"One" learning Chinese pastry is generally what you can learn by teaching.

If you want to learn Chinese pastry, I suggest going to a professional school. If there is an opportunity, you'd better make a decision on the spot.

Second, learn the basic knowledge of Chinese pastry.

You can go to a professional school to study.

Colorful and lifelike shapes, such as geometric shapes, hieroglyphs, natural shapes, etc. Baked food is imported from the west. Although they are convenient to eat and nutritious, they are still different from China dim sum in shape.

First, the shape of snacks.

1. Bread mainly refers to all kinds of steamed bread, which belongs to fermented dough. There are many kinds of patterns, which are divided into big bags and small bags according to the degree of fermentation. According to the shape, it can be divided into pleated bags, such as Sanding steamed buns and steamed buns. Fancy bags, such as: Shoutao bag, goldfish bag, etc. Seamless packaging, such as sugar packaging and crystal packaging.

2. jiaozi is an important form of cakes in China. Its shapes are: wooden fish, such as jiaozi and wonton; Crescent-shaped, such as steamed dumplings, fried dumpling, jiaozi, etc. Comb back shape, such as shrimp dumplings; The horn is shaped like a pot sticker; The bird's head is shaped like a small wonton; There are other pictographic varieties, such as fancy steamed dumplings. According to their materials, there are: dumplings, such as dumplings, steamed dumplings, pot stickers; Oily jiaozi, such as curry crisp jiaozi, eyebrow jiaozi, etc. ; Others, such as jiaozi, Wowotou, red and white jiaozi made of rice noodles, etc.

Cake is mainly made of rice, flour and eggs. Rice flour cakes include: muffins, such as five-color round muffins and red bean lard muffins; Thick cakes, such as lard sugar rice cakes, rose honey cakes, etc. Fermented cakes, such as cotton cakes. Bread cakes include Melaleuca oil cakes and bee candy cakes. Cakes include clear cakes and fancy cakes. There are also yam cakes, water chestnut cakes, chestnut cakes and peanut cakes made of fruits, dried fruits, miscellaneous grains and vegetables.

4. The pastry group is often called the cake group with cake. Generally, rice flour is the main raw material, mostly spherical. Varieties are: dough group, such as jiaozi, pigeon ball, etc. Cooked rice balls, such as double-stuffed balls. Others are jiaozi with fruit stuffing and hemp balls.

5. The material range of the roll is very wide and there are many varieties. Varieties are: yeast rolls, which can be divided into flower rolls, such as sixi rolls, butterfly rolls and chrysanthemum rolls. Folding rolls, such as pig's paw rolls and lotus leaf rolls; Cut rolls, such as silver rolls, shredded chicken rolls, rice (rice) rolls, such as Ruyi sesame cold rolls, crispy rolls, such as lazy crispy rolls, pancake rolls, such as sesame milk rolls, and other special varieties, such as spring rolls.

6. Cake is one of the varieties with a long history in China. According to the different skins, it can be divided into: water cakes, such as pancakes and clear oil cakes; Yeast cakes, such as Huangqiao sesame cakes and distiller's grains cakes; Shortcakes, such as onion shortcakes and Soviet-style moon cakes; Others include fried rice cakes made of rice noodles, Yao meat pot stickers made of egg noodles, water chestnut cakes made of fruits and vegetables, osmanthus millet cakes and so on.

7. Crispy pastry is mostly water-oil pastry. According to the expression, it can be divided into: bright cakes, such as mandarin duck butter and lotus root silk cakes; Dark cakes, such as double sesame cakes; Semi-dark crisp, such as apple crisp. There are other mixed crisp varieties such as peach crisp and lotus seed sweet dew crisp.

8. Stripes mainly refer to long strips of noodles such as noodles and rice noodles. Noodles include: noodles with sauce, such as Dandan Noodles, squeezed noodles and noodles with gravy; Noodle soup, such as clear noodle soup, colorful noodle soup, etc. Fried noodles, such as vegetarian fried noodles, Yifu noodles, etc. ; Other varieties include cold noodles, braised noodles and Huimian Noodles. Fried dough sticks and Yunnan crossing the bridge rice noodles also belong to strip products.

