China has a long food culture, among which there are many kinds of Chinese snacks. After thousands of years of innovation and development by pastry chefs, its basic forms are colorful and realistic, such as geometric, pictographic and natural shapes. Baked food is imported from the west. Although they are convenient to eat and nutritious, they are still different from China dim sum in shape.

First, the shape of snacks.

1. Bread mainly refers to all kinds of steamed bread, which belongs to fermented dough. There are many kinds of patterns, which are divided into big bags and small bags according to the degree of fermentation. According to the shape, it can be divided into pleated bags, such as Sanding steamed buns and steamed buns. Fancy bags, such as: Shoutao bag, goldfish bag, etc. Seamless packaging, such as sugar packaging and crystal packaging.

2. jiaozi is an important form of cakes in China. Its shapes are: wooden fish, such as jiaozi and wonton; Crescent-shaped, such as steamed dumplings, fried dumpling, jiaozi, etc. Comb back shape, such as shrimp dumplings; The horn is shaped like a pot sticker; The bird's head is shaped like a small wonton; There are other pictographic varieties, such as fancy steamed dumplings. According to its materials, there are: dumplings, such as dumplings, steamed dumplings, pot stickers; Oily jiaozi, such as curry crisp jiaozi, eyebrow jiaozi, etc. ; Others, such as jiaozi, Wowotou, red and white jiaozi made of rice noodles, etc.

The cake is mainly made of rice, flour and eggs. Rice flour cakes include: muffins, such as five-color small round muffins and red bean lard muffins; Thick cakes, such as lard sugar rice cakes, rose honey cakes, etc. Fermented cakes, such as cotton cakes. Bread cakes include Melaleuca oil cakes and bee candy cakes. Cakes include clear cakes and fancy cakes. There are other cakes made of fruits, dried fruits, miscellaneous grains and vegetables, such as yam cakes, water chestnut cakes, chestnut cakes and peanut cakes.

4. group guests are often called cake groups with cakes. Generally made of rice flour as the main raw material, mostly spherical. Varieties are: dough balls, such as jiaozi and pigeon balls; Cooked jiaozi, such as double stuffing jiaozi. There are other varieties such as dumpling stuffing and hemp balls.

5. The range of materials used for rollers is very wide, and there are many varieties. Varieties are: yeast rolls, which can be divided into flower rolls, such as sixi rolls, butterfly rolls and chrysanthemum rolls. Folding rolls, such as pig's paw rolls and lotus leaf rolls; Cut rolls, such as silver rolls and shredded chicken rolls. Rice (powder) rolls, such as: Ruyi sesame cold rolls, etc. Crispy rolls, such as those made of olives. Cake rolls, such as sesame milk rolls. There are other special varieties such as spring rolls.

6. Cake is one of the varieties with a long history in China. According to the different skins, it can be divided into: water cakes, such as pancakes and clear oil cakes; Yeast cakes, such as Huangqiao sesame cakes and distiller's grains cakes; Shortcakes, such as onion shortcakes and Soviet-style moon cakes; Others include fried rice cakes made of rice noodles, fried dumpling made of egg noodles, water chestnut cakes made of fruits and vegetables, sweet-scented osmanthus millet cakes and so on.

7. Crispy pastry is mostly water-oil pastry. According to the way of expression, there are: bright crisp, such as mandarin duck butter, lotus root crisp, etc. Dark cakes, such as double sesame cakes; Semi-dark crisp, such as apple crisp. There are other kinds of mixed crisp, such as peach crisp, lotus paste and manna crisp.

8. Stripes mainly refer to the long strips of pasta such as noodles and rice noodles. Noodles include: sauce noodles, such as Dandan Noodles, squeezed sauce noodles, noodles with gravy, etc. Noodle soup, such as clear noodle soup, colorful noodle soup, etc. Fried noodles, such as vegetarian fried noodles, Yifu noodles, etc. ; Other varieties include cold noodles, braised noodles and Huimian Noodles. Yunnan's fried dough sticks and cross-bridge rice noodles also belong to strip products.

