{"product_id":"西點麵包混搭風","title":"西點麵包混搭風","description":"\u003cblockquote\u003e\n\u003cp\u003eYukichi Matsubara\u003cbr\u003e松原裕吉\u003cbr\u003ePublished 2007\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eI first came across Chef Matsubara’s work early in my baking journey, when Japanese-style bakeries shaped many of my first impressions of bread.\u003c\/p\u003e\n\u003cp\u003ePublished in 2007, 西點麵包混搭風 carries a playful idea: bread does not always have to remain in the form we expect. A dough can move closer to pastry, dessert, or a small sweet piece, while still keeping the soul of bread.\u003c\/p\u003e\n\u003cp\u003eWhat stayed with me is that the creativity begins from the dough itself.\u003c\/p\u003e\n\u003cp\u003eBrioche dough brings richness. French bread dough gives a more rustic, honest bite. Croissant dough brings delicacy, layering, and structure. From there, the book moves into fermentation, starters, shaping, fillings, creams, chocolate, and Eastern ingredients.\u003c\/p\u003e\n\u003cp\u003eThe forms are charming — flowers, shells, boomerangs, crowns, snails — but beneath those playful shapes is a serious lesson. Before bread can become imaginative, the baker must first understand the character of each dough.\u003c\/p\u003e\n\u003cp\u003eWhen I look at this book now, I see it differently from when I was younger.\u003c\/p\u003e\n\u003cp\u003eBack then, it made bread feel exciting, free, and full of possibility. Today, it reminds me that innovation is not simply about adding more. It is about knowing the base well enough to let it become something else, without losing its identity.\u003c\/p\u003e\n\u003cp\u003eThat is why this book stays in my library. It captures a playful side of baking, but at its centre, it is still about craft.\u003c\/p\u003e\n\u003cp\u003e我很早就在自己的烘焙路上接觸到松原裕吉師傅的作品。那時候，日本風格的麵包店對我影響很深，也慢慢建立了我對麵包的第一層理解。\u003c\/p\u003e\n\u003cp\u003e這本《西點麵包混搭風》出版於 2007 年，書中的想法很有趣：麵包不一定只能停留在我們熟悉的樣子。麵團可以靠近西點、甜點，甚至成為一個小巧精緻的甜麵包，但它的靈魂仍然是麵包。\u003c\/p\u003e\n\u003cp\u003e讓我一直記得的是，這本書的創意是從麵團本身開始的。\u003c\/p\u003e\n\u003cp\u003e布里歐麵團帶來豐富感，法國麵包麵團保留樸實的咀嚼感，牛角麵包麵團則呈現層次、細緻與結構。從麵團開始，再延伸到發酵、種的運用、造型、內餡、克林姆、巧克力與東方素材。\u003c\/p\u003e\n\u003cp\u003e書裡的造型很討喜，有花朵、貝殼、迴力鏢、王冠、蝸牛等等。但在這些可愛的外形背後，其實有一個很重要的提醒：麵包要變得有想像力以前，必須先理解每一種麵團的個性。\u003c\/p\u003e\n\u003cp\u003e現在重新翻看這本書，感受和年輕時不一樣。\u003c\/p\u003e\n\u003cp\u003e以前看它，覺得麵包可以很自由、很好玩、充滿可能。現在看它，反而更覺得創新不是一直加東西，而是當你真正理解基礎後，讓麵團自然變成另一種表達，同時不失去原本的身份。\u003c\/p\u003e\n\u003cp\u003e所以這本書一直留在我的書架上。它記錄了麵包很有玩心的一面，但真正的核心，仍然是工藝。\u003c\/p\u003e","brand":"Yukichi Matsubara 松原裕吉","offers":[{"title":"Default Title","offer_id":46802367479964,"sku":null,"price":0.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0743\/6668\/1244\/files\/library-matsubara-2007.png?v=1779098778","url":"https:\/\/kenjaylim.com\/products\/%e8%a5%bf%e9%bb%9e%e9%ba%b5%e5%8c%85%e6%b7%b7%e6%90%ad%e9%a2%a8","provider":"KEN JAY LIM","version":"1.0","type":"link"}