Where can I learn how to make pastries?

Soviet-style mooncakes that do not need to be kneaded without lard and without kneading out the film.

I still remember at the end of the year before last, when I had just started baking, and one of the snacks I made before the Mid-Autumn Festival was Suzhou-style mooncakes.

Although I was praised by my parents and wife at the time, in retrospect now, many places were relatively rough.

Today, two years later, I am making puff pastry again, although I can't talk about how delicate it is, but I obviously feel that after this period of exploration and attempts, my hands are more stable

Okay, the above is just a small record and emotion that I have been playing around baking for almost two years, so let's get back to the topic

Mid-Autumn Festival, family reunion, moon cakes are an indispensable food You don't see major stores, supermarkets and shopping malls, and I can't wait to start selling moon cakes with this gimmick two months in advance, which shows how much this is loved by the public.

For me personally, I have been eating Cantonese mooncakes during the Mid-Autumn Festival since I was a child; But no matter what kind of stuffing, it's sweet + greasy. Later, by chance, I tasted a kind of crispy mooncake, and found my favorite, that is, Suzhou-style mooncake.

In fact, it is not only moon cakes, such as wife cakes, Portuguese egg tarts, butterfly cakes, bean paste cakes, durian cakes, beef tongue cakes (I will write a drop when I go back), etc., this kind of bite down to the slag, are delicious

It's delicious, but the mainstream methods and ingredients are more troublesome, such as using lard, which will make the dough particularly sticky; For example, if you want to knead the dough and knead the film, it takes time and energy; All of this makes the bar high.

By chance, I learned a new method, and after trying it, I found that the threshold was lowered a lot, and the quality of the puff pastry was still very high, so I continued to follow this method.

If you go to a chef training school or a pastry baking school, you can learn how to make pastries. Take a look at your local area.

If you go to a local pastry training school, you can learn how to make a new book and learn from the basics. Master the various configuration methods.

When you go to the New Oriental Chef Training School, you can learn happy dim sum, and there are all kinds of them, and the styles are also very good.

Generally, there are corresponding training schools for dessert technology in the local area, but the teaching level of each school is different, it is recommended to find a famous and large-scale school to learn, so that you can learn real skills, whether you open a store or work by yourself in the future, the income will be relatively high!

You can go to the cake shop to study, or you can go to the high point training school to study.

**Can you learn to open a bookstore Where to go You can search and learn on it.

Henan short-term West Point Training** is good? Many people think that pastry is simple and just a kind of pasta, but in fact, pastry is just a general term and is divided into many types. Therefore, when choosing a short-term pastry training course, it is a very good choice to check whether the curriculum content of the school is comprehensive.

The goal of the pastry training course is to cultivate innovative middle and high pastry bakers and cake talents, who can not only be qualified for the management position of the pastry room of a star-rated hotel, but also start their own business. The learning content includes the training of basic skills: learning cake, baking, dessert making techniques, and including Western food and coffee products.

Teaching facilities ensure the quality of teaching. One choice, multiple harvests, tracked employment, and follow-up service guidance after employment.

Henan short-term West Point Training** is good? If you choose to study short-term pastry, you can learn about technical explanation, understanding of raw materials, material properties, material procurement, taste change, ratio and other western pastry knowledge. Learn West Point, you can learn the course content as follows:

1. Pizza series: pizza sauce making, American pizza sauce, Italian pizza sauce, pizza pastry, American pasta, Italian pasta, Hawaiian style pizza, Milan pizza, blue ocean, all kinds of fruit pizza, etc.

2. Cake series: sponge cake, chiffon cake, crispy cake, waterless cake, mold cake, banana cake, golden silk date cake, various fruity cakes, heavy oil cakes, mousse cakes, tiger stripe rolls, rolled cakes, etc.

3. Bread series: crispy bread, staple bread, meat floss bread, coconut bun, ham bread, whole wheat bread, sourdough bread, white bread, dessert bread, staple bread, color bread, conditioning bread, Danish ghee bread, hard bread, crispy bread, soft bread, loose bread, toast bread, brioche bread, etc.

4. Mousse cake: basic mousse, various fruits, mango, chocolate mousse, purple potato mousse, tiramisu, orange mousse, banana mousse, matcha mousse, yogurt mousse, strawberry mousse, blueberry mousse, Black Forest, Angelas, caramel mousse, mango mousse, chocolate mousse, original mousse, cheese pie, small ** cheese, etc.

5. Moon cake series: moon cakes: snow skin moon cakes, five-kernel moon cakes, fruit moon cakes, and other Cantonese, Beijing-style, moon cake fillings, etc.

6. Cheese series: sponge cake, chocolate cake, tiramisu cake, matcha cake, cheese mold, cheese mold, all kinds of fruit cheese, crispy base, strawberry cake, mango mousse, light cheese, heavy cheese, caramel cheese, mirror cheese, etc.

