DATA: 2018-06-23 HITS: CLASS: Industry News
Chinese pastries, fragrant world; The three major schools of thought, namely the Beijing School, the Soviet School, and the Guangdong School, laid the foundation for the Eastern civilization of gluttony; Whether it's wheat or rice, the fragrance of rice is delicious. Indulge in 5000 years of Eastern pastries and pastries, and explore the fragrance of rice and wheat civilization in the Yellow River and Yangtze River of China! Delighting on the essence of Chinese Dim sum, Du Dechun, a food craftsman, wrote a professional book on baking delicious food.
Professional pastry technique practical books are pastry technique practical books written by the author with great dedication. There are a total of 342 volumes, including 39 volumes for bread products; Noodle category: 38 volumes; Cake category: 17 volumes; Mooncake category: 31 volumes; Fried category: 24 volumes; Mopian category: 13 volumes; Peach pastry category: 9 volumes; Biscuit category: 16 volumes; Industrial circulation cakes: 21 volumes; Zongzi: 11 volumes; Cake category: 19 volumes; Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival): 7 volumes; Local schools: 24 volumes; Traditional pastry making techniques: 15 volumes; Baking food ingredients: 24 volumes; Other pastry culture categories: 35 volumes.
Bread categories: "Hops Bread", "New Peach Crispy", "Sour Bread and Chinese Bread Technology", "Memory of Old Bread", "New Version of Bread Technology 200 Formula", "Short term Bread and Long term Bread", "The Relationship between Hops Bread and Wild Yeast Seeds", "The Connotation of Lactobacillus Bread and Pastry Products", "Taste Sour Old Bread", "Sweet and Fragrant Old Bread in the South", "300 Formula Bread under Various Wild Yeast", "Why Danish Bread is High Fat Unhealthy", "Complete Collection of Chinese style Bread", "Chinese style Campus Series Bread", "How to Achieve a Shelf Life of 6 Months for Industrial Bread", "Process and Formula of Panpan Bread" The Modern Technology of Teacher Du's Hops Sour Old Bread
The Complete Bread of Du's Bakery Technology, the Complete Bread of Du's Pastry Technology, the Taste Difference between the Third Fermentation and the Second Fermentation, the Basic Filling Formula of Bread, the Technology of Honey Bread and Korean Small Mantou, the 300 Bread Formula without Additives, the Project of Raw Materials and Auxiliary Materials of Bread Technology, Hop Bread is the Bread of Chinese People, How Vitality Can the Shanzhai Plain Bread Have, the Main Ingredients and Seasonings of Bread, the Bread Formula Series of Main Foods in Various Countries, the Formula 500 of Bread, the 200 Questions of Bread Additives, the Bread Technology and Production Methods, and the Wild Yeast of Bread Seed Dough, Western European Bread Formula 100, Japanese and Korean Bread Formula 100, German and American Bread Formula Analysis of Bread Recipe by Taipei Teacher Liu Ronghua, Analysis of Bread Techniques in Bread Stories, Cultural Differences between Asian Bread and European and American Bread, and Baking Civilization in Egypt and Europe.
Pastry category: Southern Mantou and Northern Mantou, Pure Mantou, Yeast Mantou, Alum free deep-fried dough sticks Technology, Old Noodles and Various Fermented Products, Hops Mantou, Cha siu bao and Shaomai, Why is Goubuli steamed bun not Tianjin Weiwenhua, Rice and Baba, Glutinous Rice, Indica Rice and Japonica Rice Products, Noodles and Noodles, Northern Mantou Steamed rolls Steamed Bun, Southern Mantou and Steamed Bun, "Dumplings and Wonton", "Formula and Future Market of Quick Frozen Pastry", "Practice of Various Pancakes", "Practice of Various Shaobing (Baked cake in griddle)"
Methods of Steamed Cake, Big Steamed Chinese sponge cake and Rice Cake, Yellow Rice Fried Cake and Ear Eye Fried Cake, Steamed Cake Mixed with Various Rice Noodles, Bean Noodles Wotou and Corn Wowo, Oat Noodles and Potato Products, Buckwheat Noodles and Pancakes, Millet and Rice Mixed Products, Coarse Grain Products Series, Formula of Grains and Grains, Delicious Bean Stuffing 300, 200 Formula of Filling Materials such as Bean Paste, Types and Use of Fermented Dough, Old Yeast, Big Yeast, Self made Yeast, Young Yeast, Grasping, choking, instant and soup leaven, Water Mixed Dough, Shorten Dough, Yeast Seed Dough, Why 5000 year old noodles made Japanese invention into instant noodles, Pizza was originally the pie of the Yuan Dynasty, The Ancestor of Hezuo is the Tang Dynasty, Laofei and Hongyi Sugar, do you know .
Fried: Traditional Egg Little Fried Dough Twists, Original Milk Fried Dough Twists, Du Dechun School Fried Dough Twists Recipe, Cream Big Fried Dough Twists Recipe, Honey Fried Dough Twists Technology, Coarse Grain Fried Dough Twists Technology, Modern Crisp Fried Dough Twists Technology, All kinds of Composite Fried Dough Twists Technology, Soft Cotton Twist Technology, Multi flavor Fried Dough Twists Recipe, Mechanical Fried Dough Twists Unreliable, Lost Tianjin Big Fried Dough Twists, Sachima and Lotus Cake Technology, Misan Knife and Cat's ears (Steamed cat-ear shaped bread) Technology, Glutinous Rice Noodles and White Noodle Rice Noodles, Candy and Sesame Noodles, Thousand Layer Crisp Leaves and Soft Soft Leaves, Bamboo Cake and Honey Bricks, Mongolian Flavor Fruit Bar Products, Muslim Sanzi and Flavor Sanzi, Babao Egg Fried Food Technology, Polygonum and Sugar Ear Technology How to achieve low fuel consumption in fried pastry products "and" Fried pastry technology and production methods "
Bread slice category: "Original flavor bread slice technology", "Coarse grain bread slice technology", "Low sugar bread slice technology", "Hops flavor bread slice technology", "Taste bread slice", "Halal bread slice technology", "Where did the bread slice go", "Formula and process of bread slice", "Dried beef method and flavor of bread slice", "Sausage flavor and flavor of bread slice", "Second generation sunshine style bread slice flavor", "Leisure market of bread slice", "Where does the flavor of bread slice come from".
Peach Crispy Category: "Traditional Peach Crispy Recipe", "Modern Peach Crispy Recipe Technology", "Dudechun New Peach Crispy Recipe", "Dudechun New Sugar Free Peach Crispy Recipe", "Coarse Grain Peach Crispy Recipe Technology", "Unreliable Palace Peach Crispy", "Raw Materials and Production Methods of Peach Crispy", "Multi Flavor Compound Peach Crispy Recipe", "Low Sugar and Low Oil Industrial Circulation Peach Crispy New Technology".
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