What do you usually learn when studying Western pastry?

Basic knowledge of Western pastry 1

Eggs - natural leavening agent

Eggs are an indispensable material in baked pastries. They can not only increase the texture of the finished product Color and aroma. Moreover, the eggs are stirred to allow air to enter the egg structure, and fine air-rich foam will appear, which can make the cake bulky.

Sugar - a natural moisturizer

In addition to adding sweetness and improving nutritional value, sugar also has softening and moisturizing effects in cakes. Sugar maintains the moisture in the material, making the batter It is delicate and shiny, easy to color, and can also delay the drying, aging and anti-corrosion effects of the finished product.

Oil - irreplaceable crispness and aroma

The fats commonly used for making cakes include solid animal butter and liquid vegetable oil (olive oil, salad oil, peanut oil, etc.) , butter cakes mostly use cream, which increases the aroma and rich taste of the cake. The fat added to sponges and hurricanes is mostly vegetable fat, which can be added to cakes to make the tissue soft.

Salt - a natural flavoring agent

In the cake making process, refined salt is usually used, and the dosage should not be more than 3 (to adjust the taste). It is mainly used to reduce the sweetness of the cake and make it It is delicious and can bring out other unique flavors, which can increase the internal whiteness and strengthen the gluten structure.

Flour - determines the taste of pastry

Four can be said to be the steel frame of pastry. Mixed with eggs, fat and other materials, it can appear soft, crispy, solid and chewy. Different taste. How to choose flour can be based on gluten content.

High-gluten flour has the highest protein content, about 12.5-13.5, and is suitable for making bread.

Medium-gluten flour has the second highest protein content, about 9.5-12, and is suitable for making Chinese pastries.

Cake flour has the lowest protein content, about 8.5, and is suitable for making crisp, soft, chewy baked products such as biscuits and cakes.

Basic knowledge for learning Western pastry 2

If you want to learn Western pastry, you first need to understand what you need to learn.

1. Decorated cakes

To learn the course of decorated cakes, students need to master lace techniques, understand the decorating recipes, make various flowers, and practice cartoon decorating. You also need to learn to make various cakes such as popular cakes on the market, creative cakes, classic European fruit chocolate cake, flat cartoon cakes, ceramic cakes, cartoon zodiac cakes, etc.

2. Classic bread

Soft breads such as donuts, raisin toast, pineapple buns, cheese bread and other common ones on the market need to be mastered. Denmark is not only famous for its fairy tales, but also croissants and hot dog croissants can be seen in cake shops in various countries. These are also things that Western pastry needs to learn.

Of course, French baguettes from France, Okinawa brown sugar from Okinawa, and popular chiffon cakes, cup cakes, etc. also need to be learned and mastered.

3. French desserts

Including cheese pie and other tart desserts, various puddings and jelly, and various mousse cakes represented by black forest cherry mousse.

4. Fondant Cake

Speaking of fondant cake, people’s first impression of it must be that it is lifelike. Fondant cake comes from the United Kingdom. In the 1970s, Australians invented sugar crust. The British introduced it into the country and used it to make various flowers, animals, and characters to decorate the cake. Fondant cake gradually emerged. .

5. Coffee drinks

Students who like to drink milk tea will definitely be very interested in this category. In addition to various desserts and cakes, the Western Pastry Course also offers a wide variety of drinks, including milk tea, coffee represented by cappuccino, caramel macchiato, etc., as well as various beverages and teas.

Learn the basic knowledge of Western pastry 3

1. Be proficient in shaping Western pastry bread, basic cake spreading, etc.;

2. Learn professional theoretical knowledge;

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3. Decoration courses on flower and zodiac production;

4. Baking pastry and dry pastry production.

1. Learning and making of ceramic cakes;

2. Learning and making of chocolate accessories;

3. Learning and making of cake courses;

4. Learning and making of fondant cakes;

5. European-style cake making;

6. Learning and making of multi-layer cakes and large booth cakes.

Baked pastries:

1. Bread making (sweet bread, Danish bread, French bread, toast bread, European multigrain bread, fancy bread, tuna burgers, pizza, etc. );

2. Learning and making of Western snacks (chocolate cookies, handmade biscuits, mosaics, almond tiles, sesame pancakes, melon cakes, mille-feuille, puffs, etc.);

3. Improvement of fondant cake;

4. Improvement of chocolate accessories.

1. Baking and pastry classes: learning and making of tarts and pies (Portuguese egg tarts, pudding tarts, pies, etc.);

2. Learning and making of mousse and chocolate courses: Cup-shaped mousse production, exquisite pastries, tiramisu, etc.;

3. Western-style popular snack production;

4. Bread production (sweet bread, Danish bread, French bread Bread, toast bread, European-style multigrain bread, fancy bread, pizza, etc.);

5. Design and production of large-scale cakes.

Basic knowledge of Western pastry 4

The Western pastry chef’s learning content includes the following points:

1. Western-style biscuits and dessert production (cookies, butter koji Strange, chocolate cookies, pretzel cookies, checkerboard cookies, DIY cookies, finger cookies, milk cakes, chocolate peanut cookies, walnut crisp cookies, puff making, egg tart making, Cantonese style mooncake making, Yunnan style mooncake making , wife cake making, etc.)

2. European cake and pastry making (chiffon cake, sponge cake, angel cake, tiger skin cake, rainbow cake, cupcake, Swiss cake roll, marble cake, Honeycomb cake, fruit cake, matcha cake, chocolate cake, honey layer cake, pudding, jelly, etc.)

3. Popular bread making (soft meal bag making, breakfast bag making, pineapple bread, Mexican bread , soufflé bread, caterpillar bread, honey bean bread, ham cornbread, fruit prepared bread, toast bread, red bean toast, date toast, coconut toast, Mediterranean bread, red bean raisin bread, cheese bread, Hokkaido Bread, matcha bread, butter bread, meat floss bread, etc.)

4. Decoration and birthday cake production (cake embryo production, cream whipping, round cake embryo production, arc cake embryo production, Roses, lilies, peonies, phalaenopsis, five-petal flowers and other cake decorations, flower and birthday cake making, etc.)

5. European-style birthday cake making (cream whipped, heart-shaped Cake embryo production, diamond cake embryo production, fruit paste decoration, blessing message production, cake lace decoration, flower basket production, European chocolate fruit cake production, theme birthday cake creative production, etc.).