職人獨創混拌法讓餅乾充滿細膩口感， Ⅰ 打發混拌  Ⅱ 切拌法  Ⅲ 壓磨法 將技法琢磨透徹，混合運用完成餅乾的製作， 讓人驚豔的口感， 完全顛覆了餅乾的既定印象， 好奇嗎？跟著名師的步驟， 一起成為餅乾達人吧！   　　奇怪，明明照著食譜操作，為什麼做出來的餅乾常常覺得不好吃呢？有時候是吃起來過硬，有時候是太過濕軟，口感比不上外面店家販售的餅乾。原因可能很多，一下子也沒辦法找到方向，別著急，跟著35年名店「Oven Mitten」傳授的課程，掌握獨創混拌法，讓餅乾一出爐就擁有細膩高雅的口感，打動品嚐者的味蕾。 　　這本書重點在於不同階段的麵糰拌合方法-打發混拌、切拌法、壓磨法。單使用一種或是結合兩種以上的拌合方法，就能做出與眾不同的餅乾，這也是製作甜點時常會忽略的細節，以為只要拌勻就可以了，但若能在攪拌作業上多下點功夫，會獲得更加細膩的味覺享受，請一起來感受這細微但能讓獲得無上滿足的特殊技法吧！   ◎本書特色 ★絕不失敗、不藏私的混拌法大公開，提升烘焙技能，做出名店的美味餅乾。 ★提供6支動態教學影片(需上網)及中文字幕，可反覆觀看練習。 ★食譜材料用量精準、步驟圖詳盡，滿足想一窺究竟的烘焙新手及想提升技法的甜點高手。   ◎亞馬遜網路書店5顆星推薦 1.我在尋找好吃的餅乾時發現這本書，發現只要麵粉、糖、奶油就能自己做，所以我就嘗試自己做。提供的影片值得稱讚，除了書中的步驟圖外，透過影片更能學習到力度、速度，也更容易觀察麵糰狀態，後來烤出了很棒的餅乾，我很滿足。 2.原先在圖書館看到這本書，研讀過後決定到書局買一本，我想好好運用它，也會照著做做看的。 3.我之前在網路上學到很多製作甜點的方法，也有自己做的習慣，發現這本書的技法是其他地方沒看過的，非常特別，照著書做出來後，也把餅乾分享給同事，大家都很喜歡，我也覺得很開心～ 4.需要時間和精力研究並製作的餅乾，做出來後，也的確受到朋友稱讚，。 5.我從小就喜歡做甜點，餅乾做得最多，當我按照食譜完成後，覺得很驚訝，和以往我做餅乾時的材料相同，但沒想到香味和質地有如此大的不同，即使我之前也做過很多餅乾，但這本書讓我覺得自己的技巧更加精進了。

◎郵政劃撥 帳號/19054289 戶名/邦聯文化事業有限公司 請於通訊欄填寫書名、本數。 不限購買本數、金額，均免運費。 單次購買1～2本，依原價；3～4本，享85折優惠；5本以上，享8折優惠。 收到劃撥收據後，以掛號寄出，需約5～7個工作天。  ※想要更快收到書籍 　 請將劃撥單收據、訂購人資料(姓名、地址、電話)、書籍資料(書名、本數) 　 傳真至02-23326531，並請來電02-23097610確認，即可安排出貨。  ※若遇有缺貨、絕版，導致無法出貨 　 我們將致電通知，詢問是否更換其它書籍或是以郵票方式退款。    ◎各大連鎖書店 ‧誠品、金石堂、三民、諾貝爾、紀伊國屋……   ◎各大書店 ‧地區性書店，如桃園文化城、台中書立得……   ◎各大量販店 ‧家樂福、大潤發、愛買、COSTCO……   ◎各大網路書店、購物中心 ‧博客來、金石堂、誠品、TAAZE讀冊生活、iRead灰熊愛讀書、新學友、華  文網、新絲路、PChome 24h書店、PChome 商店街-敦南書店……

 
為了烤出理想中入口即化的美味餅乾·················· 2
 
讓奶油混入空氣後呈泛白滑順狀
Ⅰ　打發混拌················································· 6
 
用切拌的方法混勻奶油和麵粉
Ⅱ　切拌法····················································· 10
 
用刮板壓磨延展將質地整勻
Ⅲ　Mitten式壓磨法······································· 14
 
Mitten式準備材料法········································· 18
 
感受3種攪拌法的效果······································ 20
■冰盒餅乾 香水檸檬········································· 20／22
 
Mitten式烘烤程度辨別法··································· 26
 
Ⅰ　Ⅱ　Ⅲ
組合搭配
3種攪拌法來製作餅乾
 
Ⅱ 切拌法 製作的餅乾
■香草薄燒莎布蕾············································ 28／36
■肉豆蒄薄燒莎布蕾········································· 29／37
■核桃酥餅······················································ 30／38
■香料鹹餅　孜然／芝麻／起司···························· 31／39
■淑女之吻······················································ 32／40
■榛果西班牙小餅············································ 33／41
■法式奶油酥餅
椰子／榛果／莎布蕾脆片······································· 34／42
 
