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1.裱花奶油的制作
打发奶油要掌握室内的温度，天气冷时要加温打发。
1.将奶油放入打蛋机中，用中速搅拌。
2.中途停机用胶板刮桶2～3次。
3.搅匀后继续打发。
4.加入糖粉搅拌（根据需要，可加亦可不加）。
2.挤花袋的制作
一般最常用的挤花袋有两种：一种是用纸摺卷，另一种是布袋或塑胶合成形，一般多采用薄的牛皮纸或薄的腊光纸来做纸袋。
1.取一张三角形纸张，左右对折成三角形，A左—B右。
2.将纸拿于手上，C点朝向自己，手持A、B两点。
3.右手掌向内翻转，使B点的纸顺势卷成圆锥状，再将A点延着圆锥体外侧卷入C点（此步骤应注意圆锥体的尖端在三角形大边的正中间，即D点）。
4.其顶部D点要夹紧，而接合处的纸边必须由下而上成一直线，此处可持挤花袋两角左右，两手互相上下滑动，调至所需要的要求。
5.而后把尾端向内折入，固定的挤花袋就完成了。
6.使用时，用剪刀将挤花袋的尖端两侧剪出三角形裂口，这样就可替代叶形挤花嘴来挤出叶子形状（裂口的大小决定了叶子的大小）。
3.巧克力融化的要点
1.在融化时，一定不能让巧克力直接接触热源。
2.温度不能过高，巧克力成分不同，融化温度亦不相同，否则巧克力的品质会被完全破坏，尤其是含有牛奶的巧克力更要注意。
3.纯巧克力绝对不可以和人造巧克力混在一起融化。
4.巧克力的所有成分都需要充分融化。
4.巧克力调温的重要性
1.当温度降低时，如果没有对巧克力进行适当的调温，融解后的巧克力会很快凝固，无法立即用来制作巧克力模型或糕点淋面。
2.巧克力在凝固过程中还会产生多种晶体，难以处理且会产生白色的油脂粒。
5.巧克力的装饰
1.在小蛋糕上先淋上一层慕斯，再淋上一层果酱。
2.围上定型的巧克力，放上水果巧克力片，用巧克力花装饰蛋糕。
western pastry
Introduction to western pastry
Western pastry includes Europe, Americas, Oceania, Asia（part）and other regions of the cakes and snacks. In fact, western pastry is not exactly the same, and has different distinction.Most Western pastry use flour, yeast and water as basic ingredients, appropriate to add sugar, oil, salt, egg, fruit and food additives to make pastry, it is known as fine and colorful, rich nutrient and wide variety.
Western pastry is a shining pearl in Western food culture and gets a high reputation in the world, according to historical records, ancient Egypt, Greece and Rome have started to make bread and cakes. Ancient Egypt had a painting that showed in 1175 BC, the city of Thebes baking in court scenes, we can see in the production of bread and cake scenes in painting.With the passage of time, the skills of western pastry spread to the United Kingdom, Hungary, France and Europe and improved greatly, such as adding milk, butter, cheese in pastry to rich quality and style to satisfy people's dietary need.
The modern western pastry appeared during the Renaissance, pastry had became independent industry, most importance western pastry pie and bakery appeared, at mid-18th century, the skill of mill improved and can provide high quality and more sorts of flour for bread and other pastry, it creates favorable conditions for western pastry. At the same time the western pastry started from workshop into the modernization production, and gradually formed a complete and mature industry.
Western pastry in China
Western pastry imported to China should be in the early 19th century, during the exchange of east and west culture, foreign missionaries, businessmen and foreign officials came to China, some West food and pastry restaurants appeared in some cities. After the liberation, in order to suit to foreign affairs, foreign trade and tourism need, western pastry developed step by step, but due to specific historical reasons, the western pastry featured not only less varieties, also low output.