7. Birthday cake decoration: Italian cake decoration, European cake decoration, peony flower, sunflower, rose, spring flower, phalaenopsis, five-petal flower, rotating rose, lily, chrysanthemum, dahlia, chrysanthemum, chrysanthemum, ageless chrysanthemum, color matching, spray gun, lace decoration basic techniques, etc.

8. Palace Peach Crisp King Series: Melon Seed Peach Crisp, Pumpkin Peach Crisp, Almond Peach Crisp, Peanut Peach Crisp, Milk Peach Crisp, Salty Peach Crisp, Wuren Peach Crisp, Original Milk Crisp, etc.

Henan short-term West Point Training** is good? The world's cuisine, China's new Oriental, if you like food, welcome to consult at any time

It is recommended to choose a professional chef school system to study, and it is not recommended to choose to study with the chef in a restaurant.

The professional chef school will provide you with materials, not only theoretical knowledge, but also many practical courses, so that students can not only learn systematically, but also operate well.

It's a little troublesome, I have to make the crisp repeatedly, I didn't get the opening night, and the cake I made is relatively dead, not crispy, and not delicious.

It's easy for skilled people, this requires you to marry yourself and keep trying, do it a few more times and it will naturally get better, more and more beautiful, delicious.

Ingredients: Purple sweet potato: 1.

Flour a bowl.

Two tablespoons of sugar.

Eggs a.

Four tablespoons of oil.

Method steps.

Peel and wash the purple potatoes and slice them.

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Steam and crush in a pot, add sugar, mix well.

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In a bowl of flour, add one egg.

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End Method Step 2

Add another spoonful of sugar.

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Then add the pure milk and combine.

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Knead into a dough. Please click Enter a description.

End method Step 3

Roll out the cake with a rolling pin.

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Add the purple sweet potato puree.

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Roll it up and cut it into sections.

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End method Step 4

Roll it up and handle the edges well.

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Heat the oil, heat the oil to 50% heat, and fry slowly in the pan over low heat.

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Fry until golden brown, cut into sections from the middle and serve.

Puff pastry is the key to making puff pastry. After the puff pastry, the dough is baked and fluffy, the oil between the layers melts, and the thin puff pastry grows upwards and separates layer by layer, forming a puff pastry that crumbles when touched.

Water oil dough. The dough used to make puff pastry is made of water-oil dough and puff pastry. Take 500 grams of flour as an example, and water and oil noodles need to add 225 grams of water and 100 grams of oil, mix into grape noodles, and then knead them into dough.

Puff pastry. 500 grams of flour, add 250 grams of grease and mix, then push and rub forward layer by layer with the palm of your hand, repeatedly wipe through, wipe and moisten, until there are no white powder grains, and the oil and flour are fully bonded into a ball.

Puff pastry method. The water and oil flour agent wraps the puff pastry flour, rolls it into a cow's tongue shape according to the flatten, rolls it into a cylinder from the outside to the inside, and then presses the flatten, and the two ends are stacked into three layers to the middle, and the filling can be formed by rolling it out.

Dough amount. The amount of puff pastry used should be 50% to 60% of the water and oil noodles. Too much puff pastry, easy to expose the crispy and break the skin; If there is too much water and oil, the crispiness is not good.

Temperature and time.

The baking temperature of Chinese puff pastry dim sum is 180 degrees Celsius, and the baking time is about 20 minutes, depending on the size of the dim sum.

It is recommended to choose a professional chef school to study systematically, it is not recommended to choose to go to the restaurant to learn from the master The professional chef school will provide you with materials, not only theoretical knowledge, the school offers a lot of practical training courses, students can not only learn systematically, but also operate well.

Ingredients: A oily skin: 114g of high powder, 61g of low powder, 35g of powdered sugar (I only used 15g), 32g of cream, 30g of ghee, 1g of salt, 87g of warm water (I only used 80g).

b Puff pastry: 200g of low powder, 100g of cream, appropriate amount of taro flavor.

c Filling: Appropriate amount of taro paste filling.

Method: 1. Make oil skin: Sift the flour and powdered sugar and put it on the table to build a powder wall, put cream, ghee, salt and warm water in the middle, knead it into a smooth dough, cover it with plastic wrap and relax for 30 minutes, and then divide it into small dough of 40 grams for later use.

2. Make puff pastry: Mix the low flour with cream taro flavor to form a dough after sifting, and then divide it into 35 grams of puff pastry each, and knead it round for later use.

3. Make puff pastry: take 1 oil skin, wrap 1 puff pastry, pinch it tightly and face up, roll it into thin slices from the middle to both ends, roll it up from the inside to the outside, repeat these actions 1 time, cover with plastic wrap and relax for 20 minutes for later use.

4. Cut each loose puff pastry in half, then roll it out into round slices with the cut side up.

5. Take 1 puff pastry, wrap it in 25 grams of taro paste, tighten the mouth and arrange it in the oven, bake at 170 degrees above and at 160 degrees for 20-25 minutes!

July 18, 2018 (Natural) Green, especially fresh in summer, puff pastry soft, sweet taste, self-recipe (I used to use butter, but I use boiled lard instead of butter.)

