Where do beginners learn West Point? Many Chinese people will know more about Chinese food, but not so much about western food. There is also West Point, which refers to western-style desserts. Many people like it very much, and it is not difficult to get started. So where can we learn from the beginner West Point?

Where do beginners learn from 1 Basic cake making: A pastry chef's unique skill is cake making, which includes European cakes and small cakes. Only by learning these two can you be regarded as a primary pastry chef. There are many types of small cakes, such as thousand-layer cakes and Mu Si cakes.

Upgraded cake making: After the western pastry chef has trained the basic cakes, he will start to learn the upgraded cake making. Now many people in China like themed cakes and European-style chocolate fruit cakes. A large part of the reason why we learn western pastry is to cater to the tastes of consumers, so we have to let consumers like it.

Bread making: In addition to learning how to make western pastry, the training content of pastry chef also includes bread making.

General schools will teach students the most popular bread making: Hokkaido bread, chocolate bread, breakfast buns, croissants, caterpillar bread, matcha bread, and sandwich bread. The purpose of teaching bread is to enrich each student's skills and let everyone know that a western pastry chef can not only make cakes, but also make delicious western-style bread.

Cookie making: In addition to learning bread, the training of western pastry chefs thinks that they also learn to make cookies. Now many people like to make cookies, puffs, milk cookies, butter cookies and other cookies in the west. These cookies are very popular in the market. After learning how to make cakes, cakes, bread and cookies, western pastry chefs can start business as long as they find a suitable store. The variety is not single, which is also the advantage of the store.

Where do beginners learn from West Point? 1. Decorating cakes.

To learn this course, students need to master lace techniques, understand the formula of decorating flowers, make all kinds of flowers and practice cartoon decorating. You also need to learn to make hot cakes, creative cakes, classic European fruit chocolate cakes, flat cartoon cakes, ceramic cakes, cartoon zodiac cakes and other cakes on the market.

Second, the classic bread

Soft bread, such as doughnuts, raisin toast, pineapple bags and cheese bread, which are common in the market, needs to be mastered. Denmark is not only famous for its fairy tales, but also croissants and hot dog croissants, which can be seen in cake shops in various countries. These are all things that West Point needs to learn.

Of course, French sticks from France, Okinawa brown sugar from Okinawa, and Qifeng cakes and cupcakes that the public likes also need to be learned.

Third, French dessert

Including cheese pie and other tapai desserts, various puddings and jellies, and various Mu Si cakes represented by Black Forest Cherry Mu Si.

Fourth, fondant cake

Speaking of fondant cake, people's first impression of it must be vivid. The fondant cake comes from Britain. In the 1970s, the Australians invented the sugar skin, and the British introduced it into China to make various flowers, animals and figures decorated on the cake, and the fondant cake gradually came into being.

Five, coffee drinks

Students who like to drink milk tea must be very interested in this category. In addition to all kinds of dessert cakes, the West Point course actually has a wide variety of drinks, including milk tea, coffee represented by cappuccino and caramel macchiato, as well as various drinks and teas.

(Chocolate made by students in our school)

The above are the common learning contents of West Point course, and some are not listed, such as chocolate making. Students don't have to study all the time, but mainly choose according to their own interests.

Where do you start to learn West Point? 3 Whether you are a self-study lover of West Point baking or a baker who wants to learn professionally and systematically, you need to know some professional terms if you really want to understand West Point baking.

★ Fried in oil (Poeler)

Fry in a pan, such as frying apples or frying crepes when making apple pies.

★ Pickling (Macerer)

Marinate fruits with wine or syrup, such as pickling dried fruits with wine or cooking pears with red wine.

★ Ribbon (Ruban)

Ribbon shape. For example, when making sponge cake, send eggs and sugar together, and when lifting the eggbeater, you can draw a ribbon shape with batter.

★ Marbre

When mixing dough, marble is used as a kneading pad, because its marble has no thermal conductivity, so it can be operated at low temperature.

★ let stand (Reposer)

When making cookies, pies and towers, put the dough in the refrigerator for temporary refrigeration, which can weaken the role of gluten in the dough.

★ Blend (Melanger)

Stir and mix. This is the basic action in the process of making pastry such as batter or cream, and stirring is called' mixing'.

★ line (Rayer)

When smearing cakes with egg liquid, use a knife to draw lines, such as using a fork to draw patterns when making lightning puffs.

★ send away (Monter)

For example, beat the egg whites into meringue, or beat the whipped cream into whipped cream.

Popularize a little baking knowledge:

1, for many beginners in baking, there will be this question: What are low-gluten, medium-gluten and high-gluten flour? What is the difference?

Simply put, low-gluten flour is suitable for making cookies and cakes; Medium gluten flour is commonly used flour, suitable for making steamed buns and so on; High-gluten flour is generally used to make bread. It's as simple as that.

2. When making most biscuits, 180 degree fire 15 minutes can be done. There are also cookies with a lot of butter, which will become brittle only when they are cold. Don't think that you are not ready.

3. Before baking some biscuits, the dough needs to be frozen because it is convenient to slice, and there is no other reason.

4. Also, the egg liquid is added to the biscuits, which is to make the biscuits more crisp and increase the coagulation power. Generally speaking, the whole egg liquid is "protein+egg yolk" to break up together, and a few biscuits only need egg yolk liquid, just like this.