9. Rice is the staple food of our people, especially southerners. Can be divided into ordinary rice and fancy rice. Ordinary rice can be divided into steamed rice and braised rice, while fancy rice can be divided into fried rice, covered rice, vegetable rice and eight-treasure rice.

10. porridge is also one of the staple foods of the broad masses of people in China, which is divided into ordinary porridge and fancy porridge. Ordinary porridge is divided into boiled porridge and braised porridge. Fancy porridge can be divided into sweet porridge, such as mung bean porridge and Laba porridge. Salty porridge, such as fish porridge and preserved egg porridge.

1 1. Frozen products are seasonal varieties in summer, mainly sweets, such as watermelon jelly and almond tofu.

12. In addition to the above-mentioned pastry forms, there are some common varieties such as steamed bread, twist, zongzi and steamed dumplings. , is also deeply loved by people.

Second, the appearance characteristics of cakes

There are many kinds of pastry shapes in China, and different varieties have different shapes. Even if the same variety, different regions and different flavor schools are ever-changing, the modeling is realistic. But in general, the shape of cakes has certain characteristics, which can be summarized as follows:

1. Geometry is the foundation of plastic arts. Geometry is widely used in pastry modeling, which is made by imitating various geometric shapes in life. Geometry can be divided into single geometry and combined geometry. Simple geometry is like the circle of glutinous rice balls and lotus root starch dumplings. The triangle and trapezoid of zongzi; The square of a square cake; The rectangle of the pot cake; The diamond shape of Melaleuca oil cake, etc. The three-dimensional decorative cake is composed of several geometric bodies with different sizes, which are combined with various decorative shapes to form a beautiful three-dimensional shape. Generally speaking, this kind of cake belongs to combined geometry.

2. Ideographic characters can be divided into plant shapes and animal shapes.

(1) Imitating plant shapes is a common shape in pastry making, especially some fancy cakes, which pay attention to shapes and often imitate natural plants, such as flowers, such as Chinese rose and peony flowers in boat-shaped spots; Lotus crisp, lily crisp and begonia crisp in crisp products; Orchid jiaozi, plum jiaozi, etc. The water-mixed products also imitate fruits, such as pomegranate buns, peach buns and gourd buns. In dough, but more in boat dishes, such as persimmons, Sydney, grapes, oranges, apples and so on. There are green peppers, radishes, broad beans and peanuts that imitate vegetables.

(2) Animal-like shapes are also widely used, such as hedgehog bags, goldfish bags, bat clips and butterfly clips. Jiaozi the dragonfly, jiaozi the swallow, jiaozi the cicada, jiaozi the pigeon, etc. There are more boat spots, such as goldfish, jade rabbits, chickens, bluebirds, jade geese and white pigs ... these are all animal-shaped noodles.

3. The natural form is an irregular shape formed by a relatively simple modelling technique, such as flowering steamed bread, which blooms naturally after steaming. Others, such as Xiao Kai, Palace Peach Crisp, Honeycomb Egg Yolk Corner and Lotus Pearl Cake, are naturally formed during the ripening process.

Three, pastry shape requirements

In China, there are three ways to shape cakes: hand-shaping, stamping and machine-shaping. However, according to the actual situation, hand-shaping is the main way, and it is shaped into various shapes through the skillful hands of pastry chefs. A series of operation skills and technological processes in pastry modeling should be carried out around the purpose of eating and stimulating appetite. First, it is delicious, then it is beautiful, which can satisfy people's desire for food and make people feel beautiful.

1. Modeling should be simple and natural. When we make cakes, we should try our best to be simple and lively and develop in an abstract direction. On the one hand, the primary purpose of making cakes is to eat, not to look; On the other hand, paying too much attention to realism is time-consuming and laborious, and food is easily polluted, which does not meet the needs of modern fast-paced life. Concise, lively and natural, which can not only satisfy the appetite, but also be hygienic, is the pursuit direction, and tedious decoration and deliberate realism should be resolutely abandoned.

2. Emphasize vivid images. The modeling of Chinese pastry is mainly manifested in dough and dough. Pastry chefs have always been good at making flowers, birds, animals, fish, insects and fruits with different shapes, which has increased the appeal and edible value of cakes. The good taste and shape of cakes can not only give people artistic enjoyment, but also create better economic benefits.