Since the reform and opening up at 1980s, western pastry have advanced rapidly development, there are many new ingredients and seasonings appeared production equipment update to make wide varieties of pastry. And also pastry quality have improved continuously, many high-quality western pastry appeared everywhere in China.Western pastry has become an integral part of China food industry, and rich in varieties and tastes of the Chinese diet.
Western pastry
Although Western pastry don't have a unified product quality standard, but in the industry we can divided western pastry into cake, bread, bakery shortening, biscuit, dessert
Cake
Western cake is a big part in western pastry, there are many types of cake, but they can be divided into three categories, just as egg cake, butter cake and chiffon.
Egg cake includes egg bake and egg white cake, egg white cake use egg white, castor sugar, flour as main ingredients, pastry with white color, nice look, but taste slightly rough, strong egg smell. Egg cake use whole egg, castor sugar, flour and oil to make pastry, it tastes delicious, light oil and fat.
Butter cake use egg, sugar, flour and oil as main ingredients, dough has oil or butter inside, and swell when baking, butter cake soft and tender, rich in oil.
Chiffon cake is to divide egg with egg white and egg yolk, whip egg white well first, then put egg yolk paste to mix together, chiffon soft, rich in oil, egg taste and delicious.
Bread
Bread is use flour, sugar, yeast and water as basic ingredients, mix and knead well as dough, after ferment and form as bread dough, baking in oven till cook as bread.
In order to enhance texture of bread, we can add egg, oil, bread improving powder to mix with main ingredients to improve the quality of bread, the bread is smooth and is full of more flavor, and enhance nutritional value of bread, bread is the largest type of pastry in western countries, it generally can be divided into soft bread, pilot bread, crisp bread and bun.
Bakery shortening
Bakery shortening use dough with water to cover dough with oil, fold and form well and then bake, it is crisp outside and soft inside, it tastes delicious, bakery shortening is common pastry in western pastry
Biscuit
Biscuit is to use wheat flour, sugar and oil as main ingredients, mix and knead as dough, form and bake till cooked. Biscuit taste, loose, with less water, it can be stored for a long time, if use moisture-proof to package biscuit, it can be deposited for more than 10 months；biscuits have so many kinds, for example, crisp biscuit, soda biscuit, thin biscuit, stuff biscuit egg biscuit.
Pizza
Pizza is a western style pastry that uses a special cake、cheese, sauces and filling to make together. There are many historical records on the origin of Pizza.About 3,000 years ago, Egyptians heated round cake or pie on hot rocks, it is the predecessor of Pizza.But the traditional pizza that originated in Naples, Italy, was made by Italy Naples baker 400 years ago.
There are many kinds of pizza on the market now, according to the size, pizza can be divided into 6-inch pizza,9-inches and 12-inch pizza. Depending on the baking equipment, it can be divided into roast, grilled gas, timber Furnace bake.In accordance with the overall skills, it includes Italian style pizza and American style pizza.
Pie
Pie is a kind of cake made by dough and oil, and stuffed with fruits or filling, pie commonly uses round mold to form, with different stuff in the pie, considering the occasions and seasons, such as cherry pie is good to spring, strawberry pie or peach pie can be made in summer, apple pie and dried fruit nuts pie will be very attractive in winter. According to the tastes, pie includes sweet pie and salt pie, according to the shape, it has monolayer pie and double deck pie.
Tart
Tart is a kind of pie with filling outside. Make dough as cake, put on round mold, add egg and castor sugar, bake in oven till cooked, it is crisp outside and tender inside.The traditional tart was classified by cake skin, it had beef tallow tart and crisp tart.
Jelly
Jelly is to use food curdle agent and sugar as main ingredients to make jelly, according to the form of jelly, it can be divided into gel jelly and suction jelly. Gel jelly can keep the original shape；suction jelly need to use straw to suck.
Pudding
Pudding is a traditional British pastry. Pudding is from‘blood sausage'in ancient United Kingdom, the medieval monastery call"fruit and oat porridge mixture"as"pudding."The formal pudding appeared in the 16th century of Elizabeth, it used gravy, juice, dried fruit and flour to mix together and cooking, Today pudding is to use egg, flour and milk as ingredients to make the dessert.
