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

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.