kf108减速机(kf97减速机)

1. kf108减速机

理财师，是为客户提供全面理财规划的专业人士，是指运用理财规划的原理、技术和方法，针对个人、家庭以及中小企业、机构的理财目标，提供综合性理财咨询服务的人员。如何考取理财师资格证，下面我们一起来看看吧。

报考条件

初级理财师

年满18周岁，专科及以上高校在校学生。

中级理财师(具备以下条件之一者）

1、具有大专及以上学历，获得授权培训机构颁发的《理财规划师培训证明》。

2、年满24周岁，获得授权培训机构颁发的《理财规划师培训证明》。

高级理财师（具备以下条件之一者）

1、年满30周岁，获得授权培训机构颁发的《理财规划师培训证明》。

2、取得中级理财规划师证书，获得授权培训机构颁发的《理财规划师培训证明》。

3、具有大专学历，具有四年的社会工作经验，获得授权培训机构颁发的《理财规划师培训证明》。

4、具有本科学历，具有两年的社会工作经验，获得授权培训机构颁发的《理财规划师培训证明》。

5、拥有金融学，会计学，管理学，法学博士学位可在授权培训单位免培训报考。

报名材料

1、报名需填写鉴定申请表。

2、本人身份证复印件2张。

3、学历证明复印件2张。

4、小2寸蓝底照片4张。

考试材料

1、考试需要携带本人准考证和本人有效身份证件。

2、可以携带FPSB China指定的财务计算器进入考试区。

报名方式

理财师不接受个人报名，必须参加正规授权机构的培训并获得结业证书才可报名。

因为理财持证人必须经过严格训练才能上岗，才能证明拥有为客户进行理财规划的资格，为此CHFP协会规定，所有考生必须具备专业机构认可的学时证明才可参加考试并申请成为理财师持证人。

报名流程

1、在各省和劳动保障厅职业技能鉴定中心或代理机构报名。（每年的6月22日开始报名）。

2、由各省职业技能鉴定中心审核报名条件。

3、审核通过后，缴纳考试费用，缴齐费用后领取或打印准考证。

4、参加全国统一考试，考场由各省职业鉴定中心组织安排。

5、考试结束后，三个月至四个月内通知考试结束结果并发放证书（考试未通过者可以参加补考）。

报名注意事项

考生在报名理财师资格证考试时需要检查报考材料是否准备完善，报考信息填写是否正确。注意准考证打印时间，在考试前一周打印好准考证。

考试安排

考试内容

1、初级理财师：《理论基础》《专业技能》

2、中级理财师：《理论基础》《专业技能》《综合评审》

3、高级理财师：《理论基础》《专业技能》《综合评审》

考试难度

理财师资格证考试的题目难度分为四个等级，分别为简单（占20%）、中等（占40%）、较难（占30%）、最难（占10%）。各模块题目的数量基本和各模块在108学时中所占的比例相同。比如投资规划学时为24，题目数量大约为180×（24/108）=40道。

考试时间

2022年上半年理财师考试时间：5月28日。

2022年下半年理财师考试时间：11月26日。

合格标准

满分100分，60分以上合格。

成绩查询

登录www.fpsbchina.cn，进入CFP系列考试报名与认证系统即可查询成绩。

备考工具

同理财规划师国家职业资格培训教程，由中国就业培训技术指导中心组织编写，中国财政经济出版社出版，共4本，分别是理财规划师基础知识(第五版)、理财规划师专业能力(三级)(第五版)、理财规划师专业能力(二级)(第五版)、理财规划师专业能力(一级)。报考人员可通过当地书店或者正规电商渠道购买。

看书

初级：理财规划师基础知识(第五版)、理财规划师专业能力(三级)(第五版)。

中级：理财规划师基础知识(第五版)、理财规划师专业能力(三级)(第五版)、理财规划师专业能力(二级)(第五版)。

高级：理财规划师基础知识(第五版)、理财规划师专业能力(三级)(第五版)、理财规划师专业能力(二级)(第五版)、理财规划师专业能力(一级)。

网课

选网课的时候，大家可以多下载几个平台，选择一些评分比较高的。这时候千万不要着急开始买课，一般有一些平台当中都可以有试听课程，可以先试听一下，看看质量怎么样。老师讲的好不好，可能每个人都有自己的见解，所以根据自己的感觉来就可以了，不管老师的名气怎么样，看一下自己是否能够听得懂跟得上课程，这才是最关键的。

一般有一些机构都可能会打着名牌老师的噱头，去吸引一些学生，用一些比较优质的课程去吸引一些学生，这个时候就要看一下这家机构里面的师资水平怎么样了，如果一个机构当中连试听课程都没有，可以直接放弃。

时间

理财师资格证备考时间一般在3-6个月，每天两小时。视个人具体备考时间而定。

备考方法

背知识点

1、因为基础知识试卷的选择题量特别大，而且知识点很分散，需要考生对教材特别熟悉。

2、在复习的最初阶段，可以先将教材泛读一遍，并将各章节要点整理一下，形成自己的逻辑脉络，然后再根据自己的复习情况逐一熟悉和更新；最好坚持在每天的新知识学习结束后将当日内容复习一遍，加深记忆。

刷题

1、类似的考前模拟试题，没有太多技巧可言，更多的是需要强制记忆。

2、多做题，以求熟能生巧。做大量关于“理财规划师基础知识、理财规划师专业能力的模拟题和历年真题，同时通过试题来检验自己的看书效果，非常有必要，查漏补缺，重点内容强行记忆，给我指引了考试的最新重点。检查错题的时候答案涉及到的选项一定要翻一遍书，画知识点加深印象。

3、适当演练一些高质量的模拟题，可以提高我们对相关知识点的理解和运用，进而提高应试能力。通过练习我们可以逐渐总结出对考试内容的掌握、熟悉和了解的比例，也可以发现自身学习中的 薄弱环节，从而有针对性地进行提高。最后在考前一周要做名师押题增加自信，说不定能遇到不少考试的题目。

梳理重难点，提高复习效率

大家要明白一点，各个知识点在历年真题当中的出现频次是不一样的。有的知识点是常客，有的知识点则是冷不丁地出一次。押题老师之所以能够压中很多知识点就在于他们对历年真题研究得十分透彻。指导学生哪些是重点内容，都会以什么样的形式考查。只有抓住重难点才能够在备考的有限时间内取得四两拨千斤的效果。

构建属于自己的知识体系

理财师资格证考试需要记忆的东西比较多，有的概念还比较相似，一不小心很容易混淆。既要记得住，又要记准确是我们必须做到的。在把考试用书已经熟记的基础上，可以结合理财师资格证考试大纲，打破原来的内容结构，把课本内容重新组织一遍，理清逻辑关系。这样再遇到考题的时候就知道考察哪一部分内容，知道相关的知识点都有哪些。

复习顺序

1、在基础期，大家可以选择一些网课听一听，或者一些书籍看一看。重要的是在自己的心里留下一个大致的框架，这样方便之后复习，但是时间战线不要拉的太长，大约是半个月到一个月左右。

2、在强化期，大家可以多做一些题，背诵一些重要的知识点、主观题等等。题库的话大家可以去市面上的各种APP都是可以的。时间大约是一个星期到半个月。

3、在拔高期，建议大家做套题，做真题套题。虽说真题每年都换，考到原题的概率极低，但是做真题可以让你模拟一下考试期间的答题速度、方向等等，可以更好的备战考试。时间大约是考前一个星期左右。

学习技巧

1、温故而知新，学习就是在与遗忘做斗争。推荐的方法是，不断学习、不断复习，在学习新知识点的同时，也要复习旧知识点。

2、抓住一天中学习效率最高的时间，例如在早上的时候最适合背重点难点、在上午时候最适合刷题，因为到下午大多数人容易瞌睡、注意力不集中。所以分配好自己的时间才能达到最好的学习效果。

证书查询

国家职业资格证书全国联网查询网址

1、点击进入：中国就业培训技术指导中心(http://www.cettic.gov.cn/)。

2、点击进入：国家职业资格工作网(http://www.osta.org.cn/)。

部分省(自治区、直辖市)国家职业资格证书查询网址

1、证书查询在参加考试省份的职业技能鉴定中心进行查询。

2、颁发机构：中华人民共和国人力资源和社会保障部。

证书发放

理财师资格证是由中华人民共和国人力资源和社会保障部http://www.mohrss.gov.cn/发放的。

%3Chowto_content%3E[{"type":"paragraph","attrs":{"is_abstract":true},"children":[{"type":"text","text":"理财师，是为客户提供全面理财规划的专业人士，","id":""},{"type":"text","text":"是指运用理财规划的原理、技术和方法，针对个人、家庭以及中小企业、机构的理财目标，提供综合性理财咨询服务的人员。如何考取理财师资格证，下面我们一起来看看吧。","id":""}],"text":"","id":"doxcnSCSYQ6Qasqyek9eQfbEqee"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"报考条件","id":""}],"text":"","id":"doxcncAkC0GWOGCIo2lMkq2gSlf"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"初级理财师","id":""}],"text":"","id":"doxcnoQCqEiQoSo8Yygty6W4bae"},{"type":"paragraph","children":[{"type":"text","text":"年满18周岁，专科及以上高校在校学生。","id":""}],"text":"","id":"doxcnUiCaiouoiiecAJZUVw6LPc"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"中级理财师(具备以下条件之一者）","id":""}],"text":"","id":"doxcnmge6kuSWsWCM6oW28e9Lxf"},{"type":"paragraph","children":[{"type":"text","text":"1、具有大专及以上学历，获得授权培训机构颁发的《理财规划师培训证明》。","id":""}],"text":"","id":"doxcnSuekyeSgaS6mOqqIjKmzTc"},{"type":"paragraph","children":[{"type":"text","text":"2、年满24周岁，获得授权培训机构颁发的《理财规划师培训证明》。","id":""}],"text":"","id":"doxcnQwoKKQGeoocOcnJAL3tRob"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"高级理财师（具备以下条件之一者）","id":""}],"text":"","id":"doxcnWYgwu4E4QwS68x2F5EyRBh"},{"type":"paragraph","children":[{"type":"text","text":"1、年满30周岁，获得授权培训机构颁发的《理财规划师培训证明》。","id":""}],"text":"","id":"doxcnGGgMG4womuY82TXKKlLEte"},{"type":"paragraph","children":[{"type":"text","text":"2、取得中级理财规划师证书，获得授权培训机构颁发的《理财规划师培训证明》。","id":""}],"text":"","id":"doxcnakYyq8osK4SceM2kQ4P3Xd"},{"type":"paragraph","children":[{"type":"text","text":"3、具有大专学历，具有四年的社会工作经验，获得授权培训机构颁发的《理财规划师培训证明》。","id":""}],"text":"","id":"doxcn84qIIUIMCOEoWKMBQpAs4e"},{"type":"paragraph","children":[{"type":"text","text":"4、具有本科学历，具有两年的社会工作经验，获得授权培训机构颁发的《理财规划师培训证明》。","id":""}],"text":"","id":"doxcnkmmEOIekgEaKG8uPeH0Xhd"},{"type":"paragraph","children":[{"type":"text","text":"5、拥有金融学，会计学，管理学，法学博士学位可在授权培训单位免培训报考。","id":""}],"text":"","id":"doxcn6Ou8EO6WWIQEasniixFCkb"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"报名材料","id":""}],"text":"","id":"doxcnUwUu8u2Qo4ImGgBZU4MWYe"},{"type":"paragraph","children":[{"type":"text","text":"1、报名需填写鉴定申请表。","id":""}],"text":"","id":"doxcnGcwyao8Ksk0GKK58FKPbOh"},{"type":"paragraph","children":[{"type":"text","text":"2、本人身份证复印件2张。","id":""}],"text":"","id":"doxcnieK2mOuQaOmkMnMmcYJyQb"},{"type":"paragraph","children":[{"type":"text","text":"3、学历证明复印件2张。","id":""}],"text":"","id":"doxcneIGGmE2gCQseGBm5lUB8ib"},{"type":"paragraph","children":[{"type":"text","text":"4、小2寸蓝底照片4张。","id":""}],"text":"","id":"doxcn0qacUkaaeEsAikd0hNRtqe"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"考试材料","id":""}],"text":"","id":"doxcnAkYagU2uaK6SYZHEduGKSh"},{"type":"paragraph","children":[{"type":"text","text":"1、考试需要携带本人准考证和本人有效身份证件。","id":""}],"text":"","id":"doxcns02c2iUCAe84LCchBYSJlH"},{"type":"paragraph","children":[{"type":"text","text":"2、可以携带FPSB China指定的财务计算器进入考试区。","id":""}],"text":"","id":"doxcnieuG4wOG66SI6lf9IeKcGc"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"报名方式","id":""}],"text":"","id":"doxcnEgWCG4MA2GmWSCL6QK94Dd"},{"type":"paragraph","children":[{"type":"text","text":"理财师不接受个人报名，必须参加正规授权机构的培训并获得结业证书才可报名。","id":""}],"text":"","id":"doxcn6uawS0kmaqWq4sDGoxQL8d"},{"type":"paragraph","children":[{"type":"text","text":"因为理财持证人必须经过严格训练才能上岗，才能证明拥有为客户进行理财规划的资格，为此CHFP协会规定，所有考生必须具备专业机构认可的学时证明才可参加考试并申请成为理财师持证人。","id":""}],"text":"","id":"doxcnMYccg8iIMWY6yKS0aB7TNg"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"报名流程","id":""}],"text":"","id":"doxcna0woeYWmWcMklxokY45Vpt"},{"type":"paragraph","children":[{"type":"text","text":"1、在各省和劳动保障厅职业技能鉴定中心或代理机构报名。（每年的6月22日开始报名）。","id":""}],"text":"","id":"doxcnia2oeaWo2Gg4y0qujyJWnh"},{"type":"paragraph","children":[{"type":"text","text":"2、由各省职业技能鉴定中心审核报名条件。","id":""}],"text":"","id":"doxcnyG4eqUCUWiKQuqb8qjnvMd"},{"type":"paragraph","children":[{"type":"text","text":"3、审核通过后，缴纳考试费用，缴齐费用后领取或打印准考证。","id":""}],"text":"","id":"doxcnGEUkU2qcEeoK8jHaUgGLHd"},{"type":"paragraph","children":[{"type":"text","text":"4、参加全国统一考试，考场由各省职业鉴定中心组织安排。","id":""}],"text":"","id":"doxcnGIoc4s882cUU8XrkIQvuuh"},{"type":"paragraph","children":[{"type":"text","text":"5、考试结束后，三个月至四个月内通知考试结束结果并发放证书（考试未通过者可以参加补考）。","id":""}],"text":"","id":"doxcn2CM6EuqkCuO4uqcEBpFDgc"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"报名注意事项","id":""}],"text":"","id":"doxcn2sOAQKmAEwQ82jn7Kf81Dg"},{"type":"paragraph","children":[{"type":"text","text":"考生在报名理财师资格证考试时需要检查报考材料是否准备完善，报考信息填写是否正确。注意准考证打印时间，在考试前一周打印好准考证。","id":""}],"text":"","id":"doxcnM4yeEMsK4s4u6aMnuLuD3E"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"考试安排","id":""}],"text":"","id":"doxcnkEG04Mmy22koUfzY1T66Sb"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"考试内容","id":""}],"text":"","id":"doxcn86Yoee4aMkcYW6FeoEydMd"},{"type":"paragraph","children":[{"type":"text","text":"1、初级理财师：《理论基础》《专业技能》","id":""}],"text":"","id":"doxcnwmSmouK6mUG283mFDjVzld"},{"type":"paragraph","children":[{"type":"text","text":"2、中级理财师：《理论基础》《专业技能》《综合评审》","id":""}],"text":"","id":"doxcnYqo8eoAKWImoMJQPcGvNih"},{"type":"paragraph","children":[{"type":"text","text":"3、高级理财师：《理论基础》《专业技能》《综合评审》","id":""}],"text":"","id":"doxcn4cY4Yy4mu6mUGSe0G4THId"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"考试难度","id":""}],"text":"","id":"doxcncowOuiMwCcIGUJyLfJl9ue"},{"type":"paragraph","children":[{"type":"text","text":"理财师资格证考试的题目难度分为四个等级，分别为简单（占20%）、中等（占40%）、较难（占30%）、最难（占10%）。各模块题目的数量基本和各模块在108学时中所占的比例相同。比如投资规划学时为24，题目数量大约为180×（24/108）=40道。","id":""}],"text":"","id":"doxcnm0eWYkiGcY08g7w7buixGh"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"考试时间","id":""}],"text":"","id":"doxcn0E6KOmKq6Gy2QbrcCxmyHb"},{"type":"paragraph","children":[{"type":"text","text":"2022年上半年理财师考试时间：5月28日。","id":""}],"text":"","id":"doxcnm4eWcWQui4K02RYrgBWZAg"},{"type":"paragraph","children":[{"type":"text","text":"2022年下半年理财师考试时间：11月26日。","id":""}],"text":"","id":"doxcnY2GESykIWw28sTqvdfB4qg"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"合格标准","id":""}],"text":"","id":"doxcngKuOmmQeC8Wo0azGrmT4Gb"},{"type":"paragraph","children":[{"type":"text","text":"满分100分，60分以上合格。","id":""}],"text":"","id":"doxcnmQO0Cye2o4OgumDMkms7th"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"成绩查询","id":""}],"text":"","id":"doxcnw4gWaEICI8Io550hLvCnck"},{"type":"paragraph","children":[{"type":"text","text":"登录","id":""},{"type":"text","text":"www.fpsbchina.cn","id":""},{"type":"text","text":"，进入CFP系列考试报名与认证系统即可查询成绩。","id":""}],"text":"","id":"doxcn6sgkomAiIkUWKWt9RcOtBe"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"备考工具","id":""}],"text":"","id":"doxcnA6o8UmcQc0SuuiRx5IsP5e"},{"type":"paragraph","children":[{"type":"text","text":"同理财规划师国家职业资格培训教程，由中国就业培训技术指导中心组织编写，中国财政经济出版社出版，共4本，分别是理财规划师基础知识(第五版)、理财规划师专业能力(三级)(第五版)、理财规划师专业能力(二级)(第五版)、理财规划师专业能力(一级)。报考人员可通过当地书店或者正规电商渠道购买。","id":""}],"text":"","id":"doxcnOkSmQ0Y0ke68y4CzvyJFag"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"看书","id":""}],"text":"","id":"doxcnYK2eK8kQewoIaDhWkSWkve"},{"type":"paragraph","children":[{"type":"text","text":"初级：理财规划师基础知识(第五版)、理财规划师专业能力(三级)(第五版)。","id":""}],"text":"","id":"doxcnq20Y4aCECO8o8CN57hpbfb"},{"type":"paragraph","children":[{"type":"text","text":"中级：理财规划师基础知识(第五版)、理财规划师专业能力(三级)(第五版)、理财规划师专业能力(二级)(第五版)。","id":""}],"text":"","id":"doxcns2cIKGa2osiOaQr5nBQgNe"},{"type":"paragraph","children":[{"type":"text","text":"高级：理财规划师基础知识(第五版)、理财规划师专业能力(三级)(第五版)、理财规划师专业能力(二级)(第五版)、理财规划师专业能力(一级)。","id":""}],"text":"","id":"doxcnc0KKAKOAEEgUYXYmOoXpVb"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"网课","id":""}],"text":"","id":"doxcn6QWaGaciKk04wJtaSKY1Ab"},{"type":"paragraph","children":[{"type":"text","text":"选网课的时候，大家可以多下载几个平台，选择一些评分比较高的。这时候千万不要着急开始买课，一般有一些平台当中都可以有试听课程，可以先试听一下，看看质量怎么样。老师讲的好不好，可能每个人都有自己的见解，所以根据自己的感觉来就可以了，不管老师的名气怎么样，看一下自己是否能够听得懂跟得上课程，这才是最关键的。","id":""}],"text":"","id":"doxcnMakEO6EO2wkqiWoehRvQ6g"},{"type":"paragraph","children":[{"type":"text","text":"一般有一些机构都可能会打着名牌老师的噱头，去吸引一些学生，用一些比较优质的课程去吸引一些学生，这个时候就要看一下这家机构里面的师资水平怎么样了，如果一个机构当中连试听课程都没有，可以直接放弃。","id":""}],"text":"","id":"doxcnoga6kwswE8e2c1sbmzxKGe"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"时间","id":""}],"text":"","id":"doxcnYKkce6AEM8kcKWjvoARTfd"},{"type":"paragraph","children":[{"type":"text","text":"理财师资格证备考时间一般在3-6个月，每天两小时。视个人具体备考时间而定。","id":""}],"text":"","id":"doxcnOQs8a0GSG0kYOLXNdVIjqb"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"备考方法","id":""}],"text":"","id":"doxcnsQOYSuOYUOMesnuxzHaE3c"},{"type":"image","attrs":{"height":242,"note":[{"type":"text","text":"备考方法","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/1a96594b647e49f09ae0ea2bb9b545ff","width":363},"text":"","id":"doxcngsSIWoE8wuKIqmgW2m1B4c"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"背知识点","id":""}],"text":"","id":"doxcnGWmMCcEmsEsO6XqisPAiXe"},{"type":"paragraph","children":[{"type":"text","text":"1、因为基础知识试卷的选择题量特别大，而且知识点很分散，需要考生对教材特别熟悉。","id":""}],"text":"","id":"doxcnWMgoMYEoWmQqu0HWynk4Sg"},{"type":"paragraph","children":[{"type":"text","text":"2、在复习的最初阶段，可以先将教材泛读一遍，并将各章节要点整理一下，形成自己的逻辑脉络，然后再根据自己的复习情况逐一熟悉和更新；最好坚持在每天的新知识学习结束后将当日内容复习一遍，加深记忆。","id":""}],"text":"","id":"doxcnoc8gICUSGmkKsaM5NwY8Ui"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"刷题","id":""}],"text":"","id":"doxcne4igmW0quGeIYJVFgR7aaf"},{"type":"paragraph","children":[{"type":"text","text":"1、类似的考前模拟试题，没有太多技巧可言，更多的是需要强制记忆。","id":""}],"text":"","id":"doxcnWw6GyWkaQ4aO8KYDiOxrqc"},{"type":"paragraph","children":[{"type":"text","text":"2、多做题，以求熟能生巧。做大量关于“理财规划师基础知识、理财规划师专业能力的模拟题和历年真题，同时通过试题来检验自己的看书效果，非常有必要，查漏补缺，重点内容强行记忆，给我指引了考试的最新重点。检查错题的时候答案涉及到的选项一定要翻一遍书，画知识点加深印象。","id":""}],"text":"","id":"doxcnagq4ca4Qq0oE2lm4USZPlh"},{"type":"paragraph","children":[{"type":"text","text":"3、适当演练一些高质量的模拟题，可以提高我们对相关知识点的理解和运用，进而提高应试能力。通过练习我们可以逐渐总结出对考试内容的掌握、熟悉和了解的比例，也可以发现自身学习中的 薄弱环节，从而有针对性地进行提高。最后在考前一周要做名师押题增加自信，说不定能遇到不少考试的题目。","id":""}],"text":"","id":"doxcnGyOwQuKIYGgUeCr8eaQQzh"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"梳理重难点，提高复习效率","id":""}],"text":"","id":"doxcnc4GiKyAog4qeAZYhGKdXgc"},{"type":"paragraph","children":[{"type":"text","text":"大家要明白一点，各个知识点在历年真题当中的出现频次是不一样的。有的知识点是常客，有的知识点则是冷不丁地出一次。押题老师之所以能够压中很多知识点就在于他们对历年真题研究得十分透彻。指导学生哪些是重点内容，都会以什么样的形式考查。只有抓住重难点才能够在备考的有限时间内取得四两拨千斤的效果。","id":""}],"text":"","id":"doxcnqic2UOowSu4W6AiBR56ftg"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"构建属于自己的知识体系","id":""}],"text":"","id":"doxcnWk6kyuuW2sowjHXI3aPjzQ"},{"type":"paragraph","children":[{"type":"text","text":"理财师资格证考试需要记忆的东西比较多，有的概念还比较相似，一不小心很容易混淆。既要记得住，又要记准确是我们必须做到的。在把考试用书已经熟记的基础上，可以结合理财师资格证考试大纲，打破原来的内容结构，把课本内容重新组织一遍，理清逻辑关系。这样再遇到考题的时候就知道考察哪一部分内容，知道相关的知识点都有哪些。","id":""}],"text":"","id":"doxcniUOiEkICEAKOsZZL4Y16Bg"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"复习顺序","id":""}],"text":"","id":"doxcnWA602aOGSQkIWgRsRMYkOh"},{"type":"paragraph","children":[{"type":"text","text":"1、在基础期，大家可以选择一些网课听一听，或者一些书籍看一看。重要的是在自己的心里留下一个大致的框架，这样方便之后复习，但是时间战线不要拉的太长，大约是半个月到一个月左右。","id":""}],"text":"","id":"doxcnagIA8MY0gAsushWFIt0V5b"},{"type":"paragraph","children":[{"type":"text","text":"2、在强化期，大家可以多做一些题，背诵一些重要的知识点、主观题等等。题库的话大家可以去市面上的各种APP都是可以的。时间大约是一个星期到半个月。","id":""}],"text":"","id":"doxcnmggEoe4Yu6AAucwZSxMWbd"},{"type":"paragraph","children":[{"type":"text","text":"3、在拔高期，建议大家做套题，做真题套题。虽说真题每年都换，考到原题的概率极低，但是做真题可以让你模拟一下考试期间的答题速度、方向等等，可以更好的备战考试。时间大约是考前一个星期左右。","id":""}],"text":"","id":"doxcnS0GE8CC8QUS4OyaxAKxLxg"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"学习技巧","id":""}],"text":"","id":"doxcnOoQuQkgqOCU42Pxo1wojcf"},{"type":"paragraph","children":[{"type":"text","text":"1、温故而知新，学习就是在与遗忘做斗争。推荐的方法是，不断学习、不断复习，在学习新知识点的同时，也要复习旧知识点。","id":""}],"text":"","id":"doxcnM46k0Csqgi2KMFwCXzzm5e"},{"type":"paragraph","children":[{"type":"text","text":"2、抓住一天中学习效率最高的时间，例如在早上的时候最适合背重点难点、在上午时候最适合刷题，因为到下午大多数人容易瞌睡、注意力不集中。所以分配好自己的时间才能达到最好的学习效果。","id":""}],"text":"","id":"doxcnykuMimOCqwC4Cso4FYIbQc"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"证书查询","id":""}],"text":"","id":"doxcnIWsIcakAGmgyY3Pbhkt1ih"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"国家职业资格证书全国联网查询网址","id":""}],"text":"","id":"doxcnw8oEQW4W48yQwx2pDFZyud"},{"type":"paragraph","children":[{"type":"text","text":"1、点击进入：中国就业培训技术指导中心(","id":""},{"type":"external_link","attrs":{"url":"http%3A%2F%2Fwww.cettic.gov.cn%2F"},"children":[{"type":"text","text":"http://www.cettic.gov.cn/","id":""}],"text":"","id":""},{"type":"text","text":")。","id":""}],"text":"","id":"doxcnq4u8ueaEcSiYE1BG8rJ5Qh"},{"type":"paragraph","children":[{"type":"text","text":"2、点击进入：国家职业资格工作网(","id":""},{"type":"external_link","attrs":{"url":"http%3A%2F%2Fwww.osta.org.cn%2F"},"children":[{"type":"text","text":"http://www.osta.org.cn/","id":""}],"text":"","id":""},{"type":"text","text":")。","id":""}],"text":"","id":"doxcnCUmqGoKmO4IaYp1zMsA5Lc"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"部分省(自治区、直辖市)国家职业资格证书查询网址","id":""}],"text":"","id":"doxcnMMuI6uukE4oMUPOxbFD7Jc"},{"type":"paragraph","children":[{"type":"text","text":"1、证书查询在参加考试省份的职业技能鉴定中心进行查询。","id":""}],"text":"","id":"doxcn0uksI4uGG6UG2PdcD17nib"},{"type":"paragraph","children":[{"type":"text","text":"2、颁发机构：中华人民共和国人力资源和社会保障部。","id":""}],"text":"","id":"doxcnma4mGWUuqQyKa0ypdXViOd"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"证书发放","id":""}],"text":"","id":"doxcnCGSwec8iWEcCWOYftJutof"},{"type":"paragraph","children":[{"type":"text","text":"理财师资格证是由中华人民共和国人力资源和社会保障部","id":""},{"type":"external_link","attrs":{"url":"http://www.mohrss.gov.cn/"},"children":[{"type":"text","text":"http://www.mohrss.gov.cn/","id":""}],"text":"","id":""},{"type":"text","text":"发放的。","id":""}],"text":"","id":"doxcnyk6eYEmyQwUiY3hlYV6RWe"},{"type":"paragraph","children":[{"type":"text","text":"","id":""}],"text":"","id":"doxcnku6SUo6aQgOKoHVrJdnYld"}]%3C%2Fhowto_content%3E

