This book mainly introduces the raw and auxiliary materials, equipment and utensils, dough preparation methods, forming methods, filling preparation, operating points, origin of pastry names, food safety, quality control, etc. Used in Chinese pastry production. It also introduces the production of Chinese pastries such as baking, steaming, boiling, frying, pan-frying, baking, etc. According to the classification of production methods.
Reader comments
The authors are rich in experience, and the recipes and processes in the book are explained in detail, making people feel like they are learning from a master craftsman. I thought of the book "Pastry Making Encyclopedia". They are all practical and can benefit people a lot. Moreover, this book reminds me of the pastries in "A Dream of Red Mansions", such as date paste and yam cake. I wonder if there is a similar recipe in the book? Really want to give it a try!
The authors are rich in experience, and the recipes and processes in the book are explained in detail, making people feel like they are learning from a master craftsman. I thought of the book "Pastry Making Encyclopedia". They are all practical and can benefit people a lot. Moreover, this book reminds me of the pastries in "A Dream of Red Mansions", such as date paste and yam cake. I wonder if there is a similar recipe in the book? Really want to give it a try!