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2. Being an apprentice is mainly time-consuming, and the things you learn are not comprehensive for various reasons, and you may still not be able to take charge of yourself after a few years, let alone start your own business.
3. The advantage of school study is that you can learn how to make cakes and desserts comprehensively and systematically, and you can also master excellent skills, but the difficulty is to find a good school.
4. Different training schools will have a world of difference in their future development. This is also why some people can't find a job after graduating from cake and dessert studies, but it is difficult to open a store, while some people not only do not need to worry about employment after graduating from school, but even have professional guidance from school teachers to open a store, and business is booming. So learning how to make cakes and desserts is the key to the school.
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To learn how to make cakes and pastries, you can go on field trips and make choices in many ways
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The quality of teaching at West Point Training School is uneven, and choosing the wrong one will not only waste time and energy, but also fail to learn professional skills. Therefore, we must be cautious when choosing a baking school, consider and compare the school's teachers, teaching environment, employment situation and brand awareness, and choose a trustworthy and good school.
Due to the different teaching methods of each pastry training school and the different catering programs, there are slight differences in the training programs. When choosing a pastry training school, students need to first look at whether its main course content is comprehensive, in terms of pastry bread baking class, it should at least include fancy bread, Japanese and Korean sweet bread, French croissant and Japanese Danish, toast bread and private cake pastry courses, which is the basis for opening a store in the future.
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You can go to a formal training school to ensure the quality of teaching.
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You can study at a professional culinary school.
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Pastries belong to the category of western pastries.
Many people think that West Point is a low-threshold job, you don't need any foundation to learn, indeed, the threshold for learning West Point is very low, there are no strict requirements for academic qualifications and age, mainly depending on your interests, as long as you are interested in West Point, you can learn, but this does not mean that you are promising in what you learn.
There is no doubt that pastry chefs are a very promising profession, which can be seen from the popular Internet celebrity pastry shops, wedding industries, western restaurants and other industries in recent years, and the demand for pastry chefs is very high. With the increase in the number of people learning pastry, many people join the pastry industry, and the level of learning and learning is different, which intensifies the competition in the industry, so there will be many pastry chefs who can't find a job, or are always in the same position, and there is no improvement. Many people will question the way out of the pastry chef, and even many in-service pastry chefs will have such questions:
Is there a way out for the pastry chef, and if so, in **?
1. Be a full-time pastry chef. Full-time pastry chefs are also divided into many categories, including cake shop pastry chefs, hotel pastry chefs, fashion pastry chefs, dessert shop pastry chefs, etc., being a full-time pastry chef is the original intention of many people to learn pastries, the most common are cake shop pastry chefs and western restaurant pastry chefs. Pastry is an industry that relies on technology to eat, so the quality of the pastry master itself must be excellent, many pastry teachers who are not very in-depth in the early stage of learning in the pastry school will choose to study different courses after working for a period of time, and the pastry training school is now a more popular way to learn pastry, and it is also very cost-effective.
There is no shortcut to learning, if there are conditions, just choose a systematic and comprehensive course to learn, cake and pastry class is a relatively professional course, and friends who are willing to develop can choose. If your own conditions are limited, you can also study short-term courses first, such as cake single course, pastry modeling class, etc., first learn the basics, and then work for a period of time to accumulate money and experience, and then study is also possible. In short, professional pastry chefs must have a strong technical level in order to have better development.
2. Start your own business. Many friends learned pastry and accumulated some work experience, so they returned to their hometown to open a cake shop or dessert shop to realize their dream of becoming a boss, and some of them started their own pastry training school. In addition to having professional skills, you must also be familiar with a series of processes for opening a store, and have the start-up capital to open a store.
Whether you are a pastry chef or a professional pastry chef, you must have the professional quality of a pastry chef, accumulate certain experience, and on this basis, step by step out of your own wonderful.
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It's still okay to learn pastry, and you can go to a professional school to study.
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It's not bad to learn how to make pastries.
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If you like it, do it, the market is still very good, at least every year.
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To learn pastry and dessert making, you can learn from Hong Kong Baking West Cake School, Nanchang Port Baking West Cake School, Taiwan Meng Goods International Baking Guangzhou Training Center, Guangnan Pai Dongnan Cake Training School, French South West Cake Training School, etc.