2. kf97减速机

法斯顿

法斯顿。FK是法斯顿动力科技有限公司一个产品系列,不是简称,法斯顿专注与高端行星减速机的研发生产与销售。

法斯顿动力科技有限公司专业从事高端行星减速机的设计、研发、生产及销售。目前产品有，FKB和FKBR高精密斜齿系列、FK、FKDR法兰盘输出系列、FKS精密斜齿系列、FKT中空旋转平台系列、KF超精密减速机系列等，精密齿轮齿条，产品多样，规格齐全，公司在苏州拥有现代化的工业厂房。

3. kaf107减速机

看鞋标鉴别真假啊 NIKE鞋标主要看： 1）NIKE的logo很圆滑，很多假标都会印得生涩、畸形； 2）注意各个部分的字母和字母的对位、字母和数字对位； 3）注意条形码的格式，真标只有两种粗细线条； 4）尺码栏部分的US、UK、EUR、cm的字母间隔应该大致相等； 5）网址栏部分的nikebetterworld的字母间距是否均匀，大量假标会间距不齐； 6）当然还必须有UPC码，而且UPC码一行的字母、数字间距也要各自相等 具体情况可以自己找一些教学贴学习

4. kf107减速机

学习古筝要先有浓厚的兴趣，兴趣是最好的教师，没有兴趣学什么都提不起精力，只会浪费时间。因而学古筝必定要本人发自内心的喜爱，那样才能学得更好。

了解古筝

古筝又名汉筝、秦筝、瑶筝、鸾筝，是中国汉民族传统乐器中的筝乐器，属于弹拨乐器。它是中国独特的、重要的民族乐器之一。它的音色优美，音域宽广、演奏技巧丰富，具有相当强的表现力，因此它深受广大人民群众的喜爱。

古筝的种类

古筝分低档古筝、中档古筝、高档古筝三种。

一、低档古筝是由普通木板做出框架，做工较粗躁，以花梨酸枝木贴皮，这种古筝声音较闷，弹不出古筝的韵味儿。

二、中档古筝琴是由花梨木酸枝木胡桃木做古筝的琴头琴尾，以及侧板，面板采用泡桐木，这种琴做工规范，弹出了古筝的韵味，但和中高档琴比音色要逊色很多。

中高档古筝是采用黑檀木老红木做古筝的琴头琴尾，以及侧板，面板采用泡桐木，这种材料做出的古筝音色清脆，韵味渐浓。

三、高档古筝做工严谨，选料精细，采用紫檀木血檀（雪檀）木做古筝的琴头琴尾，以及侧板，面板采用优质泡桐木。

近年雪檀已尽绝迹，紫檀也越来越少，这种材料做出的古筝音色纯正，颗粒性强，琴声韵味十足，余音较长，即余音绕梁乃三日不绝。

古筝分南北吗？

因为北方气候干燥，古筝使用中容易开裂，所以就流传出南筝、北筝的说法。

其实古筝是不分南北筝的，有些商家就是抓住了“古筝开裂”这一痛点，推出了南北筝这一概念。

古筝是不分南北的，也就是不分南北用琴。古筝核心面板都是泡桐木，泡桐木产自河南兰考，如果将河南产的面板拿回上海加工就成了南方古筝，拿回西安加工就成了北方古筝，这显然是说不通的。买古筝时最重要的是买适合自己的筝，且注意对其保养就行。

古筝琴弦

古筝是中国古老的民族乐器，距今已有两千五百多年的历史。

标准古筝有21根弦。从最细的弦到最粗的弦，依次编号为1~21。

最初的古筝，只有5根弦。经秦国著名将蒙恬改造后，古筝发展到12弦。在当时的历史条件下，应该说是对古筝成功的改革。12弦古筝延续使用了数百年，直到唐朝后期才出现了13弦古筝。

随着时代的发展，古筝的弦数也越来越多，音域也越来越宽。出现了16弦、18弦、19弦、21弦、23弦、25弦等，直到今天，发展成为通用的21弦。

筝身长1.63米的21弦古筝，被称为标准筝。筝弦，也由过去的丝，动物筋等生物性材料制作，改为现在的钢丝弦和尼龙缠弦。

随着筝弦的增加，筝的体积也在增大。发展到今天，已成为一种古朴典雅的民族乐器。

古筝基础知识

古筝的定义：弹拨弦鸣乐器。

一共有 21 根琴弦，包含 17 根弦和 4 根绿弦

1、琴弦：现多用尼龙缠弦，以不同型号的钢丝外面缠以尼龙丝制成的。

2、琴码（又称：雁柱）：支撑琴弦，琴码的右侧为演奏区域，左侧为左手补韵的装饰音区域。

3、岳山：分为前岳山，后岳山，分别镶嵌在琴面板的首部和尾部。

4、面板：琴面略有弧度的木板。

5、调弦盒：内有弦轴，用于调音；琴盒内可以放指甲，琴扳手等物件。

认识SOL

认识简谱

简谱：简谱中用以表示音的高低及相互关系的基本符号为七个阿拉伯数字，即１、２、３、４、５、６、７，唱作do、re、mi、fa、sol、la、xi，称为唱名。

唱名：do re mi fa sol la xi

音名：C D E F G A B 这个就是用来记固定音高的符号。

在简谱中表达高低音一般会在上下两个方向添加小圆点。

中音是１２３４５６７那么低音表达就是在这些数字现面加一个小圆点，高音就是在数字上面加一点，上面加二个点为倍高音，加三个点为超高音。反之下面亦如此为倍低音、超低音等以此类推。

除了音的高低外，简谱还有一个重要的因素就是音的长短，简谱音的长短有多种表达方式，如基本的加小横线的方式。

如果还不太懂的朋友，可以看看古筝简谱入门课程，介绍的非常详细：https://www.bilibili.com/video/BV1xE411x7Wh/?spm_id_from=333.337.search-card.all.click

五声调音

古筝采用的是五声音节，由这五个音构成的调式是五声调式。所以古筝琴弦上没有4（fa）和7（si）。

琴弦排列分组

筝架和姿势

弹筝的姿势有多种，一般采用坐式，要求坐姿端正，精神饱满、动作自然。古代采用过盘式、跪式。

由于流派的不同，筝的放置位置、筝架、琴凳也不同。

有的用琴桌式筝架，有的用类似人字形的筝架，还有的就放在腿上演奏。

采用琴桌式筝架比较稳因、牢靠，琴桌的面板有助于筝的共鸣。琴桌的大小应适当，恰好放稳筝的四个角；筝与琴桌之间有一定的空隙，以便于出音；琴桌的高低适合放腿为宜。此外，琴桌的造型应美观大方。

如采用类似人字形折叠筝架，应注意筝体能放置平稳，避免演奏中摇晃。

如采用小筝放在腿上演奏，小筝筝头底部应加筝托，以防止上身过前倾，腿部不要挡住出音孔，琴凳不要过高，筝尾支架的高度应与琴凳高度相当或略高。琴凳离筝体要近，尤其弹奏宽大的、弦数多的筝，一般身体前侧距筝体大约有6厘米至10厘米，应坐在靠近前岳山的位置上，坐的高低位置，应以方便演奏，便充分发挥技巧为原则。身体离琴过远，将使右手演奏困难，影响对触弦的控制；离琴过近，左手按弦困难，右手拨弦不方便；坐的位置过高时，上身容易前倾；坐的位置过低时，容易紧张。

弹筝的姿势，一般采用坐式，演奏者坐的姿势应该是：两腿自然分开，上身端正，两臂和双手松弛而自然抬起，精神饱满，态度自然。在演奏时既不要驼背也不要过分挺胸；既不要拘紧，也不要松垮。切忌摇头晃脑、脚打拍子等坏毛病。

正确的演奏姿势是：右脚蹬在固定筝架的踏板上，头部略俯视，双手按乐曲开头的指法自然伸出，做好弹奏准备。

如何选择古筝

古筝的统一规格为：1.63米，21弦。一台古筝的音质取决于面板和琴弦，面板以阳面中段为最佳，阳面是指整株桐木置于水中，露出水面的一面为阳面，去头斩尾为中段，一般以9-12年树龄的桐木为最佳，尤以河南兰考的桐木为最佳，沙土地，木质疏松，利于音质的传导。

初学者在购买古筝的时候一般不知道如何选择，市场上售卖的有练习筝、演奏古筝两种。

练习筝的制作较为简单，一般都是不包边的，而演奏筝的工艺更复杂，也更精美。 同时，会因为木头的品质，和穿弦孔的工艺不同而导致音色和手感的不同。

演出筝对音色的要求更严格，音色要亮，所以价格一般比练习筝的价格贵。

古筝的结构说简单也简单，但是要让这简单的结构发出美妙的音乐就是技术活了。决定音色品质重要的部分是面板的等级，其次筝码、整体做工、制作工艺等，边板材质起到装饰古筝的作用，不建议作为选筝的重点。

古筝作为乐器其音色品质才是其价值的体现，而价值也是决定价格的原因，这也就是为什么古筝的价格会有如此大的差异。

我们选购古筝的时候首先要考虑古筝的音色问题，购买音色较好的古筝，如果是作为古筝学习者，练习筝也不要买太次的，那会影响自己的听力，和审美标准。

学习古筝

学戴义甲

大指：将义甲戴在指肚上，向指尖左上方斜出45度佩戴

食指、中指：将义甲戴在指肚上，顺指甲生长方向直戴

注意：佩戴时义甲不要挡住手指的关节；胶布的一半应覆盖在自己本身的指甲上。

选择指甲

古筝指甲首先要选择合适自身手指的长度，选择的指甲要和自己的手指第一节的长度相匹配，通常都是选择中号。指甲面选择宽点、上方尖点，不需要太厚的指甲面。古筝指甲材质很多，有塑料、树脂、玳瑁的，三种材质对比，玳瑁的比其它两种的好，对琴弦没有多大的磨损，但价格比较贵，塑料和树脂对琴弦的磨损就比较严重。

挑选玳瑁方法

1、强光照射法：把玳瑁放在太阳底下或者电筒光下投射，如果看见花纹、透明血丝状在甲片里，就是真品。伪劣产品呈现的血丝在甲面上是片状的，还有斑纹呆板或者团块状。

2、燃烧法：刮一点点的指甲点燃，或者用加热的针触碰指甲面，真品就会散发出烧焦头发的味道，伪劣产品是散发其它的味道，比如樟脑的味道、塑胶的味道、醋味等。

分辨琴弦

古筝的琴弦有21根弦，共有两种颜色，白色琴弦、绿色（或红色）琴弦。

绿色（或红色）琴弦都唱“5”（sol），共有四根绿色（或红色）琴弦，有粗有细，由细到粗，分别代表

高音5；中音5；低音5；倍低音5

第一根到第五根琴弦为倍低音，表示方法是在1、2、3、5、6下面加两个点;接下来五根弦是低音,在1、2、3、5、6，下面点一个点;在后面五根弦是中音区,1、2、3、5、6。接下来是高音区,五根弦1、2、3、5、6上方加一个点;最后一根为倍高音do,1上面加两个点。

练习古筝步骤

弹古筝,首先要保持正确的姿势。两只手的食指、中指、大指依次配戴好指甲，你可以买两卷医用胶带，一卷放手上保持手背的平直，另一卷用来配戴指甲。

眼睛平视乐谱，身体坐好，接下来开始古筝的练习。

佩戴指甲

弹奏古筝之前先要佩戴好指甲，指甲的大小应和手指第一关节差不多，戴在第一关节往上一点，胶布缠在第一关节中间，不要影响关节活动处，大指缠带方法与其他指不同，假指甲向内与指尖呈45度角，左右相对。

熟悉古筝音阶

音乐的七个基本音阶1(do)2(re)3(mi)4(fa)5(sol)6(la)7(si)，古筝是五声音阶，没有4和7，只有1、2、3、5、6。

练习古筝指法

古筝演奏中常用到指法：勾、托、抹、劈、剔、挑、提、花指、摇指、琶音、泛音、按音、揉音、大撮、小撮、颤音、滑音等。

托-大拇指向外弹弦。 

劈-大拇指向里弹弦。

抹-食指向里弹弦。 

挑-食指向外弹弦。 

勾-中指向里弹弦。 

剔-中指向外弹弦。 

提-无名指向里弹弦。 

连托-大拇指向外连续弹弦。 

连抹-食指向外连续弹弦。 

大撮-大拇指向外，中指向里同时弹两弦。 

小撮-大拇指向外，食指向里同时弹两弦。 

双托-大拇指同时向外弹奏邻近的两弦。 

双抹-食指同时向外弹奏邻近的两弦。 

八度双托-大拇指向外弹奏邻近的两弦，同时中指在低八度另一音，三阴同时奏响。 

摇指-大拇指连续托劈。 

琶音-左手或右手用三个或四个手指按顺序弹奏不同的音。 

泛音-左手食指在发音弦1/2处轻贴弦，右手弹弦发音。 

花指-大拇指迅速连托数弦。 

向上刮奏-在筝弦上由低音向高音的划奏。 

向下刮奏-在筝弦上由高音向低音的划奏。

揉音或颤音-根据音乐的不同风格分类，是揉音类的，揉动较平和；是颤音类的，音波较密，也较有地方风格。 

重颤音-用力较重的颤音。 

按音-在弦上按出的音。 

上滑音-右手弹弦后，左手按弦，使音由低向高滑动。

下滑音-左手先按弦，右手弹奏后逐渐松弦。 

回滑音-右手弹弦之后，左手按弦使音由低向高又有高向低滑动数次。 

左手点音-左手马子左侧先轻点或轻轻快速下滑。

下图是古筝指法符号对照表，在看古筝简谱的时候可以用到。

古筝的指法教程视频：

初学古筝的指法口诀：https://www.bilibili.com/video/BV1Et411v7pq/?spm_id_from=333.337.search-card.all.click

勾、托、抹、托指法：https://www.bilibili.com/video/BV1JT4y1N7nx/?spm_id_from=333.337.search-card.all.click

古筝指法抹、打：https://www.bilibili.com/video/BV1Di4y1174c/?spm_id_from=333.337.search-card.all.click

古筝指法大撮：https://www.bilibili.com/video/BV1Mi4y127Tt/?spm_id_from=333.337.search-card.all.click

练习曲子

曲子是一句一句，一段一段地练习的，练得多了自然就记住了，然后可以脱离琴谱练习。

代表曲目

古筝十大代表名曲有《渔舟唱晚》、《高山流水》、《寒鸦戏水》、《汉宫秋月》、《蕉窗夜雨》、《林冲夜奔》、《侗族舞曲》、《东海渔歌》、《香山射鼓》、《战台风》。

《渔舟唱晚》是传统的古筝独奏名曲。一般以为此曲是娄树华在20世纪三十年代中期，根据古曲《归去来辞》的素材改编而成。取自唐朝诗人王勃的名篇《滕玉阁序》中的佳名：“渔舟唱晚，响穷彭蠡之滨”。

《高山流水》，为中国十大古曲之一。此曲最早见于我国现存最早的琴曲集《神奇秘谱》。乐曲取中国古代著名的音乐故事“伯牙摔琴谢知音”为题材，表现一种“巍巍乎若高山，洋洋乎若江海”的境界。

《寒鸦戏水》寒鸦又名鸥鸟，这是一首有名的潮州筝曲，是潮洲弦诗《软套》十大曲中最富诗意的一首。

老师指导

学习古筝需要有一个好老师指导，古筝作为一种并不那么容易学成的乐器，单靠自学是很困难的，因此需要找一个好老师。专业的好老师保证你能学到规范的指法、技巧和乐曲处理，不至于走弯路。

业余爱好者自学时，虽然有入门教材的辅导，但是自学难免会遇到许多不懂的地方，这时候就需要专业的老师进行解答了。其实刚开始的时候可以看视频资源、与许多古筝专业者或爱好者交流，不懂时还可以提出问题，这样总比自己一个人探索有用得多。

古筝是一门入门容易精通难的乐器，尤其是业余爱好者没有人监督，就更容易放弃，所以坚持才能成功。

选择古筝老师需要注意以下几点：

1、口碑；

大家选择古筝老师的时候还是要非常注重口碑的，如果身边有周围的朋友在学习古筝，我们不妨参考一下朋友的意见，老师的口碑如果好了，一般教学质量都挺不错的。

2、要去试听课；

古筝课都是可以提前试听的，我们可以参加基础的试听课程，如果你认为老师讲的可以很轻易的听得懂，而且讲的有非常详细，老师人也比较好，那么就可以考虑选择这个老师。

3、学历；

老师的学历也是比较重要的，我们在选择老师的时候我可以咨询一下老师是哪里毕业的，如果老师是正规的音乐学校毕业的，那么他学习的知识会更加系统，在教我们的时候条理会特别清楚。

4、专业性。

学习古筝还是非常需要老师的专业性的，老师水平比较高，比较专业，那么我们的学习质量也会更加的高。

自学选择教材

1、《古筝基础教程》

这本书分为古筝入门、古筝技法、古筝曲三个部分，是结合理论和实际的基础教材。

2、《古筝入门》

这本书介绍古筝由易到难，循序渐进，介绍的比较详细，里面附带很多筝曲。

3、《从零起步学古筝》

遵循从易及难的原则，从古筝最基本的指法讲起，每种指法配以相应的练习曲和乐曲。

我们学习的时候先学习基础知识，理论知识学会后可以在网上多看些古筝的教程，特别的视频教程，可以在哔哩哔哩上选择适合自己的配合教材学习。

不过刚开始学习还是不建议自学，毕竟我们对古筝琴音没用正确的认知，非常容易走入误区，只有在老师的带领下，感受到老师正确的琴音，才能慢慢培养认知，这个是教材和视频代替不了的。

古筝考级

古筝考级分为1-10级，其中1-4级为初级，5-7级为中级，8-10级为高级，高级需要加考乐理。

按有关规定，古筝考级一般是从一级到十级，由低到高逐级考评，但由于考级工作一般都是每年进行一次，而学古筝的每个人学习情况不同，因此可跳级报考，如果古筝学习的比较好，可以直接报考六级考试。

六级考试属于中等偏上的等级考试，考试相对简单，7级开始考试难度会增加很多。

所以刚开始考级的时候建议选择古筝六级考试，下面给大家介绍一些六级考试曲目。

古筝六级曲目有哪些

古筝考级六级曲目一般包括《高山流水》、《柳青娘》 、《出水莲》、《崖山哀》、《庆丰年》 、《闹元宵》 、《山丹丹开花红艳艳》等，根据考级版本不同可能略有区别，例如有音协考级、中央音乐学院考级、民族管弦学会考级等， 每个版本曲目和练习曲要求都不同。

考级的时候需要演奏两首同一级别的曲目，六级曲目中高山流水、庆丰年 、出水莲为必选曲目。六级考试的要求是加强各种音色变化、控制力的训练，并进行一些特殊定弦乐曲的练习，演奏上必须按照其指法特点，应强调力度与音色的对比、演奏的投入及较好的音乐表现力。

调音器怎么用

古筝和吉他、钢琴等乐器一样都是需要调音的，最简单的方法就是使用调音器进行调音，具体的方法如下：

1、首先把调音器的电池装好，长按中间的开关打开调音器。

2、按开关键把屏幕左下角的字换成“自动”，按“M/T”键把屏幕右下角的字换成“古筝D”。

3、按上三角符号和下三角符号把左上角的数字换成“=440”。

4、把夹子夹到要调的那根弦的附近，这样更能使调音器取到音。

5、用古筝指甲拨要调的那根弦，看调音器屏幕上的数字，如果显示的数字比调的弦大，就说明太松了，如果数字比调的弦小，就说明太紧了，用调音扳手重新调整。

6、当屏幕上的数值是所调的弦的数值，还要看调音器最上端的三个指示灯，如果左边的红灯亮了，就说明有点偏紧了，如果右边的红灯亮了，就说明有点偏松了，如果绿灯亮，就说明这条弦已经调好。

日常保养方法

一般情况下，相对湿度在50%-70%之间的空间内使用古筝对筝的振动和发音都比较有利，湿度低于50%容易引发筝体表面及底板开裂，而湿度高于70%则易使面板吸潮，导致声音发闷、余音减短、音色发暗。

