One: Be clear about your learning direction, take everything from point to area, and don't be greedy in the early stage. Start with a specific small category. Now dessert training can be roughly divided into: French West Point training, fondant cake training, Korean decoration training, and bread European package training.
Two: Then find several favorite West Point baking training institutions and compare their courses, works, raw materials and expenses. The course must be novel, so as not to be eliminated immediately after it is finished. Many training schools are still teaching some outdated desserts, and it is useless to learn more content. Moreover, the works must be exquisite, and the exquisiteness of the works represents the teacher's operational level, and the learning effect will definitely be better under a high-level teacher;
Third, the classroom practice of high-end raw materials, the perfect taste of desserts also comes from ingredients, and desserts made of good ingredients will be better. See if this training institution is professional, and the use of practice materials is also part of it;
One: Cake is an ancient western pastry, usually made in an oven. Cake is mainly made of eggs, sugar and flour. Milk, fruit juice, milk powder, fragrant powder, salad oil, water, shortening and baking powder are auxiliary materials. After stirring, concocting and baking, sponge-like snacks are made.
Two: Cake is a kind of pasta, usually sweet. A typical cake is baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which vegetarians can replace with gluten and starch), shortening (usually butter or margarine, and cakes with low fat content will be replaced with concentrated juice), liquid (milk, water or juice), essence and starter (such as yeast or baking powder).