หนังสือสูตรขนมปังเกาหลี 35 Best Breads You Must Have in Your Bakery ภาษาเกาหลี

35 Best Breads You Must Have in Your Bakery ✳️ หนังสือนำเข้า ภาษาเกาหลี // Korean Language ✳️ สินค้าพร้อมส่ง // on-stock ready to ship Best bread ขนมปัง 35 สูตร เชฟเกาหลี Geum Dong-seong Chef Geum Dong-seong, famous for his bakery classes and consulting, presents clear standards for mixing and fermentation. For mixing, we have prepared a checklist so that you can judge completion by looking at the state rather than time or percentage, and for fermentation, we introduce our own know-how so that anyone can judge the completion of fermentation, which can vary depending on the product. Of course, it's not just that. We also covered various pre-kneading and freezer storage methods that will further improve the quality of the product. In addition, the process is explained one by one with photos, and the brand and product name of the ingredients are listed in detail so that the recipe can be used immediately in the actual site. 『Best Bread 35』 guides readers through these solid basics so that they can not just read the book and imitate the product, but also judge the condition of the dough and product for themselves and develop further. From commonly available breads and bagels, to hard breads and pastries that give off a specialty store feel, to soft breads and cooked breads that are full of special charm. It contains only the best items essential for bakeries, so it will be of great help to not only beginner bakers, but also field technicians and anyone planning to start a bakery. Prologue LESSON 1. Baking guide Equipment and tools Main ingredients of bread The process of making bread Pre-dough used in this book (medium-bread / poolish dough / aged dough / autorise dough / levain / tangzhong) Mixing points Primary fermentation points of work Freezing storage method to increase efficiency Mixing features for each main method LESSON 2. White bread Raw bread (Application_Raw bread rusk, bean butter rusk) / Rice bread / Multigrain bread / Brown rice Tangzhong bread / Black sesame brioche bread Bagel Chewy bagel / Potato cheese bagel / Salt Butter Bagel / Camembert Cranberry Bagel / Blueberry Cream Bagel Hard Bread Whole Wheat 100% Campagne / Macadamia Basil Bread / Rice Spinach Ciabatta / Potato Ciabatta / Cheongyang Pepper Onion Focaccia / Chive Cream Cheese Pretzel Soft Bread SOFT BREAD Salt Bread & Black sesame honey salt bread / Black olive bread / Cheetova bread / Pandoro / Moist hamburger bread / Palado pastry PASTRY Rice croissant / 100% whole wheat croissant / Pain Swiss / Quin Amant / Mont Blanc & Pain Blanc / Palmi curry bread BREAD DISH Chili Shrimp Cutlet Sandwich / Chicken Broccoli Open Sandwich / Egg Scramble Salt Bread Sandwich / Parla Do Pizza / Yakisoba Bread / Spicy Egg Bacon Hamburger Author Geum Dong- seong B&C World Page 232 Korean