Brother, you can go to a good Western restaurant, a high-end hotel or a good Western pastry shop to apply for an apprenticeship. As long as you are willing to learn, ordinary places will accept apprenticeships and you can also take the salary to school, but what you learn in school is not It must be practical and good luck! ! ! ! ! !
Introduction to Western Pastry
The so-called Western Pastry?
The English term for Western pastry is Baking food, which mainly means baked food.
You can think of it this way, Western pastries = Western baked goods
Western pastries can be used as staple food or snacks.
In general, Western pastry is the collective name for bread, cakes and snacks (cold food is also included).
Western pastries are divided into sweet and salty.
Toast, meal kits, sandwiches, hamburgers, pastries, etc. are all called Western pastries.
[Edit this paragraph] Commonly used technical terms for Western pastry production
Mixing
Chiffon method - that is, the method of dividing eggs and beating egg whites with sugar. Mix the batter with egg yolks, other liquid ingredients and powdered ingredients.
Sponge method - that is, the whole egg method, stir the egg whites, egg yolks and sugar together until thick, milky white and foamy, it will drip for about 2 seconds, then add other liquid ingredients and powder and mix combine.
French sponge method - egg whites are beaten with 1/2 sugar and the other egg yolks are beaten with 1/2 sugar until they are milky white. After mixing the two, add other powdered ingredients and liquid ingredients. combine.
Angel Cake Method - Add egg whites and tartar powder and beat until foamy, then add 1/2 sugar in batches and stir until wet foam (do not stir until dry), sift the flour and 1/2 sugar and then add in the mixture. Mix until absorbed.
Sugar-oil mixing method - beat the oil first, then add sugar or powdered sugar and stir until soft and fluffy, add eggs and mix well, and finally add powdered ingredients and mix. Examples: biscuits, heavy cream cakes.
Powder oil mixing method - first beat the oil until soft, add flour and beat until fluffy, then add sugar and beat until fluffy, add eggs and beat until smooth, suitable for formulas with an oil content of more than 60%. Example: fruit cake.
Foaming
Wet foaming - Beat egg whites or fresh cream into foam, then add sugar and stir until it becomes textured, white and smooth. It is elastic and upright when lifted but the tail end is slightly curved.
Dry foaming - Beat egg whites or fresh cream into foam, then add sugar and stir until the texture is obvious, white and smooth, elastic when lifted and the end is straight.
Beat
Beat the egg whites -
1. After the egg whites are foamy, add the sugar 2-3 times and beat. If you add sugar all at once, the beating time will be longer and the texture will be denser.
2. After the sugar is added, continue to beat until it is smooth and white, and the tail end is curved. At this time, it is wet foaming, about 7 minutes.
3. After wet foaming, continue beating until the texture is more obvious and the texture is smooth and white, and the ends are stiff and stiff. At this time, it is dry foaming, about 9 minutes, and it is a chiffon cake. Egg whites are whipped at their best.
4. This whipped meringue is over-whipped, cotton-like and dull, and difficult to mix with the batter.
Whisk the egg yolks -
1. When making French sponge cake, add the egg yolks to fine sugar and stir with a whisk until milky white.
2. After stirring the egg yolk, the oil, water and mixed air can form a milky consistency to increase its emulsification.
Fresh cream whipping -
1. Take the liquid fresh cream out of the refrigerator, pour the required amount into the mixing bowl and use a ball blender to whip until it is smooth and white, which is the best state for spreading.
2. Continue to apply the texture to make it more obvious, and the outline becomes firm, smooth and white. This is the best state for squeezing the pattern.
Folding method
Triangular paper folding method:
1. Use the tip of the triangle as the center point to fold.
2. Pull the tail end paper with your right hand to adjust the extrusion hole until it is tight.
3. Add fresh cream and fold both sides.
4. Fold the middle inward.
5. Cut out the hole size as needed.
Cutting the flat baking paper:
1. Measure the baking paper to the size of the baking tray and cut off any excess.
2. Cut the four sides of the baking paper.
3. Cut off the sharp corners so that the cake will not be covered.
4. Spread on the baking sheet and press out the folded corners.
Others
Egg separation -
1. Open the whole egg and place it in the egg separator to separate the egg white and yolk.
2. Use both hands to open the eggshell and tilt it to move the yolk to the left and right eggshells, and the white will flow down into the container.
Use of measuring spoon - When measuring powdery materials with a measuring spoon, it should be smoothed to a standard level.
Cutting the model paper -
1. Take the baking paper and fold it into a sufficient size, then pull it up to measure the height of the four sides of the model and crease it.
