Lesson 4 Sugar Flower for Cake Decorating 精細糖飾基本法 88 Basic Skill on Sugar Decoration 朱頂蘭 96 Amaryllis 牡丹花 100 Peony 風鈴花 104 Foxglove 鬱金香 106 Tulip 山谷的

目錄 Contents 前言 2 Preface Lesson 1 Cakes and Shaping 牛奶與奶類製品 8 Milk and Milk Products 蛋糕與原料關係 14 Basic relationship between cakes and materials 薑餅屋 16 Ginger bread House 意大利芝士餅 20 Tiramisu 草莓芝士蛋糕 24 Raspberry Cheese Cake 朱古力芝士蛋糕 28 Chocolate Cheese Cake Lesson 2 Puff Pastries 認識油脂 34 Knowledge of Fats 擘酥 ( 千層酥 ) 的覆摺法 1 2 3 38 Puff Pastry Folding 大蝦酥盒 48 Diamond Puff with Prawns 松子豬肉千層酥 50 Pine Nuts Pork Puff Pastry 荔枝拿破崙 54 Lychee Mille Feuille or Lychee Napoleon Lesson 3 Integration of Chocolate making and Decoration Techniques 朱古力的認識 60 Cocoa and Chocolate 朱古力裝飾製法 69 Preparation of Chocolate Decoration 簡易裝飾 72 Simple Decoration 紅莓奶醬朱古力 76 Raspberry Ganache Chocolate Bon Bon 朱古力牛牛 78 Chocolate Cow 貓頭鷹 82 Owl

Lesson 4 Sugar Flower for Cake Decorating 精細糖飾基本法 88 Basic Skill on Sugar Decoration 朱頂蘭 96 Amaryllis 牡丹花 100 Peony 風鈴花 104 Foxglove 鬱金香 106 Tulip 山谷的百合 109 Lily of the Valley 蘭花 110 Orchid Cymbidium 水晶花 114 Gelatine Lily 魚膠糖皮擺設 116 Pastillage Display Lesson 5 Festival Cakes 顏色的認識 122 Colouring and Lettering 基本唧花技巧 132 Basic Piping Techniques 新年蛋糕 138 Lunar New Year Cake 母親節蛋糕 142 Mother s Day Cake 中秋節花燈蛋糕 148 Chinese Lantern Cake 白雪飄飄聖誕節 152 White Christmas Cake 兩層結婚蛋糕 156 2 Tier Wedding Cake 嬰兒洗禮蛋糕 162 Baby Baptism Cake 高跟鞋 164 High Heeled Shoe 模板 168 Templates 鳴謝 176 Acknowledgement

