Where to learn steamed buns training that point There is learning to make steamed buns

Kitchen Shengfang Steamed Bun Technical Training School, professional steamed bun technical training, focusing on steamed bun research and development, first-level training of dim sum refreshments, and good Cantonese dim sum Hong Kong-style refreshment training in Guangzhou.

The sales of steamed buns are not limited by raw materials and regions, and the benefits of the off-season are obviously visible throughout the year, and the restaurants and take-out windows complement each other, whether it is in large supermarkets, bustling commercial districts, residential concentration areas, bazaars, factories and schools on both sides, or railway stations, bus stations, etc.

Inheriting the deliciousness, the fragrance wafts all over the world, the Kitchen Shengfang Steamed Buns, Xiaolongbao, and all kinds of soup dumplings not only make the traditional Chinese food a fashionable delicacy, but also combine the essence of traditional Chinese food culture with the modern concept of Kuaiduo.

Since ancient times, steamed buns are a very common popular food in our great nation, cheap and delicious, suitable for all ages, women and children, whether it is a street or a star-rated hotel, it has its figure.

Due to the low cost of steamed buns and considerable profits, many workers have started their own businesses, but to really make delicious steamed buns, they must be passed on by professional masters.

In fact, you don't need to look for it online if you want to learn steamed buns, you can pay more attention to your local or neighborhood breakfast shop.

If you think which business is good and tasty, then you can go to the boss at noon to negotiate and ask him if he accepts apprentices and how much the tuition is, most bosses only need you to communicate with him with good words, in fact, they don't mind charging an extra apprentice, because you can't stay opposite him after teaching you.

1. Various breakfast shops: Some breakfast shops will recruit apprentices to learn how to make steamed buns.

3. Snack training institutions: there are professional teachers, excellent technology and a variety of samples.

The term "steamed bun" first appeared in the Song Dynasty, and was previously mainly referred to as "steamed bun". It is said that it was invented by Zhuge Liang when he conquered Meng, and the shape was the shape of a human head, and then with the development and evolution of history, it was gradually changed to poultry stuffing. But the history of Chinese eating steamed buns can be traced back at least to the Warring States period, when it was called "steamed cakes".

During the Three Kingdoms, steamed bread had its own official name, called "barbarian head", Lang Ying of the Ming Dynasty recorded in the "Seven Repair Manuscripts": "The real name of steamed bread is Mantou, Zhuge Zhizheng Meng was obtained, and ordered to sacrifice bread and meat as people's heads, which is called 'Barbarian Head', and now it is a steamed bun." After the name of "steamed bun" appeared in the Song Dynasty, the name of "steamed bun" has been in parallel.

If you want to learn steamed buns, it is better to go to a regular snack training school, a school that teaches hands-on, and a school that provides ingredients. It is recommended to visit the school site to understand, you can see the teaching level of the school teachers, and you can also taste the taste.

Go straight to the steamed bun shop to help with an apprentice, and there is also a school for skills training.

You can go to the New Oriental Cooking School to learn.

New Oriental Cooking School can learn steamed bun techniques according to your own learning willingness and learning schedule, generally speaking, you can learn it in a few days, and if you learn more, it will take longer.

At New Oriental Cooking School, there are a variety of short-term courses to learn steamed buns, and students can choose one type of study or several combinations of practices, mainly according to the learner's own willingness to learn. To learn steamed buns, you can learn some famous steamed bun practices, such as Korean steamed buns, soup dumplings, crystal buns and other varieties.

The origin of steamed buns

Steamed buns are traditional Chinese snacks, which have a history of thousands of years, and the earliest steamed buns were called "steamed buns", and the other name was "cage cakes". It was only after the Song Dynasty that there was a name for steamed buns, but at that time there were still many people who called it steamed buns, and it was not until the Qing Dynasty that people really distinguished steamed buns from steamed buns.

How to distinguish buns:

1. Pinch softly.

Compared with aluminum-free dough additives, aluminum-containing "baking powder" not only makes dough faster, saves time and effort to make, but also has a better color and good appearance of steamed bun skin, and the dough is soft and tastes sweet.

2. Check the pores.

If alum is added to the bun, it will be unusually white in terms of color, and it will be very fluffy in terms of taste. After breaking it, look at the fermentation pores, which are relatively small and uniform; On the contrary, the buns without aluminum additives look relatively shriveled and solid, and the fermented holes are not so uniform and beautiful, but they taste particularly chewy.

The breakfast business is becoming more and more popular, and many people hope to open a steamed bun shop and steamed bun shop. How do you make delicious buns? This involves the knowledge of skills, after all, to open a steamed bun shop, taste is the key, whether it can be successful, the main thing is whether there are repeat customers.

Here are 10 tips for learning steamed buns, everyone will find it useful after reading it, remember to collect it.

1. Select gluten flour, which is ordinary flour;

3. The water of baking powder is lukewarm, which can help better fermentation, and the temperature should not exceed 40 degrees, otherwise the yeast will lose its "activity";

4. The baking powder water should be added in batches while stirring, so that the dough and water are easy to stir evenly;

5. The dough feels very thin and sticky, pour in an appropriate amount of corn oil;

6. The dough is soft and easy to knead, so the dough should be as smooth as possible;

7. Don't knead the skin too hard, sprinkle some dry flour to prevent sticking, and roll the small agent into a ball, thin on the side and thick in the middle;

8. The wrapped buns should be covered and continue to ferment for 20-30 minutes, because a part of the air in the dough is released when rolling the skin, and continuing to ferment can make the buns more uniform and full (this step is very important);

9. Steam the buns over high heat after the water is boiled;

10. Don't remove the lid immediately after steaming, because the buns will shrink from hot to cold in an instant.

Shandong New Oriental Culinary Institute has professional teachers, students on the stove practice, formula teaching, want to learn steamed buns to start a business, choose Shandong New Oriental!

Professional pastry training courses include all kinds of early pastries, which save time and money, rich in learning content, cost-effective, all kinds of steamed buns, fried buns, steamed dumplings, fritters, egg cakes, rice porridge, tofu brains, etc.