2. Cut off excess parchment paper.
3. Place the model on the edge of the paper, measure the long width of the bottom of the model and crease it.
4. The measurement of the bottom width is the same as the previous item.
5. Cut the creases on the four sides to a high crease.
6. Place the model and spread the four sides with your fingers to fit it closely with the model.
Grease the baking mold with baking pan oil or evenly brush it with white oil. Pour in high-gluten flour and spread it in a circular motion to cover the mold, then tap out the excess flour.
Cream softening - Butter has a low melting point and is generally stored in the refrigerator. Before use, it must be taken out and left at room temperature to defrost. If you are in a hurry to soften the butter, you can cut the butter into small cubes or defrost it in the microwave for a short time. The cream is softened until it can be pressed lightly with your fingers.
Melt butter in water - When you want to melt the butter into a liquid state, you can heat it in water, or defrost and melt it in a microwave oven for a short time. The temperature should not be too high, otherwise the oil and water may easily separate.
Relaxation - tart crust, oil crust, pastry, and dough will have gluten after kneading. It is easier to operate and will not shrink after being left to rest.
Scraping the chocolate flowers - Place the chocolate bricks on a white newspaper and scrape them off in a straight line with a stainless steel stamper. The chocolate should be at room temperature for better scraping.
Sifting powders - When sifting flour, powdered sugar, cocoa powder and other powders through a sieve, spread white newspaper underneath and shake the sieve gently.
Pudding liquid sieving - making products such as pudding or egg tarts and filtering out residual impurities. It makes the product smooth and delicate, and also has the effect of removing bubbles.
Soak gelatin tablets in water - Gelatine tablets are dry animal films. Before use, soak them in ice water, cover them with water and then dissolve them in hot water, or add them to a hot solution to dissolve them together. If soaked in room temperature water and taken out, it will be less complete.
Melt the gelatine slices in water - soak the gelatine slices in ice water, squeeze out the water, and heat them in water to melt.
Melt chocolate in water -
1. Chop the chocolate bricks first and then melt them in water. When the water in the bottom pot boils, turn off the heat and use the remaining heat to melt.
2. Use a heat-resistant spatula or wooden spoon to stir gently until completely dissolved.
3. If the water in the bottom pot continues to boil, it is easy to cause the chocolate oil and water to separate.
Heating whole eggs over water - When mixing whole eggs, such as sponge cake eggs, they should be heated over water at 38℃-43℃ first, because heating the egg yolk can reduce its consistency and increase the formation of emulsion. Accelerate the mixing with protein and air to make it easy to foam and expand.
Press biscuit crumbs - put the biscuits to be crushed into a larger plastic bag, and press with the stick surface to crush the biscuits into pieces.
Mousse demoulding-
1. Use a spray gun to heat the mousse mold so that the ice-hard mousse melts slightly.
2. Place a high-level can at the bottom of the mousse, and pull the mousse ring down to separate it.
Cake cutting with a hot knife - Soak a sharp blade in hot water and wipe it dry before cutting into refrigerated or frozen cheesecake and mousse. Soak the knife once after each cut so that the cut surface will be smooth and non-stick.
Spray the baking mold with oil and dust -
1. Spray the baking mold with baking pan oil or evenly brush it with white oil.
2. Line the bottom with oiled paper, sprinkle high-gluten flour and swirl it around so that the flour sticks to the edges of the mold.
3. Remove excess flour.
How to install the piping nozzle-
1. Put the tip adapter into the piping bag and put the piping nozzle to be used.
2. Bolt the ring-shaped adapter to fix it.
3. Open the piping bag and fill it with fresh cream or batter.
Category:
The noun used as the name of the finished product:
Musi - is the transliteration of the English MOUSSE, also translated into Musi, Moosi and Maoshi wait. It is a soft dessert made by beating eggs and cream separately and mixing them with other condiments, or by mixing the whipped cream into fillings and gelatin water.
Puff - is the transliteration of English PUFF, also translated as Buhu, also known as hollow cake, air drum, etc. It is a type of snack made by boiling water or milk with butter, then scalding the flour, then stirring in eggs, and then pressing, baking, and stuffing.
Cookie - is the transliteration of English COOKITS. It is a crispy biscuit made from butter, flour, sugar and other main ingredients, which are stirred, extruded and baked.
Pudding——is the transliteration of English PUDDING. It is a type of soft snack made from butter, eggs, sugar, milk, etc. as the main raw materials, with various auxiliary ingredients, and is steamed or baked.
