Chengdu pasta training: Chengdu New Oriental Cooking School.

Schools both for junior and senior high school fresh graduates enrollment, but also for the social crowd to provide pure skills instruction, Chengdu New Oriental Culinary School is approved by the government departments to establish a comprehensive senior technical school, but also focus on the Sichuan cuisine, pastry, Western-style food and other culinary education of the large culinary school, the school scale in the country is more ahead of the year-round enrollment in the 10,000 or so , it is a Senior Technical School (middle and high vocational specialties) and Culinary College (culinary specialties) combined with the double main college.

Course highlights: practical work as the main, theory as a supplement, easy to learn, easy to start a business.

Learning Objective: To train professional pasta cooks.

Course content:

Henan chow mein, Beijing fried noodles, Shanxi knife-shaved noodles, Anhui plate noodles, Chongqing noodles, lamb noodles, steamed noodles, fried noodles, noodles, stuffed noodles, pot noodles, sesame duck noodles, Yibin burnt noodles, bean flower noodles, hooked noodles, hot and sour noodles, stretching noodles, eggplant juice noodles, Zhenjiang pot noodles, yellow flower beef noodles, seafood stewed noodles, the old bowl of noodles, and other items.

Noodles are food made mainly from flour, there are different kinds of noodles all over the world, China's noodle snacks have a long history, different flavors, many varieties, mainly noodles, steamed bread, rolls, doughnuts, mashed, baked goods, dumplings, buns, cold skin, wontons, twist, etc., the Western-style food has bread, all kinds of scones and so on.

"Gathering the world's famous dishes, cultivating chef elite". The New Oriental Culinary Institute takes "to promote education and repay the country" as its own responsibility, and constantly promotes the development of national catering education, and has been awarded "National Advanced School Unit" for many years, and has been rated as "Trustworthy" by the Consumer Association for 8 consecutive years from 1997 to 2005. For eight consecutive years from 1997 to 2005, it has been rated by the Consumers' Association as "Trustworthy Unit", "Most Satisfactory School" and "Quality Service Unit".

Flouring Tips

Add the right amount of yeast powder to the bowl and add a little warm water, stir the yeast powder well, if the yeast water is bubbling, this means that the yeast is active, on the contrary, it's inactive; if it's inactive, it may be the temperature of the warm water is too high, which scalded the yeast to death or the yeast itself is inactivated. Next, pour the yeast water into the flour, stir well, then add warm water, first stirred into the dough flakes, then kneaded by hand to form a dough, after which it can be covered with plastic wrap for fermentation.

Prepare the right amount of warm water, and then melt the yeast with warm water, slowly stirring until the yeast is completely dissolved in warm water, then we add a little bit of white vinegar in the water, this step is a lot of people don't know, white vinegar can increase the activity of the yeast, it is a good way to fasten the pasta, but not too much, a little bit can be.

Adding white sugar when kneading the dough not only provides the yeast with more adequate nutrients and improves the fermentation efficiency, but also increases the sweet and tangy texture of the buns. The perfect ratio of flour and sugar is 50:1, which means it's best to put 10 grams of sugar in one pound of flour.

There are two kinds of yeast on the market now, one is the ordinary yeast that we usually use, and the other one is the high sugar resistant yeast, if it is the high sugar resistant yeast, you are not afraid to add more sugar, but the ordinary yeast, you have to be careful not to add too much sugar.

The most important thing for the fermentation is the temperature and humidity. The optimal fermentation temperature is around 35 degrees Celsius and the humidity is 30%. After the dough is kneaded, find a warm place, you can boil the water in the steamer until warm, and then turn off the fire, put the basin with the dough into the steamer, or you can put the dough into the steamer, cover it with a lid and let it ferment under warm water, doing so can speed up the fermentation speed, and make the dough rise better.

Full kneading can make the yeast evenly distributed in the dough, better fermentation; at the same time through the kneading, the temperature of the dough will also rise, will accelerate the fermentation speed. Want to steamed bread delicious , you must hand knead exhaust, the dough fermentation in the gas produced by hand kneading all out, otherwise steamed buns is a lot of big air holes, affecting the taste, and after exhausting the steam out of the buns more thick, which is a very critical point.

The proportion of flour and water is very important to the flour. Less water and more flour, the dough is hard, so the dough is suitable for hand-rolled noodles. If there is more water and less flour, the dough will be soft, and the finished product will have a poor texture. What is the right ratio? The approximate ratio is 500g of flour, the amount of water should not be less than 250ml, which is equivalent to about 2:1 ratio.

When you see abundant air holes in the dough, the fermentation is not over. You should place the dough on a board and knead it to get the air out of the dough, then place it in a relatively sealed container and let it ferment at room temperature for about 30 minutes more. The second fermentation plays an important role in the fluffiness of the finished dough.