About the author: Xu Hezheng, the author is a member of Taiwan Province Pastry Association, Liaoning Science and Technology Press, 48 yuan.

The contents include:

Baking equipment

Utensils and groceries

Material goods

Baked past lives

Introduction of raw materials

Baking calculation

Types and mixing methods of cakes

Bread making method and process

Including the production of all kinds of bread and cakes, the content is detailed.

Personally, I think it is very good to use this as a teaching material, which can increase the basic knowledge and have an overall understanding of baking.

But some of these methods may not be suitable, after all, our tools are still not professional enough.

It's better to look at the experience summarized by experts such as Eiko, Yihai, Jacobi Jade and kelp silk, and pay more attention to the practical experience of other friends, which is more practical and can be combined better.

When I make egg towers and bread, I still mainly refer to the recipes and techniques of the above masters, especially the tiger skin cake rolls made last night. I think jacobyu's explanation is very detailed and practical. Thank them very much!

Bake with Xiaojun's knowledge

First cixue bakery

Author (Japanese) Xin Taikang, Dai, Mars, Sun Ying,

Publishing House Liaoning Science and Technology Publishing House

This paper introduces the making methods of various snacks, including sponge cake, cream cake, cheesecake, tart cake, biscuits, cream puffs, fried snacks, pudding, jelly, mousse, pancake snacks and various desserts. Each method is equipped with a detailed step diagram, which is very suitable for baking enthusiasts to make at home.