第一課 蛋糕與造型 Lesson 1 Cakes and Shaping

學習目的 蛋糕造型 Goal of Learning To Make 3D Cakes

8 牛奶與奶類製品 Milk and Milk Products 牛奶是天然物料和食物, 採用它來製造食物 它含有碳水化合物 蛋白質 脂肪 礦物質和維他命, 提供整個動物界必需的營養要素, 屬烘焙業的另類水份材料 Milk is a natural substance, whose main function is to serve as food, and there are important advantages to be gained from the use of milk in the preparation of food. It is a food rich in carbohydrate, protein, fats, mineral and vitamins, all of which are essential to the growth of the entire animal kingdom. Milk is another important moistening agent in bakery. 牛奶在烘焙產品中的主要功能 Major Functions of Milk in Baking 1 作為製品的濕潤劑, 保持食物濕潤度和新鮮度, 具軟化麵粉的筋性和增加醇香效果 Moistening agent, helps in keeping the goods moist and fresh. Softening and mellowing effect upon the gluten of flour. 2 改善質感和食味 : 牛奶內的脂肪應用於蛋糕內, 能豐富製品的香味 味道及增添色澤, 亦有助食物變鬆脆 Improving texture and flavour: The fat, if used in cake, the fat gives richness and gloom to the products. Butter fat will help in shortening the goods and improving texture, flavour and taste. 3 乳糖的甜度不算高, 但能稍稍改變製品的甜度和光澤 Lactose milk sugar, although not very sweet, but can slightly improve the sweetness and bloom of the products. 4 增君營養成份 : 牛奶營養價值高, 包括了蛋白質 糖 脂肪和礦物質 ; 主要成份是磷酸鹽 氯化物 硫酸鹽 碳酸鈉 鉀 鈣 鎂 鐵和維他命 ( 特別是 A 和 B) Nutritional value as it consists of protein, sugars, fat and mineral substance, mainly of the phosphates, chlorides, sulphates, and carbonates of sodium, potassium, calcium, magnesium, iron and vitamins: particularly A and B. 各種乳製品的成份組合 Composition of Milk Products 全脂鮮奶 Fresh, whole 脫脂鮮奶 Fresh, skim 全脂淡奶 Evaporated, whole 水 % Water 脂肪 % Fat 奶固體 ( 蛋白質 乳糖 礦物質 )% Milk solids, protein, lactose, minerals 88 3.5-4 8.5 91 微量 Trace 72 8 20 9

第一課 : 蛋糕與造型 9 脫脂淡奶 Evaporated, skim 煉奶 Condensed milk 全脂奶粉 Dried, whole 脫脂奶粉 Dried, skim 水 % Water 72 脂肪 % Fat 微量 Trace 奶固體 ( 蛋白質 乳糖 礦物質 )% Milk solids, protein, lactose, minerals 28 31 8 20 1.5 27.5 71 2.5 微量 Trace 97.5 新鮮全脂牛奶 Fresh Whole Milk 全脂牛奶直接從乳牛體內擠出, 沒有抽取或添加其他物質 ( 除了加入維他命 D) 它含有 : Whole milk is fresh milk as it directly comes from cow. With nothing removed nor added (except when fortified with vitamin D). It contains: 水份 87.5% 乳糖 4.6% 脂肪 ( 奶脂或牛油脂 )3.6% 酪蛋白或乳凝 3.1% 蛋白清 0.4% 礦物質 0.8% 87.5% water 4.6% lactose(milk sugar) 3.6% fat(known as milk fat or butter fat) 3.1% casein or curd 0.4% albumen 0.8% mineral substance 新鮮脫脂牛奶 Fresh Skim Milk 將全脂奶置一旁靜待, 牛奶裏的脂肪的密度相對其他物質為低, 所以會浮在牛奶表面凝成一層乳脂, 撇去那層乳脂, 或是利用牛奶分離器取去乳脂, 便是脫脂牛奶 If full cream milk is allowed to stand undisturbed, the fat being lighter than the other constituents of milk will rise to the top and can be separated by skimming the cream off, or by passing the milk through a mechanical separator. This is known as skimmed milk.

