One Chinese pastry should be proficient in the basic dough forming techniques such as rubbing, wrapping, rolling, pressing, rolling, pinching, cutting, stacking, etc., master the operating principles and production keys of various forming techniques, and be able to reasonably use various forming methods according to the properties of different doughs.
Chinese pastry chef is actually a very clever and delicate job, only what we can’t imagine and nothing they can’t do! They make not only delicious, but also exquisite appearance. Typically delicious meals. Chinese pastry chef refers to people who use traditional or modern Chinese molding techniques and mature methods to process the main and auxiliary materials of the pastry to make pasta or snacks with Chinese flavor. The theoretical study courses for Chinese pastry teacher training generally include: common equipment and tools for pastry making, embryo making technology, raw materials for pastry making, dough making, new functions and production characteristics of filling, filling ratio and requirements, dough forming methods, pastry making methods, pastry making knowledge, cost accounting, etc.
Under the current new situation of social development, we have absorbed the production, management and technical experience of modern foreign catering enterprises and adopted advanced production process equipment, business methods and management methods. Luoyang 2020 Chinese pastry certificate registration guide for the application time should be gradually realized in accordance with the rules of Chinese pastry. We must abandon the era of economic difficulties and only want to fill our stomachs. We have no idea of pursuing taste. We can satisfy the contemporary people's advocacy of lightness. The pastry must not be very salty, sweet, spicy, and sour.
What do Chinese pastry chefs do?
pastry, using various grains (rice, wheat, beans, mixed grains), meat, eggs, milk, vegetables, fruits, fish and shrimps as raw materials, and with a variety of seasonings and auxiliary materials, they are prepared into blanks and fillings. They are made of convenient foods with certain nutritional value and good color, aroma, taste and shape. It is a traditional diet on the dining table. Those who make flavored pasta or snacks, called Chinese pastry chefs, need to use traditional or modern molding techniques and mature methods to process the main and auxiliary ingredients of the pasta to make flavored pasta or snacks.
Chinese pastry chef's work mainly includes:
(1) According to the requirements of different pastry varieties, flour, rice flour and other raw, auxiliary ingredients and seasonings are selected, and ingredients are proportional;
(2) Make fillings according to the pastry flavor, skin, season, customer taste, etc.;
(3) According to different requirements of the pasta, the dough is prepared by kneading, stretching, and rubbing;
(4) uses different molding methods such as wrapping, rolling, pinching, cutting, cutting, and plitting flowers to make the pasta into the desired shape;
(5) uses steaming, cooking, baking, baking, frying, and frying to make the pasta.
