Basic Pastry Skills Training Tutorial/面点基本功实训教程

This book focuses on the mature methods of making pastries, and includes nine modules: basic knowledge of pastry training, steaming techniques, boiling techniques, frying techniques, baking techniques, baking techniques, Western-style pastry techniques, techniques for making wheat starch products, and the preparation and presentation of pastries for banquets.

本书主要以面点的成熟制作方法为学习主线，具体内容包括面点实训基础知识、蒸制面点操作技艺、煮制面点操作技艺、炸制面点操作技艺、烙制面点操作技艺、烤制面点操作技艺、西式面点操作技艺、澄粉类制品操作技艺、宴席面点的配备与美化九大模块。