1、古筝在使用时应轻拿轻放，避免碰撞或剧烈震动。

2、若在北方地区使用古筝，在琴下放一盆水，增加空气湿度，防止开裂。冬季时古筝不能靠近散热的暖气片，以免出现曝烈或变形的情况。

3、古筝使用后可用干软布拭去琴弦上的汗渍，以防琴弦生锈，不用时要以筝罩盖好;

4、古筝应经常使用，这有利于琴弦张力的稳定，也鞥促进音色;

5、一旦发现琴音不准时应及时调音;

6、长时间不用古筝，只要防潮、防晒、防灰即可，不可将其放在地上或挂在潮湿的墙上。湿气较重时，将古筝放入盒内，并在盒内放入干燥剂。

%3Chowto_content%3E[{"type":"paragraph","attrs":{"is_abstract":true},"children":[{"type":"text","text":"学习古筝要先有浓厚的兴趣，兴趣是最好的教师，没有兴趣学什么都提不起精力，只会浪费时间。因而学古筝必定要本人发自内心的喜爱，那样才能学得更好。","id":""}],"text":"","id":"doxcnThcBtJQVJZshyVBuvIVMOR"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"了解古筝","id":""}],"text":"","id":"doxcnQw1KJTRGcLdzTvikzc9xzb"},{"type":"paragraph","children":[{"type":"text","text":"古筝又名汉筝、秦筝、瑶筝、鸾筝，是中国汉民族传统乐器中的筝乐器，属于弹拨乐器。它是中国独特的、重要的民族乐器之一。它的音色优美，音域宽广、演奏技巧丰富，具有相当强的表现力，因此它深受广大人民群众的喜爱。","id":""}],"text":"","id":"doxcns6Nf4HbWoObgwwHxPUtxvc"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"古筝的种类","id":""}],"text":"","id":"doxcnK0TPd349egWFUlZQrj2GTf"},{"type":"paragraph","children":[{"type":"text","text":"古筝分低档古筝、中档古筝、高档古筝三种。","id":""}],"text":"","id":"doxcnJDTR7tNE2kPtPDmcqSJWxg"},{"type":"paragraph","children":[{"type":"text","text":"一、低档古筝是由普通木板做出框架，做工较粗躁，以花梨酸枝木贴皮，这种古筝声音较闷，弹不出古筝的韵味儿。","id":""}],"text":"","id":"doxcnjQcVZioKmE8vx26cLrH4B1"},{"type":"paragraph","children":[{"type":"text","text":"二、中档古筝琴是由花梨木酸枝木胡桃木做古筝的琴头琴尾，以及侧板，面板采用泡桐木，这种琴做工规范，弹出了古筝的韵味，但和中高档琴比音色要逊色很多。","id":""}],"text":"","id":"doxcnkbTlOiNY3PDReKKjCtSHdb"},{"type":"paragraph","children":[{"type":"text","text":"中高档古筝是采用黑檀木老红木做古筝的琴头琴尾，以及侧板，面板采用泡桐木，这种材料做出的古筝音色清脆，韵味渐浓。","id":""}],"text":"","id":"doxcnUqKC3hvSqVmX7S9Flp3kld"},{"type":"paragraph","children":[{"type":"text","text":"三、高档古筝做工严谨，选料精细，采用紫檀木血檀（雪檀）木做古筝的琴头琴尾，以及侧板，面板采用优质泡桐木。","id":""}],"text":"","id":"doxcngBjRYkpflX4QFcI83fLv3b"},{"type":"paragraph","children":[{"type":"text","text":"近年雪檀已尽绝迹，紫檀也越来越少，这种材料做出的古筝音色纯正，颗粒性强，琴声韵味十足，余音较长，即余音绕梁乃三日不绝。","id":""}],"text":"","id":"doxcnnMINqzcfM06jf9g2Qp1R4b"},{"type":"paragraph","children":[{"type":"text","text":"古筝分南北吗？","id":""}],"text":"","id":"doxcngK6Qcr1x7c5uZD8In8FIzf"},{"type":"paragraph","children":[{"type":"text","text":"因为北方气候干燥，古筝使用中容易开裂，所以就流传出南筝、北筝的说法。","id":""}],"text":"","id":"doxcnfxyA9gmGHaHXLakgZxvucc"},{"type":"paragraph","children":[{"type":"text","text":"其实古筝是不分南北筝的，有些商家就是抓住了“古筝开裂”这一痛点，推出了南北筝这一概念。","id":""}],"text":"","id":"doxcnLLbh8HDXloANJBQaAd9pKd"},{"type":"paragraph","children":[{"type":"text","text":"古筝是不分南北的，也就是不分南北用琴。古筝核心面板都是泡桐木，泡桐木产自河南兰考，如果将河南产的面板拿回上海加工就成了南方古筝，拿回西安加工就成了北方古筝，这显然是说不通的。买古筝时最重要的是买适合自己的筝，且注意对其保养就行。","id":""}],"text":"","id":"doxcnIVOz1BZwN2QlX9xknQV4uf"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"古筝琴弦","id":""}],"text":"","id":"doxcnnGOcemoOMHBGRpm7rErw5b"},{"type":"paragraph","children":[{"type":"text","text":"古筝是中国古老的民族乐器，距今已有两千五百多年的历史。","id":""}],"text":"","id":"doxcnC2eMexW38cn941XortmNdb"},{"type":"paragraph","children":[{"type":"text","text":"标准古筝有21根弦。从最细的弦到最粗的弦，依次编号为1~21。","id":""}],"text":"","id":"doxcn7XLMCZVKfIfNEEerGVF06c"},{"type":"image","attrs":{"height":517,"note":[{"type":"text","text":"古筝琴弦","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/611e1e1da9f14bd0ad711589c66ce0d1","width":787},"text":"","id":"Ow4YdqYwAo6KiYxgFobcS0dGnzc"},{"type":"paragraph","children":[{"type":"text","text":"最初的古筝，只有5根弦。经秦国著名将蒙恬改造后，古筝发展到12弦。在当时的历史条件下，应该说是对古筝成功的改革。12弦古筝延续使用了数百年，直到唐朝后期才出现了13弦古筝。","id":""}],"text":"","id":"doxcnIB5FfoJjrW2hyoA1UT7cSO"},{"type":"paragraph","children":[{"type":"text","text":"随着时代的发展，古筝的弦数也越来越多，音域也越来越宽。出现了16弦、18弦、19弦、21弦、23弦、25弦等，直到今天，发展成为通用的21弦。","id":""}],"text":"","id":"doxcnxTKvwnopPS3kTMwOz6ri6B"},{"type":"paragraph","children":[{"type":"text","text":"筝身长1.63米的21弦古筝，被称为标准筝。筝弦，也由过去的丝，动物筋等生物性材料制作，改为现在的钢丝弦和尼龙缠弦。","id":""}],"text":"","id":"doxcn3qDojrrI0C6AD2LPLQFsug"},{"type":"paragraph","children":[{"type":"text","text":"随着筝弦的增加，筝的体积也在增大。发展到今天，已成为一种古朴典雅的民族乐器。","id":""}],"text":"","id":"doxcnj9kKRDMJitChIhDmcfYeMh"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"古筝基础知识","id":""}],"text":"","id":"doxcnEkTQnFRqlGnOczcMbP0Rtc"},{"type":"paragraph","children":[{"type":"text","text":"古筝的定义：弹拨弦鸣乐器。","id":""}],"text":"","id":"doxcnO69wvI08hNv5tTT987Qc2g"},{"type":"paragraph","children":[{"type":"text","text":"一共有 21 根琴弦，包含 17 根弦和 4 根绿弦","id":""}],"text":"","id":"doxcn6Ke7yDloHxTGDCMFgGOjmc"},{"type":"image","attrs":{"height":405,"note":[{"type":"text","text":"古筝基础知识","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/32ecb8e372f74362a36c76b29d204027","width":855},"text":"","id":"doxcnPxds12rs0q6T64eZohEvJe"},{"type":"paragraph","children":[{"type":"text","text":"1、琴弦：现多用尼龙缠弦，以不同型号的钢丝外面缠以尼龙丝制成的。","id":""}],"text":"","id":"doxcnLhvHCRmtCCyi9u2OzJsQRc"},{"type":"paragraph","children":[{"type":"text","text":"2、琴码（又称：雁柱）：支撑琴弦，琴码的右侧为演奏区域，左侧为左手补韵的装饰音区域。","id":""}],"text":"","id":"doxcnebiW17uNfd3qOXpxwz9aNh"},{"type":"paragraph","children":[{"type":"text","text":"3、岳山：分为前岳山，后岳山，分别镶嵌在琴面板的首部和尾部。","id":""}],"text":"","id":"doxcnoGRczOu01i9pUPS1qyv7fd"},{"type":"paragraph","children":[{"type":"text","text":"4、面板：琴面略有弧度的木板。","id":""}],"text":"","id":"doxcnnFOcvzuB5PomZMgJ6VFyRd"},{"type":"paragraph","children":[{"type":"text","text":"5、调弦盒：内有弦轴，用于调音；琴盒内可以放指甲，琴扳手等物件。","id":""}],"text":"","id":"doxcnMqX38iYXlyDd6jZKpzF95f"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"认识SOL","id":""}],"text":"","id":"doxcnmcmvBqCeJ5uRPZDCclU3sc"},{"type":"image","attrs":{"height":258,"note":[{"type":"text","text":"认识SOL","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/ad3cea5d3a234ccd8b6fb86da86b1e0d","width":865},"text":"","id":"doxcnwdVVgi6f89ebqDMpmIO4xb"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"认识简谱","id":""}],"text":"","id":"doxcnM6HletNR6Tf4vAn0JZtrQd"},{"type":"paragraph","children":[{"type":"text","text":"简谱：简谱中用以表示音的高低及相互关系的基本符号为七个阿拉伯数字，即１、２、３、４、５、６、７，唱作do、re、mi、fa、sol、la、xi，称为唱名。","id":""}],"text":"","id":"doxcn9ubgQbB7XqnTabQfQVM8Vh"},{"type":"paragraph","children":[{"type":"text","text":"唱名：do re mi fa sol la xi","id":""}],"text":"","id":"doxcnKkv6HMUyaYCIrqvAkdHvWh"},{"type":"paragraph","children":[{"type":"text","text":"音名：C D E F G A B 这个就是用来记固定音高的符号。","id":""}],"text":"","id":"doxcnf3xQg1Vv6ra1wB1leMzaWd"},{"type":"paragraph","children":[{"type":"text","text":"在简谱中表达高低音一般会在上下两个方向添加小圆点。","id":""}],"text":"","id":"doxcnyLGrF2q4imAlizE0kXqRRe"},{"type":"paragraph","children":[{"type":"text","text":"中音是１２３４５６７那么低音表达就是在这些数字现面加一个小圆点，高音就是在数字上面加一点，上面加二个点为倍高音，加三个点为超高音。反之下面亦如此为倍低音、超低音等以此类推。","id":""}],"text":"","id":"doxcnRvS7As8B2Yh3qmqkbbqJcc"},{"type":"image","attrs":{"height":172,"note":[{"type":"text","text":"认识简谱","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/1bd3df213e034522879a38b06dc7242e","width":620},"text":"","id":"doxcnARFseTazLW1CPdXYuSClCg"},{"type":"paragraph","children":[{"type":"text","text":"除了音的高低外，简谱还有一个重要的因素就是音的长短，简谱音的长短有多种表达方式，如基本的加小横线的方式。","id":""}],"text":"","id":"doxcngP3Muo0CfD4jhYT2TCL6jc"},{"type":"image","attrs":{"height":168,"note":[{"type":"text","text":"认识简谱","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/57e4cb7397a74e1ab003484addbf241d","width":682},"text":"","id":"doxcniBd3RUc66m7JlQpPIpOd9d"},{"type":"paragraph","children":[{"type":"text","text":"如果还不太懂的朋友，可以看看古筝简谱入门课程，介绍的非常详细：","id":""},{"type":"external_link","attrs":{"url":"https://www.bilibili.com/video/BV1xE411x7Wh/?spm_id_from=333.337.search-card.all.click"},"children":[{"type":"text","text":"https://www.bilibili.com/video/BV1xE411x7Wh/?spm_id_from=333.337.search-card.all.click","id":""}],"text":"","id":""}],"text":"","id":"doxcnrA1PZQrzn5QZuWk9ZK4u5f"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"五声调音","id":""}],"text":"","id":"doxcnOlixyE6HWdg7ZLLOCROzpd"},{"type":"paragraph","children":[{"type":"text","text":"古筝采用的是五声音节，由这五个音构成的调式是五声调式。所以古筝琴弦上没有4（fa）和7（si）。","id":""}],"text":"","id":"doxcnS4EwTQHPYGrBPpAMtJAQfh"},{"type":"image","attrs":{"height":552,"note":[{"type":"text","text":"五声调音","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/e95deae42a5c414481f9424fefb658a7","width":953},"text":"","id":"doxcnQlQz1K3gkj4crUiQMQqLqd"},{"type":"paragraph","children":[{"type":"text","text":"","id":""}],"text":"","id":"doxcnhRIsmChNoPcfqZ4cTtZT0c"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"琴弦排列分组","id":""}],"text":"","id":"doxcnm8ABQATN5Oa7T85qsKNMVp"},{"type":"imageList","children":[{"type":"image","attrs":{"height":614,"note":[{"type":"text","text":"琴弦排列分组","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/54f070edcdde4a48a7f18d9e380f1d25","width":811},"text":"","id":"doxcnCFRAcYQ5SNdysPjhvH1gKe"},{"type":"image","attrs":{"height":671,"note":[{"type":"text","text":"琴弦排列分组","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/eb1ff4f8f425410a8552882bcb609918","width":793},"text":"","id":"doxcnHPiY4d9g3BDr0VNQp73hJg"}],"text":"","id":"doxcnr1DRsBk1z4jsyyONflktxb"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"筝架和姿势","id":""}],"text":"","id":"doxcnr1DRsBk1z4jsyyONflktxb"},{"type":"paragraph","children":[{"type":"text","text":"弹筝的姿势有多种，一般采用坐式，要求坐姿端正，精神饱满、动作自然。古代采用过盘式、跪式。","id":""}],"text":"","id":"doxcnREUgOca3qbgUV5ZbMuOdVd"},{"type":"paragraph","children":[{"type":"text","text":"由于流派的不同，筝的放置位置、筝架、琴凳也不同。","id":""}],"text":"","id":"doxcnBmh4j33D8hNkpPiFkjriZc"},{"type":"paragraph","children":[{"type":"text","text":"有的用琴桌式筝架，有的用类似人字形的筝架，还有的就放在腿上演奏。","id":""}],"text":"","id":"doxcnIQdJG2fBXUcZDP1hf8UEXe"},{"type":"paragraph","children":[{"type":"text","text":"采用琴桌式筝架比较稳因、牢靠，琴桌的面板有助于筝的共鸣。琴桌的大小应适当，恰好放稳筝的四个角；筝与琴桌之间有一定的空隙，以便于出音；琴桌的高低适合放腿为宜。此外，琴桌的造型应美观大方。","id":""}],"text":"","id":"doxcnyLtVZMdQrAgKqoux4AwyZf"},{"type":"image","attrs":{"height":518,"note":[{"type":"text","text":"筝架和姿势","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/4e67828fe0364ef3bbd24b0bfa9eede0","width":636},"text":"","id":"doxcnZ9kcnKVHZYJDsk8MC9bjgc"},{"type":"paragraph","children":[{"type":"text","text":"如采用类似人字形折叠筝架，应注意筝体能放置平稳，避免演奏中摇晃。","id":""}],"text":"","id":"doxcnKnxcFgUazMTtLecG1b4iSh"},{"type":"image","attrs":{"height":597,"note":[{"type":"text","text":"筝架和姿势","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/6f47db23d27b4d6f97ca6201cb447e43","width":579},"text":"","id":"doxcnEtTq8hCXFeTy5NlTYr8Ovb"},{"type":"paragraph","children":[{"type":"text","text":"如采用小筝放在腿上演奏，小筝筝头底部应加筝托，以防止上身过前倾，腿部不要挡住出音孔，琴凳不要过高，筝尾支架的高度应与琴凳高度相当或略高。琴凳离筝体要近，尤其弹奏宽大的、弦数多的筝，一般身体前侧距筝体大约有6厘米至10厘米，应坐在靠近前岳山的位置上，坐的高低位置，应以方便演奏，便充分发挥技巧为原则。身体离琴过远，将使右手演奏困难，影响对触弦的控制；离琴过近，左手按弦困难，右手拨弦不方便；坐的位置过高时，上身容易前倾；坐的位置过低时，容易紧张。 ","id":""}],"text":"","id":"doxcnJ72x26XDYKqrqjluOXz0Of"},{"type":"image","attrs":{"height":741,"note":[{"type":"text","text":"筝架和姿势","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/6343b797492c42b6a9e3db914cc42629","width":733},"text":"","id":"doxcnY5NyS4gBIbPfD22aPu2tYb"},{"type":"paragraph","children":[{"type":"text","text":"弹筝的姿势，一般采用坐式，演奏者坐的姿势应该是：两腿自然分开，上身端正，两臂和双手松弛而自然抬起，精神饱满，态度自然。在演奏时既不要驼背也不要过分挺胸；既不要拘紧，也不要松垮。切忌摇头晃脑、脚打拍子等坏毛病。 ","id":""}],"text":"","id":"doxcnTrET54OoGE7lmLuSxfxGbh"},{"type":"paragraph","children":[{"type":"text","text":"正确的演奏姿势是：右脚蹬在固定筝架的踏板上，头部略俯视，双手按乐曲开头的指法自然伸出，做好弹奏准备。","id":""}],"text":"","id":"doxcnyO0gYGDPqrDfGpe4b0tr8f"},{"type":"image","attrs":{"height":476,"note":[{"type":"text","text":"筝架和姿势","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/4ba0a6675b1e4273b003f78d05b5e692","width":781},"text":"","id":"doxcnmJSVbJe6m22VgWgf7F0z1d"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"如何选择古筝","id":""}],"text":"","id":"doxcna8e9Rej7iIgvEVeEnrxd1x"},{"type":"paragraph","children":[{"type":"text","text":"古筝的统一规格为：1.63米，21弦。一台古筝的音质取决于面板和琴弦，面板以阳面中段为最佳，阳面是指整株桐木置于水中，露出水面的一面为阳面，去头斩尾为中段，一般以9-12年树龄的桐木为最佳，尤以河南兰考的桐木为最佳，沙土地，木质疏松，利于音质的传导。","id":""}],"text":"","id":"doxcnayGq0iXSJWAoCStOYz9Q8f"},{"type":"image","attrs":{"height":456,"note":[{"type":"text","text":"如何选择古筝","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/d7a59942143541058ca0df55948289bd","width":600},"text":"","id":"doxcniIxJhV6el0UZoV6zJutcdc"},{"type":"paragraph","children":[{"type":"text","text":"初学者在购买古筝的时候一般不知道如何选择，市场上售卖的有练习筝、演奏古筝两种。","id":""}],"text":"","id":"doxcnzO3O9NAQIXEMNWgQ0ECjDw"},{"type":"paragraph","children":[{"type":"text","text":"练习筝的制作较为简单，一般都是不包边的，而演奏筝的工艺更复杂，也更精美。 同时，会因为木头的品质，和穿弦孔的工艺不同而导致音色和手感的不同。","id":""}],"text":"","id":"doxcn3cPsazbjr1MeJHQ6rrGCzg"},{"type":"paragraph","children":[{"type":"text","text":"演出筝对音色的要求更严格，音色要亮，所以价格一般比练习筝的价格贵。","id":""}],"text":"","id":"doxcneoLGT23unHni8LFeBD92Vb"},{"type":"paragraph","children":[{"type":"text","text":"古筝的结构说简单也简单，但是要让这简单的结构发出美妙的音乐就是技术活了。决定音色品质重要的部分是面板的等级，其次筝码、整体做工、制作工艺等，边板材质起到装饰古筝的作用，不建议作为选筝的重点。","id":""}],"text":"","id":"doxcnPr0IRjyLW4UXgH2SZlIMub"},{"type":"paragraph","children":[{"type":"text","text":"古筝作为乐器其音色品质才是其价值的体现，而价值也是决定价格的原因，这也就是为什么古筝的价格会有如此大的差异。","id":""}],"text":"","id":"doxcnLDqJ97voY5dAPP1qKXDjwf"},{"type":"paragraph","children":[{"type":"text","text":"我们选购古筝的时候首先要考虑古筝的音色问题，购买音色较好的古筝，如果是作为古筝学习者，练习筝也不要买太次的，那会影响自己的听力，和审美标准。","id":""}],"text":"","id":"doxcnp1CCfpIARRLhLYpantzocb"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"学习古筝","id":""}],"text":"","id":"doxcneeR71UjapnRpDVhDPdTEHg"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"学戴义甲","id":""}],"text":"","id":"doxcnmadAt5rST2YM6uCIk9XSvf"},{"type":"paragraph","children":[{"type":"text","text":"大指：将义甲戴在指肚上，向指尖左上方斜出45度佩戴","id":""}],"text":"","id":"doxcnkjyLssLEVsSWLfvxFww2cd"},{"type":"image","attrs":{"height":112,"note":[{"type":"text","text":"学戴义甲","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/43d629ac0e5e43cbb48e8691aa9fe468","width":136},"text":"","id":"doxcnahkqc28S44RaLzxratzwl7"},{"type":"paragraph","children":[{"type":"text","text":"食指、中指：将义甲戴在指肚上，顺指甲生长方向直戴","id":""}],"text":"","id":"doxcnIcYykvHMd3NkTIKRWdIefb"},{"type":"image","attrs":{"height":112,"note":[{"type":"text","text":"学戴义甲","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/83ff82d0a9db415f8576e2bd9cedadc0","width":136},"text":"","id":"doxcn9PzUO5fRoDicR1SP7Ggz7S"},{"type":"paragraph","children":[{"type":"text","text":"注意：佩戴时义甲不要挡住手指的关节；胶布的一半应覆盖在自己本身的指甲上。","id":""}],"text":"","id":"doxcn4u5Gjr8yqvSy3c6MAHRNvd"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"选择指甲","id":""}],"text":"","id":"doxcnTgiFOuseNgyeBW5P9rdRRf"},{"type":"paragraph","children":[{"type":"text","text":"古筝指甲首先要选择合适自身手指的长度，选择的指甲要和自己的手指第一节的长度相匹配，通常都是选择中号。指甲面选择宽点、上方尖点，不需要太厚的指甲面。古筝指甲材质很多，有塑料、树脂、玳瑁的，三种材质对比，玳瑁的比其它两种的好，对琴弦没有多大的磨损，但价格比较贵，塑料和树脂对琴弦的磨损就比较严重。","id":""}],"text":"","id":"doxcnONgbt5mHf7BN4eW4phFOPh"},{"type":"image","attrs":{"height":333,"note":[{"type":"text","text":"选择指甲","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/e5d3778ee8d54b2fbc7b0ad55fed7ee5","width":500},"text":"","id":"doxcnyJNv3tc0p4myR0641jlpVz"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"挑选玳瑁方法","id":""}],"text":"","id":"doxcnzKBkEvgRb3wpmoK8Js5htc"},{"type":"paragraph","children":[{"type":"text","text":"1、强光照射法：把玳瑁放在太阳底下或者电筒光下投射，如果看见花纹、透明血丝状在甲片里，就是真品。伪劣产品呈现的血丝在甲面上是片状的，还有斑纹呆板或者团块状。","id":""}],"text":"","id":"doxcnbJI20wsPZ8alEdwigyKSCf"},{"type":"paragraph","children":[{"type":"text","text":"2、燃烧法：刮一点点的指甲点燃，或者用加热的针触碰指甲面，真品就会散发出烧焦头发的味道，伪劣产品是散发其它的味道，比如樟脑的味道、塑胶的味道、醋味等。","id":""}],"text":"","id":"doxcnXKPvUBflzuvBMyIm9oCrAg"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"分辨琴弦","id":""}],"text":"","id":"doxcnVLsyLWpStEaSooi5xu8o6b"},{"type":"paragraph","children":[{"type":"text","text":"古筝的琴弦有21根弦，共有两种颜色，白色琴弦、绿色（或红色）琴弦。","id":""}],"text":"","id":"doxcnaoxj01Ly3kxxMGRoNhynYg"},{"type":"image","attrs":{"height":518,"note":[{"type":"text","text":"分辨琴弦","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/7771b9d41c9146a09eb9abe7b39b1417","width":627},"text":"","id":"doxcn0mN3E1TXxtQbiQroqgjnug"},{"type":"paragraph","children":[{"type":"text","text":"绿色（或红色）琴弦都唱“5”（sol），共有四根绿色（或红色）琴弦，有粗有细，由细到粗，分别代表","id":""}],"text":"","id":"doxcniRJJIU21XedklPIYQZRwqf"},{"type":"image","attrs":{"height":34,"note":[{"type":"text","text":"分辨琴弦","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/25e454b31057463189e49323b4077435","width":138},"text":"","id":"doxcnsqPE3pjNjw7qpleIUO7deK"},{"type":"paragraph","children":[{"type":"text","text":"高音5；中音5；低音5；倍低音5","id":""}],"text":"","id":"doxcnIsgOoTff9ojgn1tW1Fy7Dg"},{"type":"paragraph","children":[{"type":"text","text":"第一根到第五根琴弦为倍低音，表示方法是在1、2、3、5、6下面加两个点;接下来五根弦是低音,在1、2、3、5、6，下面点一个点;在后面五根弦是中音区,1、2、3、5、6。接下来是高音区,五根弦1、2、3、5、6上方加一个点;最后一根为倍高音do,1上面加两个点。","id":""}],"text":"","id":"doxcne6L76DbcNImrSgZDUBb7gc"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"练习古筝步骤","id":""}],"text":"","id":"doxcnDfF1rVmdSP9hgucJt8WkAe"},{"type":"paragraph","children":[{"type":"text","text":"弹古筝,首先要保持正确的姿势。两只手的食指、中指、大指依次配戴好指甲，你可以买两卷医用胶带，一卷放手上保持手背的平直，另一卷用来配戴指甲。","id":""}],"text":"","id":"doxcnhsczy0Xfm3OFukPQjWZ8jE"},{"type":"paragraph","children":[{"type":"text","text":"眼睛平视乐谱，身体坐好，接下来开始古筝的练习。","id":""}],"text":"","id":"doxcnzo5FyGk7zMK30COf6qZATg"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"佩戴指甲","id":""}],"text":"","id":"doxcn7NCT7QLwLN8y5he8ji2VBc"},{"type":"paragrap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":2},"children":[{"type":"text","text":"老师指导","id":""}],"text":"","id":"doxcntiz5aEnW2ybY4BW6S8aHZf"},{"type":"paragraph","children":[{"type":"text","text":"学习古筝需要有一个好老师指导，古筝作为一种并不那么容易学成的乐器，单靠自学是很困难的，因此需要找一个好老师。专业的好老师保证你能学到规范的指法、技巧和乐曲处理，不至于走弯路。","id":""}],"text":"","id":"doxcn6abu1Ej5UZRWVeWANbcmug"},{"type":"image","attrs":{"height":333,"note":[{"type":"text","text":"老师指导","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/61cd02211faf4905b1fec827c38f8e0a","width":500},"text":"","id":"doxcn6J7O2d8aSGWigy1RVmjnvf"},{"type":"paragraph","children":[{"type":"text","text":"业余爱好者自学时，虽然有入门教材的辅导，但是自学难免会遇到许多不懂的地方，这时候就需要专业的老师进行解答了。其实刚开始的时候可以看视频资源、与许多古筝专业者或爱好者交流，不懂时还可以提出问题，这样总比自己一个人探索有用得多。","id":""}],"text":"","id":"doxcnrUwWE3lUmMEXl9lHNHEeke"},{"type":"paragraph","children":[{"type":"text","text":"古筝是一门入门容易精通难的乐器，尤其是业余爱好者没有人监督，就更容易放弃，所以坚持才能成功。","id":""}],"text":"","id":"doxcnugE1ZqDat3Vk5jPlD6jFtf"},{"type":"paragraph","children":[{"type":"text","text":"选择古筝老师需要注意以下几点：","id":""}],"text":"","id":"doxcnxbZuoaNbpdusq9TsBkui2b"},{"type":"paragraph","children":[{"type":"text","text":"1、口碑；","id":""}],"text":"","id":"doxcn4QJwJdmuAQkbKC7XFvy62b"},{"type":"paragraph","children":[{"type":"text","text":"大家选择古筝老师的时候还是要非常注重口碑的，如果身边有周围的朋友在学习古筝，我们不妨参考一下朋友的意见，老师的口碑如果好了，一般教学质量都挺不错的。 ","id":""}],"text":"","id":"doxcn1Bt1mB5SZMUIZFff2tiN5M"},{"type":"paragraph","children":[{"type":"text","text":"2、要去试听课；","id":""}],"text":"","id":"doxcnWLgjxebiTYeTKkgzmwxiig"},{"type":"paragraph","children":[{"type":"text","text":"古筝课都是可以提前试听的，我们可以参加基础的试听课程，如果你认为老师讲的可以很轻易的听得懂，而且讲的有非常详细，老师人也比较好，那么就可以考虑选择这个老师。 ","id":""}],"text":"","id":"doxcn3TtkobSvhXnJ8CfEORxqVe"},{"type":"paragraph","children":[{"type":"text","text":"3、学历；","id":""}],"text":"","id":"doxcnF59z77IBqpxpxk6D11FBRy"},{"type":"paragraph","children":[{"type":"text","text":"老师的学历也是比较重要的，我们在选择老师的时候我可以咨询一下老师是哪里毕业的，如果老师是正规的音乐学校毕业的，那么他学习的知识会更加系统，在教我们的时候条理会特别清楚。","id":""}],"text":"","id":"doxcnllhLpqArQDUg9tNqSDFqUh"},{"type":"paragraph","children":[{"type":"text","text":" 4、专业性。","id":""}],"text":"","id":"doxcn4f9wwijb7Qbr3kd0CDEyVc"},{"type":"paragraph","children":[{"type":"text","text":"学习古筝还是非常需要老师的专业性的，老师水平比较高，比较专业，那么我们的学习质量也会更加的高。","id":""}],"text":"","id":"doxcnulRw7Fm6REaK3rCEkpxHOg"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"自学选择教材","id":""}],"text":"","id":"doxcnC5tsQCi8RxCbhOgJ8oKzLb"},{"type":"paragraph","children":[{"type":"text","text":"1、《古筝基础教程》","id":""}],"text":"","id":"doxcn0H0T18Tqb10nfAaEquWymc"},{"type":"image","attrs":{"height":611,"note":[{"type":"text","text":"自学选择教材","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/db41d98e4f844df1be4c0951d7c838d1","width":440},"text":"","id":"doxcnfk091PEK0Qv0b8IQjT09Pn"},{"type":"paragraph","children":[{"type":"text","text":"这本书分为古筝入门、古筝技法、古筝曲三个部分，是结合理论和实际的基础教材。","id":""}],"text":"","id":"doxcn3mAJHbbCi2IOhkhslCNQzd"},{"type":"paragraph","children":[{"type":"text","text":"2、《古筝入门》","id":""}],"text":"","id":"doxcnrUe0YgARGJ5fE3FDEgkWDe"},{"type":"image","attrs":{"height":500,"note":[{"type":"text","text":"自学选择教材","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/51a3cacf2fed4e41a12d9fe689f3a5e6","width":372},"text":"","id":"doxcnw8ifUwU3zmVJi7VZgP8a4e"},{"type":"paragraph","children":[{"type":"text","text":"这本书介绍古筝由易到难，循序渐进，介绍的比较详细，里面附带很多筝曲。","id":""}],"text":"","id":"doxcnAPv90ardbdULWnWX1mjioe"},{"type":"paragraph","children":[{"type":"text","text":"3、《从零起步学古筝》","id":""}],"text":"","id":"doxcnxbrI9XBr8ePdhbvK7lqJVd"},{"type":"image","attrs":{"height":431,"note":[{"type":"text","text":"自学选择教材","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/ce3ff930e1c84e09b474765d65b0840a","width":428},"text":"","id":"doxcnAZOGsyCulr9jW2sFUew8DS"},{"type":"paragraph","children":[{"type":"text","text":"遵循从易及难的原则，从古筝最基本的指法讲起，每种指法配以相应的练习曲和乐曲。","id":""}],"text":"","id":"doxcnYXO5HodIkExmDxoUOswWTd"},{"type":"paragraph","children":[{"type":"text","text":"我们学习的时候先学习基础知识，理论知识学会后可以在网上多看些古筝的教程，特别的视频教程，可以在哔哩哔哩上选择适合自己的配合教材学习。","id":""}],"text":"","id":"doxcnqe26SjEYutpy2kBYqVb0Qc"},{"type":"paragraph","children":[{"type":"text","text":"不过刚开始学习还是不建议自学，毕竟我们对古筝琴音没用正确的认知，非常容易走入误区，只有在老师的带领下，感受到老师正确的琴音，才能慢慢培养认知，这个是教材和视频代替不了的。","id":""}],"text":"","id":"doxcnkRftEgJUEiOi6zVs64I7eh"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"古筝考级","id":""}],"text":"","id":"doxcnRjjFaZS7SDUaPvY40soAqh"},{"type":"paragraph","children":[{"type":"text","text":"古筝考级分为1-10级，其中1-4级为初级，5-7级为中级，8-10级为高级，高级需要加考乐理。","id":""}],"text":"","id":"doxcnkW8jBZPdedKfv0m0cNdoTg"},{"type":"paragraph","children":[{"type":"text","text":"按有关规定，古筝考级一般是从一级到十级，由低到高逐级考评，但由于考级工作一般都是每年进行一次，而学古筝的每个人学习情况不同，因此可跳级报考，如果古筝学习的比较好，可以直接报考六级考试。","id":""}],"text":"","id":"doxcnllxO6bY9vpi6EKhOJgVLjb"},{"type":"paragraph","children":[{"type":"text","text":"六级考试属于中等偏上的等级考试，考试相对简单，7级开始考试难度会增加很多。","id":""}],"text":"","id":"doxcnQHXBv7hlFGmTKl5JeFEmgc"},{"type":"paragraph","children":[{"type":"text","text":"所以刚开始考级的时候建议选择古筝六级考试，下面给大家介绍一些六级考试曲目。","id":""}],"text":"","id":"doxcn8iIIqp5eoRULRDrGfycx17"},{"type":"paragraph","children":[{"type":"text","text":"古筝六级曲目有哪些","id":""}],"text":"","id":"doxcnoqLyX19GdR4ewmFJbbjymf"},{"type":"paragraph","children":[{"type":"text","text":"古筝考级六级曲目一般包括《高山流水》、《柳青娘》 、《出水莲》、《崖山哀》、《庆丰年》 、《闹元宵》 、《山丹丹开花红艳艳》等，根据考级版本不同可能略有区别，例如有音协考级、中央音乐学院考级、民族管弦学会考级等， 每个版本曲目和练习曲要求都不同。","id":""}],"text":"","id":"doxcnBVHAX6Vxsjr6VneW1bmvuf"},{"type":"paragraph","children":[{"type":"text","text":"考级的时候需要演奏两首同一级别的曲目，六级曲目中高山流水、庆丰年 、出水莲为必选曲目。六级考试的要求是加强各种音色变化、控制力的训练，并进行一些特殊定弦乐曲的练习，演奏上必须按照其指法特点，应强调力度与音色的对比、演奏的投入及较好的音乐表现力。","id":""}],"text":"","id":"doxcn4YI4iZHWigmpvbplu0mC7e"},{"type":"image","attrs":{"height":324,"note":[{"type":"text","text":"古筝考级","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/e51dc6b414e34e4d8ddab8bf77bd3a5b","width":500},"text":"","id":"doxcnIlKLBRseadbav2PAZrnPye"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"调音器怎么用","id":""}],"text":"","id":"doxcnlSIdOZxBdFgWUlnZlcmHbf"},{"type":"paragraph","children":[{"type":"text","text":"古筝和吉他、钢琴等乐器一样都是需要调音的，最简单的方法就是使用调音器进行调音，具体的方法如下：","id":""}],"text":"","id":"doxcnuqQAEbAPY2J3mhFXdGKEid"},{"type":"paragraph","children":[{"type":"text","text":"1、首先把调音器的电池装好，长按中间的开关打开调音器。","id":""}],"text":"","id":"doxcnNhlw83kgnACdMMvjap8iIb"},{"type":"paragraph","children":[{"type":"text","text":"2、按开关键把屏幕左下角的字换成“自动”，按“M/T”键把屏幕右下角的字换成“古筝D”。","id":""}],"text":"","id":"doxcnwDSqJun4U7gMJ4nqoyuS31"},{"type":"paragraph","children":[{"type":"text","text":"3、按上三角符号和下三角符号把左上角的数字换成“=440”。","id":""}],"text":"","id":"doxcnr625EFHHdxCeoYHeXvgfcd"},{"type":"image","attrs":{"height":333,"note":[{"type":"text","text":"调音器怎么用","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/03e71c342de248378a5065981bccb8d5","width":500},"text":"","id":"doxcnuRIv9zs1f9kQsJQoFApp3e"},{"type":"paragraph","children":[{"type":"text","text":"4、把夹子夹到要调的那根弦的附近，这样更能使调音器取到音。","id":""}],"text":"","id":"doxcnnN9GgJFgBNfm73c0u8L6Bd"},{"type":"paragraph","children":[{"type":"text","text":"5、用古筝指甲拨要调的那根弦，看调音器屏幕上的数字，如果显示的数字比调的弦大，就说明太松了，如果数字比调的弦小，就说明太紧了，用调音扳手重新调整。","id":""}],"text":"","id":"doxcnheQoxTlWV7LRC290Inzpvg"},{"type":"paragraph","children":[{"type":"text","text":"6、当屏幕上的数值是所调的弦的数值，还要看调音器最上端的三个指示灯，如果左边的红灯亮了，就说明有点偏紧了，如果右边的红灯亮了，就说明有点偏松了，如果绿灯亮，就说明这条弦已经调好。","id":""}],"text":"","id":"doxcntL7EshHfE4hBhXusglIShb"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"日常保养方法","id":""}],"text":"","id":"doxcnEw0jUTuzpLCRa0lWxlJhqc"},{"type":"paragraph","children":[{"type":"text","text":"一般情况下，相对湿度在50%-70%之间的空间内使用古筝对筝的振动和发音都比较有利，湿度低于50%容易引发筝体表面及底板开裂，而湿度高于70%则易使面板吸潮，导致声音发闷、余音减短、音色发暗。","id":""}],"text":"","id":"doxcnFfCdIYAZ5kkmx41JDbsbQ3"},{"type":"paragraph","children":[{"type":"text","text":"1、古筝在使用时应轻拿轻放，避免碰撞或剧烈震动。","id":""}],"text":"","id":"doxcnkVCuvgtamjsI34EsAR5Zhd"},{"type":"paragraph","children":[{"type":"text","text":"2、若在北方地区使用古筝，在琴下放一盆水，增加空气湿度，防止开裂。冬季时古筝不能靠近散热的暖气片，以免出现曝烈或变形的情况。","id":""}],"text":"","id":"doxcnWQb4dqfGnD7sEJD9lUEvvf"},{"type":"paragraph","children":[{"type":"text","text":"3、古筝使用后可用干软布拭去琴弦上的汗渍，以防琴弦生锈，不用时要以筝罩盖好;","id":""}],"text":"","id":"doxcnb7fDryhatgsXqbsyO2Umqg"},{"type":"paragraph","children":[{"type":"text","text":"4、古筝应经常使用，这有利于琴弦张力的稳定，也鞥促进音色;","id":""}],"text":"","id":"doxcnaMVTn0zOM4pqtst0yaodg0"},{"type":"paragraph","children":[{"type":"text","text":"5、一旦发现琴音不准时应及时调音;","id":""}],"text":"","id":"doxcnoqz4GQYQLgiDZajFTogh6e"},{"type":"paragraph","children":[{"type":"text","text":"6、长时间不用古筝，只要防潮、防晒、防灰即可，不可将其放在地上或挂在潮湿的墙上。湿气较重时，将古筝放入盒内，并在盒内放入干燥剂。","id":""}],"text":"","id":"doxcn5wcZqCukEbnNlTr6LVRLif"},{"type":"paragraph","children":[{"type":"text","text":"","id":""}],"text":"","id":"doxcnKpcYEDNDsGAzl4elgCSRJe"}]%3C%2Fhowto_content%3E