10 新鮮牛奶和脫脂牛奶售賣的形式 Fresh whole milk and skim milk are available in several forms 消毒牛奶 ( 巴氏德式殺菌 ): 先將牛奶加熱至 71.7 達 10-15 秒把細菌殺死, 再立即涼凍至 3-5, 然後放入已進行衛生過程的器皿 該器皿應寫上 巴氏德式殺菌處理 和使用日期作提示 ( 貯藏於雪柜 3-4 ) Pasteurized milk involves the heating of the milk to 71.7 for a period of 10-15 seconds to kill bacteria and then immediately cooled down to 3-5 and then filled under strict hygienic control into closed containers. The container must carry the inscription PASTEURIZED and notice together with the expired date by which it can be used.(store in refrigerator at a temperature of 3-4.) 超高溫殺菌牛奶是沒有細菌存在的商業牛奶, 因經過高溫消毒和密封, 故未開啟的牛奶可在室溫下貯放便可, 開啟後應放在雪櫃 Ultra High Treated Milk(UHT) the milk for sale is germ free, germ proof, and proof against the entry of both light and gases. It can be stored in room temperature when not opened. Store in refrigerator after opened. 均質化牛奶經過均質處理後奶油沒有被分離 這個程序是把牛奶強行穿過微細小孔, 脂肪小球被迫分開成小微粒, 然後均勻地分佈於牛奶 Homogenized milk has been processed so that the cream does not separate out from the milk. This is a process by forcing the milk under pressure through very tiny holes, with the result that the fat globules are so finely divided that they remain in suspension through out the body of the milk and evenly distributed. 淡奶 Evaporated Milk 煉奶 Sweetened Condensed Milk 分有全脂或脫脂, 又稱罐裝奶水, 首先經過巴氏德法殺菌, 然後把水份濃縮至 60%, 立即降溫到 4 以下和入罐, 密封和殺菌, 所以奶質比較香濃 多用於做蛋糕或曲奇, 使產品增添奶味 開罐後, 轉載於其他器冊中, 並需要存放在溫度約 4 的雪櫃中, 貯藏期約 2 天 Is either in whole or skim, is also called canned milk. The milk is first pasteurized and then concentrated with about 60% of the water. It is then quickly cooled below 4, canned, sealed and sterilized, the texture turns to smooth and concentrated. It applies for baking cakes or cookies to enrich its aroma. When can is opened, transfer the milk in a bottle and keep at 4 C in the refrigerator. The storate period is about 2 days. 一種全脂奶, 牛奶的 60% 水份被除去, 再加入大量砂糖, 含有 41% 糖 ( 蔗糖 ) 由於糖份偏高, 故保存期較長, 如用於餅食中, 必須把食譜中的糖份用量減少 Is whole milk that has had about 60% of the water removed and is heavily sweetened with sugar. Condensed milk also contains 41% sugar (sucrose). Regarding high sugar in the product, the storage period will be longer. If the milk is used in cakes or biscuits, there is a need to adjust amount of sugar in recipes.

第一課 : 蛋糕與造型 11 全脂奶粉 Dried Whole Milk 經過噴射式殺菌程序而製成 牛奶由濃縮至被蒸乾成幼細粉狀, 保存期比較差, 由於牛油脂肪仍存於產品內, 故容易使奶粉腐臭 奶粉應買少份量和貯藏於陰涼地方 使奶粉變回牛奶, 可用 450 克奶粉與 4 公升清水調配 Is whole milk made by spray process. By which milk is dried to fine powder. It has poor keeping qualities, because it still contains the original butter fat, which can become rancid. Therefore, it should be purchased in small quantities and always stored in a cool place. To reconstitute milk powder: use 450g milk powder to 4 L water. 脫脂奶粉 Dried Skim Milk 一種乾製成粉末狀的脫脂奶, 品種分一般和即溶 ( 加入清水而迅速溶解 要使奶粉變回液態, 可用 450 克奶粉與 4 公升清水調配 Is skim milk that has been dried to a powder. It is available in regular form and in instant form, which dissolves in water more easily. To reconstitute milk powder: use 450g milk powder to 4 L water. 發酵乳製品 Fermented Milk Products 酪乳 ( 牛油奶 白脫牛奶 ) Buttermilk 一種加工製品, 把一些培殖細菌放入已成熟忌廉 ( 奶油 ) 中, 置牛油攪乳機內攪拌, 在攪拌過程中, 細菌會把乳糖轉化成乳酸, 牛油成份會被分離, 浮於渣滓上層的便是牛油奶, 常用於製作士干包 與食用梳打粉混合會產生二氧化碳氣體 Is the by-product obtained in churning the butter from ripened cream which is cultured by bacteria, which converts the milk sugar to acid. The butter separates out and the left over is called as butter milk. It is mostly used in scone making, which reacts with baking soda, to produce carbon dioxide gas. 酸忌廉 Sour Cream 加入乳酸菌來培殖或使發酵製成, 比較濃厚和帶有輕微刺鼻的味道 這種忌廉含有 18% 脂肪, 廣泛用於製作芝士蛋糕 ( 乳酪蛋糕 ) Has been cultured or fermented by adding lactic acid bacteria. This makes it thick and slightly tangy in flavour. It has about 18% fat. It is widely used for making cheese cakes.

