名人推薦：【名家推薦】
這本著作將為同行的知識提升做出貢獻，使之得以傳承，我也更希望烘焙師這個美妙的職業能夠永遠延續下去。請大家充分利用這本書。作為同行，我向作者的出色工作致以崇高的敬意！
——永井紀之（現代名匠、日本洋果子聯合會技術指導委員長）

基礎知識
• 關於發酵起酥麵團 ...........................................................................................12
可頌麵包的工藝流程 ...........................................................................................12
可頌麵團起酥過程中的關鍵細節 .........................................................................12
烘焙小知識 ..........................................................................................................13
• 關於非發酵起酥麵團 .......................................................................................17
非發酵起酥麵團的種類 ........................................................................................17
非發酵起酥麵團的原材料 ....................................................................................18
包油、單折（3折）、雙折（4折） .....................................................................18
千層酥層次的計算 ...............................................................................................20
層次的影響 ..........................................................................................................20
基礎麵團
布里歐麵團 ..........................................................................................................22
可頌麵團 .............................................................................................................24
正疊千層麵團 ......................................................................................................27
反轉千層麵團 ......................................................................................................30

麵包類起酥配方
• 可頌 .................................................................................................................34
原味可頌 .............................................................................................................34
彎月可頌 .............................................................................................................36
巧克力可頌 ..........................................................................................................38
杏仁榛子可頌 ......................................................................................................40
雙色可頌 .............................................................................................................42
黑金可頌 .............................................................................................................44
• 可頌三明治 .....................................................................................................49
可頌三明治麵包 ..................................................................................................49
酪梨蝦仁三明治 ..................................................................................................52
牛肉起司丹麥三明治 ...........................................................................................54
• 調理可頌 ..........................................................................................................57
馬鈴薯龍蝦丹麥 ..................................................................................................57
牛肉三角酥 ..........................................................................................................60
培根香腸丹麥 ......................................................................................................62
丹麥比薩 ............................................................................................................64
羅勒香腸丹麥 ......................................................................................................67
• 花式丹麥 .........................................................................................................70
桂花西洋梨丹麥 ..................................................................................................70
焦糖堅果丹麥 ......................................................................................................73
奶油香緹丹麥 ......................................................................................................76
檸檬唱片丹麥 ......................................................................................................78
開心果覆盆子丹麥 ...............................................................................................81
肉桂杏仁葡萄捲 ..................................................................................................84
覆盆子安曼捲 ......................................................................................................87
鳳梨蘋果丹麥 ......................................................................................................90

• 鹼水酥皮 .........................................................................................................93
鹼水普雷結丹麥 ..................................................................................................93
川味辣椒鹼水結 ..................................................................................................96
調理鹼水丹麥 ......................................................................................................98
蒜香鹼水香腸起酥麵包 ......................................................................................102
• 布里歐酥 ........................................................................................................104
布里歐千層吐司 ................................................................................................104
楓糖布里歐吐司 ................................................................................................107
80%重油紅豆吐司 .............................................................................................110
巧克力香蕉可頌 ................................................................................................114

甜點類起酥配方
• 正疊千層酥 ...................................................................................................120
傳統弗朗塔 ........................................................................................................120
水果奶油弗朗塔 ................................................................................................123
雙色羅勒起司酥條捲 .........................................................................................126
蒜香香腸酥皮條 ................................................................................................129
漿果千層酥 ........................................................................................................132
火腿沙拉酥皮捲 ................................................................................................137
甜杏花語酥皮捲 ................................................................................................141
• 反轉千層酥 ....................................................................................................144
原味蝴蝶酥 ........................................................................................................144
羅勒蒜香蝴蝶酥 ................................................................................................147
蘋果修頌 ...........................................................................................................152
焦糖米布丁修頌 ................................................................................................156
國王餅 ...............................................................................................................162
鹹奶蓋千層酥 ....................................................................................................165

覆盆子荔枝玫瑰聖多諾黑 ..................................................................................168
• 法甜風味發酵酥皮 .........................................................................................176
草莓水立方冰淇淋可頌 ......................................................................................176
茉莉花手指檸檬柑橘塔 ......................................................................................179
雙色起司可頌吐司 .............................................................................................184
生巧可頌捲 ........................................................................................................190
火腿蘑菇白醬可頌捲 .........................................................................................194
桃子可頌塔 ........................................................................................................197
牛奶花可頌塔 ....................................................................................................202
香草草莓羅勒可頌塔 .........................................................................................208
咖啡焦糖可芬 ....................................................................................................211
羅勒草莓千層布里歐塔 ......................................................................................216
素食蛋奶千層布里歐塔 ......................................................................................222
巧克力皇冠 ........................................................................................................225
黑白棋盤 ...........................................................................................................228
鮮果時間 ...........................................................................................................232

基礎知識
• 關於發酵起酥麵團 ...........................................................................................12
可頌麵包的工藝流程 ...........................................................................................12
可頌麵團起酥過程中的關鍵細節 .........................................................................12
烘焙小知識 ..........................................................................................................13
• 關於非發酵起酥麵團 ...............