油類(lèi)制作

酥油皮面食.......................................................376

點(diǎn)心類(lèi)

菊花酥.....................................................380

椰蓉酥.....................................................382

蒜蓉酥.....................................................384

咖喱餃.....................................................386

鮮肉酥餅.................................................388

油皮蛋撻.................................................390

葡式蛋撻.................................................392

太陽(yáng)餅.....................................................394

牛舌餅.....................................................396

老婆餅.....................................................398

椪（泡）餅.............................................400

芝麻喜餅.................................................402

方塊酥.....................................................404

月餅類(lèi)

蛋黃酥.....................................................406

綠豆凸月餅.............................................408

白豆沙月餅.............................................410

兩面煎月餅.............................................412

蘇式棗泥月餅..........................................414

蘇式椒鹽月餅..........................................416

第10 章

糕漿皮面食制作

糕漿皮面食.......................................................420

糕皮類(lèi)

桃酥.........................................................424

鳳梨酥.....................................................426

金露酥.....................................................428

酥皮椰塔.................................................430

酥皮蛋撻.................................................432

臺(tái)式月餅.................................................434

廣式月餅.................................................436

龍鳳喜餅.................................................438

松弛（醒面）........ 27

轉(zhuǎn)化糖漿...............29

糊化作用 ..............34

焦糖化作用............47

疏水性...................53

褐變反應(yīng)...............61

美拉德反應(yīng)............78

何為出沙率？......111

容積法.................222

寒食節(jié)由來(lái)..........314

油條用面粉..........326

濕水線.................383

五仁餡.................437

月餅的轉(zhuǎn)化糖漿..439