Chinese Pastry Process

This book is a new type of school-based teaching material written to meet the needs of the construction of national secondary vocational demonstration schools and to develop high-quality and skilled personnel training in the field of cooking. The main content is divided into four parts: water-adjusted dough products, leavened dough products, pastry dough products, and other dough products, with a total of more than 100 varieties of various products. It explains in detail the formula, technological process, production process, flavor characteristics and technical points of each variety. This book can be used as a training base for high-skilled talents, higher vocational colleges, and technical colleges and universities for cooking professional teaching and training books.