The art of french pastry phần 730
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (80.26 KB, 5 trang )
roasting
breadflour,1.1,1.2,3.1
breadpans
breadpudding:
breadfor
Cherry/Bettelmanaux
Cerises,6.1,6.2
fruitsfor
breads
Beer/PainàlaBière,
6.1,6.2
besttypeofovenfor
BriocheBostock,6.1,6.2
BriocheStreusel/
StreuselBrioche,6.1,
6.2
coolingafterbaking
EggWashfor
Gingerbread/Pain
d’Épices,6.1,6.2
Kougelhof,6.1,6.2
pizzastonesand,itr2.1,
6.1
potatoesin
Pretzels/Bretzels,6.1,
6.2
Seeded
Stollen,6.1,6.2
storing
breadscorers
breakfastpastries:
AlmondCreamasfilling
for
BeeStingBrioche/
BriocheNidd’Abeille,
6.1,6.2
Brioche,1.1,1.2,1.3
BriocheStreusel/
StreuselBrioche,6.1,
6.2
Chinois/Alsatian
CinnamonRolls,6.1,
6.2
ChocolateCroissants/
PainsauChocolat,1.1,
2.1,2.2,2.3
Croissants,2.1,2.2
SugarIcingGlazefor
breakingofbutter
mixtures,1.1,3.1
bredeledeNoël,4.1,4.2
Bretzeld’Or,6.1,6.2
Bretzels/Pretzels,6.1,6.2
Brioche,1.1,1.2
BeeSting/BriocheNid
d’Abeille,6.1,6.2
Chinois/Alsatian
CinnamonRollsmade
withdoughfor,6.1,
6.2
large(BriocheNanterre),
1.1,1.2
makinglargeramounts
ofdough
old,BriocheBostock
