荻山和也的手作面包
《荻山和也的手作面包》收集了基础面包、下酒面包、佐餐面包、水果馅面包以及甜面包等不同口味人气面包的制作方法。采用日本面包料理研究家荻山和也老师研究的独创冷藏发酵方法，只要精确称量各种材料的配比，就可以成功制作美味面包。同时减少了复杂的揉面过程，初学者也可以轻松地掌握。...
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| Main Author: | |
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| Format: | Book |
| Language: | Chinese |
| Published: |
南京 :
江苏凤凰科学技术出版社,
2016.6
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| Edition: | 初版 |
| Series: | 荻山和也的手作面包;
1 |
| Subjects: | |
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