Recipe New baking method for Western confectionery / Yasuhiro Takagi

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Recipe
■ First in the Western confectionery industry! This book thoroughly explains the use of a steam convection oven! It explains in detail the verification of baking the dough and baking recipes for 20 dishes. It visualizes the changes in texture and baking color caused by humidity and temperature settings and proposes the "steam baking method" that can be utilized by professional patissier! This is a technical book that opens up new possibilities of baking.