本書簡介 別說餡餅平平無奇,只要花上心思,烘焙餡餅也可以變出許多款式。將麵粉、牛油、鹽和糖等揉搓成麵糰,隨著你的心思和巧手,配上不同形狀的烤模和美味的餡料,就可以拿去烘焙了。 剛出爐的餡餅,香氣四溢、金黃酥脆,色香味俱全,任誰看了也食指大動。

	CONTENTS
06	About Pastry
14	Baking Information
16	Pie and Tart Decoration
	Sweet  Jaste
20	Mille Fueille
22	Portuguese Egg Tarts
24	Pithivers
26	Blueberry Cream Crisps
28	Guava Streusel Pie
30	Pear Frangipane
32	Fruit Baskets
34	Berry Pie
36	Durian Puffs
38	Mango Cream Tart
40	St. Honore
42	Durian Cream Tart
44	Coconut Tart
46	Banana Custard Tarts
48	Apple Strudel
50	Orange Flaky Layers
52	Crème Brulee Tarts
54	Pumpkin Coconut Pie
56	Strawberry Custard Flan
58	Linzer Tart
60	Blueberry Cheese Tarts
62	Caramel Choux Torte
64	Choux Fritters
66	Orange Flans
68	Choux Pastry Roll
70	Fillo Fruit Tarts
72	Choux Doughnuts
74	Blueberry Pie
76	American Apple Pie
78	Swan
80	Tarte Tatin
82	Mince Pies
84	Pine Nut Tarts
86	Green Tea Tarts
88	Paris-Brest
90	Custard Plum Pie
92	Hollandaise Tart
94	Cheesy Nutty Tart
	Lauoury Flauour
98	Saimon Pie
100	Egg Mousse Tarts
102	Chicken Pie
104	Vol-au-vent
106	Beef Pie
108	Sausage Rolls
110	Chicken Ham Mousse Tarts
112	Tomato Cream Tarts
114	Egg and Ham Pie
116	Curry Lamb Pie
118	Asam Prawn Puffs
120	Sausage Cheese Flan
122	Celery Turnover
124	Bouchees
126	Clam Chowder with Puff Crust
128	Spicy Squid Parcels
130	Cheesy Patties
132	Quiche Lorraine
134	Steak and Mushroom Pie
	Oriental Lurprise
138	Spiral Curry Puffs
140	Salted Egg Pastry
142	Fan Pastry
144	Sun Pastry
146	Chinese Coconut Pastry
148	Pandan Spiral Pastry
150	Kaya Kok
152	Century Egg Pastry
154	Barbecue Chicken Pastry
156	Red Bean Pastry