12 乳酪 ( 優格 ) Yogurt is Milk 牛奶 ( 全脂或低脂 ) 用特種細菌培養, 巿場上可找到不同味道的乳酪 Whole or low fat milk cultured by special bacteria. Different flavours are available in the market. 忌廉 Cream 全脂奶內的脂肪 不同形式的新鮮忌廉存有不同脂肪含量 Fat contained in whole milk. Various types of fresh cream, differ in their fat content, are available: 淡忌廉的脂肪含量是 32%-35% 用於製造慕絲餅或甜品, 不適用於抹餅面或唧花 (Coating & Piping), 因它的油脂重, 沒有耐力, 很容易溶掉, 故宜於放在雪櫃中冷凍, 不適合置放在冰格中冷藏 Whipping cream has a fat content of 32 to 35%. Use to making mousse or deserts. Not suitable for coating or piping. According to characteristics of heavy fat, inadequate firmness and easily dissolved, it is better to keep in refrigerator for chill rather than in freezer. 濃厚忌廉的脂肪含量是 48% Double cream has a fat content of 48%. 忌廉的標籤如果寫上有超級巴氏德式殺菌處理等字樣, 比一般忌廉可貯藏久一點, 但是不容易打拂起來 whipping cream labeled Ultra pasteurized can be kept longer than regular pasteurized cream, but it is not easy to be whipped well. 芝士 Cheese 忌廉芝士 ( 奶油乳酪 ) Cream cheese 一種柔軟, 新鮮芝士, 脂肪含量高達 35%, 現在市場有低脂忌廉芝士供應, 一般用來製作濃厚味道的芝士蛋糕 冷凍甜品和慕絲 由於它是新鮮芝士, 故保存期短 Is a soft, unaged cheese, has higher fat content, about 35%. Now there is low fat content in the market. It is used mainly in rich cheesecake, cold dessert and mousses.this is a fresh cheese that storage period is short. 馬仕加邦芝士 Mascarpone cheese 是意大利 ( 義大利 ) 的新鮮芝士, 味道淡中帶甜, 質感似忌廉般柔軟, 是意大利芝士餅之主要原料 保存期短, 不宜入貨太多 With light flavor and creamy texture, is a kind of fresh cheese in Italy and is used mainly in making Tiramisu. Do not purchase too much at a time because of its short storage periods.

