This book is divided into three projects. Cake products are divided into two projects according to their different recipes and whipping methods. Item 1: Foam cakes. Foam cakes are mainly aerated with egg liquid and have a relatively soft and light texture. They include: hot noodle chiffon cake, red velvet cup cake, tiger skin cake roll, angel honey bean roll, Matcha red bean cake roll. The second category of the project is heavy oil cakes. Heavy oil cakes use oil and sugar as the main aeration method. They have solid texture, dense texture and rich flavors, including: Chocolate Nancy, Chocolate Financier, Matcha Crown Cake, Colulette, and Soufflé Cake. Project 3: Biscuits and other categories. In this project, we selected five products, including the biscuit product Roman Shield, and other pastry products marshmallows, puff pastry pineapple puffs, Portuguese egg tarts, and lemon macarons.
本书共分为三个项目，蛋糕类产品根据其配方和打发方法不同，分成两个项目。项目一乳沫蛋糕类，乳沫蛋糕类以蛋液打发为主要充气方式，口感相对比较松软、清淡，包括：烫面戚风蛋糕、红丝绒杯子蛋糕、虎皮蛋糕卷、天使蜜豆卷、抹茶红豆蛋糕卷。项目二重油蛋糕类，重油蛋糕类以油糖打发为主要充气方式，组织扎实，口感绵密，口味浓郁，包括：巧克力南希、巧克力费南雪、抹茶皇冠蛋糕、可露丽、舒芙蕾蛋糕。项目三饼干及其他类，在这个项目，我们选取了五款产品，包括饼干产品罗马盾牌，其他类西点产品棉花糖、酥皮菠萝泡芙、葡式蛋挞、柠檬马卡龙。
本书共分为三个项目，蛋糕类产品根据其配方和打发方法不同，分成两个项目。项目一乳沫蛋糕类，乳沫蛋糕类以蛋液打发为主要充气方式，口感相对比较松软、清淡，包括：烫面戚风蛋糕、红丝绒杯子蛋糕、虎皮蛋糕卷、天使蜜豆卷、抹茶红豆蛋糕卷。项目二重油蛋糕类，重油蛋糕类以油糖打发为主要充气方式，组织扎实，口感绵密，口味浓郁，包括：巧克力南希、巧克力费南雪、抹茶皇冠蛋糕、可露丽、舒芙蕾蛋糕。项目三饼干及其他类，在这个项目，我们选取了五款产品，包括饼干产品罗马盾牌，其他类西点产品棉花糖、酥皮菠萝泡芙、葡式蛋挞、柠檬马卡龙。
