製麵新手最佳的入門選擇，62種麵食簡單學輕鬆上手！◎什麼麵食用什麼【麵團】？一口氣幫你整理好！－麵條用冷水麵、小籠包用溫水麵、水晶餃用全燙麵！◎抄拌法、調和法、攪拌法？奉上【和麵】分解步驟！－水分3次加入，第一次先加總量70%，第二次加20%！◎只要麵粉跟冷水，【四步驟】教你做出美味拉麵！－拉麵和麵時要加入比和手擀麵團多的水，餳麵後才好拉！ ◎麵食愛好者不可不知的【包子餃子製作】小技巧！－小籠包高湯分次加、水煎包要用中火煎、餛飩皮要硬一點！本書特色【1】本書從原料和加工說起，從最基礎的烹飪技巧一一詳解！【2】書中列舉食譜都是最家常的菜式，健康美味、解饞不貴！
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