5. tkaf108齿轮减速机

随着现代生活节奏的加快，烘焙食品已经成为一种时尚、营养、高效的消费品。越来越多的人选择去学习烘焙，他们学习的出发点各有不同，有的是为了自己的兴趣爱好，有的是为了想从事这项工作后续就业或开店创业，那么新手小白如何开始学烘焙呢？

烘培必备工具

烤箱：如果自己家里制作，吃的量少，可以先买小烤箱，但是至少也要35L以上的。一定是上下独立控温，最好带热风。不能找特别便宜的，便宜意味着温度不准，加热不均匀。还要搭配烤箱温度计，两个最好，一个也可以。

打蛋器（电动&手动）：电动跟手动都要配备。缺一不可。电动尽量买功率大一点的，当然，买烤箱会赠送，也可以凑合用。

刮刀（和刮板）：翻拌蛋糕糊等，刮板不同形状，一个套装3-5个就够用了。

硅胶垫：揉面团，做饼干等。案板会粘，硅胶垫防粘。

测量用品：电子秤，最好是精确到0.1g的。量勺、量杯。

筛网：有大小套装，建议选用60-80目的，筛出的面粉更细腻。

各种模具：看你从哪种入门，就先买哪种模具，不用急着一气配齐。

各种碗盆：家里够多就不用另外购置了。

厨师机：这个做面包是必备的，就算拥有麒麟臂，也不如机器揉的好，采购要点就是要大功率，外加静音，买一些主流品牌就行。

常规烘培材料

面粉

中餐一般用到的面粉都是中筋面粉，也是我们普通老百姓接触最多的面粉。家里常做的面条、包子，馒头、烙饼、饺子等等用到的都是中筋面粉。但烘焙中我们最常见的生日蛋糕或者饼干则是要用低筋面粉，吃的面包则要用高筋面粉。

低筋面粉

水份13.8%,蛋白质含量为8.5%以下的面粉。这样的面粉筋度弱，口感绵软蓬松，适合做蛋糕，饼干等酥类的糕点。

中筋面粉

蛋白质含量为9.5~12.0%。这样的面粉一般用于中式的面点制作中，就是我们常见的包子馒头饺子之类的。

高筋面粉

蛋白质含量约12.5~13.5%。这样的面粉筋度高，口感具有韧性，适合做面包之类的糕点。

口感来说，低筋面粉酥脆、绵软；中筋面粉，做面条劲道，做馒头蓬松；高筋面粉，延展性很好，非常劲道有弹性和嚼感。

黄油

黄油是鲜牛奶加工分离出来的固态油脂，营养丰富脂肪含量很高，在口味上分为加盐黄油和原味黄油。黄油的用处很多，做蛋糕、面包、饼干、月饼、网红雪花酥、煎牛排等等都会用到黄油，平时可以多买一些放冰箱冷藏。

淡奶油

淡奶油跟黄油一样是用鲜牛奶提炼出来的，淡奶油的脂肪含量没有黄油高，跟黄油一样也有植物奶油也叫鲜奶油，植物奶油其实就是人造奶油。因为鲜奶油稳定性高，适合裱花，价格便宜所以在普通的蛋糕店里用的基本都是植物奶油。植物奶油非常不利于健康，这也是为什么越来越多的人自己学做烘焙的原因，我们想吃到更健康更营养的美味，而不是一堆“反式脂肪酸”。所以我们在制作烘焙的过程中，请选择动物性淡奶油。

玉米油

在制作蛋糕的时候我们会用到玉米油，很多人问能不能用生菜油？不能，气味大不好吃。建议选择味道较小的色拉油，玉米油。

玉米淀粉

制作蛋糕，饼干等甜点时用，家里常备一些。

吉利丁

吉利丁有粉状的也有片状的，它是作为一种凝固剂来使用，一般慕斯蛋糕中用的比较多，也有网友用QQ糖融化了以后来代替。

抹茶粉、可可粉

在制作抹茶蛋糕或者可可蛋糕时混入蛋糕糊中使用，也可以制作抹茶饼干，可可饼干等。

酵母

面包发酵，比如“安琪酵母”。酵母在使用过程中一定要注意用30度左右的水融化，水温高则酵母死，水温低则酵母未化开，起不了作用。

酵母为活性菌物质，注意开袋后，放在低温干燥处保存，以免失去活性。

糖

糖分为白砂糖、绵砂糖、糖粉。白砂糖就是我们在超市里常见的糖，绵砂糖的颗粒比较细腻，糖粉是粉末状的糖中加入了玉米淀粉，用来做饼干，蛋糕以及装饰。

烘培种类

蛋糕类

以蛋为主要原料，经过搅打充气后膨胀，制品成熟后，清香绵软有弹性。蛋糕类又可分为：清蛋类、油蛋类、复合型蛋糕、生日蛋糕、样品蛋糕。蛋糕制品大都附以装饰，因此是一种富含艺术性的点心。

面包类

面包类是以面粉为主料，以酵母等为辅料的面团经发酵，饧发而烤制成的产品。如点心面包、主食面包、调理面包等。面包的生产需要一个比较暖和的环境，一般室温不低于20℃，产品以甜咸口味为主，包括硬质面包、软质面包、松质面包、脆皮面包。其用途作为三餐主副食均可。

混酥类

混酥类点心是以黄油、面粉、鸡蛋、糖为主料调和成面团或面糊，配以各种辅料，制作而成的一类点心。此类点心不分层，口感酥脆。主要产品有排类、挞类、干点类等，如果酱排、椰丝排、奶油曲奇、拉花饼干等。清酥类

以水面和油面互为表里，经过反复擀叠及冷冻、成型、烘烤等工艺而制成的制品，这种制品具有层次清晰、入口香酥的特点。在烘烤产品中，这类点心很具有特色，很久以来一直受到消费者的青睐。主要产品有酥盒类、果盅类、果排类、酥饼类等，如奶油千层酥、对角包、水果酥盒、苹果排、葡萄苹果盅等。

泡芙类

泡芙也称气鼓。以鸡蛋、油、糖为主料，采用烫制面团，经过挤糊成型，产品成熟后，体积膨胀数倍，因其饼壳松脆缺味，主要依靠馅心来调味。成品经装饰后，精细美观，再配以各色各样的馅料，使产品外脆里糯，绵软香甜，滋润可口，很受消费者的欢迎。

冷冻点心类

冷冻点心一般指以糖、牛奶、鸡蛋、水果、明胶为原料，经搅拌冷冻或冷冻搅拌制作而成的一类甜食，适用于午餐、晚餐的餐后甜食或非用餐时闲食。

巧克力类

指直接使用巧克力或以巧克力为原料，配以奶油、果仁、酒类等调制成的产品。

制作技巧

烘焙初学者升阶之途需遵循由简至难，饼干—蛋糕—西点—面包。

饼干制作

烘焙初学者一般都是会从最容易的饼干下手。饼干非常好的一点便是通过率很高，只需调节好家用烤箱的溫度和時间，取得成功冒着香味的饼干总是能让初学者信心十足。

饼干应该是每个人最爱吃的零食榜单里的前十了！甜的咸的、巧克力味的草莓味的、薄脆的夹心的、硬的软的...总有一款是你的爱。今天就来学习几款常规饼干的做法吧！

蔓越莓饼干

主料：低筋面粉（含蛋配方）110g、黄油（含蛋配方）70g、鸡蛋液（含蛋配方）12g、蔓越莓干（含蛋配方）35g、糖粉（含蛋配方）50g。

辅料：低筋面粉（无蛋配方）185g、黄油（无蛋配方）100g、牛奶（无蛋配方）15ml（14～15g）、蔓越莓干（无蛋配方）50g、糖粉（无蛋配方）75g。

做法步骤：1、黄油切小块，室温软化，稍微搅打几下。

2、加糖粉，继续搅打均匀至颜色变浅，体积膨大（糖粉加进去可以用刮刀和黄油稍微拌几下，不然糖粉容易溅出来～）。

3、将蛋液分2-3次分别加入，确保每加依次鸡蛋液前都搅打均匀。（做无蛋版本的把这个蛋液用牛奶替换哈）

4、将低筋面粉筛入，用刮刀稍微搅拌均匀。

5、蔓越莓干倒入，并搅拌均匀。

6、将面团撮成条放入模具中整形，没有模具的可以直接撮成长条做成圆的，放入冰箱冻约2小时左右，冻硬就好，具体看实际情况哈，别冻太硬会不好切的。

7、好的面团取出，切约7mm的厚片，排入烤盘，放入预热好160度左右的烤箱中烘烤约22－23分钟左右，表面稍稍上色即可，烤好出炉晾凉～（如果怕烤焦，可以把温度改低一点，稍微延长点时间，最后的时间可以自己稍微看着点，也更不容易过火，觉得颜色太浅稍微调高一点温度直至合适就可以了）。

