(1) According to the requirements of different pastry varieties, flour, rice flour, other raw materials, auxiliary materials and seasonings are selected and mixed in proportion;

(2) Making stuffing according to pastry flavor, crust, season, customer's taste, etc.

(3) According to the different requirements of pastry, dough is prepared by kneading, stretching and rubbing.

(4) using different molding methods such as wrapping, rolling, kneading, cutting, cutting and nipping to make the pastry into the required shape;

(5) Steaming, boiling, baking, branding, frying, frying and other cooking methods are adopted to make the pastry.

The following types of work fall into this occupation:

Chinese pastry chef