Baking also contains many categories, there are long-term classes, short-term classes, there are interest classes with the creation of employment classes, three or five days, one or two months, one or two years, it is recommended that you can compare a few, comprehensive to consider the choice of the school suitable for their own learning.

Excellent pastry baking talent should have French, English, German and other bread baking production technology, production of Hong Kong-style, European-style pastry cakes, pie towers, cheese desserts, Korean fruit decorative cake, Japanese mousse ice cream cake, and cookies, cookies, pastry points, puffs, tarts, pizza, chocolate, tiramisu and other high-level hotels and banquets popular pastry boutique, and, at the same time, need to know the management and operation of the pastry industry. Pastry industry management and operation.

Expanded Information:

Baking is the last major part of making a dim sum, sometimes the baking temperature is not well controlled, the finished product will be greatly reduced, or even abandoned. Therefore, only by understanding the concept of baking temperature and the principles of baking, you can produce a beautiful finished product. Baking temperature overview.

Generally speaking, in order to ensure product quality under the premise of baking products should be as high as possible under the temperature and the shortest possible time to complete. The experimental results of the same product baked at different temperatures show that products baked at higher temperatures can get a larger volume and better texture.

Take the cake as an example, if the baking temperature is too low, the penetration of heat in the product is slow, the paste is heat stirred for too long, which will lead to excessive expansion of the paste and the excessive expansion of the bubbles, so that the finished product of the porosity of the coarse, poor texture. However, if the baking temperature is too high, the product is prone to crusting on the surface, or even scorching while the interior has not yet matured and set, which is why underbaking often occurs at too high a temperature. Too high a temperature can also make the top of the cake protrudes too high, or even rupture, this is due to the surface of the paste began to form the result of the interior is still expanding.