页装载…请稍候。
 
烘烤&点心食谱&照片
 
万维网 Joyofbaking.com

 

关于我们

替换件

成份

词汇表

转换

 

食谱索引

新的食谱

情人节烘烤

早餐&早午餐

棒&正方形

蛋糕

曲奇饼

饼和馅饼

南瓜食谱

蔓越桔食谱

Apple食谱

舒适食物

Biscotti

简易面包

松饼

烤饼

脆饼

英国茶会

琐事

蓝莓食谱

柠檬食谱

草莓食谱

圣诞节烘烤

圣诞节糖果

圣诞节曲奇饼

复活节烘烤

感恩烘烤

冰淇凌&冰

烘烤历史记录

参考书目

日的更好的居家&庭院食谱

饼和酸的食谱

为更多食谱移下来

点击连结的照片对以上特色食谱

馅饼被定义作为酥皮点心一个唯一层状基础(无格式或吹)与在二者之一烘烤的甜或美味装填有直接的一个浅酸的平底锅,被吹奏的在烤板或者金属酸的环形安置的端和一个可移动的底层。   馅饼从在服务之前的酸的平底锅或环形被去除。 宽广地,术语‘馅饼’包含果馅饼、乳蛋饼和饼。   根据做的馅饼的种类他们可以担当开胃菜、进入或者点心。  他们的范围从位规模(开胃小菜),单个范围(果子馅饼)范围对大型(酸)

甜馅饼有果子装填,堵塞,乳蛋糕,调味提取乳脂或者螺母。   馅饼由他们的装填区分自己; 美妙地给上釉的莓果馅饼同心地被安置在甜乳蛋糕装填(油酥膏)顶部,或者狡猾地安排了在杏仁frangipane被排行的头脑brisee (Apple Frangipane馅饼)的切的苹果。  什么比一个刷新的柠檬馅饼可能是典雅在一个温暖的夏天的夜间

美味馅饼(乳蛋饼)可能有干酪、肉、鸡蛋,并且/或者蔬菜装填。 

Apple油炸马铃薯片

Apple Frangipane馅饼

Apple Galette

与乳脂干酪装填的Apple馅饼

Apple乳蛋糕馅饼

 苹果饼

法国Apple馅饼

浆果馅饼

黑莓大黄油炸马铃薯片

黑莓馅饼

蓝草莓饼

蓝莓馅饼

波士顿奶油馅饼

果仁巧克力馅饼

黄油馅饼

蔓越桔乳脂干酪馅饼

蔓越桔Galette

蔓越桔螺母馅饼

蔓越桔梨和Apple碎屑

果子馅饼

全麦饼干酸的w/White巧克力装填

礁莱檬饼

柠檬酱馅饼

柠檬蛋白甜饼馅饼

柠檬馅饼

Linzer Torte

肉馅饼

自创百果馅馅饼

胡桃乳蛋糕馅饼

山核桃饼

巧克力山核桃饼

胡桃Tassies

修剪李子馅饼

油酥点心馅饼用奶油&果子装载了

南瓜饼

莓乳脂干酪馅饼

莓Crostata

复盆子酸

莓块菌馅饼

Rhubarb Tart

Shortbread Tarts with Cream and Fruit

Strawberry Rhubarb Tart

s

 

 

Top 25 Recipes of 2008*

*Top 25 Recipes based on actual site traffic from January 1 to December 31, 2008.

1. Chocolate Chip Cookies

2. Apple Crisp

3. Red Velvet Cake

4. Shortbread Cookies

4. Royal Icing

6. Sugar Cookies

7. Carrot Cake

8. Gingerbread Men

9. New York Cheesecake

10. Vanilla Cupcakes

11. Pumpkin Cheesecake

12. Pumpkin Pie

13. Pound Cake 14. Chocolate Truffles 15. Oatmeal Cookies
16. Rum Balls 17. Pavlova 18. Lemon Bars 19. Mexican Wedding Cakes 20. Ganache
21. Fruit Tart 22. Cream Scones 23. Butter Tarts 24. Yellow Butter Cake 25. Apple Pie
         

Contact Us   Privacy Policy

Machine Site Translations

Arabic Chinese Dutch French German Hindu Indonesian Italian Japanese Korean Norwegian Portuguese Russian Spanish Greek Swedish Finnish

Machine Translations are provided by an automated service and the accuracy of the translations are not up to the standards of human translation. Machine translations are provided for use by people with little or no English skills. We recommend that people proficient in English use the English pages rather then the machine translated pages.

Use of materials on Joyofbaking.com is entirely at the risk of the user and Joyofbaking.com, Stephanie Jaworski or Rick Jaworski will not be responsible for any damages directly or indirectly resulting from the use.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2009 Stephanie & Rick Jaworski

WARNING: SYSTRANLinks did not translate the document entirely. The document exceeds the maximum size allowed by the solution. ( 65536 bytes for HTML)