1. Hong Kong Baking West Pastry Dessert Cake School.
Hong Kong Bakery International Pastry School is a training institution integrating technology research and development, baking training and store opening guidance, and its main training programs include pastries, baking, cakes, coffee, milk tea, desserts, etc. Contextual teaching, professional hardware equipment, experienced teacher teaching, store-style training and practical operation, comprehensive after-sales service support.
2. Nanchang Port Baking West Cake School.
Nanchang Port Bakery Cake School has been committed to pastry training, barista training, cake training, Western food education training and research and development, the main training projects are pastry training, baking training, cake training, coffee training, dessert training, milk tea training.
3. Taiwan Meng Goods International Baking Guangzhou Training Center.
Taiwan Meng Goods International Baking Guangzhou Training Institute is located in Guangzhou, a beautiful flower city like spring all year round, located in the bustling Tianhe District, with famous Guangzhou landmarks such as Tianhe City, Guangzhou or Rang Department Store, CITIC Plaza, etc., and is close to Huangpu District in the east, known as the Maritime Silk Road.
4. Guangdong Southeast Cake Training School.
Southeast Cake Training School specializes in providing chef training, Western food training, pastry training, cake training, baking training, bread training, pastry training, Cantonese cuisine training, Sichuan cuisine training, Hunan cuisine training, snack training, and decorating training.
5. Francis Cake Training School.
Guangzhou Baiyun District Falanxi Vocational Training School, referred to as Falanxi School, is a formal and qualified training school approved by the human resources and social security department. Faransi School has a strong teaching staff, with 4 foreign teachers, more than 100 national senior bakers, decorators, Korean decorators, pastry chefs, fondant chefs, baristas, a pair.
1. Personally guide the teaching.
Pastry Chef Job Responsibilities:
1. Be able to independently complete cakes, breads, desserts, decorating, group envy and some pastry production.
2. Responsible for the research and development, processing and production of desserts, cakes and other products, trial production, listing, and assisting in the launch of new products.
3. Responsible for the cleaning of kitchen utensils, and put the remaining ingredients back to the freezer and cold storage for preservation.
4. Be responsible for the quality of desserts and ensure that the kitchen meets the requirements of hygiene and safety.
5. Take every step of the kitchen process seriously and take inventory of items every day.
6. Consciously maintain and maintain kitchen equipment and utensils.
7. Conscientiously complete the work assigned by the superior. <>
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Roasted milk is a simple recipe.
2 eggs and 480 grams of milk, teach you to make pastries, sweet, soft and glutinous, nutritious, delicious and simple.
1. Take the yolks of two eggs first, then add 50 grams of corn starch, pour two tablespoons of white sugar (add white sugar according to personal preference) into two bags of pure milk (480 grams) and stir them well, so that the egg yolk, sugar, milk and starch are fully fused together.
2 eggs and 480 grams of milk, teach you to make pastries, sweet, soft and glutinous, nutritious, delicious and simple.
2. Then pour them into the pot, add two cheese slices (this will increase its fragrance), adjust the heat to medium and stir them well, and finally boil them to be particularly viscous and delicate and free of particles, since they are poured into the mold, let it cool naturally to the solidified surface (be sure to scrape it flat).
2 eggs and 480 grams of milk, teach you to make pastries, sweet, soft and glutinous, nutritious, delicious and simple.
3. After about two hours, this has been solidified, and then pour it out, at this time it has a special Q bomb, and then fold it in half and cut it into small pieces, I have cut a total of eight pieces here.
2 eggs and 480 grams of milk, teach you to make pastries, sweet, soft and glutinous, nutritious, delicious and simple.
4. After that, put it in a baking dish, smear a little egg yolk liquid on the surface, then put it in the oven and bake it at 200 degrees for 15 minutes.
2 eggs and 480 grams of milk, teach you to make pastries, sweet, soft and glutinous, nutritious, delicious and simple.
5. Take it out when the time is up, this roasted milk is ready, the skin is charred and crispy, the inside is fragrant, sweet and soft, and there is a strong milk fragrance, which is really special and delicious.
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Cake is the favorite of children, but also the old people like to eat a delicacy, soft taste in the mouth, no chewing feeling is about to melt, so making pastries is the choice of many families, here is an introduction to the steps of making pastries:
First of all, prepare the ingredients: 120 grams of flour, 8 eggs, 90 grams of sugar, 100 grams of corn oil, 95 grams of pure milk, 1 gram of salt, and a little white vinegar.
