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所在平台: Udemy |
课程主页: https://www.udemy.com/course/zero-based-dessert-making-desserts-that-can-be-made-at-home/
课程评论：没有评论
**课程名称：** 零基础甜点制作，在家就能做的甜点 **课程概述：** 本课程旨在教授零基础学员掌握基础甜点制作技巧，让大家在家也能轻松做出美味的甜点。课程强调“自由品尝”和“食材风味碰撞”的理念，鼓励学员探索不同食材的搭配，创造出新颖的口感。 课程将通过实例讲解，如： * **草莓奶油蛋糕：** 介绍如何将酸甜的草莓与浓郁的奶油相结合，突出草莓的清新果香，带来丰富的味觉体验。 * **芒果百香果慕斯/布丁：** 示范如何利用芒果和百香果的酸甜风味，制作出具有活力和层次感的慕斯或布丁。 此外，课程还将深入探讨烘焙的关键环节，包括： * **烘焙温度和时间的影响：** 详细说明不同烘焙温度和时间对甜点质地的影响，例如制作饼干时，过高温度和过长时间会导致焦糊变苦，温度过低或时间不足则会影响其成熟度。 * **经典饼干的烘焙指南：** 以经典饼干为例，提供具体的烘焙参数，如预热至180-190°C，烘烤10-15分钟，以获得外酥内软的理想口感。 **课程目标：** 希望通过本课程的学习，学员能够： * 掌握基础的甜点制作知识。 * 学会创新性地搭配食材，创造独特风味。 * 理解烘焙的关键要素，并能准确运用。 * 最终成为一名合格的甜点师。
Dessert creators can taste freely, and the flavor collision of different ingredients can also produce novel tastes. For example, sweet and sour strawberries are paired with mellow cream to create a strawberry cream cake. The fresh fruity aroma of strawberries complements the strawberry cream cake, bringing a rich taste experience. Also try combining the tropical fruit mango with passion fruit. The sour flavors of passion fruit and mango are used in desserts and made into mousse or pudding, which will produce a different dynamic taste experience.Baking is a common part of dessert making. Different baking temperatures and times produce different effects on desserts. For example, when baking biscuits, if the temperature is too high and the time is too long, the biscuits will easily burn and become bitter; if the temperature is too low and the time is insufficient, the biscuits may not be cooked and the internal texture will be the same. Like classic biscuits, you usually need to preheat to the middle of 180-190 and bake for about 10-15 minutes to get the ideal texture of golden crispy outside and delicate inside.I hope you can learn basic dessert knowledge through this course!Become a qualified pastry chef!
