Baking techniques

Author: Qin Hui
Publisher:
Publish Date: 2004-09-01
Features: This book focuses on three key aspects: professional theory, professional operational skills, and vocational ability assessment. It provides detailed and well-balanced explanations of both Chinese pastry-making techniques and Western pastry-making techniques. The book is divided into ten chapters, with its main content including: fundamentals of Chinese pastry, fundamentals of Chinese pastry, basic operational techniques of Chinese pastry, filling preparation, dough types and their applications (solid dough), leavened dough and its applications, shortcrust dough and its applications, rice flour dough and its applications, other ingredient products, Western pastry-making, and banquet Chinese pastry and applications. Additionally, each chapter includes three sections: learning objectives, chapter summary, and chapter vocational ability assessment. To facilitate modular teaching, the content of each chapter is both relatively independent and interconnected in terms of knowledge. The examples of pastry varieties in each chapter can be added or deleted based on future practical teaching needs.