How did the road to baking begin? How to become a baking expert from scratch?

Baking is a big definition, cakes, bread, dry points are all classified in baking, relatively speaking, cakes and dry points are simpler, there are no requirements for dough, cakes are generally baked, smeared, spouts, and modeling design can be done in 20 days! The content of the pastry course is much simpler, basically you can make two or three new products a day, and you can make some good food in a week. In the end, bread, bread is more complicated, the ambient temperature regulations are relatively high, this is really not two or three days to learn, it must depend on the situation, the bread is divided into dry points, soft European bread, sweet bread, four categories of Holland, the general secondary fermentation of the dough baked out delicious, large and medium-sized bakeries are all medium-sized alcohol, and all are semi-finished processing, you don't have to learn, try or buy some raw materials yourself from beginning to end to do it again, you can try toast bread, do not understand the warm welcome to ask.

Baking is a different situation for many people, but without exception, they refuse to move after experiencing the joy of baking. For a beginner, you must first learn to train the use of baking tools and master a variety of baking expertise, if you just learn the basics of bread and cakes and other goods, a month is enough, but if you want to learn more deeply, it is likely to take a lot of time to learn and train. When I first started learning to bake, I suggested starting with the basics, so that you don't have to start with the more difficult products at once.

Many people feel that French desserts are very beautiful and want to learn, but they should start with basic Western pastries, and it is easier to learn how to use sweets in the middle and later stages. Now I can learn to bake in about a few directions, some of them are self-taught at home, some are apprentices in the storefront, and some are in baking schools. No matter where you study, you have to verify it.

If you learn it at home, you will probably have a little bit of a life, and if you do an apprenticeship in a store, you can get started with basic items in about 3 months.

Naturally, learning in a baking school is very technical and professional system software, as short as 3 to 5 months, more than 1 to 2 years, in fact, according to your own needs to learn and train. If you are a personal hobby, you can find relevant example tutorials on the Internet, and practice them at home first, generally the starting point of simple Western pastries is not high; Then you must find a special baking training school to carry out exercises, and the special practice skills are not learned by yourself online. In that case, the course content will be sufficient for about 3 months.

If you have zero foundation, it is proposed to choose a training school like Omiqi to learn and train, which is more systematic software, more learning and training, and knowing more, which is beneficial to yourself.

First of all, we must learn to use materials, select materials, and learn to master the heat, and at the same time, we must start from the simplest; Be sure to start with the simplest and then master the skills slowly, and after a long time, you will definitely become a baking expert.

Now Xiaobai's baking road is also relatively simple, you can buy some baking utensils at home, and then make some simple desserts on the Internet, such as how to make bread, how to make cakes can make small cookies, and after slowly becoming proficient, you can also try to make cakes, or make more complex desserts, and then after continuous practice and improvement, you can become a baking expert.

Learning baking is an industry that keeps learning, and it is very simple to get started, with a fixed ratio, a fixed oven temperature, and a fixed technique. As long as you do what you are asked to do, you can do it.

But if you want to do him well, it's exquisite. You need to keep learning and practicing. Let yourself be practiced to make perfect. Especially the piping, only if you practice a lot, will the framing come to life.

In the process of continuous learning, when you learn what materials, what ratios, and what roles you play, you are already close to the ranks of masters, and you can study the recipe by yourself, study your favorite cakes and breads.

I have stepped into the baking industry for 4 years, it is difficult to learn the baking industry depends on whether you work hard or not, the early stage of the theory to learn a little, for example, such as high powder, medium powder, low powder difference and then milk powder, yeast, salt, improver, eggs, milk, sugar, etc. You have to figure it out, and how to judge that the bread is in place. Lots and lots of theoretical knowledge.

After the theory is clear, then follow the master's operation, and slowly accumulate baking experience.

There is no academic threshold for pastry cakes, and everyone is admitted with zero foundation, but after the training of the school system, they can master very proficient skills in just a few months.

It's not difficult to learn, as long as you're willing to learn, it's easy to learn. And the learning process is not boring, most of it is practical, which is very interesting.

Baking is mainly practical, in fact, it is still very easy, are hands-on, you can come to our school to learn, we are a professional pastry baking school, 32 years of schooling, long-term and short-term majors, long-term professional learning 2-3 years, you can get a degree, graduation recommended employment, short-term professional rapid learning, guidance to open a store.