The theme selection of pastry modeling should combine time factors and environmental awareness, and it is best to choose objects that people like to see and hear, such as goldfish, white rabbits, jade geese, butterflies and mandarin ducks. We should be good at grasping the main characteristics of objects and extracting artistic modeling suitable for pastry modeling from our lives. We can use ellipsis, exaggeration, deformation, addition and geometry to create vivid images. "jiaozi the Goldfish" focuses on exaggerating goldfish eyes and fish tails, which is more vivid, while "Butterfly Roll" treats the complex patterns on butterflies into symmetrical geometric shapes, which is vivid and simple.

I hope I can solve your problem.

What are the learning contents of "3" Chinese pastry, and how to distinguish primary, intermediate and advanced pastry?

The main difference is that senior managers should consider the correct cost accounting and utilization of production and the nutritional value of finished products, reduce unnecessary nutritional losses, and make more diversified cooking techniques and decorative techniques on the premise of making cakes.

How long does it take to learn Chinese cakes on a zero basis?

It usually takes a month, but we can't continue studying here until we learn it.

How much is the Wu Chinese dim sum training class?

For the cost, it is best to compare the environment, facilities, teachers and so on.

Generally speaking, learning Chinese cakes requires going to a professional school, and small places are not recommended.

"Lu" Chinese pastry chef primary exam, the actual operation is to test what snacks to make.

Pleated buns must be tested! Ten finished products, white in color, soft in color and even in filling; Just a crispy one! Ten crispy ones, big bags and small bags will do. Quality standards depend on what you do.

Junior pastry chefs in China should be able to make any pastry they want.

The job content and skill requirements of junior Chinese pastry chef;

The first step is the preparation before the operation of the primary Chinese pastry chef edition. correct

Arrange the operating room, clean the workbench, floor, towels and environmental sanitation.

Personal appearance, maintain personal hygiene, such as work clothes, aprons and hats.

Prepare tools and equipment, be able to use and maintain common tools, equipment and pastry machinery.

Raw material preparation

The second step is the filling process of the junior Chinese pastry chef.

Prepare stuffing raw materials, and carry out primary processing on the raw materials through selection, cleaning, peeling, coring and impurity removal.

Preparation of stuf and preparation process of common salty stuf

Step three, the junior Chinese pastry chef prepares the dough blank.

(1) Preparation of Water-mixed Pellets

Dough blank capable of adjust moisture content

Common varieties can be made according to the characteristics of water and dough.

(2) preparing a chemically puffed dough blank

The main blank of fermentation can be prepared with baking powder.

Wangzhu blank can be prepared with alum, alkali and salt.

(3) preparing coarse cereals powder blank

Common pasta can be made of corn flour and other miscellaneous grains.

Pasta can be made from miscellaneous grains such as sorghum, millet and naked oats.

Step four, molding.

Rub: You can rub it into strips and shapes by rubbing.

Cutting: You can shape by cutting.

Rolling: single roll method and double roll method can be used for molding.

Bag: it can be formed by bag method.

"One hand, two hands and a mallet can all be used for molding.

Mold forming: mold and box mold can be used for molding.

Step five, cooking.

Baking can reasonably choose the furnace temperature to bake food.

Cooking can cook food through the cooking process.

Branding can bake food through the process of branding.

Step 6: Decorate and encode the CD.

Can organize products.

It can be loaded reasonably by geometric method.

What do pastry chefs in China learn?

Face to face learning:

Preparation of pastry raw materials.

Dough making technology.

Making method of flour stuffing.

Pastry molding design.

Cooking technology of cakes.

(8) Extended reading of Chinese dim sum primary course:

Pastry technology comprehensively and systematically introduces the flavor genre of China pastry, the general production procedure of pastry and the technical characteristics of China pastry. This paper briefly introduces pastry equipment and tools, the application of pastry raw materials and the basic skills of pastry. This paper mainly introduces the dough preparation technology, stuffing making technology, pastry forming and decoration technology and cooking technology.

Examples of making cakes with different doughs are clearly introduced by using process legends, and examples of making cakes with local characteristics are introduced in detail. This paper expounds the innovation and development of pastry, which objectively helps scholars to master and improve pastry technology.