The main work flow of Chinese pastry chef

The main work flow of Chinese pastry chefs

Chinese pastry chefs can use traditional and modern molding techniques and mature methods in China to process the main ingredients and auxiliary materials of various kinds of pastries, so as to make pastries or snacks with China tastes and colors. So, what is the main process of Chinese pastry chef's work?

The main workflow of Chinese pastry chefs:

First, prepare all kinds of raw materials needed for making snacks.

second, according to the different technological requirements of processing water-mixed dough, puffed dough, crisp dough and rice flour dough, the pastry crust was made.

thirdly, the stuffing is prepared according to different snack varieties.

fourthly, the stuffed pericardium is molded with the pastry embryo skin.

fifthly, the snacks are processed and matured into finished products.

VI. In strict accordance with the Food Hygiene Law and other relevant health systems and regulations, strengthen the storage of raw materials, prevent food from deteriorating, and do a good job in food hygiene, environmental hygiene and personal hygiene.

seven, according to the operation requirements, use all kinds of electrical appliances and mechanical equipment, pay attention to safety, guarantee in time when faults are found, and turn off the water, electricity and gas switches in time after work.

VIII. Strictly follow the enterprise's material acquisition, delivery and other management systems. ;