"One" to learn Chinese pastry is generally to teach what can be learned.

If you want to learn Chinese pastry, I suggest going to a professional school. If you have the opportunity, you'd better make a decision on the spot.

Second, learn the basics of Chinese pastry.

You can go to a professional school to study.

Colorful, realistic shapes, such as geometric shapes, pictographs, natural shapes, etc. Baked foods are imported from the West. Although they are convenient to eat and rich in nutrition, they are still different from China dim sum in terms of shapes.

First, the shape of snacks

1.Bread mainly refers to all kinds of steamed buns, which belong to fermented dough. There are many kinds and patterns, which are divided into big bags and small bags according to the degree of fermentation. According to the shape, it can be divided into pleated bags, such as three-ding buns and steamed buns. Fancy bags, such as: Shoutao bag, goldfish bag, etc. Seamless packages, such as sugar packages, crystal packages, etc.

2. Dumplings are an important form of pastry in China, and their shapes are: wooden fish, such as dumplings and wonton; Crescent-shaped, such as steamed dumplings, pot stickers, dumplings, etc. Comb back shape, such as shrimp dumplings; The horn is shaped like a pot sticker; The bird's head is shaped like a small wonton; There are other pictographic varieties, such as fancy steamed dumplings, etc. According to their materials, there are: water dumplings, such as dumplings, steamed dumplings and pot stickers; Oily dumplings, such as curry crisp dumplings, eyebrow dumplings, etc.; Others, such as chengmian dumplings, steamed corn dumplings, red and white jiaozi made of rice flour, etc.

3. Cakes are mainly made of rice, flour, eggs, etc. Rice flour cakes include: loose cakes, such as five-color round muffins and red bean lard muffins; Sticky cakes, such as lard and sugar rice cakes, rose and honey cakes, etc. Fermented cakes, such as cotton cakes. Flour cakes include thousand-layer oil cakes and bee sugar cakes. Cakes include clear cakes and fancy cakes. Others include yam cakes, water chestnut cake, chestnut cakes and peanut cakes made of fruits, dried fruits, miscellaneous grains and vegetables.

4. Pastry groups are often called cake groups with cakes. Generally, they are made of rice flour as the main raw material, mostly spherical. The varieties are: raw flour groups, such as dumplings and pigeon balls; Cooked rice balls, such as double stuffing balls, etc. Others include dumplings with fruit stuffing and hemp balls.

5. There are a wide range of materials for rolls, and there are many varieties. The varieties are: yeast rolls, which can be divided into flower rolls, such as Sixi rolls, Butterfly rolls, Chrysanthemum rolls, etc. Folding rolls, such as pig's paw rolls and lotus leaf rolls; Cut rolls, such as silver rolls, shredded chicken rolls, rice (powder) rolls, such as Ruyi sesame cold rolls, crispy rolls, such as Lanren crispy rolls, pancake rolls, such as sesame milk rolls, and other special varieties such as spring rolls.

6. Cake is one of the varieties with a long history in China. According to the different skins, it can be divided into: water cakes, such as pancakes and clear oil cakes; Yeast cakes, such as Huangqiao sesame seed cake and distiller's grains cake; Crispy cakes, such as onion crisp cakes and Soviet-style moon cakes; Others include fried rice cakes made of rice flour, Yaorou pot cakes made of egg noodles, water chestnut cakes made of miscellaneous grains of fruits and vegetables, osmanthus millet cakes and so on.

7. Crispy pastry is mostly water-oil pastry. According to the expression, it can be divided into: bright pastry, such as mandarin duck butter and lotus root silk pastry; Dark cakes, such as double sesame cakes; Semi-dark crisp, such as apple crisp, etc. Others include mixed crisp varieties such as peach crisp and lotus seed sweet dew crisp.

8. Stripes mainly refer to long strips of noodles such as noodles and rice noodles. Noodles include: noodles with sauce, such as Dandan Noodles, Zhajiang Noodles, noodles with gravy, etc. Noodle soup, such as clear noodle soup, colorful noodle soup, etc. Fried noodles, such as vegetarian fried noodles, yifu noodles, etc.; Others include cold noodles, braised noodles, Huimian Noodles and other varieties. Fried dough sticks and Yunnan rice noodles crossing the bridge also belong to strip products.

