Chinese pastry making: Vocational short-term training textbook

Author: Wang Mingzhu
Publisher:
Publish Date: 2004-08-01
Features: This book systematically introduces the raw materials and basic operation techniques of Chinese pastry. It covers the characteristics, forming principles, and mixing methods of water-based dough, leavened dough, oil-based dough, and egg-based dough. It also includes information on rice and rice flour products, as well as methods for making fillings, shaping, and cooking. Additionally, the book provides practical examples of Chinese pastry production. This book is suitable for short-term vocational training. Through training, beginners or individuals with some foundation can achieve the skill requirements for job readiness. It can also serve as a reference for those new to or engaged in Chinese pastry making.