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Welcome to Cookbooks - 66eMart.com - Online Bookstore  Please try "PayPal" gateway if you pay thru "PayDollar" gateway unsuccessfully. Cookbooks printed in both English and Chinese are on sale
Home » Categories » Not For Sale » 9789621441836
GENKI JAPANESE BREAD 9789621441836

萬里機構 Wan Li Book


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Information Below:
GENKI JAPANESE BREAD - Japanese Bread Recipes
In this book, Genki Japanese Bread, you can find a full range of shapes, filings and dough designed in Japanese style.
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 GENKI JAPANESE BREAD 9789621441836  GENKI JAPANESE BREAD 9789621441836  GENKI JAPANESE BREAD 9789621441836
 GENKI JAPANESE BREAD 9789621441836  GENKI JAPANESE BREAD 9789621441836  GENKI JAPANESE BREAD 9789621441836
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Description

 

Out of Print!  PLEASE DON’T ORDER!  For Reference Only! 

 

Title (English) : GENKI JAPANESE BREAD
Title (Chinese) : 人氣和風麵包
ISBN : 9789621441836
Author / Translator : Yau Yung Ling / Mel Fong
Publisher / Pub. Date : Wan Li Book Co Ltd. / 2010/5
Pages / Size : 128 Pages / 185mm (W) × 260mm (H)
Binding / Printing : Paperback / Colour
Language : English / Traditional Chinese
Series :  

 

About this book:

This book is the revised version of the book ”Japanese Bread 9621433061" .  Reference webpage:

http://www.66emart.com/en/product/item/271/product_detail.html 

In this book, you can find a full range of shapes, filings and dough designed in Japanese style. Four types of basic dough and two natural yeasts guide the readers to explore 50 unique bread recipes. Among the recipes, there are five categories: Pain au levain ("Naturally-leavened bread" in French), Italian-style with herbal mix, filled bread, genki bread ("Genki" means healthy in Japanese) and ninkl pan ("Popular bread' in Japanese). To avoid failure in baking, Master Yau has simplified the steps, with sweet dough as the main ingredient in most of the recipes.  

 

 

 

 

 

 

 

 

 

 

 

 

 

  Contents
P.2 Foreword
(1)  Basic Bread Making
P.8 Types of Yeast and Fermentation 
P.8 Types of Yeast 
P.10 Homemade Natural Yeast
P.12 Let's Make a Pre-fermented Starter
P.13 Basic Dough
(2)  Japanese Bread DIY
PAIN AU LEVAIN
P.18 Hokkaido Milk Loaf
P.20 Spinach Bun with Garlic Cheese Topping
P.22 Rustic Potato Bun with Bacon and Onion
P.24 Tangzhong Apple Bun
P.26 Floral Raisins Bun with Yin-yang Sesame
P.28 Bamboo Charcoal Custard Bun
P.30 Fuji Blueberry Cream Cheese Bun
BREAD WITH PREMIXES
P.32 Garlic Cheese Loaf
P.34 Tomato Fougasse
P.36 Rosemary Bun with Bacon and Potato Filling
P.38 Carrot Wedges Coated with Sesame
FILLED BREAD
P.40 Fuji Chestnut Bun
P.42 Bamboo Charcoal Bun with Azuki Filling
P.44 Matcha Goma Roll
P.46 Bamboo Charcoal Imo Bun
P.48 Chocolate Truffle Bun
P.50 Bacon and Taro Bun
P.52 Nori Chheese Bun with Crab Stick
P.54 Wasabi Bun Filled with Tuna Salad
P.56 Teriyaki Pork Loin Bun
P.58 Curry Beef Tempura Donut
P.60 Sakura Salad Bun
P.62 California Maki Roll
GENKI BREAD
P.64 Healthy Rye Loaf
P.66 Cinnamon Braided Ring with Custard Topping
P.68 Diamond Crown
P.70 Pain au Chocolat
P.72 Golden Pineapple Bun
P.74 Hokkaido Cookie Bun
P.76 Green Spinach Leaf
P.78 Chili Crescent
P.80 Little Nutty Pumpkin
P.82 Honey Green Tea Bun
P.84 Danish Plait
P.86 Walnut Cheese Loaf
P.88 Caramel Roll with Almond and Raisin
P.90 Izakaya Cheese Stick
NINKI PAN
P.92 Puffy Coconut Roll
P.94 Buche
P.96 Melon "Pan" with Honey Filling
P.98 Frosty Puff Pastry Bun
P.100 Cocoa Cake on Bun
P.102 Bacon n' Cheese on Squid Ink Bun
P.104 Creamy Challah-in-row
P.106 Chocolate Swirl Amandine
P.108 Tiger Skin Bun
P.110 Cookie Plait Topped with Dried Mango Dice
P.112 Mochi Pineapple Bun
P.114 Mochi Cheese Balls
P.116 Japanese-style Squid Ink Bun
(3)  Ingredients, Tools and Equipments for Japanese Bread Making
P.120 Ingredients
P.122 Tools and Equipments
P.124 Conversion Table
P.125 Exchange Table – Weight
P.125 Exchange Table – Temperature
P.125 Exchange Table – Volume
P.125 Terminology
P.126 Information about Suppliers

 

 

 

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Specifications
Product Name : GENKI JAPANESE BREAD 9789621441836
Model : 9789621441836
Brand : 萬里機構 Wan Li Book
Shipping Unit : 4.00 S_Weight
Date Added : 06 June, 2010
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