第一課 : 蛋糕與造型 13 維高達芝士 Ricotta cheese 是意大利芝士, 由牛奶發酵而成, 多用於製作芝士餅及甜品 Is Italian cheese, fermented by milk, used in making cheesecakes and desserts. 蒙莎麗芝士 Mozzarella cheese 主要製作薄餅 Is mainly used in making pizza. 車打芝士和柏爾馬芝士 Cheddar cheese and Parmesan cheese 主要製作餅乾, 麵包及蛋糕 Mainly used for biscuits, bread and cake making. 在烘焙製作時, 使用新鮮液態鮮奶需注意事項 Observance Using Fresh Liquid Milk in Baking 全脂奶含脂肪, 所以必須把它與麵糰用的脂肪量一起計算 值得一提, 使用酸性材料例如檸檬汁 他他粉 發粉等不要直接加進牛奶內, 它會造成凝乳現象 Whole milk contains fat, which must be calculated as part of the shortening in the dough. Regard to acid ingredients, such as lemon juice, cream of tartar or baking powder should normally not be added directly into milk, since they will curdle. 乳製品貯藏 Storage of Milk Products 一般情況下, 新鮮牛奶 忌廉 牛油奶 芝士和其他已發酵乳製品必須貯放在 4 雪櫃裏 (i) 但未開啟的淡奶可貯放在陰涼地方, 當開啟後就需放在雪櫃 (ii) 至於開啟後的煉奶需密封和置放在陰涼地方, 可貯藏一星期或更長, 因為煉奶的糖份是天然防腐劑, 只要使用前先攪拌讓沉澱於底部和旁邊的乳糖變均勻 (iii) 奶粉應置於陰涼地方, 遠離焗爐及熱源, 無須貯於雪櫃, 只要密封奶粉罐, 防止奶粉吸入空氣裏的水份而凝結成小塊 Fresh milk, cream, butter milk, cheese and other fermented milk products must be kept refrigerated at 4 C. (i) Evaporated milk in unopened cans may be kept in a cool storage area. Store in refrigerator after can is opened. (ii) Condensed milk can be kept for a week or more with the lid on after opening and should be placed in a cool area. The sugar acts as a natural preservative. Stir well before use, because the sugar tends to settle to the bottom and sides. (iii) Milk powder should be kept in a cool place, away from ovens and other heat sources. It does not need refrigeration. Keep the container tightly closed to prevent the milk powder from absorbing moisture from the air and become lumpy.

14 蛋糕與原料關係 Basic relationship between cakes and materials 常用蛋糕底會按使用材料 攪拌方法和麵糊性質而區分為三大類..擂油蛋糕 (butter cake) 海棉蛋糕 (sponge cake) 和戚風蛋糕 (chiffon cake) 它們使用的原料相若, 但因配方比例和攪拌方法不同, 造就烘焙製品的麵糊特質 烘焙製品成形狀態 組織口感存在差異 Common cakes are classified into three categories based on their ingredients, mixing methods and nature of the batters: butter cake, sponge cake and chiffon cake. Their ingredients are similar, but with different material proportions and mixing methods, which make the baked products have different batter properties, formation statuses and taste texture. 類別 Category 特點 Characteristics 備注 Remarks 擂油蛋糕 ( 又稱牛油蛋糕 ) Butter cake (also known as pound cake) 它利用固體油脂令麵糊變油潤, 所以在攪拌過程中, 包覆和融合了大量空氣 在烘焙時讓蛋糕有足夠時間把麵糊內的氣體受熱膨脹 配方中的油脂含量高低, 分為重牛油蛋糕或輕牛油蛋糕, 亦能從蛋糕質感辨識 The batter becomes oily and moist by the use of solid fat. Hence, in the process of creaming, a lot of air is trapped and incorporated. During baking, sufficient time is allowed for the gas inside the batter to expand due to heat. The amount of fat in the formula determines whether it is a heavy butter cake or a light one, which can be distinguished by the texture of the cake. 油脂在這蛋糕的角色吃重, 也是決定成敗的重要因素 還有不能過度攪拌造成油水分離 一般應用於果子蛋糕 聖誕蛋糕 結婚蛋糕 Fat is important in this kind of cake; it is the determining factor of success. Also, no over creaming, otherwise the fat and water will separate. It is commonly used for fruit cakes, Christmas cake and wedding cakes.

