名人推薦：【名家推薦】

這本書充分體現了麵包技法的精華，只需按照步驟操作即可輕鬆掌握，款款有新意，顏值高，圖片清晰逼真，在製作技術運用上有深入的研究說明，是目前這麼多專業書籍中不可多得的一本麵包製作教材！ ——干文華（輕工大國工匠）

「熱愛」對於做麵包來說是必不可少的，而彭程總是給人溫暖、舒服、熱情的感覺。希望這本書能夠大賣，不負彭程對法式美食所投入的心血。因為有彭程，法式西點得以在中國更閃耀！

——西里•維尼亞（法國「PAUL保羅麵包」研發總監）

基礎知識
• 製作麵包的四大基礎原材料 ..................................................................................................14
麵粉 ....................................................................................................................................................14
酵母 ....................................................................................................................................................16
鹽 .........................................................................................................................................................18
水 .........................................................................................................................................................20
• 製作麵包的輔料 .........................................................................................................................21
蛋類 ....................................................................................................................................................21
糖類 ....................................................................................................................................................22
乳製品 ................................................................................................................................................23
油脂 ....................................................................................................................................................25
• 麵包製作工藝流程. ...................................................................................................................27
配料 ....................................................................................................................................................27
攪拌 ....................................................................................................................................................27
基礎發酵 ...........................................................................................................................................28
分割、滾圓 .....................................................................................................................................28
鬆弛 ....................................................................................................................................................28
整型 ....................................................................................................................................................28
最後發酵 ...........................................................................................................................................29
烤前裝飾 ...........................................................................................................................................29
烘烤 ....................................................................................................................................................29
出爐、冷卻 .......................................................................................................................................30
包裝 ....................................................................................................................................................30
• 烘焙小知識 ..................................................................................................................................30
吐司縮腰的原因 .............................................................................................................................30
吐司表皮過厚的原因 ....................................................................................................................31
吐司底部沉積的原因 ....................................................................................................................31
吐司體積小、膨脹度不好的原因 .............................................................................................31
容積比 ................................................................................................................................................32
烘焙百分比計算公式 ....................................................................................................................32
水解法 ................................................................................................................................................32
蒸汽的作用 .......................................................................................................................................32
麥芽精的作用 ..................................................................................................................................32

麵團及麵種製作
軟法麵團 ...........................................................................................................................................34
日式麵團 ...........................................................................................................................................36
布里歐修麵團 ..................................................................................................................................38
可頌麵團 ...........................................................................................................................................40
魯邦種 ................................................................................................................................................42
日式燙種 ...........................................................................................................................................44

日式麵包及布里歐麵包系列
日式菠蘿包 .......................................................................................................................................46
日式紅豆包 .......................................................................................................................................49
日式鹽可頌 .....................................................................................................................................52
日式果子麵包 ..................................................................................................................................55
日式芋泥大鼓麵包 .........................................................................................................................58
爆漿摩卡 ...........................................................................................................................................61
奶酥蔓越莓麵包 .............................................................................................................................64
貝果 ....................................................................................................................................................67
焦糖瑪奇朵 .......................................................................................................................................70
鳳梨卡士達麵包 .............................................................................................................................73
冰麵包 ................................................................................................................................................76
藍莓起司 ...........................................................................................................................................79
茄子起司麵包 ..................................................................................................................................82
燻雞起司麵包 ..................................................................................................................................85
培根筍尖麵包 ..................................................................................................................................88
蔥之戀 ................................................................................................................................................91
諾亞方舟 ...........................................................................................................................................94
紫薯香芒 ...........................................................................................................................................97
肉桂葡萄捲 ....................................................................................................................................100
焦糖布里歐 ....................................................................................................................................103
熔岩巧克力 ....................................................................................................................................106

特色吐司系列
南瓜吐司 ........................................................................................................................................110
日式生吐司 ....................................................................................................................................113
日式牛奶吐司 ...............................................................................................................................116
全麥吐司 ........................................................................................................................................119
巧克力勃朗峰吐司 ......................................................................................................................122
布里歐吐司 ....................................................................................................................................125
椰香吐司 ........................................................................................................................................128
黑芝麻吐司 ....................................................................................................................................131
金磚紫薯吐司 ...............................................................................................................................134
藜麥核桃吐司 ...............................................................................................................................137
楓糖吐司 ........................................................................................................................................140
黑糖吐司 ........................................................................................................................................143
培根洋蔥起司吐司 ......................................................................................................................146

軟歐麵包系列
南瓜田園 ........................................................................................................................................150
墨魚培根起司 ...............................................................................................................................153
紫薯芋泥歐包 ...............................................................................................................................156
全麥紫米歐包 ...............................................................................................................................161
蒜香起司 ........................................................................................................................................164
抹茶麻糬歐包 ...............................................................................................................................169
鹹蛋肉鬆 ........................................................................................................................................174
火龍果起司 ....................................................................................................................................177
燻雞起司枕 ....................................................................................................................................182
巧克力香蕉麵包船 ......................................................................................................................187
黑糖酵素軟歐麵包 ......................................................................................................................192
紅棗益菌多麵包 ..........................................................................................................................197
南國紅豆麵包 ...............................................................................................................................202

花式丹麥系列
原味可頌 ........................................................................................................................................208
巧克力可頌 ....................................................................................................................................211
鳳梨丹麥 ........................................................................................................................................214
法式布朗尼巧克力丹麥 .............................................................................................................217
覆盆子磅蛋糕起酥 ..........................................................................................................................220
維也納楓糖核桃 ..........................................................................................................................223
覆盆子丹麥 ........................................................................................................................................226
卡士達可芬 ....................................................................................................................................229
焦糖蘋果丹麥 ...............................................................................................................................232
開心果蝸牛捲 ...............................................................................................................................234

傳統法式系列
傳統法棍 ........................................................................................................................................238
種子多穀物歐包 ..........................................................................................................................241
黑麥無花果 ....................................................................................................................................244
蜜餞洛代夫 ....................................................................................................................................247
恰巴塔 .............................................................................................................................................250
紅棗核桃營養麵包 ......................................................................................................................253
德式黑麥酸麵包 ..........................................................................................................................256
德式黑麥酸種脆皮穀物麵包....................................................................................................259
鹼水麵包 ........................................................................................................................................262
有機石磨T80麵包........................................................................................................................267
黑醋栗藍莓起司 ..........................................................................................................................270
洛神花玫瑰核桃. .........................................................................................................................275
紅酒堅果 ........................................................................................................................................278
傳統果乾 ........................................................................................................................................283
全麥麵包 ........................................................................................................................................286

裝飾麵包和節日麵包
皇冠 .................................................................................................................................................290
斗轉星移 ........................................................................................................................................293
潘娜托尼 ........................................................................................................................................296

基礎知識
• 製作麵包的四大基礎原材料 ..................................................................................................14
麵粉 ....................................................................................................................................................14
酵母 ....................................................................................................................................................16
鹽 ..............................................