Dessert chocolate making

Understand the history and types of chocolate.

Master the basic skills and process of chocolate making.

Learn to make several classic chocolate desserts.

Improve the hands-on ability and creativity of students.

Course objectives

Understand the common methods and techniques for making pastries.

Master the use of basic pastry making tools and equipment.

Learn to make several classic pastries.

Improve hands-on skills and interest in pastry making.

Course outline

Section 1: Basic knowledge of pastry making

Types of pastries

The difference between Chinese and Western pastries.

Common pastry types (such as cake, biscuit, bread, pastry Dim sum, etc.).

Introduction to raw materials

The selection and use of basic ingredients such as flour, sugar, cream, eggs, etc.

The use of various additives and seasonings (such as vanilla extract, cocoa powder, yeast, etc.).

Section 2: Basic pastry making techniques

The use of basic tools

Instructions for using equipment such as mixers, egg beaters, and ovens.

Tips for selecting and using commonly used molds.

Basic operating skills

The kneading and fermentation of dough.

Mixing and shaping of cake batter.

Control of baking time and temperature.

Section 3: Making Classic Pastries

Cake category

The production of sponge cake.

The production of cheese cake.

Biscuits 

Making butter biscuits.

The production of chocolate cookies.

Breads

The production of basic bread (such as French baguette).

The production of sweet bread (such as cinnamon rolls).

Section 4: Advanced Techniques and Creative Applications

Decorative techniques

The preparation and use of frosting and cream.

Tips for decorating with chocolate and fruit.

Creative pastries

Create innovative pastries by combining other ingredients.

Design and create personalized pastries.