Western-style pastry making/西式面点制作

This book is divided into seven sections, covering multiple categories of Western-style pastries. Section One introduces the basics of Western-style pastry making, including processing equipment, utensils, and ingredients. Sections Two through Seven focus on the production of cookies, butter cakes, frozen desserts, shortcrust pastries, foam cakes, and cream puffs, respectively. Appendix A provides a bilingual (Chinese and English) glossary of commonly used Western-style pastry terms to facilitate learning.

本书共分为七个项目，涵盖了西式面点的多个类别。项目一介绍了西式面点的基础知识，包括加工设备、器具和原料知识。项目二至七分别围绕饼干类、黄油类蛋糕、冷冻类甜品、混酥类面点、乳沫类蛋糕和泡芙的制作展开。附录A提供了西式面点常用词汇的中英文对照，方便读者学习。