The toast bread is delicious, is there a more professional place to learn?

If you want to learn professional toast bread, it is recommended to go to a professional pastry school to learn more professional skills.

1. Faculty advantages.

In terms of the arrangement of pastry training teachers, the school has both domestic experienced pastry chefs and foreign chefs. This ratio of teachers lays a solid foundation for high-quality training.

2. Equipment advantages.

In terms of cake making, it has a very complete equipment, which can provide sufficient material foundation for making all kinds of cakes. And in the teaching itself, we pay attention to the practice of students, and can do more and fully accumulate experience when conducting cake and pastry training.

3. Concept advantage.

From the perspective of the trainee training concept, we have long adhered to the student-oriented training method, and improved the ability of the trainees through a variety of interesting teaching and valuable education.

Choosing the right school or institution is crucial and should take into account a number of factors, including curriculum arrangement, faculty and fees. Here are some of the main selection factors for your reference:

1. Training courses: understand and compare the training courses, training forms, class hours, and training materials provided by the institution, and judge whether they are suitable for their own needs;

2. Faculty: The teaching level of an institution is directly related to the strength of the faculty. Try to choose teachers who have been recognized by the industry, have rich experience, and are qualified to be certified;

4. Follow-up service: look at the situation of the trainees after graduation, such as employment, entrepreneurship, etc., and whether the institution provides relevant guidance; Of course, in addition to the above, there are also others, such as training fees, etc., I hope the above content can solve some of your doubts.

To learn toast, you can go to a professional school to learn, the school has courses in this area, and there are teachers to guide you, so you can learn faster.

It's easy to do. You can learn without a foundation.

All of them are zero-based admissions.

Every industry has to work hard, and if you look at it from the perspective of learning alone, it is not difficult.

Insisting on practicing with the teacher every day, and practicing seriously in private, is definitely a very rapid progress.

Hello, bread learning to learn to make it.;

There is still a certain threshold, and it is best to find a professional pastry baking vocational and technical school system to study.

Learning to make bread is actually not difficult to say, but it is not easy to say that it is simple, study hard and practice more will definitely do well.

At first, you may think it's not easy to do, but gradually you will think, hey, it's not that hard!

In **** platforms like station b and NetEase open class, there will be many amateur or professional bakers sharing their experience and skills, and you can learn to make bread through **** these**. 2.Small Baking School:

You can sign up for a hand-made bread-making course at a small local bakery school to learn professional bread-making skills. 3.Books:

There are books dedicated to bread making, and by reading these books, you can not only learn the basic principles and techniques of making bread, but also learn more about it. 4.Observe other bakeries:

You can often visit local bakeries to observe the texture and texture of different types of bread. If you have any questions, you can also ask the owner or baker. In short, the most important thing in learning to make bread is to persevere, try more, accumulate experience, improve your production skills, and make delicious bread.

Dough: 250 grams of bread flour.

Milk powder 10 grams.

Water 125 grams.

Egg mixture 30 grams.

Salt 3 grams Sugar 40-50 grams.

Yeast 3 grams.

Butter 20 grams.

Surface puff sauce:

Butter Corn oil 20 grams.

Water 40 grams.

20 grams of cake flour.

Egg mixture: Appropriate amount.

The practice of caterpillar bread.

Knead all the ingredients of the dough part "except butter" to the expansion stage, add the butter softened at room temperature in advance, until smooth and soft enough to pull out the thick film, cover with plastic wrap and prepare for a fermentation (reserve a small amount of water when kneading the dough, add it according to the water absorption of the flour, and reduce the amount of water if the weather is humid).

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About an hour and a half, a fermentation is completed (pay attention to the state, dip your finger in flour to poke a hole, the hole does not retract or collapse), if it is summer, the fermentation time is about half an hour.

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Gently vent (do not knead), divide into 6 equal portions, round the dough with both hands, cover with plastic wrap and relax for 15-30 minutes. A lot of chefs asked how to exhaust the air when they didn't knead it, so they simply wrote it here: Pound the dough with your little fist and pound the bubbles out.

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Take a dough with the mouth facing down, roll it out into a long oval, turn it over, and fold both sides in half on the middle line (you can add your favorite filling).

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Fold it in half and pinch it tightly.

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Roll it a little round, drain it into a baking tray and cover it with plastic wrap for secondary fermentation (when the room temperature is low, Yeheng can be put into the oven to turn on the fermentation function, and put a basin of hot water at the bottom of the oven).

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To start preparing the puff sauce, bring the oil and water to a boil over low heat and turn off the heat.

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Immediately pour in the cake flour and stir quickly.

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After cooling to hand temperature, pour in the egg liquid at room temperature and stir well, put it in a piping bag for later use, and add the egg liquid according to the situation.

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Preheat the oven and squeeze the finished caterpillar bread crust with puff sauce.

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Bake for 25 minutes on 130 on 130 heat, 150 on the lower heat, and the last 5 minutes can be adjusted appropriately according to the color of Zhaoyan (the specific temperature needs to be set according to your own oven).

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It's out of the oven. <>

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Can't wait to eat one.

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Presumably many people have had such an experience, bought toast and went home, and after eating two slices, they didn't want to eat it, and they were tired of eating sandwiches, so what should they do with the rest of the toast? Today, the teacher of Zhengzhou New Oriental Cooking School taught you a new way to eat toast - rock roasted cheese. The soft toast is covered with a layer of golden slightly charred cheese, the surface is crispy, the inside is dense and soft, take a bite, soft, sweet, delicious, go learn it!

Ingredients: 4 slices of toast, 4 slices of cheese, 50 grams of milk, 1 egg yolk, 40 grams of whipping cream, 10 grams of caster sugar, 15 grams of cream cheese.

Method:1Mix the milk and cheese slices, heat and melt in water to make a cheese liquid.

2.Add the sugar, whipped cream and cream cheese to the cheese mixture and stir well.

3.Add the egg yolks to the cheese mixture and stir well.

4.Line a baking tray with a layer of tin foil and arrange the toast in a baking dish.

5.Spread the cheese liquid with the egg yolk on the toast, put it in the middle of the oven and bake it at 200 degrees for 20 degrees

minutes, the perfect breakfast is ready!

Sliced can be eaten with lettuce, ham, salad.

Do not use the oven to steam toast bread.