Essence of Chinese Artistic Pastries

Author: Li Wenjie
Publisher:
Publish Date: 2003-01-01
Features: This book is dedicated to "innovation," discarding factional notions and drawing upon the essence of Chinese pastry-making from various schools. It strives for excellence, forming a distinctive style known as "artistic pastries" in Chinese pastry culture. It boldly reforms traditional techniques while emphasizing both taste and form, aiming for the perfect combination of color, aroma, flavor, and shape. The book endeavors to promote Chinese culinary culture, further elevate the status of pastries in the food service and manufacturing industries, develop pastry cooking culture, and push pastry-making to new heights. Notably, all the works selected in this book have won various national and international awards, with nearly half being the author's original creations. Particularly outstanding are the puff pastry and rice flour pastries. The three-dimensional puff pastry, a rare type of puff pastry in China, can be used for large-scale displays, such as the "Fragrant Magnolia," which resembles a blooming white magnolia. The layered puff pastry creations, such as the "Vase Pastry," are the result of years of research and innovation by the author. They feature clear layers and have won multiple gold medals in various competitions. In rice flour pastries, the creative dough incorporates various plant starches to achieve shape retention, such as the "Longevity Nut," which won a special gold medal at the Fourth World Culinary Competition.