Pai - is the transliteration of English PIE, also translated as Pai, Pi, etc. It is a kind of pastry dough cake containing fruits or fillings, and a prototype mold is often used as the base mold. According to the taste, there are two types: sweet and salty. According to the appearance, there are single-layer pie and double-layer pie.
Tart - is the transliteration of English TART, also translated as tower. It is a type of smaller snack with fruits or fillings inside, which is made from pastry dough with the help of a mold through processes such as dough making, baking, and decoration. Its shape can change due to changes in the mold.
Xavilai - is the transliteration of English SOUFFLE, and also translated into Sufuli, Shuhuli, etc. There are both cold and hot options. The hot one is mainly made of egg white, while the cold one is mainly made of egg yolk and cream. It is a snack with a large amount of air and a soft texture.
PARFAIR - is the transliteration of English PARFAIR. It is a frozen dessert with eggs and cream as the main ingredients.
Jelly is a frozen dessert made from sugar, water and jelly powder in a certain proportion.
Noun for semi-finished products or raw materials:
Jel - is the transliteration of English JELATINE or JELLY, also translated as Jie Li, Ji Li, also known as gelatin or isinglass, etc. There are two types: plant type and animal type. The plant type is a colorless and odorless edible gum powder compounded from natural seaweed extract gum; the animal type is an organic compound made from animal skin bones and is colorless. Or light yellow translucent granules, flakes or powder. It is mostly used for the preservation and decoration of fresh fruit snacks and jelly-type sweet products.
Huangjiangzi - also known as Huangshaosi, Huangjiang, Keside, milk sauce, etc. It is a paste made from milk, egg yolk, starch, sugar and a small amount of butter. It is a semi-product with a wide range of uses in Western pastries. It is mostly used for stuffing, such as puff stuffing.
Icing sugar paste - also known as powdered sugar paste, stirred powdered sugar, etc. A product with a white and delicate texture made by mixing powdered sugar with egg white. It is the main raw material for making white snacks, three-dimensional cakes and exhibits. Its products are lifelike, hard and strong, and can be displayed for a long time.
Lefting cream - made from whipping fresh cream or margarine with sugar, and is widely used in Western pastries.
Butter paste - also known as butter paste, sugar-water butter paste, Budai root, etc. It is a semi-product made by mixing butter and adding sugar water. It is mostly an ingredient in cream cakes and other products.
Meringue - also known as egg white paste, meringue paste, hot egg whites, etc. It is made by boiling the puffed protein with boiling syrup. It is white, delicate and has good plasticity. For example, make a fake sugar mountain for decoration.
Masiban - is the transliteration of English MARZIPAN, also known as almond paste, almond flour and almond paste. It is made with almonds, sugar and an appropriate amount of rum or brandy. It is soft and delicate, with a mellow smell. It is a high-grade raw material for making Western-style pastries. It can be used to make fillings, skins, flowers, birds, fish, insects, plants, animals and other decorations.
Zhagan is a product made from gelatin sheets, water and powdered sugar. It is the main raw material for making large-scale dessert models and exhibits. Zhagan is delicate, white, and has good plasticity. Its products do not lose shape or collapse, and can be eaten and appreciated.
Feng Feng——also known as fondant.
It is made from sugar as the main raw material, boiled with an appropriate amount of water and a little vinegar essence or citric acid, and repeatedly rolled and folded. It is the basic ingredient of sugar-coated snacks.
Professional terminology:
Chemical puffing is a method that uses chemical leavening agents as raw materials to increase the volume of products. Commonly used chemical leavening agents include ammonium bicarbonate, sodium bicarbonate and baking powder.
Biological foaming is a method that uses the action of yeast and other microorganisms to increase the volume of products.
Mechanical foaming is a method that uses rapid mechanical stirring to inflate the product to expand its volume.
Whisting - refers to the method of increasing the volume of egg liquid or butter by whipping.
The clearing method - also known as the egg-splitting method. It refers to a method in which egg whites and egg yolks are beaten separately, and then combined into one after being beaten.
Mixed method - also known as the whole egg method. It refers to the method of whipping egg whites, egg yolks and sugar together.
Oil leakage - mostly refers to the production of crispy dough, and the oil in the dough overflowing from the water surface.
The "maturation" of flour means that during the storage of flour, the oxygen in the air automatically oxidizes the pigments in the flour and converts the reduced hydrogen groups in the flour - sulfur hydrogen bonds into disulfides. Key, thereby making the color of the face white and the physical properties improved.
Baking percentage - the weight of flour in the snack recipe is 100, and the percentages of other ingredients are relative to the amount of flour. The total amount of this percentage exceeds 100.