Ⅱ  切拌法＋Ⅲ Mitten式壓磨法 製作的餅乾
■樹樁餅乾······················································ 44／50
 
Ⅰ  打發混拌＋Ⅱ  切拌法
＋Ⅲ  Mitten式壓磨法 製作的餅乾
■冰盒餅乾 核桃·············································· 45／51
■冰盒餅乾 巧克力············································ 46／52
■冰盒餅乾
蕎麥茶和椰子／芝麻········································· 46／53
■冰盒餅乾
紅茶／香草···················································· 46／53
■米穀粉冰盒餅乾············································ 47／54
■蕎麥粉冰盒餅乾············································ 47／55
■方塊餅乾  抹茶／黃豆粉······························· 48／56
■三角餅乾
夏威夷果／焙茶·············································· 49／58
 
Ⅰ 打發混拌混入更多空氣＋Ⅱ 切拌法
＋Ⅲ Mitten式壓磨法  製作的餅乾
■托斯卡尼杏仁餅乾
孜然杏仁／核桃無花果······································ 59／60／62
 
Ⅲ    Mitten式壓磨法
做出變化形餅乾
 
用掌心將麵糰壓扁磨開
Ⅲ-2　手搓圓壓磨法········································· 64
 
感受手搓圓壓磨法的效果·································· 66
■胡桃雪球······················································ 66／68
 
Ⅱ  切拌法＋Ⅲ  Mitten式壓磨法
＋Ⅲ-2  手搓圓壓磨法 製作的餅乾
■新月餅乾······················································ 70／74
 
Ⅰ 打發混拌＋Ⅱ 切拌法
＋Ⅲ　Mitten式壓磨法
＋Ⅲ-2　手搓圓壓磨法  製作的餅乾
■果醬餅乾······················································ 71／75
■鳳梨酥························································· 72／76
■雪球···························································· 73／79
 
用擠花嘴邊施加力道邊擠出花樣
Ⅰ-2　蓬鬆打發混拌
+Ⅲ-3　擠花壓磨法·········································· 80
 
感受擠花壓磨法的效果        82
■維也納酥餅　香草／巧克力······························ 82／84／86
 
■覆盆子果醬、
杏桃果醬的作法··············································· 87
 
Ⅰ-2 蓬鬆打發混拌＋Ⅱ 切拌法
＋Ⅲ-3 擠花壓磨法 製作的餅乾
■起司餅乾······················································ 88／90
■擠花餅乾······················································ 89／91
 
Ⅱ 切拌法 ＋Ⅲ Mitten式壓磨法
＋Ⅲ-3 擠花壓磨法 製作的餅乾
■蝴蝶餅························································· 92
 
本書使用的工具··············································· 94
 
基本攪拌法
Ⅰ　打發混拌·················································· 97
Ⅱ　切拌法····················································· 98
Ⅲ　Mitten式壓磨法········································· 100
Ⅲ-2　手搓圓壓磨法········································· 101
Ⅰ-2　蓬鬆打發混拌········································· 102
Ⅲ-3　擠花壓磨法············································ 103
 

　　一口咬下的酥脆和立即在嘴裡鬆軟化開的口感，正是Oven Mitten餅乾的特色。為了烘烤出理想中的餅乾，我發現酥軟滑順且入口即化的口感才能帶出奶油和麵粉的風味，連尾韻都令人心曠神怡。
　　製作時若是有過多的麵粉麩質就會使餅乾本身的口感變得不佳。麵糰裡的奶油比例太少，烤出的餅乾就會變得過硬。奶油、糖、麵粉如果沒有攪拌均勻，口感就不滑順。
　　Oven Mitten的餅乾，不會在嘴裡殘留粉塊，就算不咬碎，在口中也能鬆軟碎開並自然融化，為此就算多做一兩道步驟也很值得。只要掌握步驟的技巧，做起來絕對不難，不過這是不太常見的作法。這本書就是要告訴你如何運用特殊方法來製作。
　　只需要準備基本的材料，像是奶油、麵粉、糖和少許的鹽，這些簡單的材料就能製作餅乾。正因如此，要怎樣才能將材料拌得均勻細緻相對來說就更重要了。不怕麻煩地維持細膩的動作，就能烘焙出入口即化的餅乾，也才能打動顧客的味蕾。
　　為了在家也能吃到剛出爐的好吃餅乾，讓午茶時間更幸福，在此整理出3種Mitten式攪拌法。請照著食譜試著做做看，享受製作的過程，你一定會對剛烤好的餅乾，有著如此細膩又高雅的口感而感到驚喜不已。
 
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