9. Rice is the staple food of our people, especially southerners. It can be divided into ordinary rice and fancy rice. Ordinary rice can be divided into steamed rice and braised rice, while fancy rice can be divided into fried rice, mixed rice, vegetable rice and eight-treasure rice.

10. Porridge is also one of the staple foods of the broad masses of people in China, which can be divided into ordinary porridge and fancy porridge. Ordinary porridge can be divided into boiled porridge and braised porridge. Fancy porridge can be divided into sweet porridge, such as mung bean porridge and Laba porridge. Salty porridge, such as fish porridge and preserved egg porridge.

11.Frozen products are seasonal in summer, mainly sweets, such as watermelon jelly and almond tofu.

12. In addition to the pastry forms mentioned above, there are also some common varieties such as steamed bread, twist, zongzi, Shao Shao, etc., which are also loved by people.

Second, the appearance characteristics of pastry

There are many kinds of pastry shapes in China, and different varieties have different shapes. Even if the same variety, different regions and different flavor schools are ever-changing, the shapes are realistic. But overall, the shapes of pastry have certain characteristics, which can be summarized as follows:

1.Geometry is the basis of plastic arts. Geometry is widely used in pastry modeling, and it is made by imitating various geometries in life. Geometry can be divided into single geometry and combined geometry. The single geometry is like the circle of glutinous rice balls and lotus root starch dumplings. The triangle and trapezoid of zongzi; The square of the square cake; The rectangle of the pot cake; The diamond shape of thousand-layer oil cake, etc. The three-dimensional decorated cake is composed of several geometric bodies with different sizes, and combined with various decorated shapes to form a beautiful three-dimensional shape. Generally speaking, this cake belongs to the combined geometric shape.

2. Pictographic form It can be divided into plant-like form and animal-like form.

(1) Imitating plant shape is a common shape in pastry making, especially some fancy pastry, which pays attention to shape and often imitates plants in nature, such as flowers, such as Chinese rose and peony flowers in boat spots; Lotus crisp, lily crisp and begonia crisp in crispy products; Orchid dumplings, plum dumplings, etc. in water-mixed products also imitate fruits, such as pomegranate buns, peach buns, gourd buns, etc. in leavened noodles, but there are more in boat dishes, such as persimmons, Sydney, grapes, oranges, apples, etc. There are green peppers, radishes, broad beans and peanuts that imitate vegetables.

(2) Animal-like shape, which is also a relatively extensive shape, such as hedgehog bag, goldfish bag, bat clip, butterfly clip, etc. Dragonfly dumplings, swallow dumplings, cicada dumplings, pigeon dumplings, etc. There are even more boat spots, such as goldfish, jade rabbit, chick, bluebird, jade goose, white pig ... these are all animal-like noodles.

3. The natural form adopts the irregular shape formed by the relatively simple modelling technique, such as flowering steamed bread, which naturally blooms after steaming. Others, such as Kaixiao, Palace Peach Crisp, Honeycomb Egg Yolk Corner and Lotus Pearl Cake, are also naturally formed during the ripening process.

Third, the pastry shape requirements

In China, there are three kinds of pastry forming methods: manual forming, impression forming and machine forming, but according to the actual situation, it is still mainly manual forming, which is molded into various shapes through the skillful hands of pastry chefs. A series of operation skills and technological processes in pastry modeling should be carried out around the purpose of eating and stimulating appetite. First, it is delicious, then it is beautiful, which can not only satisfy people's desire for food, but also make people feel beautiful.

1.The shape should be simple and natural. When we make pastry, we should try to be simple and bright, and develop in the direction of abstraction. On the one hand, the primary purpose of making pastry is to eat, not to watch; On the other hand, paying too much attention to realism is time-consuming and labor-consuming, and food is easily contaminated, which does not meet the needs of modern fast-paced life. Concise, lively and natural, which can not only satisfy appetite, but also be hygienic, is the pursuit direction, and the tedious decoration and deliberate realism should be resolutely abandoned.

2. Vivid images are emphasized. The shape of Chinese pastry is mainly expressed in dough and crust. Pastry chefs have always been good at making flowers, birds, animals, fish, insects, melons and fruits with different shapes, which has increased the appeal and edible value of pastry. The good taste and shape of pastry can not only give people artistic enjoyment, but also create better economic benefits.