牛奶饼干

主料：无盐黄油80g、糖粉60g、普通面粉115g、玉米淀粉65g、奶粉40g、鸡蛋1个（去壳重约50g）。

做法步骤：

1、无盐黄油软化后加糖粉打至发白，加入鸡蛋搅打均匀。

2、筛入混合粉类（面粉、淀粉、奶粉）拌成团。

3、分成小剂子，搓成球，用叉子按压。

4、垂直之前纹路的方向再按压一次形成格子纹，完成所有生坯，送入预热好170℃的烤箱中烤20分钟即可。

巧克力软曲奇

主料：黄油70g、红糖20g、白砂糖8g、巧克力碎或者巧克力豆10g、热水30ml、低筋面粉100g。

做法步骤：

1、黄油室温软化。红糖10g和热水30ml混合，变成红糖水备用。

2、用打蛋器，打发，边打边加入10g红糖和8g白砂糖。打发到黄油成羽状即可。加入一半红糖水，筛入一半面粉。用橡皮刀拌匀。继续加红糖水和面粉，拌匀成泥状。

3、用裱花袋挤出圆形面糊，用勺子压扁。成4cm左右，两块饼干中间留足空隙。等下还会看膨胀。

4、上下火180°，12分钟左右。

红糖燕麦饼干

食材：植物油40g、红糖30g、水50ml、燕麦片100g、低筋面粉80g、黑芝麻25g、椰蓉25g。

做法步骤：

1、红糖用50毫升热开水融化。

2、低筋面粉过筛，和黑芝麻、椰蓉以及燕麦混合均匀好。

3、所有的食材放在一起，混合均匀至没有干面粉。

4、烤盘上面铺上锡纸，把面粉团压扁，大概0.5厘米的厚度。

5、烤箱180度中层，上下火15分钟，出炉冷却后就能吃啦，味道超级好。

咖啡核桃饼干

食材：三合一速溶咖啡粉2勺、植物油5g、低筋面粉120g、红糖30g、泡打粉0.5g、核桃50g、全蛋液60g。

做法步骤：

1、核桃去壳后对半掰开，不要弄碎。

2、红糖压细一点，把所有的食材混合均匀，揉至没有一点干面。

3、把揉好的面团揉成如图所示的形状，有点像欧包吧哈哈，放入冰箱冷冻1小时左右。

4、取出面团，切成1厘米左右厚的饼干片，放入烤箱175度25-30分钟即可，香香的带着坚果味好棒。

玛格丽特饼干

食材：低筋面粉50g、红薯淀粉50g、无盐黄油40g、鸡蛋液10g、盐0.5g、鸡蛋黄1个、糖粉20g。

做法步骤：

1、红薯粉和低筋面粉过筛，加入糖粉，黄油室温软化或者隔水融化。

2、一个鸡蛋煮熟以后（大概中火10分钟），取出蛋黄，用拇指按压蛋黄过筛，过筛以后还真是蛮漂亮的嘛。

3、把黄油、打散的鸡蛋液以及盐混合均匀，放入冰箱冷藏1小时。

4、冷藏一小时后取出面团，会有一点硬，不要担心，把面团分成小块揉一下就软了，再慢慢搓成小球。

5、趁小球还比较柔软的时候用大拇指压成饼，裂的不均匀或者不好看可以重新压一下。

6、放入烤箱170度上下火中层烤15分钟搞定。

红茶饼干

食材：低筋面粉115g、无盐黄油65g、鸡蛋液15g、红茶碎7g、泡打粉1g、细砂糖35g。

做法步骤：

1、红茶用搅拌机打碎。

2、粉类过筛后，把所有食材混合均匀至没有干面粉。

3、把面团放入冷冻室1小时后切片，0.8厘米左右，入烤箱中层180度15分钟。

4、茶叶的清香味有点头疼的时候闻着真的很舒服啊，超级喜欢。

注意事项

烤箱预热

烤箱一定要预热，烤箱在烘烤之前，必须提前将温度旋钮调至需要的温度，打开开关空烧一段时间，使产品进入烤箱时就能达到所需要的温度。烤箱预热的动作，可使饼干面团迅速定型，并且也能保持较好的口感。烤箱预热是非常重要的烘焙常识，一定不要忘记。烤箱的容积越大，所需的预热时间就越长，大约5-10分钟不等。

面糊的拌和

当所有的粉类全部过筛到黄油糊中以后，用橡皮刮刀要以不规则的方向来切拌、翻拌面糊，或是从下往上翻拌的形式。不要画圈搅拌，以免产生过多的面筋。

正确的烘烤方式

烘烤前，烤箱需要预热到指定的温度，一般5-8分钟即可。这样会让饼干在入烤箱的瞬间达到指定的烘烤温度，让饼干瞬间膨胀，口感形状都更好。出炉后的饼干放凉后，如果还是没有酥脆的口感，或者感觉中间发软，那就是时间还不够，可用150度的温度再烤几分钟。

少量多次加蛋液

油水不分离大家或许会认为材料一次通通加入搅拌似乎比较省事，其实，有些材料是必须少量多次的与其他材料混合才更好。比如在黄油和糖混合打松发之后，鸡蛋需先打散成蛋液后再分2-4次加入，而且每加入一次都要使蛋液充分的被黄油吸收完全后再加入下一次。因为一个鸡蛋里大约含有74%的水分，如果一次将所有的蛋液全部倒入奶油糊里，油脂和水分不容易结合，容易造成油水分离，搅合拌匀会非常吃力。切记，材料分次加入才能使成品的口感更加细致美味。

规格统一

形状的要求无论是手工塑形的饼干，还是切割类的饼干，或者是薄脆饼干以及挤花类的饼干，都要求同一烤盘的饼干大小、薄厚、形状基本一致，这样才能够均匀受热，成熟时间相同。

做好保存

手工饼干的保存完全冷却后应尽快装入保鲜盒或保鲜袋中，因为饼干会吸收湿气而变软，室温下可以保存10天-12天。如果有回软的现象，可以用低温（150度）烘烤几分钟，就会恢复原有的口感。也可以放入冰箱冷冻室冷冻几小时，也可以恢复口感。

蛋糕制作

蛋糕是一种古老的西点，一般是由烤箱制作的，蛋糕是用鸡蛋、白糖、小麦粉为主要原料。以牛奶、果汁、奶粉、香粉、色拉油、水，起酥油、泡打粉为辅料，经过搅拌、调制、烘烤后制成一种像海绵的点心。蛋糕通常以甜味为主，典型的蛋糕是以烤的方式制作出来。蛋糕的材料主要包括了面粉、甜味剂(通常是蔗糖)、黏合剂(一般是鸡蛋，素食主义者可用面筋和淀粉代替)、起酥油（一般是牛油或人造牛油，低脂肪含量的蛋糕会以浓缩果汁代替），液体（牛奶，水或果汁），香精和发酵剂（例如酵母或者发酵粉）。

蛋糕分类

按照蛋糕坯子分类：

1、海绵蛋糕（SpongeCake），主要是利用鸡蛋打进空气，经过烘焙使空气受热膨胀而把蛋糕撑大。这类蛋糕可以不加油脂质地柔软故又称清蛋糕，是最早出现的蛋糕。常温：冬季可保存3天，夏季可保存1天，最好低温冷藏。

2、戚风蛋糕（ChiffonCake)，戚风蛋糕是乳沫类和面糊类蛋糕改良综合而成的。制作时蛋白、蛋黄须分开，分别打发，最后才混匀。其组织最为膨松，水分多而味道清淡不腻，十分受人欢迎。市面上蛋糕店大多用这坯子。常温：冬季可保存3天，夏季可保存1天，最好低温冷藏。

3、布丁蛋糕，主要是采用黄油、鸡蛋、白糖、牛奶为主要原料配以各式辅料，通过冷藏或烤制而成的一种欧式蛋糕。夏季要低温冷藏，冬季无需冷藏可保存3-5天。

4、慕思蛋糕，是用明胶凝结乳酪及鲜奶油而成，不必烘烤即可食用。是现今高级蛋糕的代表。夏季要低温冷藏，冬季无需冷藏可保存3-5天。

5、天使蛋糕(AngelFood Cake)，属于乳沫类蛋糕，只用无油脂成分的蛋白部分，毫不油腻而且有弹性，非常爽口，其成品清爽雪白，仿佛安琪儿的食物，故称之为“天使蛋糕”。因为它不含油脂与胆固醇，特别适合于怕胖或有心血管疾病的人。是一种健康点心。常温：冬季可保存3天，夏季可保存1天，最好低温冷藏。

6、芝士蛋糕（CheeseCake），主要是采用多量的乳酪做成的高级蛋糕。是现今高级蛋糕的代表，亦是美食家的新宠。市面售价非常昂贵，需低温冷藏。

7、面糊类蛋糕（battertype cake），主要是采用大量的固体油脂，故又称油蛋糕。又分基本奶油蛋糕和重奶油蛋糕。常温：冬季可保存3天，夏季可保存1天，最好低温冷藏。

按照裱花材料分类：

1、鲜奶油蛋糕，鲜奶油是植物性油脂，主要从大豆提炼，爽而不腻，营养丰富，深受人们喜爱。

2、水果蛋糕，一般名牌蛋糕店制做鲜奶油蛋糕时，坯子切三层，加水果、加酒。现在一般说的水果蛋糕主要是鲜奶油蛋糕上摆上水果。

3、巧克力蛋糕，主要是戚风蛋糕坯子上浇铸融化的巧克力而成。

4、冰激凌蛋糕，用冰激凌代替鲜奶油。按用处可分为：生日、祝寿、生肖、婚庆等。

蛋糕种类和做法很多，今天教大家几款常规蛋糕做法。

彩虹蛋糕

主料：低筋面粉120g、白砂糖170g、鸡蛋6个、色拉油65g、淡奶油500g、食用色素（6色适量）、牛奶65g。

做法步骤：

1、准备好材料，然后准备模具，一般非专业级的同一款蛋糕模都不会有很多，所以得自己做模具了，用蛋糕模为参照，用锡纸做出一个锡纸模，做好6个，修剪边缘即可待用。

2、分离蛋白蛋黄，分好的蛋白和蛋黄分别装不同的打蛋盆中。

3、白砂糖30g加入蛋黄中，用手动打蛋器打至糖溶化。

4、加入色拉油和牛奶，继续搅拌成油水混合。

5、筛入低筋面粉，拌匀成蛋黄糊待用。

6、蛋白的盆里加几滴柠檬汁（没有可不加），分3次加入90g白砂糖，（可边打边加）用电动打蛋器打至硬性发泡，提起打蛋器有坚挺的角。

7、打好的蛋白霜用刮刀挖一勺到蛋黄糊盆中，从底部向上翻拌均匀。

8、翻拌好的蛋黄糊全部倒入到蛋白霜中继续翻拌均匀，蛋糕糊就做好了，接下来上色。

9、把蛋糕糊分装入不同的碗中，加入食用色素，翻拌均匀,（一次能烤几个就先调几个色，其它的蛋糕糊放冰箱）。

10、调好颜色的蛋糕糊倒入准备好的锡纸模中，放入烤盘入烤箱，中层，140度，烤14分钟，根据同样的方法做另外几个颜色。

11、烤好后的蛋糕片撕掉锡纸倒扣在烤网上散热。

12、500g动物奶油加50g白砂糖，隔冰水用电动打蛋器打硬成奶油呈明显纹路。

13、打好的奶油各挖出一点用食用色素调好装入裱花袋中备用，颜色和蛋糕片的颜色一致。

14、彻底凉透的蛋糕片休整掉不整齐的，然后一片一片的叠起来，中间加奶油。

15、中间奶油抹好，然后就是蛋糕抹面了，和平时其它的奶油蛋糕一样抹，抹好在顶部做彩虹。

16、裱花袋剪掉绿豆大的孔（不会把握的可以先剪一点挤出来看大小不够再剪）然后按颜色挤在上面就成了漂亮的彩虹了。

芒果千层蛋糕

主料：低筋面粉、鸡蛋、糖粉、黄油、牛奶、淡奶油、芒果、细砂糖。

做法步骤：

1、鸡蛋打散，加入糖粉拌匀，不要打发，加入牛奶拌匀成稀面糊。

2、黄油隔水融化成液态，倒入面糊中拌匀，面糊过筛，放入冰箱冷藏静置半小时。

3、平底锅涂一层薄薄的油，加热，舀一勺面糊（约70毫升）煎凝固，不要翻面。

4、依此煎好面糊，大约12块，放凉待用。

5、取一干净容器，倒入奶油和糖，打发。

6、芒果洗净取肉。

7、把未煎的一面朝上，铺上打发好的奶油，一次制做两层，从第三层到第六层每层都铺上奶油，再铺芒果肉，再铺奶油，然后把下一层饼皮铺上。

8、做最后一层时，先在蛋糕体四周裹上煎饼，然后铺上奶油，覆盖最后一片班戟即可。

酸奶蛋糕

食材：酸奶270g、低筋面粉90g、玉米淀粉25g、白砂糖60g、鸡蛋4个

做法步骤：

1、将蛋清和蛋黄分离，然后把蛋黄放到酸奶中。

2、把酸奶和蛋黄搅拌匀。

3、把低筋面粉和玉米淀粉筛到酸奶糊中，将面糊搅拌匀。

4、打发蛋清。先往蛋清中放入几滴柠檬汁或者白醋，再分三次加入白砂糖，用电动打蛋器将蛋白打发至大弯勾状态。（在打发蛋清的时候，要将烤箱提前预热上，上下火110度，15分钟)。

5、分三次将蛋白放入到面糊中，将面糊和蛋白翻拌匀（一定是翻拌哦，千万不要划圈，那样容易使蛋白消泡）。

6、蛋糕糊翻拌好，将蛋糕糊倒到两个模具中，然后用力振几下，振出气泡。

7、将蛋糕放到预热好的烤箱，然后在烤盘中倒入适量的清水，接下为上下火110烤120分钟。烤好后不要急着取出，要在烤箱中焖40分钟左右。最后取出晾凉即可脱模。

注意事项

选择新鲜的鸡蛋

在购买鸡蛋时要挑选蛋壳完整，表面粗糙的蛋较新鲜，若将蛋置于冰箱冷藏，应该在烹调前先将蛋取出置于室温下再行应用，制作蛋糕时若是须将蛋黄与蛋白分离一定要分的非常干净，若是蛋白中夹有蛋黄则蛋白就打不发。

蛋白的打法

蛋白要打得好一定用要干净的容器最好是不锈钢制的打蛋盆，容器中不能沾油，不能有水及蛋白中不能夹有蛋黄

秤量要精确

作西点时秤量是很重要的一定要量的非常精确，因为这可是烘焙成功的第一步。

面粉的使用

所有的粉类使用前都应先以筛子过筛，将面粉置于筛网上，一手持筛网，一手在边上轻轻拍打使面粉由空中飘落入钢盆中。

奶油的打法

冰冻的奶油的打法：冰冻的奶油是无法制作蛋糕的，所以在使用前必须事先将它放在室温下使其软化到用手指轻压奶油即会凹陷的程度即可。

鲜奶油的打法：最好是使用铝箔包装或是桶装的液态鲜奶油来制作，虽然金属罐装的鲜奶油使用上较方便，但是在售价上不仅较贵且质地也较粗，并不适合拿来做涂抹，鲜奶油使用前须要先摇几下或用筷子拌一下，再用电动搅拌器打到出现如波浪状的稠度即可。

材料混合的方法

不论是要混合什么样的材料都须分次加入而不是将所有材料全部加入，这样才能使成品细致又美味。

正确的烘烤方式

烤箱在烘烤前一定要先预热到所须的温度，体积大的蛋糕须用低温长时间烘焙，烘烤时若担心外表烤的太焦可将蛋糕表皮烤至金黄色后在表面覆盖上一层铝箔纸来隔开上火。

烤模的使用方法

烤蛋糕时的烤模在使用前须先涂抹一层薄薄的奶油再洒上一层高筋面粉或是先用防沾纸铺在烤模内部烤好的蛋糕才不会沾粘，饼干压模制作时须先洒上面粉则压好的饼干才容易取下。

法式西点的做法

饼干、蛋糕学会后，可以再渐渐地深层次研究法式风格西点、朱古力控温、淋面、喷砂手艺这些。给大家介绍几款经典西点做法。

舒芙蕾（Souffle）

舒芙蕾，又称蛋奶酥、梳乎厘，是于中世纪诞生的法国著名甜点。法文的“Souffle”就是吹气的意思。烤好的舒芙蕾要尽快品尝，否则会很快就塌。口感轻盈如云朵，入口似有似无，却满嘴乳香。

食材：低筋面粉30g、蛋黄2个、蛋白2个、鲜奶40ml、细砂糖20g、无盐黄油或食用油少许、开水少许。

做法步骤：

1、用黄油先将碗壁内擦一遍，之后撒上细砂糖，待用。

2、牛奶+黄油+20g糖+几滴香草精倒入奶锅中煮至微沸，离火。

3、低粉筛入牛奶中，搅拌均匀。

4、蛋黄、蛋清分离在2个干净的碗中。

5、将奶糊慢慢倒入蛋黄中，一边倒一边快速搅拌，防止蛋黄烫熟。

6、搅拌均匀的蛋黄糊过筛倒入奶锅中，筛出低粉颗粒，可用刮刀压散即可。之后重新回炉煮。

7、小火，一边煮一边搅拌，不能停，否则会糊。

8、煮好的蛋黄糊，细腻、粘稠、表面有光泽，放一边待用。

9、15g糖分3次加入蛋白中，打发至接近干性发泡，就是小啾啾顶端有个细小弯钩。

10、蛋白和蛋黄糊分3次均匀翻拌混合。

11、混合好的蛋糊，烤箱预热180度。

12、放进烤箱中层，烤18分钟，然后出炉撒上糖粉。

拿破仑Mille Feuilles

拿破仑是法国的经典甜品，好几层的酥皮夹上卡仕达酱组合而成的。

食材：【蛋糕底材料】富强粉750g、鲜蛋2公斤、白砂糖900g、粟粉150g

【水油酥皮】富强粉700g、猪油350g、鲜蛋150g、奶油忌林糖800g、香兰素适量

做法步骤：

1、将千层派皮用擀面棍擀平放入抹了油的烤盘中。

2、将派皮表面用叉子搓洞后，放入冰箱冷藏松弛约1小时。

3、蛋黄与细砂糖(50g)用打泡器搅拌至淡黄色。

4、加入融化的无盐牛油、牛奶、香草精拌匀，再放入已筛的低筋面粉与泡打粉轻轻拌匀。

5、将蛋白打起泡后，分次加入细砂糖(60g)继续打至偏干性发泡，再分次加入蛋黄液中拌匀。

6、取一个干净的烤盘铺上烤盘垫纸，将材料倒入并用软刮板抹平。

7、放入烤箱180/150℃烘烤约20~25分钟取出放凉，即为蛋糕体。

8、将千层派皮，放入已预热200/200℃烤箱烘烤约50分钟。

马卡龙

马卡龙意思是一种用蛋白、杏仁粉、白砂糖和糖霜制作，并夹有水果酱或奶油的法式甜点。马卡龙口感丰富、外脆内柔，外观五彩缤纷、精致小巧。

食材：杏仁粉40g，糖粉40g，蛋白33g，白糖22g、奶油奶酪35g，黄油15g，糖粉15g。

做法步骤：

1、把奶油奶酪和黄油切成小块，室温软化成膏状，筛入糖粉。

2、用电动打蛋器打发均匀。用保鲜膜贴面盖起来，放冰箱冷藏。

3、将糖粉和杏仁粉过筛。

4、在蛋白中加入22g白糖，用电动打蛋器打发至硬性状态。如果想做带颜色的就滴一滴食用色素，打发均匀即可。

5、把蛋白霜放到糖粉和杏仁粉的混合物中，用翻拌的方法混合均匀。刚开始不好翻拌也用压拌的方法先将它们混合在一起。用刮刀舀起一些粉糊，粉糊呈缎带状落下。

6、装进裱花袋里，挤在烤盘上。轻摔几下烤盘，震出里面的气泡，用牙签将没有震破的气泡挑开。

7、烤箱开热风功能，上下火70度，把烤盘放进去进行晾皮，时间大概是20-30分钟。晾皮的时候可以打开烤箱用手触摸表面，表面有弹性又不粘手就是晾好皮了。

8、晾好皮后把烤盘取出来，对烤箱进行预热，上下火170度，预热好后把烤箱放进去，烘烤7分钟左右，然后上下火调成120度烘烤13分钟左右。时间和温度仅供参考，大家根据自家的烤箱脾气进行调节。总体上来说是先用高温把裙边烤出来，然后再用低温烤熟内部。

9、冷却后把夹馅填充上即可。放冰箱冷藏后味道更好。

面包的做法

相对饼干、蛋糕来说，面包从选面粉到和面再到发酵，再到二次发酵，每一道工序都关乎成功的关键，每一个步骤都是新手必学的重点，那今天我们就来看看，学做烘焙必须的三个步骤。

和面、搅面

做面包烘焙，首先第一个步骤，是和面，而在西点烘焙中，最主要的是搅面。面包制作常选用高筋面粉，其含有极高的蛋白质，而做烘焙，一般不是人工手动和面，一般都是使用面包机或者是厨师机来完成，机器不停的搅拌。

在机器搅拌过程中，把面粉中的筋度一步一步加强，直到搅拌面团可以形成一层薄膜，用手能轻易的拉出透光的膜，用手指捅不易破裂，这个时候的面团就达到了完全阶段，那制作面包烘焙的第一个重要步骤也就算完成，面粉筋度达到最强，那制作出来的面包也就更有弹性。

发酵

西点烘焙发酵和中式面食发酵很大程度相同，但有小部分是有区别的，一样的是需要进行三个步骤。第一次发酵，发酵之后醒面，醒面之后再进行二次发酵，二次发酵完成后即可完成整个发酵过程，这个过程对于整个烘焙来说是极为重要的。

首先我们来讲讲第一次发酵，第一次发酵，可以用面包机来定时发酵，但这个适合冬天，因为自然温度较低，但是如果是夏天，空气温度足够，(大概室温达到25度的时候)那就可以完全采用自然发酵，但如果室温低于20度的时候，那就不得不在面包机中发酵。在面包机总，一般发酵一个小时即可，面团在第一次发酵的过程中，慢慢从面粉变成了有生命力的组织，使面团有了味道，发酵赋与了面粉活力。

其次我们来讲讲醒面，第一次发酵完成之后，要注意把面粉中的空气排除，让分割后的面团面筋松弛，使后面的整形变的容易进行，所以必须要来一次醒发过程，其实这个过程很简单，在第一次发酵后，面团一般会涨至两倍左右大，只要用手指蘸上面粉戳一个深洞，洞口不发生塌陷，也不回缩,即一发完成。

醒面过程完成之后，我们就进行二次发酵，二次发酵比第一次发酵所需温度要高，通常20-30摄氏度适合，太低面团变硬，并且影响发面速度，而太高，面团则会更软塌，虽然时间会更快。所以二发不但要有20至35的温度，还要有85%湿度来使得面团表皮不失水，所以一般我们都依靠烤箱来完成二发，进入烤箱二发的时候，烤盘下面要加一碗约40度热水，尤其是到了冬天，热水冷掉了要拿出从新替换，使得最后发酵达到最完美的效果，时间约40分钟至50分钟。

烘烤

这是第三个重要的步骤，一般大家都知道，为了让面包看起来更加有光泽有食欲，一般会在面包表面刷上一层蛋液，另外就是关于烤面包的需要掌握的火候，而烤面包的火候也有三个步骤，就是“先低、后高、再低”的不同火候，这样可以烤制出合乎质量要求的面包，但是要特别注意视情况而定。

关于火的三个阶断

一般是这样，第一阶段上火要低(120℃左右)，底火要高(不超过250～260℃)，这样既可以避免面包表面很快定形，又能使面包膨胀适度。第二阶段上火、底火都要高，上火可达270℃，底火不超过270～300℃，使面包定形。第三阶段逐步将上火降为180～200℃，底火降为140～160℃，命名面包表面焦化，形成鲜明色泽，并提高香味。

