3D繽紛甜點

　　甜點盤飾 往往會帶給人們無限驚喜，本書以53款3D立體造型甜品為縱線，透過深入簡出的方法演繹，讓每道甜點有如一件件藝術珍品，繽紛亮麗令人目不暇給。

　　作者近年不斷遊走四方，吸收各地大師們的技藝，創造出自己的風格，特別是在巧克力製品和外國糕餅的製作上，獨具心得而甜品擺設，也往往會帶給客人們的驚喜。

　　中英對照

作者簡介

梁東成

　　性格有點內向兼靦腆，予人的感覺是踏實、忠誠和平易近人，傾談下才知他是因為興趣而投身於香港烘焙界作餅師，更因為得到恩師Miss HO的啟蒙和教導而對烘焙業有了深一層的了解，對前景抱有樂觀態度。

　　曾先後服務多間酒店和大型飲食機構，讓他在烘焙的知識和視野更廣闊，深知“學海無涯“，只有不斷求變，所以閒時也會搜羅世界各地著名餅師的製品和書籍，豐富做餅的技術和引發創作靈感。

蛋糕
8 荔枝白巧克力蛋糕Lychee White Chocolate Cake
10 鏡面牛奶巧克力Milk Chocolate Parfait Cake
12 豆腐乳酪蛋糕Baked Tofu Cheese Cake
14 覆盆子馬卡龍Raspberry Violet Macaroon
16 全麥紅蘿蔔蛋糕Whole Wheat Carrot Cake
18 美式乳酪蛋糕American Cheese Cake
20 栗子瑞士卷Chestnut Swiss Roll
22 芒果拿破崙Mango Napoleon
24 壽桃生日蛋糕Peach Shape Birthday Cake
26 迷你結婚蛋糕Mini Wedding Cake
28 綠茶白芝麻蛋糕Green Tea White Sesame Cake
30 雙層巧克力蛋糕Double Chocolate Cake

點心
32 罌粟籽蛋糕Baked Flourless Poppy Seed Cake
34 鏡面檸檬塔Glace Lemon Curd Tart
36 焦糖椰子蛋糕Caramel Coconut Cake
38 巧克力乳酪布朗尼Chocolate Yoghurt Brownies
40 葡萄乳酪塔Baked Rum Raisin Cheese Tart
42 香蕉巧克力松露球Banana Chocolate Truffle Ball
44 檸檬乳酪蛋糕Baked Lime Cheese Cake
46 藍莓乳酪塔Blueberry Yoghurt Tart
48 焦糖山核桃松子仁塔Caramel Pecan Pine Nut Tart 
50 香檳果凍Champagne Mix~berries Jelly
52 栗子覆盆子夾心Chestnut Raspberry Meringue
54 義式乳酪蜂蜜蛋糕捲Honey Cake with Mascarpone Cream
56 櫻桃塔Cherry Clafouties

餅乾
58 杏仁薄餅Thin Almond Paper
60 黑海鹽芝麻巧克力球Sesame Seed Chocolate Ball with Black Sea Salt
62 義大利手指餅乾Biscotti
64 松露巧克力餅Chocolate Meringue Cookies
66 馬蹄圈餅乾Piping Preyel Cookies
68 杏仁薑餅Ginger Almond Cookies
70 碎巧克力餅乾Chocolate Chips Cookies
72 法式巧克力貝殼蛋糕Chocolate Madeleine
74 凝脂嫩滑冷甜品Desserts
76 巧克力乳酪塔配血橙冰沙Chocolate Custard Tartlet with Blood Orange Sorbet
78 蘋果塔佐香草冰淇淋Thin Apple Tart with Vanilla Ice~cream
80 白酒檸檬冰沙李子塔White Wine Lemon Sorbet on Plum Tart
82 糖漬香橙塔Mandarine Melba
84 飛砂走石佐椰子冰沙Minestone with Coconut Sorbet
86 暖巧克力布丁佐咖啡酒冰淇淋 Warm Chocolate Pudding with Baileys Ice~cream
88 三色法式布蕾Different Types of Cream Brulee
90 核桃香蕉芭菲Walnut Banana Parfait
92 提拉米蘇Tiramisu
94 焦糖蘋果塔佐香草鮮奶油和青蘋果冰沙 Apple Tarte~tatin with Vanilla Cream and Green Apple Sorbet
96 紅酒洋梨佐芒果酪Red Wine Baby Pear and Steamed Mango Cloud
98 覆盆子果凍佐鮮奶冰淇淋Raspberry Agar Agar and Milky Ice~cream
100 杏桃麵包布丁Dry Apricot Bread Pudding
102 迷你巧克力泡芙佐香草冰淇淋 Mini Chocolate Profiteroles with Vanilla Ice~cream
104 芒果乳酪蛋糕Mango Cheese Cake with Mango Sauce
106 黑白巧克力條Dark and White Chocolate Slice
108 藍莓乳酪蛋糕佐覆盆子醬  Blueberry Cheese Cake with Raspberry Sauce
110 薑汁白巧克力慕斯蛋糕Ginger White Chocolate Mousse  Cake
112 義式奶酪配青蘋果冰沙Panna Cotta with Green Apple Sorbet
114 漂浮蛋白佐香草醬Floating Island with Vanilla Sauce

附錄 Appendix
1. 基本餅乾底Basic Recipe
2. 工具介紹An Introduction to Equipment
3. 烘焙製品與溫度Baking Products and Temperature
4. 換算表 Conversion Table
5. 糖的種類與運用Types of Sugar and Usesage