Build a Levain

跟著我們的專家指南，掌握製作專業水果軟糖的秘訣。學習如何運用優質果泥、黃果膠和關鍵催化劑－酒石酸，打造如寶石般晶瑩剔透的完美質感。本書包含精準的專業配方和烘焙師秘訣，幫助您每次都能做出完美無瑕的軟糖。

The Science of Ganache Emulsion, Why and how to make the perfection ganache. 

Why is your ganache dull and grainy? The answer is in the Emulsion

為什麼你的甘納許總是暗沉無光且帶有顆粒感？真正的秘密在於「乳化科學」。本文將為您拆解達成專業級鏡面光澤（Mirror Gloss）的 3 大金律：從 35°C 的核心溫度控制、精確的巧克力油水比例，到均質機的摩擦力運用。跟著專業烘焙師的視角，將平凡的巧克力混合物昇華為大師級的絲滑質地。

The Magic of Lamination: Perfect Puff Pastry

1. The Détrempe & Beurrage: We start by making a lean dough (the détrempe) and a pliable block of high-fat European butter (the beurrage). Both must be at the exact same consistency.
2. The Lock-In: The butter block is encased inside the dough, ensuring no butter can escape.
3. The Turns (Tourage): The dough is rolled out into a long rectangle and folded. We typically use a combination of Single Folds (folded in thirds like a letter) and Double Folds (folded like a book).
4. The Chill: Between every turn, the dough rests in the fridge. This relaxes the gluten and keeps the butter perfectly chilled.