Kim Dong-seok: PATISSERIE: The Basics

This is a theory of mine and theory that explains the basics and essentials of the pro and conglomerates of mine, and of the fundamental recipes, the application recipes and the various processes, the distribution tables and the data and the information. It will be useful to all of the beginners, students, engineers who have started studying the past and who have been thirsty for basic principles and principles. Part 1. Sponge cake explains the pre-equivalent nature of eggs in public laws, separate laws, and luxury, while also learning about the intensity of the dough. Part 2. In butter cakes, we're going to break the cake with butter cream into a public formula, separateness, and placebatter and all kinds of ingredients, and we'll see the characteristics of each dough, the separation and the oilation of the dough, and the chemical expansion of the cake. Part 3. In Part, we're going to talk about the Shabble and Crime Methods, including the Mistian Sablar, Part Breze, and Part Schreck, which are used mainly as the Shell of Thart. Part 4. The creams are a chart of the type of cream used in the past and then describe the basic recipes, textures and textures. Part 5. In Kanash, we can explain the ideal composition of the diping garnish and then adjust it to the flow of the mole. Part 6. Merlin describes the basics of French, Italian, and Swiss Merlins and learns about albumins that can be made with a more heavy flavor by adding fruits and other ingredients. Part 7.

Korean title: PATISSERIE: The Basics(파티스리: 더 베이직)

Korean author: 김동석

Korean publisher: 더테이블

ISBN-13: 9791164261826