Chinese Pastry Techniques (Chinese and Western Comparison)

Pastry is the general term for "pasta" and "snacks". It is mainly a variety of rice noodles, snacks and snacks made from flour, rice flour and grain flour as the main ingredients, supplemented with oil, sugar, eggs, etc., And supplemented with fillings made of vegetables, meat, and fruits. Pastry is used for making. Most of the main ingredients are white, so it is known as "white table" in the Chinese catering industry and is an important part of Chinese cooking. The content of this book focuses on the organic combination of skills and practical training, and is supplemented by pictures, allowing readers to understand the basic knowledge of Chinese pastry and master the basic techniques and technical processes of Chinese pastry production. At the same time, for each type of training, from practical preparation to each technical link and practical training, the operational requirements, precautions, possible problems and solutions are explained in detail.