Basic skills training of pastry refers to the most basic techniques and methods used in the process of pastry making, including the main links of kneading dough, kneading dough, kneading strips, dispensing, forming and cooking.

The main tools commonly used in pastry production are large-scale dough mixer, dough press, multi-purpose mixer, fermentation box, kang stove, steaming stove, frying stove, powder stove, refrigerator, low-temperature cabinet, raw and cooked food sand cabinet, case lift and so on. Smaller scraper, all kinds of knives, crisp sticks, egg beating sticks, all kinds of egg holding molds, dough beating sticks, flower-mounting bags, cake plates, scales, etc.

Basic knowledge of Chinese pastry

History of Chinese Pasta Chinese Pasta has a long history of more than 3,000 years in China's food culture and is one of the precious treasures in the history of China's food culture. Chinese pastry production technology originated in the Western Zhou Dynasty, and experienced the Spring and Autumn Period, the Warring States Period, the Qin and Han Dynasties, and the early Eastern Han Dynasty, when Buddhist culture was introduced, vegetarian snacks also developed.

In Sui, Tang, Yuan and Song Dynasties, with the development of productivity, Chinese pastry making technology increased the variety of dough making and diversified stuffing, which made the pastry making technology develop more professionally and comprehensively. It was not until the Ming and Qing Dynasties, especially after the Opium War, that a large number of western cultures and western pastry making industries poured in, which made the pastry making technology develop more comprehensively.

Characteristics and classification

Chinese pastry has a long history, different flavors and various varieties. The history of pastry snacks can be traced back to the Neolithic Age, when there was a stone mill that could process flour and make it into powdered food. By the Spring and Autumn Period, fried and steamed pasta, such as honey bait, preserved food and preserved food, had appeared.

Since then, with the improvement of cookers and cookers, the raw materials, preparation methods and varieties of China pastry snacks have become increasingly rich. There are many popular snacks. Such as jiaozi in the north, noodles, Lamian Noodles, pancakes, dumplings, etc. Steamed dumplings in the south, spring rolls, zongzi, Yuanxiao, steamed stuffed bun, etc. In addition, according to their products and folk customs, many local snacks have evolved.