Mousse
Mousse is a kind of cold-milk dessert, you can eat or use it as cake sandwich. Mousse like pudding, is a kind of Western-style confections, but mousse is more flexible than pudding.The foremost ingredients to mousse is food curdle agent, such as agar, fish powder, jelly powder.In addition, when making mousse, we need to whip egg white, egg yolk and cream with sugar separately, then mix together, it is soft and tender.
Main Ingredients
Flour
Flour is from wheat flour that is grounded by a series of processes, according to the nature of flour and gluten, flour can be divided into cake flour, all purpose flour and gluten flour.
Gluten flour is good to make bread and crisp dim sum；all purpose is just between cake flour and gluten flour, can used to make some fruits cake and meat cake, cake flour is suitable to make cakes, sweet desserts and biscuits.
Sugar
There are many kinds of sugar, the sugar made for western pastry includes castor sugar, brown sugar, syrup, icing sugar, glucose pulp and honey. In the western pastry, we can also sprinkle some sugar on pastry to decorate, or useed for some special pastry or deep color pastry.
Corn flour
Corn flour is a kind of corn starch that extracted from corn, mix corn flour with boiling water well, which can get sticky and the plasticity is strong. Corn flour mixed with water or milk has unique face and texture, it is often used to mix with sugar as corn flour powder to make into pudding, pie and cake.
Cocoa powder
Cocoa powder is made of defatted cocoa, it is the one of the main ingredients for making chocolate cake and dim sum. We can add little cocoa powder in pastry for taste, but because of the acidity of the cocoa powder, large scale use of the cocoa will let pastry taste sour, so soda powder can be used for the neutralizer, and also make chocolate pastry have nice and deep color.
Chocolate
Chocolate came from South America, the local people just baked chocolate till cooked, mash and mix with vanilla and cinnamon to make into beverage for drinking, late evolve into baked chocolate now. According to the production and methods, chocolate includes tasteless chocolate, Cocoa chocolate and Milk chocolate.
Oil
Oil is often used for western pastry, it can be divided into animal fats（butter, lard）,vegetable oils（soybean oil, sesame oil, peanut oil, coconut oil, palm oil）,artificial butter. Oil can improve flavor and nutritional value of pastry, regulate gluten in the dough, let pastry have morn color, crisp and tasty.
Egg
Egg is an indispensable ingredient in western pastry, egg can make pastry have bright color and flavor. Also can help easily have color when baking, egg pastry is soft and tasty, also can extend storage time.
Food additive
Food additive is to improve food quality and color, smell, taste and preservation and processing technology needs of food. Generally according to their sources, food additives can be divided into natural additive and chemical synthesis additive.
Make dough
Dough with water
Dough with water is to mix flour with water（add salt, soda some times）well to make dough, dough with water haven't empty hole, don't expand and rich in plasticity, due to the water temperature, dough with water includes cold water dough, warm water dough and hot water dough.
cold water dough means to use cold water under 30℃to make dough, cold water dough pastry white color and tasty.
warm water dough means to use warm water under 50℃to make dough, it can make colorful pastry, and taste light, delicious.
hot water dough mean to use hot water above 60℃to make dough, it tastes delicate, soft and sticky, sweet and easy for cook.
Bakery dough
Bakery dough use oil and flour as main ingredients to make a dough, bakery dough pastry have beautiful color, soft and wide varieties. There are two kinds of bakery dough are bakery dough and stuff bakery dough.
Fermenting dough
Fermenting dough was made by adding food additive or using special methods to let dough have empty hole, and make pastry become loose. Fermenting dough also includes chemical fermenting dough and physical fermenting dough.
Chemical fermenting dough is added some harmless chemical food additive in the dough. And physical fermenting dough is to use egg to whip in mixer, then mix with flour as dough or paste, fermenting dough is soft, smooth, rice nutrition and delicious.