Step 1: First prepare two waterless and oil-free containers, take 7 or 8 eggs at room temperature, you can soak the eggs in warm water for a while, and then separate the egg white and egg yolk, the weight of each egg is about 60 grams, separate it and put it aside for later use.
Step 2: Then pour 100 grams of corn oil into a pot and heat it over low heat until it appears oily streaks, turn off the heat and cool it for a while, pour it into a large bowl, sieve 120 grams of low-gluten flour, you can also use ordinary flour without bottom gluten, stir well with a spatula, and the oil temperature should not be too high, so as not to make the flour pimple.
Step 3: Then add 95 grams of pure milk and continue to stir, after stirring, it is in this state like tofu residue.
Step 4: Add the egg yolk and continue to mix well.
Step 5: Finally, stir into this shiny custard.
Step 6: Add down and beat the egg white, add a gram of salt and a few drops of white vinegar to the egg white basin, use a whisk to beat the large bubbles at low speed, add white sugar for the first time, beat at high speed until it is delicate and foamy, add white sugar for the second time, and when clear lines appear, add white sugar for the third time.
Step 7: Add a total of 100 grams of white sugar three times, and finally beat until it can appear hook-shaped, making this cake is different from chiffon cake, meringue can be thin.
Step 8: Then mix into the egg batter in three times, stir evenly with the method of stirring from the bottom to the top, and must not stir in a circle to avoid foaming.
Step 9: If there are a large number of small bubbles produced during the stirring, it means that the foam has been defoamed.
Step 10: Finally, pour the egg batter into the egg white basin and continue to stir, so that the cake batter is mixed and there will be clear lines when it drips.
Step 11: Then prepare the baking sheet, line the bottom with greaseproof paper, try to rise above the edge of the baking sheet, pour in the cake batter, shake the surface evenly, and then shake out large bubbles, and preheat the oven in advance.
Step 12: Prepare a larger baking tray in the oven, then add cold water to the large baking tray, bake at 150 degrees above and below for 60 to 70 minutes. When the delicious pastry is cooled, it is done.
The above are the steps to make pastries, and how to make them.
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Jujube paste crisp] water and oil skin material: 118 grams of all-purpose flour, 30 grams of lard, 55 grams of water, 10 grams of sugar.
Ingredients: 84 grams of cake flour, 46 grams of lard, 300 grams of jujube paste filling, a little egg yolk liquid, and a little black sesame seeds.
How to make:1First of all, prepare the various ingredients needed to make the oily skin and puff pastry, and then prepare the egg yolk liquid and a little black sesame seeds to spread on the surface of the date pastry.
2.Put all the materials needed to make the oil skin into a basin, mix them together and knead them evenly, the dough of the oil skin is best kneaded until you can pull out the fascia in the picture, and then cover the top of the oil skin with plastic wrap and set it aside for 20 minutes.
3.In the same way, pour all the ingredients needed to make the puff pastry into a basin, knead it evenly, make a dough, cover it with plastic wrap and let it stand for 20 minutes.
4.After the oil skin and puff pastry are ready, divide them into 10 equal portions, and then divide the filling of the jujube paste into about 30 grams for later use.
5.Then take a piece of water and oil skin to wrap a puff pastry, pinch it tightly and close it for later use, and repeat this step for all the water and oil skin and puff pastry.
6.Roll out the small dough into the shape of a cow's tongue, then roll it up, cover it with plastic wrap and relax for 10 minutes, roll it out again and roll it up, cover it with plastic wrap and relax for 10 minutes.
7.Roll out the loose dough into a sheet again, add the jujube paste filling to the bread, and pinch it tightly.
8.Place a small bottle cap in the middle of the dough sheet, and use a knife to make several marks according to the center of this bottle cap.
9.After cutting in the middle, flip it over to form the shape of a flower, and when everything is done, put it on a baking sheet and brush it with egg wash and sesame seeds, or you can make some shapes and bake it in the oven at 180 degrees for 20 minutes.
10.After baking, the jujube paste is soft and glutinous, and it can also be cooled and sealed in a bag for a day or two.
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