心凍小品百分百

书籍目录

冰涼甜點

•洛神仙楂凍

•什錦水果凍

•五彩優格果凍

•番茄果凍

•綠茶亞答子凍

•蜜汁胡蘿蔔凍

•南瓜布丁

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•雞蛋布丁

•草莓涼糕

•綠豆涼糕

•紅豆軟糕

•西米布丁

•椰汁雪花糕

•桂花蓮子凍

•杏仁豆腐

•草莓冰寶

•芒果冰寶

•可樂冰寶

•香草冰淇淋

•核桃巧克力冰淇淋

•香橙軟糖

•枸杞馬蹄糕

•芋頭涼糕

•綠豆蓮藕糕

•綠茶紅豆糕

•藍莓優格慕斯

•草莓慕斯

•柳橙慕斯

•蘋果慕斯

•榴槤慕斯

•巧克力慕斯

•櫻桃乳酪慕斯

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•優酪乳慕斯

•巧克力慕斯球

•咖啡乳酪派

•水果派

•芋泥派

•芒果塔

•戚風蛋糕做法

•派皮的做法

沁涼小菜

•玉米豆腐凍

•素肉凍

•翡翠豆腐

•虎皮凍

•雞凍

•牛肉凍

•雞肉玉米凍

•蔬菜米腿凍

•甜椒鮭魚凍

•石榴海鮮凍

•冰涼魷魚卷

作者简介

本書運用坊間可買到的各種天然凝固劑，設計出各式各樣的甜、鹹小品。從最傳統的洋菜粉、布丁粉，到葛粉、地瓜粉，以及吉利丁、聚力T，甚至豬皮 都可以烹調出各種食物，不僅可製作甜點、果凍、冰寶，還可以做出各式各樣冰涼的菜餚。無論是夏日消暑小品或平日的開胃小點均適宜。

In the cookbook,we use natural thickening agents available in the market to create various sweet desserts and meat jello fit for a feast.From the traditional thickening agents such as agar-agar,pudding powder, arrowroot powder, yam flour, gelatin, jeiiy T, even pork skin can be used to cook practically any dish. Not only can desserts, jello, sherbets be made from them, but an endless number of cold dishes as well. Serve jello as cold dishes or ordinary appetizers would fit perfectly.

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