面包种类和做法很多，今天教大家几款常规面包做法：

坚果大列巴面包

食材：面包粉400g、奶粉15g、酵母8g、盐4g、绵白糖65g、牛奶200g、鸡蛋1个、色拉油25g、黄油25g、坚果仁150g。

做法步骤：

1、准备好所有食材。

2、除了黄油、坚果之外，按先液体后固体的顺序，将材料放到揉面桶中，揉至扩展阶段，加入黄油后，再揉至完全扩展阶段，可拉出的薄膜不易破，洞眼边缘呈光滑状态。

3、面团整理成光滑面团，放至温暖处发酵，约28度左右，湿度为75%，发酵至2倍大，手沾面粉，面团扎眼不回缩。

4、面团再次揉搓排气，分成两等份。

5、取一个面团擀开，平铺上适量的干果，卷起后放于烤盘上，进行二次发酵，涮上蛋液，烤箱200度预热，转170度上下火烤35分钟。

淡奶蛋白吐司

食材：高粉280g、酵母3.5g、绵白糖23g、淡奶油60g、蛋清80g、盐3g、无盐黄油15g、清水70g

做法步骤：

1、除了黄油之外，食材按使方法先液体后固体顺序放到面桶中，揉至扩展阶段后加入软化的黄油，再揉于完全扩展阶段，可拉出薄膜且不易破。

2、面团收圆后盖好进行发酵至2倍大，再次揉搓光滑，分成三等分，醒发15分钟后，擀成长舌状，从一边卷起。

3、取一个面团再次擀成长舌状，卷起后放到吐司模具中，进行二次发酵至9分满，涮上蛋液，预热后，上下火170度烤5分钟，转165度烤35分钟，后期上色后可盖上锡纸。

酸奶紫薯毛毛虫面包

食材：高筋面粉250g、奶粉15g、酵母3g、细砂糖25g、精盐2g、鸡蛋1个、纯牛奶140g、无盐黄油25g、卡仕达酱、无盐黄油50g、清水50g、低筋面粉50g、全蛋液80g、紫薯泥200g、酸奶100g。

做法步骤：

1、面团食材除了黄油之外，所有材料混合制作成发面团，分成6份，醒15分钟，取一个面团擀开，一边擀薄后卷起。

2、制作卡仕达酱，将黄油50g、清水50g烧开后，加入低粉50g，搅拌均匀后关火，稍微放至温度，分次加入鸡蛋液，搅拌至光滑细腻的面糊。

3、面包二次发酵结束后涮上鸡蛋液，用裱花袋挤上卡仕达酱，烤箱预热后上下火180烤18分钟。

注意事项

面包机揉面一定要到位

选择3个和面程序，才能将面团揉到完全扩展，这样做出来的面包比较松软，口感比较好。整个流程，需要花费60分钟。

发酵时要控制好温度

第一次发酵所需温度为28℃—29℃，发酵时间通常不是固定的，主要视发酵情况而定。在面包桶内洒些水，控制好温度，发酵出来的面包口感好，不易焦。

烘烤一定要把握住火候

面包烘烤是做面包的重要缓解，需要把握好烘烤时间，选择中等的颜色。如果喜欢吃酥一点，颜色选择深色，这样面包烤出来会焦一点。如果选择浅色，面包颜色较淡，时间不低于35分钟。

原材料选择及面粉与液体的比例

面粉和液体的比例为3：1，和好面后，面粉一定要使用高筋面粉。通酵母发酵时间长要3个小时以上，发酵在2小时内完成。如果添加果料，一次性加，不要分太多次。

学习途径

学烘培可以去专业的烘焙学校，或者是去一些品牌面包店做学徒，也可以在网上进行了解自学。

蛋糕烘焙房

去蛋糕烘焙房学徒可以接触到各式各样的西点产品，在工作过程中师傅会教一些技能知识给你，但是自己动手实操的机会是非常少的，所以学习起来较慢。

专业的蛋糕烘焙学校

专业的西点培训学校会教多种不同西点制作工艺，以及市场流行产品，还有各种网红流行西点制作。也有一系列的开店的相关知识就教给学员。所以想开店创业或者没有基础想学烘焙，建议去专业的蛋糕烘焙学校学习。

自学

自学是最省时而且学习成本最低的学习方法。但是一定要坚持，切忌“三天打鱼，两天晒网”。

必看书籍推荐

《食物与厨艺》——哈洛德·马基，比较侧重理论。

《专业烘焙》（第3版）——韦恩·吉斯伦，理论与食谱相结合。

《学徒面包师》——彼得·莱因哈特，理论与食谱相结合

烘培app推荐

下厨房

这个我想大家应该所有了解，学做菜基本都会下载的APP，里面有各种各样的做菜教程。烘焙达人也会在上面写一些烘焙配方，教授各种甜品。

米熊

这是一个以烘焙为主的直播视频APP，里面包含了，烘焙，裱花，翻糖等各种课程，有付费有免费的课程，大多想学的里面都有。对于初学者，对烘焙感兴趣，或者不愿意花太多钱学习烘焙的朋友来讲是一个很好的学习APP。