Good employment, at present, many brand stores in the pastry industry are constantly recruiting, because the market demand is expanding, and the current situation of the market in short supply has led to such a situation, especially for outstanding talents with professional and technical skills.

With the development of the times, the popularization of academic education is no longer the era of only academic qualifications, and now college students who cannot find a job have abounded, but all walks of life have begun to seek all kinds of technical talents. This is especially true for the pastry industry in the catering industry, where excellent pastry chefs are often scrambled by many companies!

Although there is such a shortage of pastry talents, there are still some pastry chefs who can't find jobs? This is why, with the development of the pastry market, for all kinds of pastry stores, the production of pastry has formed a complete and scientific system. Many people just self-study at home out of hobbies or go to a pastry shop to do an apprenticeship for a period of time, although they can simply make a few kinds of pastry products, but when looking for a job interview, they are often confused by various professional knowledge, so they can't even pass the first test and are screened down.

What are the job prospects in the pastry industry? Now that the pastry market is gradually maturing, some "pastry chefs" from "wild roads" can no longer adapt to the rapid development of the market. With the progress of society, all walks of life are progressing, and the corresponding technical talents naturally need to keep pace with the times.

The professional teaching team and perfect teaching system allow students to master the most popular pastry technology through systematic training, which has laid a solid foundation for students' future development!

1. The business investment is small, the risk is small, the return is high, the West Point House covers a small area, does not need to spend huge manpower and material resources, is the best choice for modern people to start a business.

2. Don't worry about work and employment. Due to the huge market demand, the employment pressure of the pastry industry in the next ten years is very small, according to news reports some time ago, the students who graduated from a famous school in the pastry have even become the object of competition for major enterprises.

3. Generous salary. In the pastry industry, the annual salary of an ordinary pastry chef is about 60,000 yuan, and the annual salary of an experienced pastry chef or a senior technician is more than 100,000 yuan.

4. Comfortable working environment. As a master of the art of food, the working environment of the pastry chef is undoubtedly the envy of many people, clean and tidy, no oil smoke, and the work is simple and relaxed.

Hello, practice.

1. Flour, sugar, and oil in the oil skin material, mix well, pour boiling water, mix evenly, be sure to knead more, can knead the best film, I use the kitchen machine to knead for about 7-8 minutes, and then make matcha crisp and purple potato crisp so that it will not leak crisp, knead the round oil skin cover plastic wrap and wake up for 20 minutes.

2. The process of proofing the dough is just to divide the bean paste into 18 grams, rub it round, wrap an egg yolk, and put it on the side for later use The proofing oil skin is divided into two parts, the original flavor is divided into about 22-23 grams, one is divided into 8 parts, and there are four 44-46 grams in one part, and the puff pastry is also divided into two parts, one part of the puff pastry is divided into two parts, one is kneaded with matcha powder, and one part is kneaded with purple potato powder, and the plastic wrap is allowed to rise for 20 minutes.

3. Take an original oil skin, press the oil skin on the operating table, take an original oil pastry and put it on the oil skin, slowly wrap the oil crisp with the tiger's mouth, close the mouth and put it down, and wrap the rest in turn according to the method to cover the plastic wrap and rise for 20 minutes.

4. Proofing the dough by hand, use a rolling pin to open the dough from the middle to both sides, the technique is slightly lighter, try not to break the skin, if the oil skin is not kneaded well, the skin will be broken, all the dough is rolled out in turn, rolled up from top to bottom, covered with plastic wrap and proofed for 20 minutes.

5 This one forgot to shoot ** next time to make up, wake up the dough press flat again, roll the rolling pin from the middle upwards, and then roll down from the middle, the second roll is not too wide as far as possible to roll into a narrow long shape, all the dough is rolled out in turn, cover with plastic wrap to proof.

6After the dough has risen, press it down from the middle with your hands, squeeze all sides to the middle, and roll it out with a rolling pin into a round dough that is thick in the middle and thin on both sides.

7. Matcha and purple sweet potato are cut from the middle with a sharp blade to make a bright crisp, (the original egg yolk crisp is a dark crisp).

8. Put the cut purple sweet potato, the matcha dough is cut upwards, press it flat with your hands, and gently roll out the dough from the middle to the four sides with a rolling pin, and pay attention to putting the center of the circle in the middle as much as possible when rolling.

9 I didn't take a picture, I used the custard egg yolk crisp made last time, take a filling and put it on the dough, slowly close it with the tiger's mouth, and close the mouth downward.

10. When you start to wrap the filling, turn on the oven and preheat it at 180 degrees for 10 minutes, wrap all the egg yolk pastries in turn and put them on the three-energy gold plate, and make 16 baking trays (if you use the baking tray that comes with the oven, you need to pad the oil paper).

11. Brush the surface of the plain egg yolk crisp with egg yolk liquid.

12. Sprinkle black sesame seeds on the surface of the original egg yolk crisp and put it in the middle of the preheated oven at 180 degrees for 40 minutes.

13. It's good to take it out of the oven and eat it yourself or pack it away for others.