Many zero-based students are worried about whether they can learn it? Do you have enough time to practice? Can you keep up with the pace of the lesson? In fact, find a professional and formal school, teachers can teach by hand, have enough practical time, and don't worry about not being able to learn.

It's not difficult to learn, now many zero-based friends are learning to bake pastry, don't worry about this, you can go to a special school to learn, there are special teachers to teach by hand, practice-based, don't worry about not learning skills, it's okay! The prospect of baking is good, employment is not only related to the development of the industry, but also related to personal technology, the entry threshold of the baking industry is relatively low, zero foundation can be learned, don't worry about this industry, just learn hard.

There are many good pastry schools, so you have to go to the school by yourself, compare more, and choose the school that is particularly suitable for you. When choosing a school, you should pay attention to choosing one with more practical operations and good teaching. In addition, there is a school that is also very well arranged in the field of employment, so that you can learn a particularly comprehensive technology.

Don't worry, more than 90% of the students majoring in baking in our school started to learn from scratch, and after graduation, whether they opened a store or worked in a star-rated hotel, they have developed very well!

We offer a variety of pastry courses for different people, whether you want to start a business or become a professional pastry chef, there is a choice for you!

It's easy to learn baking from scratch, but it also depends on talent.

Any technology is learned from scratch, so the difficulty or not difficulty of learning from scratch lies in your own learning understanding, as long as you are willing to learn, you can learn, practice makes perfect.

It is not difficult to learn baking, 0 foundation can also be learned, the key is to choose a professional school for learning, a good school has a good teacher, practical teaching, and students are easy to master in practice.

1. Flour. Flour is a well-deserved protagonist in baking, flour is divided into three kinds of gluten, high and low, each with its own use, high gluten flour is mainly used for bread, steamed buns and other foods that need gluten, beige hand grasp will spread out into a ball, protein content between 10% 13% is commonly known as high flour, bread flour. All-purpose flour is ordinary household flour, and it is medium flour that is not marked with high or low level, and is used to make dumplings with slag, pancakes and other home-cooked foods.

Low-gluten flour is used to make cakes, biscuits and other fluffy foods, and the color is high and the flour is white and clumped. The protein content is between 8% and 9%. Commonly used professional brands of baking flour are:

High pink, golden elephant, red bauhinia; Low pink, beautiful rose, white bauhinia.

2. Grease. Oils and fats can increase food nutrition, add flavor, enhance the plasticity of the dough, keep the dough soft and conducive to later forming. It can be divided into:

Butter, margarine, shortening, vegetable oil.

Butter is a pure natural food, also known as animal butter, there are salted butter (salty) and unsalted butter, into a light yellow solid, easy to deteriorate at room temperature, long-term need to be frozen to keep watching, refrigeration can be kept for 3 5 days. Commonly used brands are Anchor or **.

Margarine, also known as vegetable butter and Maggie Ling, is an additive with hydrogenated oil as the main raw material, which gradually replaces butter because of its good plasticity and low cost, and is not as good as animal butter in flavor. Commonly used brands are wheels, south bridges, etc.

Shortening, shortening also has animal ghee, artificial ghee, liquid ghee and solid ghee and lard, and there are pieces of shortening in the solid, which are mainly used for food shortening, such as shortbread, Danish bread, etc. Among all shortenings, lard has the best shortening, followed by a solid state greater than a liquid state, theoretically all oils and fats have shortening, and the commonly used brands are Nanqiao Anjia.

Vegetable oil, i.e. ordinary edible vegetable oil.

3. Sugar. Sugar plays a role in baking, adding sweetness, color, enhancing nutritional value, maintaining moisture, and preservative. It is divided into solid and liquid state, including granulated sugar, syrup, and powdered sugar.

Among them, granulated sugar includes coarse granulated sugar, white granulated sugar and fine granulated sugar. It is used to make bread and cakes, and according to the recipe to buy types, such as making chiffon cakes, white sugar is used, and its particles are larger and cheaper.

Powdered sugar. Generally, it refers to moisture-proof sugar powder, which is mostly used for cake decoration.

Syrup. There are converted Kaimai Huai syrup and starch syrup, which are used for cake decoration, and can also be added to the batter to improve the flavor and preservation.

