Chinese pastry chefs can use China's traditional and modern molding techniques and mature methods to process the main ingredients and auxiliary materials of various kinds of pastries, so as to make pastries or snacks with China tastes and colors. Then, what is the main process of Chinese pastry chef's work?

The main workflow of Chinese pastry chef:

First, prepare all kinds of raw materials needed for making snacks.

Second, according to the different technological requirements of processing water-mixed dough, puffed dough, crisp dough and rice flour dough, the pastry embryo skin is made.

3. Mix and prepare stuffing according to different snack varieties.

Fourthly, the stuffing pericardium is molded by using dim sum embryo skin.

And 5, processing the dim sum into a finished product.

Six, in strict accordance with the "Food Hygiene Law" and other relevant health systems and regulations, strengthen the storage of raw materials, prevent food deterioration, and do a good job in food hygiene, environmental hygiene and personal hygiene.

Seven, according to the operation requirements, use all kinds of electrical appliances, mechanical equipment, pay attention to safety, timely warranty when faults are found, and turn off the water, electricity and gas switches in time after work.

Eight, strictly follow the enterprise acquisition, delivery and other management systems. ;