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Chinese Pastry Production Technology and Recipes
Gao Haiyan Jin Ping Ding Nan153k Wordscompleted
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.
146Reads8.5Score—Shelves