The selection of theme for pastry modeling should be combined with time factors and environmental awareness, and it is better to use objects that people like to see and hear, such as goldfish, white rabbits, jade geese, butterflies, mandarin ducks, etc. We should be good at grasping the main characteristics of objects and extracting artistic modeling suitable for pastry modeling from life. We can create vivid images by using ellipsis, exaggeration, deformation, addition and geometry. "Goldfish Dumpling" focuses on exaggerating goldfish eyes and fish tails, which is more vivid, while "Butterfly Roll" treats the complex patterns on butterflies into symmetrical geometric shapes, which is vivid and simple.

I hope I can solve your problem.

"3" What are the learning contents of Chinese pastry, and how do you distinguish between junior, intermediate and advanced?

The main difference lies in the fact that senior managers should consider the correct cost accounting and utilization of production and the nutritional value of finished products, reduce unnecessary nutrient loss, and more diversified cooking techniques and decorative techniques on the premise of making pastry.

How long does it take to learn Chinese pastry at zero basis?

It usually takes a month, but we can't continue studying here until we learn it.

How much does the Wu Chinese dim sum training class generally cost?

For the cost, it is best to go to the field and compare the environment, facilities and equipment, teachers and so on.

Generally speaking, learning Chinese pastry needs to go to a professional school, and small places are not very recommended.

"Lu" Chinese pastry chef's primary exam, the actual operation is to test what snacks to make.

Pleated buns must be tested! Ten finished products, white in color, soft in color and even in filling; Just a crispy one! Ten crispy ones, big bags and small bags are ok. The quality standard depends on what you do.

"Qi" primary Chinese pastry chefs should be able to cook whatever pastry they want.

Job content and skill requirements of junior Chinese pastry chefs;

The first step is the preparation before the operation of the primary Chinese pastry chef version. right

Arrangement of the operation room, cleaning the workbench, floor, hand cloth and environmental sanitation.

Personal appearance, keep personal hygiene such as work clothes, aprons and hats.

Tools, equipment preparation, to be able to use and maintain common tools, equipment, pastry machinery.

raw materials preparation

The second step is the filling process of the junior Chinese pastry chef.

Prepare stuffing raw materials, and carry out primary processing of raw materials by picking, washing, peeling, coring and impurity removal.

Preparing stuffing and making common salty stuffing Common salty stuffing making process

Step 3, the primary Chinese pastry chef prepares the dough blank.

(1) preparing water-blended dough blank

Dough blank capable of modulate water

Can make common varieties according to the characteristics of water-mixed dough blank

(2) preparing a chemically puffed dough blank

The leavened main blank can be prepared with baking powder.

Flourishing main billet can be prepared with alum, alkali and salt.

(3) preparing coarse cereal flour blank

Common flour food can be made from miscellaneous grains such as corn flour.

Flour food can be made from coarse cereals such as sorghum, millet and naked oats.

Step four, molding.

Rub: can use the method of rub to rub strips and shape.

Cut: can use the method of cutting to shape.

Roll: can use single roll method and double roll method to form.

Bag: can be molded by bag method.

"One-handed, two-handed and mallet-walking can be used for molding.

Mould forming: it can be formed by die and box mould.

Step 5, cooking.

Baking can reasonably choose the furnace temperature to bake food.

Cooking can be used to cook food by cooking process.

Branding can be used to bake food by the process of branding.

Step 6: Decorate and code the disc.

Can put products in order.

Can be reasonably loaded with geometric figure method

What do Chinese pastry chefs learn?

Face-to-face learning:

Preparation of pastry raw materials.

Dough making technology.

Making method of flour stuffing.

Pastry forming design.

Cooking technology of pastry.

(8) Extended reading of Chinese dim sum primary course:

Pastry Technology comprehensively and systematically introduces the flavor genre of China pastry, the general production procedure of pastry and the technical characteristics of China pastry. This paper briefly introduces pastry equipment and tools, the application of pastry raw materials and the basic skills of pastry. This paper mainly introduces the dough preparation technology, stuffing making technology, pastry forming and decoration technology and cooking technology.

Examples of making pastry with different doughs are clearly introduced by using process step legends, and examples of making pastry with local characteristics are introduced in detail. This paper expounds the innovation and development of pastry, which objectively helps scholars master and improve the pastry technology.