頁裝載…请稍候。
 
烘烤&點心食譜&照片
 
萬維網 Joyofbaking.com

 

關於我們

替換件

成份

詞彙表

轉換

 

食譜索引

新的食譜

情人節烘烤

早餐&早午餐

棒&正方形

蛋糕

曲奇餅

餅和餡餅

南瓜食譜

蔓越桔食譜

Apple食譜

舒適食物

Biscotti

簡易麵包

鬆餅

烤餅

脆餅

英國茶會

瑣事

藍莓食譜

檸檬食譜

草莓食譜

聖誕節烘烤

聖誕節糖果

聖誕節曲奇餅

復活節烘烤

感恩烘烤

冰淇凌&冰

烘烤歷史記錄

參考書目

日的更好的居家&庭院食譜

餅和酸的食譜

為更多食譜移下來

點擊連結的照片對以上特色食譜

餡餅被定義作為酥皮點心一個唯一層狀基礎(無格式或吹)與在二者之一烘烤的甜或美味裝填有直接的一個淺酸的平底鍋,被吹奏的在烤板或者金屬酸的環形安置的端和一個可移動的底層。   餡餅從在服務之前的酸的平底鍋或環形被去除。 寬廣地,術語『餡餅』包含果餡餅、乳蛋餅和餅。   根據做的餡餅的種類他們可以擔當開胃菜、進入或者點心。  他們的範圍從位規模(開胃小菜),單個範圍(果子餡餅)範圍對大型(酸)

甜餡餅有果子裝填,堵塞,乳蛋糕,調味提取乳脂或者螺母。   餡餅由他們的裝填區分自己; 美妙地給上釉的莓果餡餅同心地被安置在甜乳蛋糕裝填(油酥膏)頂部,或者狡猾地安排了在杏仁frangipane被排行的頭腦brisee (Apple Frangipane餡餅)的切的蘋果。  什麼比一個刷新的檸檬餡餅可能是典雅在一個溫暖的夏天的夜間

美味餡餅(乳蛋餅)可能有乾酪、肉、雞蛋,並且/或者蔬菜裝填。 

Apple油炸馬鈴薯片

Apple Frangipane餡餅

Apple Galette

與乳脂乾酪裝填的Apple餡餅

Apple乳蛋糕餡餅

 蘋果餅

法國Apple餡餅

漿果餡餅

黑莓大黃油炸馬鈴薯片

黑莓餡餅

藍草莓餅

藍莓餡餅

波士頓奶油餡餅

果仁巧克力餡餅

黃油餡餅

蔓越桔乳脂乾酪餡餅

蔓越桔Galette

蔓越桔螺母餡餅

蔓越桔梨和Apple碎屑

果子餡餅

全麥餅乾酸的w/White巧克力裝填

礁萊檬餅

檸檬醬餡餅

檸檬蛋白甜餅餡餅

檸檬餡餅

Linzer Torte

肉餡餅

自創百果餡餡餅

胡桃乳蛋糕餡餅

山核桃餅

巧克力山核桃餅

胡桃Tassies

修剪李子餡餅

油酥點心餡餅用奶油&果子裝載了

南瓜餅

莓乳脂乾酪餡餅

莓Crostata

複盆子酸

莓塊菌餡餅

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)