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The Unofficial Strawberry Shortcake Cookbook: From Blueberry Sour Cream Muffins and Orange Blossom Layer Cake to Raspberry Choco

為了解決recipes for cake的問題，作者Whitney, A. K. 這樣論述：

Bake and devour the delicious desserts featured in and inspired by the world of Strawberry Shortcake with this unofficial cookbook that’s perfect for fans new and old.There’s nothing sweeter than childhood nostalgia, except maybe a freshly baked cake! In The Unofficial Strawberry Shortcake Cookbook,

longtime food and entertainment journalist A.K. Whitney highlights the iconic characters in the Strawberry Shortcake franchise and their berry sweet world. This nostalgia-laden baking book features recipes inspired by and featured in Strawberry Shortcake’s own Strawberry universe. With recipes perf

ect for entertaining and other grown-up twists, this book is adult friendly as well as being perfect for younger fans. Reminisce about your time in Strawberryland with desserts, trivia, and nods to the sweetest fandom around! A.K. Whitney is a Los Angeles-based journalist with twenty-five years of

experience. She fell in love with baking when she got her first Easy-Bake Oven (a red Italian version) at age five, and the fell in love with Strawberry Shortcake at age ten while on vacation in southern France, buying as many dolls as she could afford. She currently owns all the three-inch, five-i

nch and ten-inch vinyl dolls, as well as other ephemera. Strawberryland Forever combines her love of going down pop culture research rabbit holes and baking, then photographing, then posting delicious things online to make her friends jealous.

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國小二年級健康飲食教育素養導向教學實踐研究

為了解決recipes for cake的問題，作者顏如圻 這樣論述：

摘  要本研究旨在發展一套適合於國小二年級學生之健康飲食教育素養導向教學方案與評量，分析該教學方案實施歷程與困境，探討實施方案後，學生在健康飲食教育的學習成效，並根據研究結果，省思教師專業成長與提供研究建議。本研究採用行動研究，研究參與者為高雄市某國小二年級23位學生。在健康與體育領域實施16節「食遇、食育」素養導向課程，採課堂觀察、課程錄影、教學省思札記、協同研究者回饋單、學習單和檢核表等蒐集資料，研究結果如下：一、發展出適合國小二年級健康飲食教育教學方案：結合生活情境的素養導向教學，並應用「覺察、體驗、實踐、省思」的學習策略，提升學生健康覺察、健康知識、健康技能和自我健康管理的整體表現。

二、在教學方案實施歷程方面，教師引導學生重新架構飲食的思考框架，而變幻多端的生活化情境，促進應變能力的萌發。三、教學方案的實施困境有二點，(一) 「我的餐盤」取材選擇來自生活，促進真實情境的思考。(二) 實作課程較難評量，應保持適度彈性。四、在學習成效方面，「食遇、食育」素養導向教學方案能提升國小二年級學生健康覺察、健康知識、健康技能和自我健康管理的整體表現。五、綜合分析與討論有三點，(一)教材須於生活情境中選用。(二)靈活的教學策略解決健康飲食教育遭遇困難。 (三)學習歷程與評量應採形成性評量。　　最後依據研究結果，研究者提出具體建議，以供國小教師與未來研究者參考。

The Art of Modern Cakes: Contemporary Decorating Techniques and Recipes for Couture Confections

為了解決recipes for cake的問題，作者Holmon, Heidi 這樣論述：

Modern Cake Recipes for Aspiring Baking Artists#1 New Release in Professional Cooking and Confectionary DessertsThe Art of Modern Cake is the perfect cake decorating book for the contemporary baker looking to hone their skills in the art of sugar flowers and elevated cake decor.Modern cake decora

ting techniques transform simple cakes into dazzling works of art. From Satin Ice Artist of Excellence and owner of De la Crème Creative Studio, Heidi Moore Holmon, comes a gorgeously-photographed instructional guide with everything you need to create extravagant single and multi-tier cakes. The Art

of Modern Cake offers step-by-step technical instructions paired with delicious base cake recipes to create cake couture. Included are clear, easy-to-follow instructions to reproduce each recipe to perfection.A contemporary confectionary cookbook. Part aspirational cake decorating book and part ins

pirational coffee table book, DIY designers and students of dessert baking will delight in The Art of Modern Cake. Featuring chapters on edible flowers, piping skills, food coloring techniques, and more, The Art of Modern Cake shares tips and techniques for creating gorgeous, elaborate, elevated cak

es.Inside, you’ll find: Recipes for delicious fillings such as black cherry compote and dulce de leche meringueFlower and greenery techniques for peonies, anenomies, berries, succulents and moreMarbling techniques to create a gorgeous lookCake stacking tips for the perfectly aligned multi-tiered cak

eHow to work with gum pasteIf you’re looking for cake baking cookbooks, a baking decorating book, or a sugar art book―or you enjoyed books like Cake Confidence, Icing on the Cake, The Contemporary Buttercream Bible, or The Painted Cake―you’ll love The Art of Modern Cake.

不同製造過程對麵包卷及蛋糕之烘焙時間與水分含量影響

為了解決recipes for cake的問題，作者巫瑞 這樣論述：

　　本研究之目的在探討不同品質之小麥原料，烘焙時間及溫度對麵包及蛋糕製品之影響。研究所使用之樣本皆進行含濕量、灰分、化合物含量分析及官能品評，此外，本研究亦整合現行技術以建立防止爆炸結晶及標準化之分析方法，並且以完全不同之麵粉製作各種不同品質的麵包及蛋糕。研究中量化了不同用量及種類之纖維質及穀粒對麵包卷及蛋糕之質地、構造、再水合性質之影響，並探討不同烘焙時間及溫度對產品水分含量之影響。以官能品評之各項參數所得之結果，杯子蛋糕為最受好評之產品，而含50%纖維麩之麵包則最受消費者喜愛，此結果與前人研究中指出含60%纖維麩之麵包製品仍被消費者接受之結論一致。另外，含50%纖維麩之湯匙蛋亦可被消費者

接受，若含水率降至12%以下，則可在無化學添加下有五天的保存期限。烤箱為產品製造過程中最大的碳排放源，約占35-45%之總碳排，而使用深色蛋糕模具比淺色蛋糕模具較佳之烘焙效率，並可使烘焙溫度降低約25° F。本研究之結果顯示，若以較佳的烘焙方式及設備進行烘焙，將可減少約10%總量的碳排放，也就是每年可減少約57000噸之二氧化碳排放。