1 low-fat oat tart.

What baking whites are most afraid of is to send it away. What whole eggs are whipped, egg whites are whipped, wet bubbles, dry foams. It's just a spell. This low-fat and low-calorie oatmeal egg tart does not need to be whipped, stirred, and mixed, and the healthy, delicious and low-fat egg tart is immediately available!

2 red velvet mille-feuille.

If there's one cake with the most texture, it's red velvet. The texture like velvet cloth is high-end and energetic. It's so easy to make a cake that you don't even need an oven and can do it with a pan!

In the afternoon of early autumn, with a cup of steaming black tea, it is a small blessing in ordinary life!

3 waffles. The crispy checkered puff pastry, the milky aroma that comes to the nose, is easy to bite into, and it is charred on the outside and tender on the inside. Whether it's a variety of fresh fruits, nuts, or maple cream ice cream, the versatile waffles will go with it.

Simple and fast, let's DIY your sweet afternoon tea!

4 Bear Hugging Almond Cookies.

For many friends who have just started to bake, at the beginning of their brothers' lead practice, the most contact should be biscuit making. First, it is easy to learn, and secondly, there are not many ingredients required, and the operation process is simple. Learn this crispy and cute little biscuit, and the next star in the circle of friends will be you!

5 dates, whole wheat scones.

Scones are a must-have snack for traditional English afternoon tea. It is also one of the easiest baked treats. Scones are very easy to make, you don't need to beat the eggs to beat the butter, you knead the flour and butter, and mix and bake the milk and egg liquid, and the tempting scones are so shiny!

It's so easy that even kids can do it together!

Nest custard. Method:

First pour the milk pants into the pot, then add white sugar, mix well until completely dissolved, beat in Li Xiao's eggs, and cook them to a certain extent.

Precautions: 1. The milk is packaged with sugar-free milk, pay attention to the heat when boiling the pure draft milk, and reduce the heat when you see the milk foaming, otherwise the milk is easy to splash.

2. The eggs are cooked according to personal preference, but the eggs are fully cooked in three or four minutes, so don't exceed this time.

3. It is best to choose a container with a thin mouth, so that it does not cost too much milk, and can prevent the eggs from "sticking to the bottom" (sticking to the pan) after being put into the milk

Summary. The first step, of course, is to buy some elementary tools, such as ovens, electric whisks, electronic scales, measuring cups, multi-gauge measuring spoons, flour sieves, etc., which are all necessary. In addition, there are many other tools for baking, which can be selected according to the dessert you want to make, such as some molds.

The second step, with the tools, is to prepare the ingredients and start working. At first, I was very confused to see a lot of ingredients that I didn't understand at all. So, I suggest that you start by choosing some simple desserts that you want to learn, and then find the corresponding recipe and buy it according to the recipe ingredients.

I recommend starting with the simplest cookies and tarts, followed by bread and others.

How do you get started with baking?

The first step, of course, is to buy some elementary tools, including an oven, an electric whisk, an electronic scale, a measuring cup, a multi-gauge orange zen measuring spoon, a flour sieve, etc., which are all necessary. In addition, there are many other tools for baking, which can be selected according to the dessert you want to make, such as some ta-chin molds. The second step, with the tools, is to prepare the ingredients and start working.

At first, I must have been very confused when I saw a lot of various ingredients that I didn't understand at all. So, I suggest that you start by choosing some simple desserts that you want to learn, and then find the corresponding recipe and buy it according to the recipe ingredients. I recommend starting with the simplest cookies and tarts, followed by bread and others.

The third step is to talk about the ingredients. The first essential ingredients are low-gluten flour, high-gluten flour, butter, milk, whipping cream (animal-based is healthier), custard powder, and baking powder. These are generally necessary to do well, and there must be other ingredients, some of which are easier to find, such as sugar, eggs, milk, etc., and some may have to be based on the dessert you don't want to make.

The last step is to make it. At first, you can find some recipes or online recipe tutorials on the Internet, note that it is best to choose simple desserts with a high success rate at the beginning, preferably biscuits and egg tarts. When making, you must pay attention to the grasp of the quantity, and you must strictly follow the production requirements of the recipe, otherwise it is easy to fail.

But don't worry, as long as you love baking, be patient, careful and careful, and slowly you will find it easy and enjoyable.