The so-called Chinese pastry chef is actually a person who makes pasta or snacks with China flavor. This requires the use of cooking techniques to process noodles.

There are also many kinds of pasta, including: pasta (Lamian Noodles, Daoxiao Noodles, noodles), sweet fried (cat's ear, small twist, sprinkle melon seeds), salty fried (salted flour cake, vegetable flour cake), steamed (steamed buns, steamed buns, sugar triangle), cooked sweet cakes (glutinous rice balls, jiaozi, sliced soup, etc.). ), etc.

Although this variety is complicated and needs to be learned a lot, in fact, in the past, there was no person in charge of cakes. Later, with the evolution of the times, this profession began to appear in various guest houses, hotels and hotels, and the division of labor made the position of pastry chef flourish. It has not become a household name until now.

So what do you want to learn, pastry chef? The study contents mainly include: common equipment and tools for pastry making, embryo making technology, raw materials for pastry making, dough making, functions and characteristics of fillings, ratio and requirements of fillings, dough forming methods, pastry cooking methods, pastry nutrition knowledge, cost accounting, etc.