Basic pastry techniques include four parts: basic dough preparation techniques, basic pastry molding techniques, pastry molding techniques, and pastry maturing techniques. They are often referred to in the industry as the "fundamentals" of pastry making.

From the point of view of the process of pastry production, pastry production technology includes the operation links of mixing, kneading, rolling, dosing, skin making, filling, molding and maturing. In the basic operation of pastry technology, each basic technical action is closely related to each other, so it is very important to learn the basic operation of pastry.

The skillfulness of the basic operation of pastry directly affects the quality and efficiency of the products, and the production of finished products is based on the premise of the basic operation, and each step will affect the smooth progress of the next step. If the basic operation is not skillful, it is impossible to make good finished products, and the work efficiency will also decline.

Modern cooking machinery is gradually increasing, replacing part of the manual process, but many products are still inseparable from the production process of manual operation, and mechanical products can not replace the special quality requirements of handmade.