Baking techniques

Author: Lin Xiaogang
Publisher:
Publish Date: 2000-03-01
Features: This book introduces the concept of Chinese pastry, the characteristics and classification of Chinese pastries, the equipment and tools for making pastries, and basic operational techniques. It incorporates and draws on the experience of domestic research in this field, combining theory with practice and featuring illustrations. The book also collects 59 representative pastry examples from all over the country for learners to refer to and practice.