%3Chowto_content%3E[{"type":"paragraph","attrs":{"is_abstract":true},"children":[{"type":"text","text":"随着现代生活节奏的加快，烘焙食品已经成为一种时尚、营养、高效的消费品。越来越多的人选择去学习烘焙，他们学习的出发点各有不同，有的是为了自己的兴趣爱好，有的是为了想从事这项工作后续就业或开店创业，那么新手小白如何开始学烘焙呢？","id":""}],"text":"","id":"doxcn8USK8kg6428IoYIsXxuwQJ"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"烘培必备工具","id":""}],"text":"","id":"doxcniACU0Ag4y0cOwn1pAT8msd"},{"type":"paragraph","children":[{"type":"text","text":"烤箱：如果自己家里制作，吃的量少，可以先买小烤箱，但是至少也要35L以上的。一定是上下独立控温，最好带热风。不能找特别便宜的，便宜意味着温度不准，加热不均匀。还要搭配烤箱温度计，两个最好，一个也可以。","id":""}],"text":"","id":"doxcnIOYsAasOKMoWIHWKm99eLh"},{"type":"image","attrs":{"height":854,"note":[{"type":"text","text":"烘培必备工具","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/e391b4ed94714e19bb14049f40c2b8a2","width":1280},"text":"","id":"doxcnkoOKWaaS2kYmIPcAQLQ6ye"},{"type":"paragraph","children":[{"type":"text","text":"打蛋器（电动\u0026手动）：电动跟手动都要配备。缺一不可。电动尽量买功率大一点的，当然，买烤箱会赠送，也可以凑合用。","id":""}],"text":"","id":"doxcnw4MOI6CgMgIa8h42KbwJEd"},{"type":"image","attrs":{"height":659,"note":[{"type":"text","text":"烘培必备工具","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/cfe4551762984dc0a9b5988a7a44077f","width":1024},"text":"","id":"doxcnEec0MEGYyUOqwFAnJMyp5b"},{"type":"paragraph","children":[{"type":"text","text":"刮刀（和刮板）：翻拌蛋糕糊等，刮板不同形状，一个套装3-5个就够用了。","id":""}],"text":"","id":"doxcny0iYUmGKAMcqG2FcRCpPGg"},{"type":"image","attrs":{"height":751,"note":[{"type":"text","text":"烘培必备工具","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/e2bb00edd8f94b3b964c647b56a9b33d","width":1024},"text":"","id":"doxcnwOE4OaaCMQsgnlhnW9e6h7"},{"type":"paragraph","children":[{"type":"text","text":"硅胶垫：揉面团，做饼干等。案板会粘，硅胶垫防粘。","id":""}],"text":"","id":"doxcnaaWSaKWYoGSMU7keNcL33d"},{"type":"image","attrs":{"height":589,"note":[{"type":"text","text":"烘培必备工具","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/ba764e2b3ec741efbe589431f7ad2891","width":1024},"text":"","id":"doxcnmOsyseC8eOw2E9944HGWsd"},{"type":"paragraph","children":[{"type":"text","text":"测量用品：电子秤，最好是精确到0.1g的。量勺、量杯。","id":""}],"text":"","id":"doxcnmCiYMqMkaWugpq5aPLclBK"},{"type":"image","attrs":{"height":1023,"note":[{"type":"text","text":"烘培必备工具","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/c108c49b2be848109a7ee0e8a2d6ce5b","width":955},"text":"","id":"doxcnuWEACwwwEWoSIn07LG5kQg"},{"type":"paragraph","children":[{"type":"text","text":"筛网：","id":""},{"type":"text","text":"有大小套装，建议选用60-80目的，筛出的面粉更细腻。","id":""}],"text":"","id":"doxcnGG8mMqIkKWeuUOLTkEl9vz"},{"type":"image","attrs":{"height":750,"note":[{"type":"text","text":"烘培必备工具","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/867198c7b05341288489f9e7b333b9f5","width":750},"text":"","id":"doxcnKcKkO8OuWM0kxBd9srnoN2"},{"type":"paragraph","children":[{"type":"text","text":"各种模具：看你从哪种入门，就先买哪种模具，不用急着一气配齐。","id":""}],"text":"","id":"doxcnyYUMkQs2yeM6CarIX90KIe"},{"type":"image","attrs":{"height":300,"note":[{"type":"text","text":"烘培必备工具","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/13af3d33d8da4754b30c27aadd86d11f","width":300},"text":"","id":"doxcnWKs6OWygawYEOmMxgrJEkh"},{"type":"paragraph","children":[{"type":"text","text":"各种碗盆：家里够多就不用另外购置了。","id":""}],"text":"","id":"doxcni2c8swI4IiYw219iRGkxbh"},{"type":"image","attrs":{"height":489,"note":[{"type":"text","text":"烘培必备工具","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/6446588814cc4bc994d34e14eb5d6b5c","width":750},"text":"","id":"doxcnYyWc0aKy4WK4EpSUydQWKd"},{"type":"paragraph","children":[{"type":"text","text":"厨师机：这个做面包是必备的，就算拥有麒麟臂，也不如机器揉的好，采购要点就是要大功率，外加静音，买一些主流品牌就行。","id":""}],"text":"","id":"doxcneIsiEWCegeg8uMqVTmW3rf"},{"type":"image","attrs":{"height":931,"note":[{"type":"text","text":"烘培必备工具","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/d3a9fa25695c4d91b1331dc4ad8cfc21","width":1024},"text":"","id":"doxcnW2K6aOO8Qu6Oiy1hWu93kG"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"常规烘培材料","id":""}],"text":"","id":"doxcnqaWg6aEWaOkuqm6hKBxwJe"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"面粉","id":""}],"text":"","id":"doxcnQk4AMSiCg66me62Yx6lNAc"},{"type":"paragraph","children":[{"type":"text","text":"中餐一般用到的面粉都是中筋面粉，也是我们普通老百姓接触最多的面粉。家里常做的","id":""},{"type":"text","text":"面条、包子，馒头、烙饼、饺子等等用到的都是中筋面粉。但烘焙中我们最常见的生日蛋糕或者饼干则是要用低筋面粉，吃的面包则要用高筋面粉。","id":""}],"text":"","id":"doxcnE8GU2YUimko0yGDeTNZUcc"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"低筋面粉","id":""}],"text":"","id":"doxcncIGqeUQY4YI0k6f89o6fjb"},{"type":"paragraph","children":[{"type":"text","text":"水份13.8%,蛋白质含量为8.5%以下的面粉。这样的面粉筋度弱，口感绵软蓬松，适合做蛋糕，饼干等酥类的糕点。","id":""}],"text":"","id":"doxcnw8ekMUSemI688BmDria28f"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"中筋面粉","id":""}],"text":"","id":"doxcnaU4CWsYaiQK2MzLtrCBC9g"},{"type":"paragraph","children":[{"type":"text","text":"蛋白质含量为9.5~12.0%。这样的面粉一般用于中式的面点制作中，就是我们常见的包子馒头饺子之类的。","id":""}],"text":"","id":"doxcnQYCoUucgCacuyQRpDyWo1d"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"高筋面粉","id":""}],"text":"","id":"doxcnwyY4k0ss2qWIMFqHlhgE4c"},{"type":"paragraph","children":[{"type":"text","text":"蛋白质含量约12.5~13.5%。","id":""},{"type":"text","text":"这样的面粉筋度高，口感具有韧性，适合做面包之类的糕点。","id":""}],"text":"","id":"doxcnKEIokUImAGKkEXvdZa1U2e"},{"type":"paragraph","children":[{"type":"text","text":"口感来说，低筋面粉酥脆、绵软；中筋面粉，做面条劲道，做馒头蓬松；高筋面粉，延展性很好，非常劲道有弹性和嚼感。","id":""}],"text":"","id":"doxcnGwuIK24WoookwRsRj5TP8f"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"黄油","id":""}],"text":"","id":"doxcnuocAcMAKGysC26RKYDQpeb"},{"type":"paragraph","children":[{"type":"text","text":"黄油是鲜牛奶加工分离出来的固态油脂，营养丰富脂肪含量很高，在口味上分为加盐黄油和原味黄油。黄油的用处很多，做蛋糕、面包、饼干、月饼、网红雪花酥、煎牛排等等都会用到黄油，平时可以多买一些放冰箱冷藏。","id":""}],"text":"","id":"doxcnyUc8IcK0A0aGKiR4Hgdqfn"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"淡奶油","id":""}],"text":"","id":"doxcne6yacyIGYyQ4I7dBsXqgkh"},{"type":"paragraph","children":[{"type":"text","text":"淡奶油跟黄油一样是用鲜牛奶提炼出来的，淡奶油的脂肪含量没有黄油高，跟黄油一样也有植物奶油也叫鲜奶油，植物奶油其实就是人造奶油。因为鲜奶油稳定性高，适合裱花，价格便宜所以在普通的蛋糕店里用的基本都是植物奶油。植物奶油非常不利于健康，这也是为什么越来越多的人自己学做烘焙的原因，我们想吃到更健康更营养的美味，而不是一堆“反式脂肪酸”。所以我们在制作烘焙的过程中，请选择动物性淡奶油。","id":""}],"text":"","id":"doxcnM48ASemcOGCukF4SOYawYb"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"玉米油","id":""}],"text":"","id":"doxcnEwQEuYq6WgwueBNQMxR7ks"},{"type":"paragraph","children":[{"type":"text","text":"在制作蛋糕的时候我们会用到玉米油，很多人问能不能用生菜油？不能，气味大不好吃。建议选择味道较小的色拉油，玉米油。","id":""}],"text":"","id":"doxcnYoW4Q0WIuWc48TjTeMAcje"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"玉米淀粉","id":""}],"text":"","id":"doxcnSayeoky0AawQEZ136gVgfc"},{"type":"paragraph","children":[{"type":"text","text":"制作蛋糕，饼干等甜点时用，家里常备一些。","id":""}],"text":"","id":"doxcn0Iyaguau4Eag2xiBvagNpe"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"吉利丁","id":""}],"text":"","id":"doxcnYGGMc0mcQ4eKIFCaQlWQyb"},{"type":"paragraph","children":[{"type":"text","text":"吉利丁有粉状的也有片状的，它是作为一种凝固剂来使用，一般慕斯蛋糕中用的比较多，也有网友用QQ糖融化了以后来代替。","id":""}],"text":"","id":"doxcnA026OUYgqIu2qew1od1Ylf"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"抹茶粉、可可粉","id":""}],"text":"","id":"doxcnGIo0gqYuEugGbOAfscSeFq"},{"type":"paragraph","children":[{"type":"text","text":"在制作抹茶蛋糕或者可可蛋糕时混入蛋糕糊中使用，也可以制作抹茶饼干，可可饼干等。","id":""}],"text":"","id":"doxcnCcIy6K0EgOocUjZBhLSBuc"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"酵母","id":""}],"text":"","id":"doxcnSyeAwS6w8om4a6hvax4S3d"},{"type":"paragraph","children":[{"type":"text","text":"面包发酵，比如“安琪酵母”","id":""},{"type":"text","text":"。","id":""},{"type":"text","text":"酵母在使用过程中一定要注意用30度左右的水融化，水温高则酵母死，水温低则酵母未化开，起不了作用。","id":""}],"text":"","id":"doxcn8gc2w4iKGiWwqmg0KepdCg"},{"type":"paragraph","children":[{"type":"text","text":"酵母为活性菌物质，注意开袋后，放在低温干燥处保存，以免失去活性。","id":""}],"text":"","id":"doxcnEGGCygo0UAokojpMccYYpe"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"糖","id":""}],"text":"","id":"doxcnG6WQY8UsO0eUM3g1pfJUWe"},{"type":"paragraph","children":[{"type":"text","text":"糖分为白砂糖、绵砂糖、糖粉。白砂糖就是我们在超市里常见的糖，绵砂糖的颗粒比较细腻，糖粉是粉末状的糖中加入了玉米淀粉，用来做饼干，蛋糕以及装饰。","id":""}],"text":"","id":"doxcnwwQaCGSEGMYI6oiSfMSfCg"},{"type":"image","attrs":{"height":2160,"note":[{"type":"text","text":"糖","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/aefd3681251345a0b2fee090c02f8caa","width":3840},"text":"","id":"doxcnKm2g0yUoqIAQEPhho7zkmh"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"烘培种类","id":""}],"text":"","id":"doxcnEqgI0OWUy4i0qkfRUMucWc"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"蛋糕类","id":""}],"text":"","id":"doxcng8iwO4C8QYwqCUaE4MYZzg"},{"type":"paragraph","children":[{"type":"text","text":"以蛋为主要原料，经过搅打充气后膨胀，制品成熟后，清香绵软有弹性。蛋糕类又可分为：清蛋类、油蛋类、复合型蛋糕、生日蛋糕、样品蛋糕。蛋糕制品大都附以装饰，因此是一种富含艺术性的点心。","id":""}],"text":"","id":"doxcn46u0MGUAumgcgJs3rc7nHd"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"面包类","id":""}],"text":"","id":"doxcnqOQQqEQQWY6YOw1TruPh5b"},{"type":"paragraph","children":[{"type":"text","text":"面包类是以面粉为主料，以酵母等为辅料的面团经发酵，饧发而烤制成的产品。如点心面包、主食面包、调理面包等。面包的生产需要一个比较暖和的环境，一般室温不低于20℃，产品以甜咸口味为主，包括硬质面包、软质面包、松质面包、脆皮面包。其用途作为三餐主副食均可。","id":""}],"text":"","id":"doxcnmIcAGMaIIsym8lWDuSIs4g"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"混酥类","id":""}],"text":"","id":"doxcnuiewqCMUAACUwlmF043OVd"},{"type":"paragraph","children":[{"type":"text","text":"混酥类点心是以黄油、面粉、鸡蛋、糖为主料调和成面团或面糊，配以各种辅料，制作而成的一类点心。此类点心不分层，口感酥脆。主要产品有排类、挞类、干点类等，如果酱排、椰丝排、奶油曲奇、拉花饼干等。清酥类","id":""}],"text":"","id":"doxcnuCUsQamE8YmWCoiNx9axPA"},{"type":"paragraph","children":[{"type":"text","text":"以水面和油面互为表里，经过反复擀叠及冷冻、成型、烘烤等工艺而制成的制品，这种制品具有层次清晰、入口香酥的特点。在烘烤产品中，这类点心很具有特色，很久以来一直受到消费者的青睐。主要产品有酥盒类、果盅类、果排类、酥饼类等，如奶油千层酥、对角包、水果酥盒、苹果排、葡萄苹果盅等。","id":""}],"text":"","id":"doxcnS2oayQEew4UwCUCmKxFyFg"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"泡芙类","id":""}],"text":"","id":"doxcnM8S4yekoYIsmy44jiyyaEg"},{"type":"paragraph","children":[{"type":"text","text":"泡芙也称气鼓。以鸡蛋、油、糖为主料，采用烫制面团，经过挤糊成型，产品成熟后，体积膨胀数倍，因其饼壳松脆缺味，主要依靠馅心来调味。成品经装饰后，精细美观，再配以各色各样的馅料，使产品外脆里糯，绵软香甜，滋润可口，很受消费者的欢迎。","id":""}],"text":"","id":"doxcnumSeciEkCMWAkkepShFrSv"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"冷冻点心类","id":""}],"text":"","id":"doxcncO6gYiW2kc8GmAutoVmQEf"},{"type":"paragraph","children":[{"type":"text","text":"冷冻点心一般指以糖、牛奶、鸡蛋、水果、明胶为原料，经搅拌冷冻或冷冻搅拌制作而成的一类甜食，适用于午餐、晚餐的餐后甜食或非用餐时闲食。","id":""}],"text":"","id":"doxcna2sKyW20ssGUIxvEwEtvSe"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"巧克力类","id":""}],"text":"","id":"doxcnMCg4qwEIu6SyG8mT2sAzIf"},{"type":"paragraph","children":[{"type":"text","text":"指直接使用巧克力或以巧克力为原料，配以奶油、果仁、酒类等调制成的产品。","id":""}],"text":"","id":"doxcnU6Egycs6EwiSoVOLlKPpWd"},{"type":"image","attrs":{"height":683,"note":[{"type":"text","text":"巧克力类","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/28522ccda7944ba29ccb421a166f73cd","width":1024},"text":"","id":"doxcnqYGU2KuII22Wm8n83EsQEd"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"制作技巧","id":""}],"text":"","id":"doxcnY0kOG4aAwq8mKXJhhrZzEH"},{"type":"paragraph","children":[{"type":"text","text":"烘焙初学者升阶之途需遵循由简至难，饼干—蛋糕—西点—面包。","id":""}],"text":"","id":"doxcno8iqusGsicgigvBwhGDwMe"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"饼干制作","id":""}],"text":"","id":"doxcnY4UqaEMAqG22od5ulmRkBc"},{"type":"paragraph","children":[{"type":"text","text":"烘焙初学者一般都是会从最容易的饼干下手。饼干非常好的一点便是通过率很高，只需调节好家用烤箱的溫度和時间，取得成功冒着香味的饼干总是能让初学者信心十足。","id":""}],"text":"","id":"doxcn0MmwqmGcWkOewff08Q4GCe"},{"type":"paragraph","children":[{"type":"text","text":"饼干应该是每个人最爱吃的零食榜单里的前十了！甜的咸的、巧克力味的草莓味的、薄脆的夹心的、硬的软的...总有一款是你的爱。今天就来学习几款常规饼干的做法吧！","id":""}],"text":"","id":"doxcno4SsSkGSmIu0eMKQCXrqEd"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"蔓越莓饼干","id":""}],"text":"","id":"doxcnSsQyOMaS2mMAEcj2uNQjkb"},{"type":"image","attrs":{"height":421,"note":[{"type":"text","text":"蔓越莓饼干","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/4f8efd07f206470391b8bb56706962e9","width":650},"text":"","id":"doxcneYQiYUAyE6Sscv00evdAAc"},{"type":"paragraph","children":[{"type":"text","text":"主料：低筋面粉（含蛋配方）110g、黄油（含蛋配方）70g、鸡蛋液（含蛋配方）12g、蔓越莓干（含蛋配方）35g、糖粉（含蛋配方）50g。","id":""}],"text":"","id":"doxcnuQ4WseeKmYcMw5Ji6305oh"},{"type":"paragraph","children":[{"type":"text","text":"辅料：低筋面粉（无蛋配方）185g、黄油（无蛋配方）100g、牛奶（无蛋配方）15ml（14～15g）、蔓越莓干（无蛋配方）50g、糖粉（无蛋配方）75g。","id":""}],"text":"","id":"doxcna2qwE0KqGOOScl93v5Nslf"},{"type":"paragraph","children":[{"type":"text","text":"做法步骤：1、黄油切小块，室温软化，稍微搅打几下。","id":""}],"text":"","id":"doxcngEa4auwkcm6SgPzTMUJn7f"},{"type":"paragraph","children":[{"type":"text","text":"2、加糖粉，继续搅打均匀至颜色变浅，体积膨大（糖粉加进去可以用刮刀和黄油稍微拌几下，不然糖粉容易溅出来～）。","id":""}],"text":"","id":"doxcnO6UAoMUkq6mi8LbhO4nWTg"},{"type":"paragraph","children":[{"type":"text","text":"3、将蛋液分2-3次分别加入，确保每加","id":""},{"type":"text","text":"依次","id":""},{"type":"text","text":"鸡蛋液前都搅打均匀。（做无蛋版本的把这个蛋液用牛奶替换哈）","id":""}],"text":"","id":"doxcnwCmosQIa62uUQJzTbmfzyh"},{"type":"paragraph","children":[{"type":"text","text":"4、将低筋面粉筛入，用刮刀稍微搅拌均匀。","id":""}],"text":"","id":"doxcnyCOK8YM6uoIoURYZAqI8xe"},{"type":"paragraph","children":[{"type":"text","text":"5、蔓越莓干倒入，并搅拌均匀。","id":""}],"text":"","id":"doxcnS4ss2CcOeEuKy4g859YU2e"},{"type":"paragraph","children":[{"type":"text","text":"6、将面团撮成条放入模具中整形，没有模具的可以直接撮成长条做成圆的，放入冰箱冻约2小时左右，冻硬就好，具体看实际情况哈，别冻太硬会不好切的。","id":""}],"text":"","id":"doxcnE2ssawqcC6uQSAqsb4Q67c"},{"type":"paragraph","children":[{"type":"text","text":"7、好的面团取出，切约7mm的厚片，排入烤盘，放入预热好160度左右的烤箱中烘烤约22－23分钟左右，表面稍稍上色即可，烤好出炉晾凉～（如果怕烤焦，可以把温度改低一点，稍微延长点时间，最后的时间可以自己稍微看着点，也更不容易过火，觉得颜色太浅稍微调高一点温度直至合适就可以了）。","id":""}],"text":"","id":"doxcnqoYK2yUOcK6Siwb9kWlyme"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"牛奶饼干","id":""}],"text":"","id":"doxcnOUOQQk8CGag0g9Ypoll0zb"},{"type":"image","attrs":{"height":500,"note":[{"type":"text","text":"牛奶饼干","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/6280889d74134522a1a6a8cbb6cdb67e","width":500},"text":"","id":"doxcnEu0U88EI4AeySY5AZgx4Yb"},{"type":"paragraph","children":[{"type":"text","text":"主料：无盐黄油80g、糖粉60g、普通面粉115g、玉米淀粉65g、奶粉40g、鸡蛋1个（去壳重约50g）。","id":""}],"text":"","id":"doxcnkOwqIsSkg268WGsXbvvDUd"},{"type":"paragraph","children":[{"type":"text","text":"做法步骤：","id":""}],"text":"","id":"doxcnQKiEw8IosySKmvUxtkNyfb"},{"type":"paragraph","children":[{"type":"text","text":"1","id":""},{"type":"text","text":"、无盐黄油软化后加糖粉打至发白，加入鸡蛋搅打均匀。","id":""}],"text":"","id":"doxcnqcgc2Eu8qSsYe4nyfxbLZd"},{"type":"paragraph","children":[{"type":"text","text":"2、筛入混合粉类（面粉、淀粉、奶粉）拌成团。","id":""}],"text":"","id":"doxcn4eGgyMamkc6UQBbygb7I6d"},{"type":"para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":"做法步骤：","id":""}],"text":"","id":"doxcnua2KiScmMKWsyWejZoNfug"},{"type":"paragraph","children":[{"type":"text","text":"1、红薯粉和低筋面粉过筛，加入糖粉，黄油室温软化或者隔水融化。","id":""}],"text":"","id":"doxcnqQ8cUQuEQEoouSbCGGIp9f"},{"type":"paragraph","children":[{"type":"text","text":"2、一个鸡蛋煮熟以后（大概中火10分钟），取出蛋黄，用拇指按压蛋黄过筛，过筛以后还真是蛮漂亮的嘛。","id":""}],"text":"","id":"doxcngyA6ckIMSSU2SuDu6uIAwd"},{"type":"paragraph","children":[{"type":"text","text":"3、把黄油、打散的鸡蛋液以及盐混合均匀，放入冰箱冷藏1小时。","id":""}],"text":"","id":"doxcnuWmAkICmAeISesSnhy1XGb"},{"type":"paragraph","children":[{"type":"text","text":"4、冷藏一小时后取出面团，会有一点硬，不要担心，把面团分成小块揉一下就软了，再慢慢搓成小球。","id":""}],"text":"","id":"doxcn2WeggmW6MgyU2jhV1nDaef"},{"type":"paragraph","children":[{"type":"text","text":"5、趁小球还比较柔软的时候用大拇指压成饼，裂的不均匀或者不好看可以重新压一下。","id":""}],"text":"","id":"doxcnccy22uw4gi2uyOVh2rPGwc"},{"type":"paragraph","children":[{"type":"text","text":"6、放入烤箱170度上下火中层烤15分钟搞定。","id":""}],"text":"","id":"doxcnmKkwA68QUsWQeeBJ6ko7eh"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"红茶饼干","id":""}],"text":"","id":"doxcneSyio0eggAQ02V6dJKXeDe"},{"type":"image","attrs":{"height":413,"note":[{"type":"text","text":"红茶饼干","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/17ddd32ed6f1441b82adbbef8819a5d0","width":620},"text":"","id":"doxcnss88KagCw6MIMjbfKOnnpf"},{"type":"paragraph","children":[{"type":"text","text":"食材：低筋面粉115g、无盐黄油65g、鸡蛋液15g、红茶碎7g、泡打粉1g、细砂糖35g。","id":""}],"text":"","id":"doxcnac6kcUUyyG8GH8eF9TbQCx"},{"type":"paragraph","children":[{"type":"text","text":"做法步骤：","id":""}],"text":"","id":"doxcnKSuC8gW4mkK42NiziFewTf"},{"type":"paragraph","children":[{"type":"text","text":"1、红茶用搅拌机打","id":""},{"type":"text","text":"碎。","id":""}],"text":"","id":"doxcns8WiaqiiOKIGsZneTs2HQc"},{"type":"paragraph","children":[{"type":"text","text":"2、粉类过筛后，把所有食材混合均匀至没有干面粉。","id":""}],"text":"","id":"doxcnKqOuGkiwqiACq6TmCJua4g"},{"type":"paragraph","children":[{"type":"text","text":"3、把面团放入冷冻室1小时后切片，0.8厘米左右，入烤箱中层180度15分钟。","id":""}],"text":"","id":"doxcn2W4I2QqiiQu8A5eFiDSqhf"},{"type":"paragraph","children":[{"type":"text","text":"4、茶叶的清香味有点头疼的时候闻着真的很舒服啊，超级喜欢。","id":""}],"text":"","id":"doxcne28Ms0mAYW0WO0swicWRmf"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"注意事项","id":""}],"text":"","id":"doxcn26WgwwA8aquIMEoc4K2zMm"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"烤箱预热","id":""}],"text":"","id":"doxcniCamg6iOy8GC876ymPHlZf"},{"type":"paragraph","children":[{"type":"text","text":"烤箱一定要预热，烤箱在烘烤之前，必须提前将温度旋钮调至需要的温度，打开开关空烧一段时间，使产品进入烤箱时就能达到所需要的温度。烤箱预热的动作，可使饼干面团迅速定型，并且也能保持较好的口感。烤箱预热是非常重要的烘焙常识，一定不要忘记。烤箱的容积越大，所需的预热时间就越长，大约5-10分钟不等。","id":""}],"text":"","id":"doxcnAKgiumK8MSWOQnDYkC1Njb"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"面糊的拌和","id":""}],"text":"","id":"doxcnqecg4yuKYeoIwaXtJKJSBy"},{"type":"paragraph","children":[{"type":"text","text":"当所有的粉类全部过筛","id":""},{"type":"text","text":"到黄油糊中以后，用橡皮刮刀要以不规则的方向来切拌、翻拌面糊，或是从下往上翻拌的形式。不要画圈搅拌，以免产生过多的面筋。","id":""}],"text":"","id":"doxcnUks8K88YS2QkgndBg7n42f"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"正确的烘烤方式","id":""}],"text":"","id":"doxcn28gSGaWEkuCmamiOE1ds3c"},{"type":"paragraph","children":[{"type":"text","text":"烘烤前，烤箱需要预热到指定的温度，一般5-8分钟即可。这样会让饼干在入烤箱的瞬间达到指定的烘烤温度，让饼干瞬间膨胀，口感形状都更好。出炉后的饼干放凉后，如果还是没有酥脆的口感，或者感觉中间发软，那就是时间还不够，可用150度的温度再烤几分钟。","id":""}],"text":"","id":"doxcnaMK8ymg4U6aiecNzH9LBoc"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"少量多次加蛋液","id":""}],"text":"","id":"doxcn2KywQyQeuAYiSuBl9DNP0c"},{"type":"paragraph","children":[{"type":"text","text":"油水不分离大家或许会认为材料一次通通加入搅拌似乎比较省事，其实，有些材料是必须少量多次的与其他材料混合才更好。比如在黄油和糖混合打松发之后，鸡蛋需先打散成蛋液后再分2-4次加入，而且每加入一次都要使蛋液充分的被黄油吸收完全后再加入下一次。因为一个鸡蛋里大约含有74%的水分，如果一次将所有的蛋液全部倒入奶油糊里，油脂和水分不容易结合，容易造成油水分离，搅合拌匀会非常吃力。切记，材料分次加入才能使成品的口感更加细致美味。","id":""}],"text":"","id":"doxcnCM8MuyusoYQwSydknZxlle"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"规格统一","id":""}],"text":"","id":"doxcnWuMWq6YYEWqYUps9tZlb7g"},{"type":"paragraph","children":[{"type":"text","text":"形状的要求无论是手工塑形的饼干，还是切割类的饼干，或者是薄脆饼干以及挤花类的饼干，都要求同一烤盘的饼干大小、薄厚、形状基本一致，这样才能够均匀受热，成熟时间相同。","id":""}],"text":"","id":"doxcnKkWw6a8aa0KC2zt8UcOl2d"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"做好保存","id":""}],"text":"","id":"doxcno88oaem6Yuke23SfbL7mNf"},{"type":"paragraph","children":[{"type":"text","text":"手工饼干的保存完全冷却后应尽快装入保鲜盒或保鲜袋中，因为饼干会吸收湿气而变软，室温下可以保存10天-12天。如果有回软的现象，可以用低温（150度）烘烤几分钟，就会恢复原有的口感。也可以放入冰箱冷冻室冷冻几小时，也可以恢复口感。","id":""}],"text":"","id":"doxcnKsgukO4qs8mmMe43Ewc1ws"},{"type":"image","attrs":{"height":682,"note":[{"type":"text","text":"做好保存","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/e5e35e1c7796426ba64677d1184ebd2a","width":1024},"text":"","id":"doxcnc60qe0gsOyaaCEETLuD5mh"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"蛋糕制作","id":""}],"text":"","id":"doxcnqaiUqwysU6AWEvn0bmdGed"},{"type":"paragraph","children":[{"type":"text","text":"蛋糕是一种古老的西点，一般是由烤箱制作的，蛋糕是用鸡蛋、白糖、小麦粉为主要原料。以牛奶、果汁、奶粉、香粉、色拉油、水，起酥油、泡打粉为辅料，经过搅拌、调制、烘烤后制成一种像海绵的点心。蛋糕通常以甜味为主，典型的蛋糕是以烤的方式制作出来。蛋糕的材料主要包括了面粉、甜味剂(通常是蔗糖)、黏合剂(一般是鸡蛋，素食主义者可用面筋和淀粉代替)、起酥油（一般是牛油或人造牛油，低脂肪含量的蛋糕会以浓缩果汁代替），液体（牛奶，水或果汁），香精和发酵剂（例如酵母或者发酵粉）。","id":""}],"text":"","id":"doxcnSAkmwsyemksy6ZfzLrAase"},{"type":"image","attrs":{"height":624,"note":[{"type":"text","text":"蛋糕制作","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/9e9e4ad27edc4e8ebcbe0a63f70034d7","width":1000},"text":"","id":"doxcnUW8wqMU4g2WW2defgRHRwb"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"蛋糕分类","id":""}],"text":"","id":"doxcnakAUA6eKcCQiSmKUNysYmk"},{"type":"paragraph","children":[{"type":"text","text":"按照蛋糕坯子分类：","id":""}],"text":"","id":"doxcnS4ueMUaCqYQom0z3NhcHGg"},{"type":"paragraph","children":[{"type":"text","text":"1、海绵蛋糕（SpongeCake），主要是利用鸡蛋打进空气，经过烘焙使空气受热膨胀而把蛋糕撑大。这类蛋糕可以不加油脂质地柔软故又称清蛋糕，是最早出现的蛋糕。常温：冬季可保存3天，夏季可保存1天，最好低温冷藏。","id":""}],"text":"","id":"doxcn2WKqIMmG2EEkKga1P5ZXkh"},{"type":"paragraph","children":[{"type":"text","text":"2、戚风蛋糕（ChiffonCake)，戚风蛋糕是乳沫类和面糊类蛋糕改良综合而成的。制作时蛋白、蛋黄须分开，分别打发，最后才混匀。其组织最为膨松，水分多而味道清淡不腻，十分受人欢迎。市面上蛋糕店大多用这坯子。常温：冬季可保存3天，夏季可保存1天，最好低温冷藏。","id":""}],"text":"","id":"doxcnYym8gsyc0om0b1P6j0BpzI"},{"type":"paragraph","children":[{"type":"text","text":"3、布丁蛋糕，主要是采用黄油、鸡蛋、白糖、牛奶为主要原料配以各式辅料，通过冷藏或烤制而成的一种欧式蛋糕。夏季要低温冷藏，冬季无需冷藏可保存3-5天。","id":""}],"text":"","id":"doxcnuoaYK2IE66oeEtcaSok4Ed"},{"type":"paragraph","children":[{"type":"text","text":"4、慕思蛋糕，是用明胶凝结乳酪及鲜奶油而成，不必烘烤即可食用。是现今高级蛋糕的代表。夏季要低温冷藏，冬季无需冷藏可保存3-5天。","id":""}],"text":"","id":"doxcnS82MOi80AswC8xIjSkEsjg"},{"type":"paragraph","children":[{"type":"text","text":"5、天使蛋糕(AngelFood Cake)，属于乳沫类蛋糕，只用无油脂成分的蛋白部分，毫不油腻而且有弹性，非常爽口，其成品清爽雪白，仿佛安琪儿的食物，故称之为“天使蛋糕”。因为它不含油脂与胆固醇，特别适合于怕胖或有心血管疾病的人。是一种健康点心。常温：冬季可保存3天，夏季可保存1天，最好低温冷藏。","id":""}],"text":"","id":"doxcnAG6EyKc08cGyugTyXCOdK6"},{"type":"paragraph","children":[{"type":"text","text":"6、芝士蛋糕（CheeseCake），主要是采用多量的乳酪做成的高级蛋糕。