第一課 : 蛋糕與造型 15 戚風蛋糕 Chiffon cake 海棉蛋糕 ( 又稱清蛋糕 ) Sponge cake (also known as foam cake) 綜合了擂油蛋糕和海棉蛋糕的攪打方法, 然後就將兩種麵糊混合拌勻, 變成組織綿密鬆軟, 有彈力, 入口即化的質感 Integrating the whisking and creaming methods of butter cake and sponge cake, and mixing these two kinds of batters well, bouncing cake with fluffy and dense texture is made; it melts once it is put into the mouth. 它利用雞蛋的靭度和其中的蛋白質特點, 經拂攪過程而拌入大量空氣, 後經受熱膨脹, 並無需借助膨脹劑而達到膨脹效果 攪拌方法可分為全蛋法和二分法 ( 即蛋白和蛋黃分開 ), 前者的蛋糕綿軟細緻, 製品體積略小 ; 後者的蛋糕孔會比較粗, 製品體積略大 This kind of cake makes use of the elasticity of eggs and the properties of protein. A large amount of air is incorporated into the batter during the whisking process; it expands when subject to heat, and no raising agent is needed for the process. There are two whisking methods: using the whole eggs, and separating the egg yolks and egg whites. The former produces a soft and subtle but smaller cake; the latter produces a bigger cake with larger pores. 近十年, 巿場流行的輕盈蛋糕, 入口如風, 柔軟鬆化 It is a light cake which is popular in the market over recent ten years. It is soft, fluffy and as light as wind. 商業做會做全蛋法, 有時也會令質感保持柔軟, 添加乳化延長保存期和保有細緻質感 家庭做為了增加成功機會, 採用二分法 它是最常用的一種餅底, 應用於水果忌廉蛋糕 慕絲蛋糕底 卷蛋等 Commercially, whole eggs method will be used. To keep the softness of the cakes, emulsifier is sometimes added to lengthen the shelf life and keep the subtle texture. While for home-made cakes, egg yolks and egg whites are separated to increase the chance of success. This kind of cake is the most common cake base; it is used for fruit cream cakes, mousse cakes and roll cakes, etc.

16 Ginger bread House 薑餅屋 材料 Ingredients 孖芝蓮 150克 砂糖 280克 蛋黃 80克 金獅糖膠 250克 牛奶 50毫升 高筋麵粉 320克 低筋麵粉 310克 發粉 6克 薑粉 20克 五香粉 7.5克 150g Margarine 280g Sugar 80g Egg yolk 250g Golden Syrup 50ml Milk 320g Strong flour 310g Soft flour 6g Baking powder 20g Ground ginger 7.5g Mixed spice 製法 Method 1 2a 2b 2c 1 把所有粉類篩過留用 1 Sieve all the dry ingredient. 2 孖芝蓮和砂糖攪拌至奶白色 期間用膠 刮刮盆邊 2 Cream margarine and the sugar until light, scrape the edges of bowl during mixing.

第一課 蛋糕與造型 3a 3b 3 漸漸加入蛋黃 糖膠及牛奶再攪勻 4 拌入預先篩過的麵粉 搓成麵糰 放入 雪櫃雪1小時 4 3 Gradually add in egg yolk, syrup and milk, cream well. 4 Add in the dry ingredient and mix to a clear dough, chill for 1 hour. 製法 Method 皇室糖霜材料 Royal Icing 糖霜 篩過 400 克 蛋白 70 克 白醋 少許 藍色水 少許 1 2 3a 3b 400g Icing sugar (sieved) 70g Egg white Drop of Vinegar Drop of Blue color 用於唧線條的糖霜可攪拌軟身一點 這樣比較易唧 use soft icing for piping line work. 用於唧花或黏餅屋模型的糖霜要攪拌得比較稠身一些 這樣花 朵不會變形 而餅屋模形也黏得牢固 不會倒陷 use stiff icing for piping scroll work, flowers or for sticking the ginger house. The piped scrolls or flowers will stay their shape and will not collapse. The house will stick firmly. 4 1 糖霜篩勻 1 Sieve icing sugar. 2 加入蛋白 2 Add in egg white. 3 蛋白與糖霜攪拌 至稠身 3 Beat icing sugar 5a with egg white until stiff. 5b 4 加入白醋 4 Add vinegar. 5 加入色素拌勻 5 Add in blue color and beat to combine. 17

