焙烤食品加工技术

Learn comprehensive baking technology and food processing techniques through a detailed exploration of ingredients, methods, and quality control standards. Master the fundamentals of flour-based products by studying essential ingredients including flour, water, sugar, fats, eggs, dairy products, salt, yeast, and chemical leavening agents. Develop expertise in bread making through hands-on practice with dough preparation, fermentation, shaping, proofing, baking, and packaging processes. Acquire specialized knowledge in cookie production, focusing on both chewy and crispy varieties. Explore cake-making techniques including sponge cakes, chiffon cakes, and oil-based cakes, while understanding batter handling, baking parameters, and troubleshooting common quality issues. Gain proficiency in traditional mooncake production, with emphasis on Cantonese-style techniques from ingredient selection through final baking.