The so-called Chinese pastry chef is actually a person who makes pasta or snacks with China flavor. This requires the use of cooking techniques to process the noodles.

There are also many kinds of pasta, mainly including: pasta (Lamian Noodles, Daoxiao Noodles, noodles), sweet fried (cat's ear, small twist, sprinkle seeds), salty fried (salty flour cake, vegetable flour cake), steamed (steamed stuffed bun, steamed bread, sugar triangle), cooked sweet pastry (glutinous rice balls, dumplings, sliced soup, etc.), etc.

Although this kind of variety is complicated to learn a lot, in fact, in the past, there was no special person in charge of pastry. Later, with the evolution of the times, this kind of occupation began to appear in various guest houses, hotels and hotels, and the division of work made the position of pastry chef flourish. Only now has it become a household name.

So what do you want to learn, pastry chef? The study contents mainly include: common equipment and tools for pastry making, embryo making technology, raw materials for pastry making, dough making, the function and characteristics of stuffing, the proportion and requirements of stuffing, dough forming methods, pastry cooking methods, pastry nutrition knowledge, cost accounting and so on.