Chinese pastry DIY

Author: Yan Jinman
Publisher:
Publish Date: 2005-05-01
Features: Ever wanted to make a pie but got confused by the characteristics of cold dough, scalded dough, fermented dough, oily pastry dough, and other types of dough? Do you have similar experiences? This book will restore your confidence. As long as you understand the cooking methods for steaming, frying, baking, and pan-frying, you can savor the latest trendy local flavors. This book introduces common pastry ingredients through illustrations and teaches the skills of steaming, frying, baking, and pan-frying, guiding you step by step to make steamed pastries, fried pastries, baked pastries, and pan-fried pastries at home. The ingredients are easily obtainable, and the methods are simple, allowing you to enjoy the transformation of flour and become a 100% pastry master.