The pastry chef usually takes 3 to 6 months, and the tuition is about 6,000 to 10,000 yuan.

Novice learn pastry, need to pay attention to the following:

One, master the pastry training to learn the 4 key aspects

Observation of the teacher's demonstration operation, is the pastry training school to learn the pastry production of the first priority, to understand the recipe of ingredients knowledge is the second (although very important). Teachers explain the demonstration, be sure to carefully observe, take notes, master the production process and the essentials, the situation permits if you shoot a video, easy to repeat the observation later.

The production of pastry, generally including the modulation of dough ingredients, dough shaping, dough maturity of these stages, some basic manual operation, such as dough shaping and decoration, and some need to use the equipment (such as mixers, molding boxes, ovens).

1, hand-operated

This is the most important, mainly manual and dough, dough processing and forming (including the use of mold forming), decorative laminating and so on.

And a dough operation, the teacher demonstrates to you, only a few minutes, you basically know how to do and can master the essentials; if you go to the book self-study, you may have to look at a lot of decomposition of the map, it took a long time to learn, a and a dough operation, a bakery textbook on bread baking with more than 50 pairs of diagrams to explain.

There are many basic techniques for making dough, such as folding, pushing, kneading and mixing; there are even more techniques for shaping dough, such as rolling, cutting, pinching, slashing, pressing, rolling, folding, rolling, kneading, dividing, and stuffing.

Through the primary intermediate pastry training, to be able to master nearly seventy or eighty typical pastry varieties of operation, and later get someone else's recipe, the production is not unfamiliar.

2, the use of equipment

For example, using a mixer to make dough batter, you have to carefully observe the order of ingredients, the mastery of the water and oil temperatures, the control of the mixing speed, mixing time; for example, using a waking box to wake up the bread dough, the most important is the waking box temperature, humidity and the time of the waking; for example, using the oven to bake the dough, the most important control of the temperature and time of the oven.

Of course, there are many more details, all lies in your careful observation, listen carefully.

3. For example, what kind of dough is considered to be ready, what is the standard of success for mixing the dough, and what is the quality standard of success for making bread. It is very important to know the standard of completion of each operation, know the standard, only to know their own operation what are the shortcomings, only to know how to improve.

Some people make soft bread, the surface looks good, in fact, there are many problems, such as not soft enough, rough texture, there are large voids inside, etc., he felt good, do not want to improve, which will not make progress.

4, listen carefully to the teacher's comments (including other people's)

In pastry learning, you have to make the teacher's demonstration of the varieties of the scene, the teacher will be on the side of the guidance, after making the finished product, the teacher will also analyze the advantages and shortcomings to you. As opposed to learning pastry at home by yourself, learning pastry production in school has a very obvious advantage is that you can solve a large number of problems at a time, you must seize the opportunity.

Because it is a collective learning, a variety of people to do out, each person encountered problems may be different, so there will be a large number of problems, such as when making chiffon cake, some people have the problem of sinking after coming out of the oven, some people have the problem of big bubbles, and some people have the problem of the crust is too old and too thick, the teacher will be a one-time to explain to everyone.

If you are self-taught, if you practice a variety of less, you may not be able to touch so many problems in your whole life, and, perhaps, every time you make this variety, there will be a different problem; every time you encounter a problem, you have to look up the book on the Internet to find the cause and the solution, and the time spent on that can be much more than the time spent on learning in the school.

So, the teacher to guide the review, please be sure to listen carefully, including the review of other people's finished products, it is best to all the common problems and solutions with notes down, these are very practical experience; in the future in your production of pastry, try to avoid these mistakes, do not have to every time they have experienced the error, only to know how to do.

From other people's mistakes in pastry learning, I believe that your pastry learning road will go smoother and smoother.

Two, how to practice pastry production

1, pastry production, only through repeated practice of pastry production, in order to master.

2, through the practice, to know how to find their own shortcomings, corrected in order to continue to progress. It is recommended that you write down all the problems you encounter with notes. Even the master baker inevitably have mistakes, they become a master baker is also so far.

3, the variety of practice is not limited to the varieties taught in school, but also from other ways to find your own recipe (it is best to look for the classic recipe of the master baker, do not just find some recipes, the production of the problem is not good to find the cause of the problem, because you can not figure out is the recipe itself or their own operation), or you change the recipe.

In this way, not only your operation will be more and more skillful, and your knowledge of raw materials, formulas, equipment will be more and more rich, slowly become a master, can write their own recipes, design and creation of pastry.

Three, more exchanges, often ask questions

Our own production out of things, not afraid to show out to others, more people taste, comment. The reason why we have to show it to people, is to find problems, find solutions, or find the advantages of the future to be carried forward.

The reason why more people to let some people review, is to try to hear the full pertinent suggestions, you may be doing well, because only one person tasted, he himself has some taste preferences, will say that you do not do well.

Four, more books, more professional websites.

Expanded Information:

Tools needed:

1, baking cake oven (oven);

2, steam full oven (water steamer);

3, deep frying oven (deep fryer);

4, microwave oven (heating, defrosting oven);

5, electric fryer knives: slicing knife, bone knife, wenwu knife, mulberry knife, pakodama knife (do) shrimp dumplings), knife (scraper), cake knife, bread knife surface;

6, stick class: long noodle stick, long noodle stick, short noodle stick, dumpling noodle stick, etc.;

7, different sizes of steamer, baking tray (bakery), flower mouth mixing machine (adjust the dough), egg beater (cake machine), pasta press, mixing machine.