烘焙，又称烘烤，指食物通过干热的方式脱水变干变硬的过程。烘焙食品则是以面粉、油、糖、鸡蛋等原料为基础，添加适量配料，并通过和面、发酵、成型、烘烤等工序制成的口味多样、营养丰富的食品。烘焙食品诞生的时间已经难以考究，但自从电烤箱问世以来，烘焙食品进入了快速发展的“黄金时代”。在许多国家，无论是主食，还是副食，烘焙食品都占有十分重要的位置。《蛋糕制作技法》汇集了各类型的蛋糕，包括海绵蛋糕、戚风蛋糕、天使蛋糕、重油蛋糕、慕斯蛋糕等，内容详细、编排合理，期望给即将学习烘焙的您带来便利，并让您更好地体验家庭烘焙的温馨和欢乐。 ( Baking, also known as roasting, refers to the dehydration process through the dry heating to make food dried and hard. Baking food, based on flour, oil, sugar, eggs and other raw materials, is the cuisine with various flavors and rich nutrition and going through the knead dough, fermentation, molding and baking processes. It is hard to have a definite birth date of the baking foods, but it truly has entered into the rapid developing “golden age” since the invention of electric oven. In many countries, baking food has been occupying a very important position whether in staple food, or non-staple food areas. Technique for Making Cake has collected various types of cakes, including sponge cake, chiffon cake, angel cake, heavy oil cake, mousse cake, etc. With the detailed content and reasonable arrangement, we hope to bring much convenience to you who are going to learn how to bake, and let you experience warmth and joy in the family baking. )