18 第一步驟 設計 Step 1: Design 第二步驟 Step 2: 1 做薑餅屋先要劃好圖側 製做麵糰 2 用硬咭紙 出圖形 Making the dough 3 圖板上寫上要 的數目 避免漏 其中一部份 1 Draft the house you want. 2 Cut the model on cardboard. 3 Write the numbers you need to cut to avoid missing any parts. 第三步驟 製作薑餅屋模形 Step 3: Making of Ginger Bread House Model 1 2 3a 3b 3c 3d 4 5 6a 6b 6c 6d 1 用麵槓將麵糰擀輾至5亳米厚 1 Roll the dough into 5 mm thick. 2 紙模放於麵糰上 2 Place the cardboard model on dough. 3 用刀切割出圖板模形 3 Cut the dough with knife. 4 將切好之模形從枱上移走 4 Remove the cut model from table. 5 放於膠蓆上 ( 麵糰模形經移動會有少許 變形 ) 5 Put on silpat (shape of model may change 6 利用紙模矯正麵糰 6 Reshape the dough with cardboard model. 7 切割之窗及門一掽放於膠蓆上 7 Place the windows and doors on the silpat. 8 放入已預熱之焗爐180 焗約25分鐘 8 Bake at preheated oven180 C for 25 while moving). minutes.

鳴謝 Acknowledgement 多謝大昌華嘉香港有限公司贊助多款原材料及 Silikomart 的新型模具, 使製成品更美味更新潮! Thanks to DKSH Hong Kong Ltd. sponsor most of the ingredients and Silikomart's professional tolls that make all products so elegant and so delicious! 承蒙殷松輝先生借出作本書拍攝塲地, 謹此致謝 也多謝一眾之學生協助準備和完成作品, 使拍攝順利完成 Special thanks to Master Chef Corner, who provided a warm place for photo-shooting of this book. Million thanks to the students as follow: 排名以英文字母先後而定 : Names in alphabetical order: Chan Candy 陳佩玲 Chan Scandy 陳麗文 Cheung Chuk Ching, Gloria 張祝菁 Cheung Ka Yin, Karen 張嘉賢 Chung Po Ying, Ivy 鍾寶瑩 Ip Shun Ying, Nancy 葉瞬英 Kwan Shirley 關慧瑩 Lam Julia 林寶琪 Lam Maggie 林則敏 Leung Denise 梁美琛 Leung Kaye 梁康翹 Lu Keung 雷強 Pany Penney 彭婉雯 Sit Wan Mei, Mo 薛雲薇 Wong Hoi Hing, Benny 黄海興 Wong Pun Sin, Peggy 黄品仙 Yan Chung Fai, Cliff 殷松輝 編著者 Author 何肖琼 Louisa Ho 編輯 Editor 郭麗眉 Cecilia Kwok 翻譯 Translator Sa, Clara 攝影 Photographer 幸浩生 Johnny Han 設計 Designer 萬里機構製作部 Wanli Productions 出版者 Publisher 萬里機構. 飲食天地出版社 Food Paradise Publishing Co., an imprint of Wan Li Book Co., Ltd. 香港鰂魚涌英皇道 1065 號東達中心 1305 室 Room 1305, Eastern Centre, 1065 King's Road, Quarry Bay, Hong Kong. 電話 Tel: 2564 7511 傳真 Fax: 2565 5539 網址 Web Site: http://www.wanlibk.com 發行者 Distributor 香港聯合書刊物流有限公司 SUP Publishing Logistics(HK) Ltd. 香港新界大埔汀麗路 36 號中華商務印刷大廈 3 字樓 3/F, C & C Building, 36 Ting Lai Road, Tai Po, N.T., Hong Kong. 電話 Tel: 2150 2100 傳真 Fax: 2407 3062 電郵 E-mail: info@suplogistics.com.hk 承印者 Printer 美雅印刷製本有限公司 Elegance Printing & Book Binding Co Ltd. 出版日期 Publishing Date 二 一三年十二月第一次印刷 First printing in December 2013 版權所有 不准翻印 All rights reserved. Copyright 2013 Wan Li Book Co., Ltd. ISBN 978-962-14-5030-2 萬里機構 wanlibk.com