是现今高级蛋糕的代表，亦是美食家的新宠。市面售价非常昂贵，需低温冷藏。","id":""}],"text":"","id":"doxcnKkGmIo00UEAc65eVKu7ane"},{"type":"paragraph","children":[{"type":"text","text":"7、面糊类蛋糕（battertype cake），主要是采用大量的固体油脂，故又称油蛋糕。又分基本奶油蛋糕和重奶油蛋糕。常温：冬季可保存3天，夏季可保存1天，最好低温冷藏。","id":""}],"text":"","id":"doxcncQQIokYYwyO6o3srgCfHzd"},{"type":"paragraph","children":[{"type":"text","text":"按照裱花材料分类：","id":""}],"text":"","id":"doxcnwyi0w0ccCo64WKaxJqF7Ge"},{"type":"paragraph","children":[{"type":"text","text":"1、鲜奶油蛋糕，鲜奶油是植物性油脂，主要从大豆提炼，爽而不腻，营养丰富，深受人们喜爱。","id":""}],"text":"","id":"doxcn8KaKsC6Ag64W6zicMfO0dc"},{"type":"paragraph","children":[{"type":"text","text":"2、水果蛋糕，一般名牌蛋糕店制做鲜奶油蛋糕时，坯子切三层，加水果、加酒。现在一般说的水果蛋糕主要是鲜奶油蛋糕上摆上水果。","id":""}],"text":"","id":"doxcnMO0MMsceKOi2Qlp1nGf2bd"},{"type":"paragraph","children":[{"type":"text","text":"3、巧克力蛋糕，主要是戚风蛋糕坯子上浇铸融化的巧克力而成。","id":""}],"text":"","id":"doxcnWemeUUECyS4oF6x6oSygnG"},{"type":"paragraph","children":[{"type":"text","text":"4、冰激凌蛋糕，用冰激凌代替鲜奶油。按用处可分为：生日、祝寿、生肖、婚庆等。","id":""}],"text":"","id":"doxcnIgKwOYwcwGUm0oO6gQnedd"},{"type":"paragraph","children":[{"type":"text","text":"蛋糕种类和做法很多，今天教大家几款常规蛋糕做法。","id":""}],"text":"","id":"doxcn0a4q6gGoKsuMChSUGTiabR"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"彩虹蛋糕","id":""}],"text":"","id":"doxcnOk4cYEqyQkMQ4ggwgq12Mc"},{"type":"image","attrs":{"height":360,"note":[{"type":"text","text":"彩虹蛋糕","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/287dbafd89814bc78931afe1cd430266","width":540},"text":"","id":"doxcnGu002kaMqko2FgFr2rLFdd"},{"type":"paragraph","children":[{"type":"text","text":"主料：低筋面粉120g、白砂糖170g、鸡蛋6个、色拉油65g、淡奶油500g、食用色素（6色适量）、牛奶65g。","id":""}],"text":"","id":"doxcnW0WIukCISGcYS0t3oIZ76d"},{"type":"paragraph","children":[{"type":"text","text":"做法步骤：","id":""}],"text":"","id":"doxcnQCUyqQ2sy4yAqgVOdSctXe"},{"type":"paragraph","children":[{"type":"text","text":"1、准备好","id":""},{"type":"text","text":"材料，然后准备模具，一般非专业级的同一款蛋糕模都不会有很多，所以得自己做模具了，用蛋糕模为参照，用锡纸做出一个锡纸模，做好6个，修剪边缘即可待用。","id":""}],"text":"","id":"doxcnyOsyq000C8MagFQ6KX6sgh"},{"type":"paragraph","children":[{"type":"text","text":"2、分离蛋白蛋黄，分好的蛋白和蛋黄分别装不同的打蛋盆中。","id":""}],"text":"","id":"doxcn0osKKsCeIyUoiq2Fgm378e"},{"type":"paragraph","children":[{"type":"text","text":"3、白砂糖30g加入蛋黄中，用手动打蛋器打至糖溶化。","id":""}],"text":"","id":"doxcnKwIuwM0WimWkQXKTl09w6g"},{"type":"paragraph","children":[{"type":"text","text":"4、加入色拉油和牛奶，继续搅拌成油水混合。","id":""}],"text":"","id":"doxcnWquMwI0uEymEwVq3RGZIcb"},{"type":"paragraph","children":[{"type":"text","text":"5、筛入低筋面粉，拌匀成蛋黄糊待用。","id":""}],"text":"","id":"doxcn68k4MM6seYs8g3OFi3P6of"},{"type":"paragraph","children":[{"type":"text","text":"6、蛋白的盆里加几滴柠檬汁（没有可不加），分3次加入90g白砂糖，（可边打边加）用电动打蛋器打至硬性发泡，提起打蛋器有坚挺的角。","id":""}],"text":"","id":"doxcn2WQuUu4swCmKEYouWawB5z"},{"type":"paragraph","children":[{"type":"text","text":"7、打好的蛋白霜用刮刀挖一勺到蛋黄糊盆中，从底部向上翻拌均匀。","id":""}],"text":"","id":"doxcnIOW8UKk2k4aEE53twbcWye"},{"type":"paragraph","children":[{"type":"text","text":"8、翻拌好的蛋黄糊全部倒入到蛋白霜中继续翻拌均匀，蛋糕糊就做好了，接下来上色。","id":""}],"text":"","id":"doxcn86IYU4ImYko6y8gxozc1ld"},{"type":"paragraph","children":[{"type":"text","text":"9、把蛋糕糊分装入不同的碗中，加入食用色素，翻拌均匀,（一次能烤几个就先调几个色，其它的蛋糕糊放冰箱）。","id":""}],"text":"","id":"doxcnM8a0e2kyUgoMwtqaWwzUCe"},{"type":"paragraph","children":[{"type":"text","text":"10、调好颜色的蛋糕糊倒入准备好的锡纸模中，放入烤盘入烤箱，中层，140度，烤14分钟，根据同样的方法做另外几个颜色。","id":""}],"text":"","id":"doxcn4iQgkMAI0uekkDm6Rmo3gh"},{"type":"paragraph","children":[{"type":"text","text":"11、烤好后的蛋糕片撕掉锡纸倒扣在烤网上散热。","id":""}],"text":"","id":"doxcnEEOsY4O0CAuoJWtJ3lRxmn"},{"type":"paragraph","children":[{"type":"text","text":"12、500g动物奶油加50g白砂糖，隔冰水用电动打蛋器打硬成奶油呈明显纹路。","id":""}],"text":"","id":"doxcnCwIMOkmYac0MEJkcEvaTXf"},{"type":"paragraph","children":[{"type":"text","text":"13、打好的奶油各挖出一点用食用色素调好装入裱花袋中备用，颜色和蛋糕片的颜色一致。","id":""}],"text":"","id":"doxcn4Sq28YsEiKOiE5iXC4Abjb"},{"type":"paragraph","children":[{"type":"text","text":"14、彻底凉透的蛋糕片休整掉不整齐的，然后一片一片的叠起来，中间加奶油。","id":""}],"text":"","id":"doxcnAewYGK4gm4ioqGQMq3c9bc"},{"type":"paragraph","children":[{"type":"text","text":"15、中间奶油抹好，然后就是蛋糕抹面了，和平时其它的奶油蛋糕一样抹，抹好在顶部做彩虹。","id":""}],"text":"","id":"doxcnEy28O2eq8eQMyqwakcDJrf"},{"type":"paragraph","children":[{"type":"text","text":"16、裱花袋剪掉绿豆大的孔（不会把握的可以先剪一点挤出来看大小不够再剪）然后按颜色挤在上面就成了漂亮的彩虹了。","id":""}],"text":"","id":"doxcnqyi0IEY2OKA0gPJjKrMf5d"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"芒果千层蛋糕","id":""}],"text":"","id":"doxcnIoUaK8cW0uussPExBarxSh"},{"type":"image","attrs":{"height":1280,"note":[{"type":"text","text":"芒果千层蛋糕","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/2da3e85ec60540cf9747c82d82a041d0","width":1920},"text":"","id":"doxcnSOQQSAEoaYeca4cfFEuzHb"},{"type":"paragraph","children":[{"type":"text","text":"主料：低筋面粉、鸡蛋、糖粉、黄油、牛奶、淡奶油、芒果、细砂糖。","id":""}],"text":"","id":"doxcnoeE8Oq8cyKoKeocARmqNEf"},{"type":"paragraph","children":[{"type":"text","text":"做法步骤：","id":""}],"text":"","id":"doxcnmiQGc6oKEU6gG4cFkiAp2g"},{"type":"paragraph","children":[{"type":"text","text":"1、鸡","id":""},{"type":"text","text":"蛋打散，加入糖粉拌匀，不要打发，加入牛奶拌匀成稀面糊。","id":""}],"text":"","id":"doxcnG82IcyKUq4Q6U1lwmaAMld"},{"type":"paragraph","children":[{"type":"text","text":"2、黄油隔水融化成液态，倒入面糊中拌匀，面糊过筛，放入冰箱冷藏静置半小时。","id":""}],"text":"","id":"doxcnSGu8Mc4QqyMSAXIXsGjvhc"},{"type":"paragraph","children":[{"type":"text","text":"3、平底锅涂一层薄薄的油，加热，舀一勺面糊（约70毫升）煎凝固，不要翻面。","id":""}],"text":"","id":"doxcncYCq48m8kGouOmKT1Czwle"},{"type":"paragraph","children":[{"type":"text","text":"4、依此煎好面糊，大约12块，放凉待用。","id":""}],"text":"","id":"doxcnycYqsOQMCAs6IqH1MuqBUP"},{"type":"paragraph","children":[{"type":"text","text":"5、取一干净容器，倒入奶油和糖，打发。","id":""}],"text":"","id":"doxcnUwAYaAk4Mg8UsVLyzJeXdf"},{"type":"paragraph","children":[{"type":"text","text":"6、芒果洗净取肉。","id":""}],"text":"","id":"doxcnmoam286CEceWMjLYoBFRNd"},{"type":"paragraph","children":[{"type":"text","text":"7、把未煎的一面朝上，铺上打发好的奶油，一次制做两层，从第三层到第六层每层都铺上奶油，再铺芒果肉，再铺奶油，然后把下一层饼皮铺上。","id":""}],"text":"","id":"doxcnYimmKGO2qc2WwFKKPGqOOb"},{"type":"paragraph","children":[{"type":"text","text":"8、做最后一层时，先在蛋糕体四周裹上煎饼，然后铺上奶油，覆盖最后一片班戟即可。","id":""}],"text":"","id":"doxcnyK0wACGCKQOgiCAlobv3Yg"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"酸奶蛋糕","id":""}],"text":"","id":"doxcnQUs0q4agmcg82s7qYU1adb"},{"type":"image","attrs":{"height":365,"note":[{"type":"text","text":"酸奶蛋糕","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/f05173417a69469b8228e65e34a257c3","width":536},"text":"","id":"doxcny4ew4yEMSCeMWSGzOvA9Lg"},{"type":"paragraph","children":[{"type":"text","text":"食材：酸奶270g、低筋面粉90g、玉米淀粉25g、白砂糖60g、鸡蛋4个","id":""}],"text":"","id":"doxcnac488S6CAyS8mOpNeLGrhd"},{"type":"paragraph","children":[{"type":"text","text":"做法步骤：","id":""}],"text":"","id":"doxcnQGuY2wiS46kQIbKScq8iag"},{"type":"paragraph","children":[{"type":"text","text":"1、将蛋","id":""},{"type":"text","text":"清和蛋黄分离，然后把蛋黄放到酸奶中。","id":""}],"text":"","id":"doxcnwwgQEoUmqI0MEfNiEjCSmg"},{"type":"paragraph","children":[{"type":"text","text":"2、把酸奶和蛋黄搅拌匀。","id":""}],"text":"","id":"doxcncASOaegaymymsgoHnKoHZD"},{"type":"paragraph","children":[{"type":"text","text":"3、把低筋面粉和玉米淀粉筛到酸奶糊中，将面糊搅拌匀。","id":""}],"text":"","id":"doxcnQm6ySIE0s6IyG828RGtXAf"},{"type":"paragraph","children":[{"type":"text","text":"4、打发蛋清。先往蛋清中放入几滴柠檬汁或者白醋，再分三次加入白砂糖，用电动打蛋器将蛋白打发至大弯勾状态。（在打发蛋清的时候，要将烤箱提前预热上，上下火110度，15分钟)。","id":""}],"text":"","id":"doxcnE6s4sWkE8WsY21Vv6EnOTg"},{"type":"paragraph","children":[{"type":"text","text":"5、分三次将蛋白放入到面糊中，将面糊和蛋白翻拌匀（一定是翻拌哦，千万不要划圈，那样容易使蛋白消泡）。","id":""}],"text":"","id":"doxcnyEcMy0USAsiuiYuzqxAdHb"},{"type":"paragraph","children":[{"type":"text","text":"6、蛋糕糊翻拌好，将蛋糕糊倒到两个模具中，然后用力振几下，振出气泡。","id":""}],"text":"","id":"doxcnQAwM8E82o0SOi4OzKhNcCh"},{"type":"paragraph","children":[{"type":"text","text":"7、将蛋糕放到预热好的烤箱，然后在烤盘中倒入适量的清水，接下为上下火110烤120分钟。烤好后不要急着取出，要在烤箱中焖40分钟左右。最后取出晾凉即可脱模。","id":""}],"text":"","id":"doxcnkO2QMCqcq62iievG7Y2LPj"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"注意事项","id":""}],"text":"","id":"doxcnS0u6iyEqUW4uExOriSapXd"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"选择新鲜的鸡蛋","id":""}],"text":"","id":"doxcnwYOIucaEc6QS2VgHBYlz4b"},{"type":"paragraph","children":[{"type":"text","text":"在购买鸡蛋时要挑选蛋壳完整，表面粗糙的蛋较新鲜，若将蛋置于冰箱冷藏，应该在烹调前先将蛋取出置于室温下再行应用，制作蛋糕时若是须将蛋黄与蛋白分离一定要分的非常干净，若是蛋白中夹有蛋黄则蛋白就打不发。","id":""}],"text":"","id":"doxcnSgo2CKw6KeYyWIHeIjFgmg"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"蛋白的打法","id":""}],"text":"","id":"doxcnm4Uu4OS4IoSIcxHtFcojvf"},{"type":"paragraph","children":[{"type":"text","text":"蛋白要打得好一定用要干净的容器最好是不锈钢制的打蛋盆，容器中不能沾油，不能有水及蛋白中不能夹有蛋黄","id":""}],"text":"","id":"doxcnuG2Kak4sMiKGegex8y2IKd"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"秤量要精确","id":""}],"text":"","id":"doxcnUc8OW6C4QGQEcHCcpjblqd"},{"type":"paragraph","children":[{"type":"text","text":"作西点时秤量是很重要的一定要量的非常精确，因为这可是烘焙成功的第一步。","id":""}],"text":"","id":"doxcnS4YCcOW6qeu4Er5whkQfPh"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"面粉的使用","id":""}],"text":"","id":"doxcnaqQ82kCy6oQUwXD59Wa1lg"},{"type":"paragraph","children":[{"type":"text","text":"所有的粉类使用前都应先以筛子过筛，将面粉置于筛网上，一手持筛网，一手在边上轻轻拍打使面粉由空中飘落入钢盆中。","id":""}],"text":"","id":"doxcnuI6Iyyomyu0ke4JS4NDICg"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"奶油的打法","id":""}],"text":"","id":"doxcn8G4weAEUWI6cbieSoy3euz"},{"type":"paragraph","children":[{"type":"text","text":"冰冻的奶油的打法：冰冻的奶油是无法制作蛋糕的，所以在使用前必须事先将它放在室温下使其软化到用手指轻压奶油即会凹陷的程度即可。","id":""}],"text":"","id":"doxcnkegwkiCUkA2gop7ZeDl3Eb"},{"type":"paragraph","children":[{"type":"text","text":"鲜奶油的打法：最好是使用铝箔包装或是桶装的液态鲜奶油来制作，虽然金属罐装的鲜奶油使用上较方便，但是在售价上不仅较贵且质地也较粗，并不适合拿来做涂抹，鲜奶油使用前须要先摇几下或用筷子拌一下，再用电动搅拌器打到出现如波浪状的稠度即可。","id":""}],"text":"","id":"doxcnMus06oM0oyOmcNRjBYaTNd"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"材料混合的方法","id":""}],"text":"","id":"doxcniSiIaIceYeu68ZyTDqpswh"},{"type":"paragraph","children":[{"type":"text","text":"不论是要混合什么样的材料都须分次加入而不是将所有材料全部加入，这样才能使成品细致又美味。","id":""}],"text":"","id":"doxcnc4O6sii022YwIR0smNv0Cb"},{"type":"heading","attrs":{"leve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Feuilles","id":""}],"text":"","id":"doxcne8GG2mKW0u2oOWyUlMjbTb"},{"type":"image","attrs":{"height":622,"note":[{"type":"text","text":"拿破仑Mille Feuilles","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/7725d71f2f3f4465a9fc4be9e227897e","width":828},"text":"","id":"doxcnMc6qguQiKAkMuGta5YqArd"},{"type":"paragraph","children":[{"type":"text","text":"拿破仑是法国的经典甜品，好几层的酥皮夹上卡仕达酱组合而成的。","id":""}],"text":"","id":"doxcnWOCAIOYWqiumArKb6r0dSg"},{"type":"paragraph","children":[{"type":"text","text":"食材：【蛋糕底材料】富强粉750g、鲜蛋2公斤、白砂糖900g、粟粉150g","id":""}],"text":"","id":"doxcnyg0O20gaEKSwG2Iyh4qZZb"},{"type":"paragraph","children":[{"type":"text","text":"【水油酥皮】富强粉700g、猪油350g、鲜蛋150g、奶油忌林糖800g、香兰素适量","id":""}],"text":"","id":"doxcnYow6ugmUk02usTYHjCGfde"},{"type":"paragraph","children":[{"type":"text","text":"做法步骤","id":""},{"type":"text","text":"：","id":""}],"text":"","id":"doxcnmQGOSQu6ioiWUZEv6X19xb"},{"type":"paragraph","children":[{"type":"text","text":"1、将千层","id":""},{"type":"text","text":"派皮用擀面棍擀平放入抹了油的烤盘中。","id":""}],"text":"","id":"doxcnm6CwISssmgs6Ok2WZxQpwc"},{"type":"paragraph","children":[{"type":"text","text":"2、将派皮表面用叉子搓洞后，放入冰箱冷藏松弛约1小时。","id":""}],"text":"","id":"doxcnS2uMsoMyYmUmGmYfiXXFge"},{"type":"image","attrs":{"height":643,"note":[{"type":"text","text":"拿破仑Mille Feuilles","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/cd214ef5e6304304b59d7e632fdbe927","width":640},"text":"","id":"doxcniAUSaAeoYASK4uNdMHWwKb"},{"type":"paragraph","children":[{"type":"text","text":"3、蛋黄与细砂糖(50g)用打泡器搅拌至淡黄色。","id":""}],"text":"","id":"doxcnAWcmguwussuESw2zOh7Ykh"},{"type":"paragraph","children":[{"type":"text","text":"4、加入融化的无盐牛油、牛奶、香草精拌匀，再放入已筛的低筋面粉与泡打粉轻轻拌匀。","id":""}],"text":"","id":"doxcnUiMWiKgEAMcS0Ojhq0YO8g"},{"type":"paragraph","children":[{"type":"text","text":"5、将蛋白打起泡后，分次加入细砂糖(60g)继续打至偏干性发泡，再分次加入蛋黄液中拌匀。","id":""}],"text":"","id":"doxcn6wiWy2EsyS6O2FuYQ8yUof"},{"type":"paragraph","children":[{"type":"text","text":"6、取一个干净的烤盘铺上烤盘垫纸，将材料倒入并用软刮板抹平。","id":""}],"text":"","id":"doxcniOSgMqsACEgOUHBUxYLoVd"},{"type":"paragraph","children":[{"type":"text","text":"7、放入烤箱180/150℃烘烤约20~25分钟取出放凉，即为蛋糕体。","id":""}],"text":"","id":"doxcnmqeg6qiUKgYUqKGevQRtnc"},{"type":"paragraph","children":[{"type":"text","text":"8、将千层派皮，放入已预热200/200℃烤箱烘烤约50分钟。","id":""}],"text":"","id":"doxcnAs8gM4McG4sMgPlM82elig"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"马卡龙","id":""}],"text":"","id":"doxcnEc2ucQKSAMU8aIRN9JDvMg"},{"type":"paragraph","children":[{"type":"text","text":"马卡龙意思是一种用蛋白、杏仁粉、白砂糖和糖霜制作，并夹有水果酱或奶油的法式甜点。马卡龙口感丰富、外脆内柔，外观五彩缤纷、精致小巧。","id":""}],"text":"","id":"doxcnCkCKeiCU8OS2MzcAvMYRhb"},{"type":"paragraph","children":[{"type":"text","text":"食材：杏仁粉40g，糖粉40g，蛋白33g，白糖22g、奶油奶酪35g，黄油15g，糖粉15g。","id":""}],"text":"","id":"doxcn0qoYw6e2M6UUTp2cGreWmw"},{"type":"paragraph","children":[{"type":"text","text":"做法步骤：","id":""}],"text":"","id":"doxcnWqUIyKEyKOAIsJNnt4FNPg"},{"type":"paragraph","children":[{"type":"text","text":"1、把奶油奶酪和黄油切成小块，室温软化成膏状，筛入糖粉。","id":""}],"text":"","id":"doxcnIeCIO6yA6ugOuW2Z2Cvdpc"},{"type":"paragraph","children":[{"type":"text","text":"2、用电动打蛋器打发均匀。用保鲜膜贴面盖起来，放冰箱冷藏。","id":""}],"text":"","id":"doxcnIAuqqysSqmUwwdL9lStNmc"},{"type":"paragraph","children":[{"type":"text","text":"3、将糖粉和杏仁粉过筛。","id":""}],"text":"","id":"doxcnUeCmkGoCqK8E7epQQWbWq5"},{"type":"paragraph","children":[{"type":"text","text":"4、在蛋白中加入22g白糖，用电动打蛋器打发至硬性状态。如果想做带颜色的就滴一滴食用色素，打发均匀即可。","id":""}],"text":"","id":"doxcnSKCKik2YiSacA1UpDd8J9e"},{"type":"paragraph","children":[{"type":"text","text":"5、把蛋白霜放到糖粉和杏仁粉的混合物中，用翻拌的方法混合均匀。刚开始不好翻拌也用压拌的方法先将它们混合在一起。用刮刀舀起一些粉糊，粉糊呈缎带状落下。","id":""}],"text":"","id":"doxcn6gCw6EQUAE8ySGvkmd5CYg"},{"type":"paragraph","children":[{"type":"text","text":"6、装进裱花袋里，挤在烤盘上。轻摔几下烤盘，震出里面的气泡，用牙签将没有震破的气泡挑开。","id":""}],"text":"","id":"doxcnQIaYoIGMc0egGKFuNa4mWp"},{"type":"paragraph","children":[{"type":"text","text":"7、烤箱开热风功能，上下火70度，把烤盘放进去进行晾皮，时间大概是20-30分钟。晾皮的时候可以打开烤箱用手触摸表面，表面有弹性又不粘手就是晾好皮了。","id":""}],"text":"","id":"doxcnICkUQ6eGWUeESw8Ko2gcid"},{"type":"image","attrs":{"height":4114,"note":[{"type":"text","text":"马卡龙","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/b34880f43866414aa58ecd0175b2e672","width":4116},"text":"","id":"doxcnWwCo6Ke2WSEkYZ3hjNrfih"},{"type":"paragraph","children":[{"type":"text","text":"8、晾好皮后把烤盘取出来，对烤箱进行预热，上下火170度，预热好后把烤箱放进去，烘烤7分钟左右，然后上下火调成120度烘烤13分钟左右。时间和温度仅供参考，大家根据自家的烤箱脾气进行调节。总体上来说是先用高温把裙边烤出来，然后再用低温烤熟内部。","id":""}],"text":"","id":"doxcn2ums4YAoCKSMYbKYaYLWAh"},{"type":"paragraph","children":[{"type":"text","text":"9、冷却后把夹馅填充上即可。放冰箱冷藏后味道更好。","id":""}],"text":"","id":"doxcnq2EWyOqAWW0CEJcOdg2zcg"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"面包的做法","id":""}],"text":"","id":"doxcngKIs8u4OaAyqKg210AZthc"},{"type":"paragraph","children":[{"type":"text","text":"相对饼干、蛋糕来说，面包从选面粉到和面再到发酵，再到二次发酵，每一道工序都关乎成功的关键，每一个步骤都是新手必学的重点，那今天我们就来看看，学做烘焙必须的三个步骤。","id":""}],"text":"","id":"doxcnEUSgG2MUeUiYaywbSnSsXg"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"和面、搅面","id":""}],"text":"","id":"doxcn8ac4wQIEMQE6MnyCBsahsc"},{"type":"paragraph","children":[{"type":"text","text":"做面包烘焙，首先第一个步骤，是和面，而在西点烘焙中，最主要的是搅面。面包制作常选用高筋面粉，其含有极高的蛋白质，而做烘焙，一般不是人工手动和面，一般都是使用面包机或者是厨师机来完成，机器不停的搅拌。","id":""}],"text":"","id":"doxcnE8kQ8mCuCQs4eyZKIi0Qwg"},{"type":"paragraph","children":[{"type":"text","text":"在机器搅拌过程中，把面粉中的筋度一步一步加强，直到搅拌面团可以形成一层薄膜，用手能轻易的拉出透光的膜，用手指捅不易破裂，这个时候的面团就达到了完全阶段，那制作面包烘焙的第一个重要步骤也就算完成，面粉筋度达到最强，那制作出来的面包也就更有弹性。","id":""}],"text":"","id":"doxcngau86aY224us4LiCsln4gg"},{"type":"image","attrs":{"height":599,"note":[{"type":"text","text":"和面、搅面","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/eb7b6046d872425a86f833615748ee33","width":898},"text":"","id":"doxcnI66uq64uoWg8s5uYIXJNah"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"发酵","id":""}],"text":"","id":"doxcnecwyk8Wc8kkw4su5HsGKNc"},{"type":"paragraph","children":[{"type":"text","text":"西点烘焙发酵和中式面食发酵很大程度相同，但有小部分是有区别的，一样的是需要进行三个步骤。第一次发酵，发酵之后醒面，醒面之后再进行二次发酵，二次发酵完成后即可完成整个发酵过程，这个过程对于整个烘焙来说是极为重要的。","id":""}],"text":"","id":"doxcnWeOuciykUC2m4iqiavHkke"},{"type":"paragraph","children":[{"type":"text","text":"首先我们来讲讲第一次发酵，第一次发酵，可以用面包机来定时发酵，但这个适合冬天，因为自然温度较低，但是如果是夏天，空气温度足够，(大概室温达到25度的时候)那就可以完全采用自然发酵，但如果室温低于20度的时候，那就不得不在面包机中发酵。在面包机总，一般发酵一个小时即可，面团在第一次发酵的过程中，慢慢从面粉变成了有生命力的组织，使面团有了味道，发酵赋与了面粉活力。","id":""}],"text":"","id":"doxcn2sIO4GgcuWWMU5j6IMVCug"},{"type":"paragraph","children":[{"type":"text","text":"其次我们来讲讲醒面，第一次发酵完成之后，要注意把面粉中的空气排除，让分割后的面团面筋松弛，使后面的整形变的容易进行，所以必须要来一次醒发过程，其实这个过程很简单，在第一次发酵后，面团一般会涨至两倍左右大，只要用手指蘸上面粉戳一个深洞，洞口不发生塌陷，也不回缩,即一发完成。","id":""}],"text":"","id":"doxcn0iUgCwG8KO40yCiHiPYB2c"},{"type":"paragraph","children":[{"type":"text","text":"醒面过程完成之后，我们就进行二次发酵，二次发酵比第一次发酵所需温度要高，通常20-30摄氏度适合，太低面团变硬，并且影响发面速度，而太高，面团则会更软塌，虽然时间会更快。所以二发不但要有20至35的温度，还要有85%湿度来使得面团表皮不失水，所以一般我们都依靠烤箱来完成二发，进入烤箱二发的时候，烤盘下面要加一碗约40度热水，尤其是到了冬天，热水冷掉了要拿出从新替换，使得最后发酵达到最完美的效果，时间约40分钟至50分钟。","id":""}],"text":"","id":"doxcng4OW2KsQSsuEcTGjzwUepc"},{"type":"image","attrs":{"height":436,"note":[{"type":"text","text":"发酵","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/da43af05fb524b77bf94b334ab7fb6ac","width":1024},"text":"","id":"doxcnG0awI8iM848moPxWHdhtFc"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"烘烤","id":""}],"text":"","id":"doxcnseCeksMseKi2WSuRlYHITh"},{"type":"paragraph","children":[{"type":"text","text":"这是第三个重要的步骤，一般大家都知道，为了让面包看起来更加有光泽有食欲，一般会在面包表面刷上一层蛋液，另外就是关于烤面包的需要掌握的火候，而烤面包的火候也有三个步骤，就是“先低、后高、再低”的不同火候，这样可以烤制出合乎质量要求的面包，但是要特别注意视情况而定。","id":""}],"text":"","id":"doxcnm6iggigIM0ooamArWt6mYc"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"关于火的三个阶断","id":""}],"text":"","id":"doxcnEcisIcI8W64YA9kBNvtbug"},{"type":"paragraph","children":[{"type":"text","text":"一般是这样，第一阶段上火要低(120℃左右)，底火要高(不超过250～260℃)，这样既可以避免面包表面很快定形，又能使面包膨胀适度。第二阶段上火、底火都要高，上火可达270℃，底火不超过270～300℃，使面包定形。第三阶段逐步将上火降为180～200℃，底火降为140～160℃，命名面包表面焦化，形成鲜明色泽，并提高香味。","id":""}],"text":"","id":"doxcn2wkuSgCcuUqUaKSUgbzT6d"},{"type":"paragraph","children":[{"type":"text","text":"面包种类和做法很多，今天教大家几款常规面包做法：","id":""}],"text":"","id":"doxcn6wEYmEAasiC4AFMvtnqBMb"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"坚果大列巴面包","id":""}],"text":"","id":"doxcncO840AiccmeIGe2oDtFZXd"},{"type":"image","attrs":{"height":732,"note":[{"type":"text","text":"坚果大列巴面包","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/f1eeb33b22024e04b2798964f40263a3","width":1024},"text":"","id":"doxcncW8800SUK8Q6GRbVFLUHhC"},{"type":"paragraph","children":[{"type":"text","text":"食材：面包粉400g、奶粉15g、酵母8g、盐4g、绵白糖65g、牛奶200g、鸡蛋1个、色拉油25g、黄油25g、坚果仁150g。","id":""}],"text":"","id":"doxcn2oKgu4ccWuwgy0YhIg1pfh"},{"type":"image","attrs":{"height":974,"note":[{"type":"text","text":"坚果大列巴面包","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/f3e9d2bd03294280a05d257815bab288","width":1024},"text":"","id":"doxcnw6wKySSm66sokVTDzlKjcd"},{"type":"paragraph","children":[{"type":"text","text":"做法步骤：","id":""}],"text":"","id":"doxcnQQosIeyyc4wM46rvhxQhle"},{"type":"paragraph","children":[{"type":"text","text":"1、准备好所有食材。","id":""}],"text":"","id":"doxcnMKaCiuS4YywEohQNkFauzg"},{"type":"paragraph","children":[{"type":"text","text":"2、除了黄油、坚果之外，按先液体后固体的顺序，将材料放到揉面桶中，揉至扩展阶段，加入黄油后，再揉至完全扩展阶段，可拉出的薄膜不易破，洞眼边缘呈光滑状态。","id":""}],"text":"","id":"doxcn4IiG8ogaYeygspIjVQPlMb"},{"type":"paragraph","children":[{"type":"text","text":"3、面团整理成光滑面团，放至温暖处发酵，约28度左右，湿度为75%，发酵至2倍大，手沾面粉，面团扎眼不回缩。","id":""}],"text":"","id":"doxcnYKg6k28YgOwow1nXpJRw8e"},{"type":"paragraph","children":[{"type":"text","text":"4、面团再次揉搓排气，分成两等份。","id":""}],"text":"","id":"doxcno8iYyu06AE0iWYbzem1erd"},{"type":"paragraph","children":[{"type":"text","text":"5、取一个面团擀开，平铺上适量的干果，卷起后放于烤盘上，进行二次发酵，涮上蛋液，烤箱200度预热，转170度上下火烤35分钟。","id":""}],"text":"","id":"doxcnW4ya2YsA48oIQHKBtrtjWe"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"淡奶蛋白吐司","id":""}],"text":"","id":"doxcnQ28MekAo2Yy6s8Xkp2bHlD"},{"type":"image","attrs":{"height":768,"note":[{"type":"text","text":"淡奶蛋白吐司","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/3e72c465f1c34cbd9487061144cdec43","width":1024},"text":"","id":"doxcnisCwEyaIMq2OJbhr6kGhGK"},{"type":"paragraph","children":[{"type":"text","text":"食材：高粉280g、酵母3.5g、绵白糖23g、淡奶油60g、蛋清80g、盐3g、无盐黄油15g、清水70g","id":""}],"text":"","id":"doxcnoYkGc062WGmykPpD233xRb"},{"type":"paragraph","children":[{"type":"text","text":"做法步骤：","id":""}],"text":"","id":"doxcnQggKCkGsQwwmAfW9iFuddc"},{"type":"paragraph","children":[{"type":"text","text":"1、除了黄油之外，食材按使方法先液体后固体顺序放到面桶中，揉至扩展阶段后加入软化的黄油，再揉于完全扩展阶段，可拉出薄膜且不易破。","id":""}],"text":"","id":"doxcnGWkKYC8Y6GmCsF9jPkncUf"},{"type":"image","attrs":{"height":981,"note":[{"type":"text","text":"淡奶蛋白吐司","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/d14b3e101dfc4f0fba8b2e99359c78ba","width":1024},"text":"","id":"doxcnaugo864qgeaGQTgHhAfNgd"},{"type":"paragraph","children":[{"type":"text","text":"2、面团收圆后盖好进行发酵至2倍大，再次揉搓光滑，分成三等分，醒发15分钟后，擀成长舌状，从一边卷起。","id":""}],"text":"","id":"doxcnKQA6Kw8Yakcksz7bMQE2wc"},{"type":"image","attrs":{"height":964,"note":[{"type":"text","text":"淡奶蛋白吐司","id":""}],"url":"https://p3.douyinpic.com/large/tos-cn-i-qvj2lq49k0/21a664872c0e4be3aa78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