Simple Western-style pastries

Author: Huang Qianxia
Publisher:
Publish Date: 2004-08-01
Features: With the increasing richness of modern people's material and spiritual lives, Western culture has gradually been accepted by the broad Chinese public. Today, Western-style pastry shops, restaurants, and steak houses can be found everywhere in the city, fully satisfying urbanites' taste buds while also bringing a unique set of foreign culture. This book caters to readers seeking fashionable cuisine, featuring exquisite full-color images paired with detailed and simple recipes, allowing readers to easily enjoy international delicacies at home. The unique Chinese-English format further highlights the book's fashionability and Western/European style. Dishes like shrimp black sauce noodles, mixed mushroom fettuccine omelets, seafood buns, abalone tarts, and ginger pear pies may seem like they can only be found in Western restaurants, but they can also be easily made at home. This book introduces Western-style delicious pasta and pastry dishes made primarily with various types of pasta and ready-to-use pasta sheets, which are simple and healthy, allowing busy urbanites to enjoy the joy of cooking.
Cooking delicious Italian pasta: Once the sauce is prepared, start cooking the Italian pasta. Stir continuously while cooking, with the cooking time depending on the thickness of the pasta. Do not let the cooked pasta sit for too long, as it may affect the texture. When preparing cold dishes, rinse the pasta to remove the starch on the outside. When preparing hot dishes, immediately mix the drained pasta with the sauce for serving. Use 50 grams of Italian pasta for appetizer portions, and 80-100 grams for main course portions.
(Note: The Chinese text contains repeated content, so the translation reflects the unique parts of each section.)