9. Rice is the staple food of our people, especially southerners. Can be divided into ordinary rice and fancy rice. Ordinary rice can be divided into steamed rice and braised rice, while fancy rice can be divided into fried rice, covered rice, vegetable rice and eight-treasure rice.

10. porridge is also one of the staple foods of the broad masses of people in China, which is divided into ordinary porridge and fancy porridge. Ordinary porridge is divided into boiled porridge and braised porridge. Fancy porridge can be divided into sweet porridge, such as mung bean porridge and Laba porridge. Salty porridge, such as fish porridge, preserved egg porridge, etc.

1 1. Frozen products are seasonal varieties in summer, mainly sweets, such as watermelon jelly and almond tofu.

12. In addition to the above-mentioned pastry forms, there are some common varieties such as steamed bread, twist, zongzi and steamed dumplings. , is also deeply loved by people.

Second, the appearance characteristics of cakes

There are many kinds of pastry shapes in China, and different varieties have different shapes. Even if the same variety, different regions and different flavor schools are ever-changing, the modeling is realistic. But in general, the appearance of cakes has certain characteristics, which can be summarized as follows:

1. Geometry is the foundation of plastic arts. Geometric shapes are widely used in pastry modeling, and are made by imitating various geometric shapes in life. Geometry can be divided into single geometry and combined geometry. The geometric shape of the monomer is like the shape of glutinous rice balls and lotus root starch dumplings. ......

Want to learn from a pastry chef? What does a pastry chef include?

That is, various noodle processing,

How long does it take to learn pastry chef?

The pastry chef is great. If you are interested, you can try the duration. Even if it is stipulated, it is not perfect. The decision is in your own hands. The master took the door to practice. Sometimes stealing art is more comprehensive than learning art.

Hope to adopt

I want to be a pastry chef.

Hohhot New Oriental has three months of pastry training!

Pasta is the main part of cooking in China, which is famous for its long history, exquisite production, rich varieties and diverse tastes.

How long does it take a pastry chef to learn?

Training goal: to train middle and senior professional and technical personnel as the goal. Have the ability to set up shop independently.

Enrollment target: people from all walks of life who love cakes and are healthy.

Course content: steamed buns, soup packets, Dandan Noodles, jiaozi, fresh meat steamed buns, steamed dumplings, miscellaneous grains steamed bread, flower rolls, roasted donkey meat, fried dough sticks, golden bananas, taro balls, sweet-scented osmanthus buckwheat cakes, scallion cakes, pumpkin cakes, yam cakes, dough sculptures, eyebrows and so on.

This is Hohhot New Oriental for three months!

How long does a pastry chef have to learn? Does anyone learn?

Generally, it takes several months if it is fast, and one or two years if it is slow, depending on whether you want to go to simple cakes or high-end ones. Hope to adopt.

How long does it take to learn cakes?

A professional pastry chef needs to study all his life. If he studies, he can work within a year. He has been a worker in China for more than three years. There is a New Oriental pastry shop in Inner Mongolia, where there is a pastry specialty: the address is Bobo Youle North, Jinchuan Development Zone, Hohhot.

Pasta is the main part of cooking in China, which is famous for its long history, exquisite production, rich varieties and diverse tastes. During the Spring and Autumn Period and the Warring States Period, there were already wheat, rice, rice, millet, millet and pockmarked seeds. They are called five, nine and one hundred. Among them, wheat can be divided into barley and wheat, as well as millet, millet, rice and so on. Grain processing technology has developed from Chu Jiu, stone mill basin and cymbal to stone mill. With the production of oil and spices and the use of bronze cookers, fried and steamed cakes appeared at that time. Bronze cookers similar to stir-frying can be used to bake cakes.

What skills do you need to master to learn how to make cakes?

Basic skills! In addition to basic skills or basic skills!

1, learn step by step, don't underestimate this line, there are too many changes and uncertainties.

2. The key is to find a good master to lay a good foundation. You can try to learn different styles from several masters to learn from each other.

3, two to three years later, leave the master, go out and broaden your horizons, see more and remember more! Keep studying.

4, take good notes, good memory is not as good as bad writing! Write down recipes and your own experience, and try to develop some snacks or snacks yourself.

There are many, many, too numerous to mention! The last sentence: to do things, be a man first!