The French sweet in my impression is a kind of high-grade gorgeous, the materials are very real, and it takes a lot of effort to make. Cut a dessert and look at the side, you will find the chef's intention, the collocation of different taste levels and the collocation of colors are just right. If French chefs like almond powder, chocolate and fruit best, raspberries are even more.

French desserts can be roughly divided into the following categories:

Tata,

Puff (puff)

Crispy pastry

bread

cake

Chocolate (chocolate)

Other French classics.

tower

Classic towers include tart tower, chocolate tower, almond tower and apple tower. Rita, the food in China is greasy. I think there may be two reasons, one is too thick, and the other is undercooked. I suggest you let go of baking and add two color numbers to the original light yellow. I promise you will get a surprise. It will be tempting to bake until it is dark yellow. The picture below shows Yulu's works at school.

Bread (Letong)

French people eat more pasta for breakfast, such as baguette and croissant. This can be seen from the sales ranking of the shops where I practice. French sticks can sell for about 820 yuan a day, which is about 650 yuan. The rest is not an order of magnitude at all. In French, bread is pain, which sounds like a stick, a stick, a stick. . . So I guess the baguette came from here.

Of course, besides baguette, Viennese bread and Brioso bread also occupy an important position in French. A sentence from Queen Mary of France, "You need cream cake!" Then why don't they eat Bresioux? You can see that.

I saw an admirable cookbook uploaded by a user on a cookbook platform, and it was a complete failure from the appearance, because it was the effect when I first tried to praise it many years ago. Know what the real praise should look like, and then see such works, ranking very high and scoring very high. At this time, Yulu's mood is more complicated.

Make it light yellow, and you can see that the transparent part is the immature part. If you see this recipe sharing in the future, please make a detour. Haha, please call me Yulu on professional leave.

Making the dark brown color as shown below is a tribute to success.

And soft dough with eggs

Puffs should be transliteration of puff, but in fact, this translation is problematic. Because pastry actually means a thousand layers of cake.

Classic puffs include lightning puffs, nun puffs and wheel puffs.

Crispy pastry (pastry)

Melaleuca cakes are called Napoleon cakes in China because the English translation is Napoleon, but this dessert has nothing to do with Napoleon. Melaleuca cakes are dough wrapped in butter. After 20% discount, you can get more than 1200 floors, which is a veritable thousand-layer cake spot. It is no exaggeration. In the production technology and processing technology, it is similar to the Chinese dim sum souffle. When you think about this, you will find how wonderful the development of food is. Two completely different places have the same collision with the creation of food. Among the more classic thousand-layer cakes, there are Pitiwell and apple. The apple crisp I made was rated as the best by the chef. Haha, it may be the basis for China people to eat jiaozi. Look at this picture, is it similar to jiaozi?

The Next Middle School is the work of Yulu.

cake

When French people talk about cakes, they are basically talking about mousse cakes. In French, mousse means foam, just like people often say chiffon, which means light silk. Wow, the name of dessert is so beautiful that I can't help eating it.

Chocolate

Chocolate, because of its unique crystal structure, has a melting point close to human body temperature. It is solid at room temperature and can be melted in the mouth. It is silky, bitter and sweet, fragrant and sour. Produce flavor and richness. Because of its high plasticity, it is often used for modeling and decoration.

I am very happy to visit a French brand chocolate factory and enter the art world of chocolate. It is amazing.

Other French classics.

Fresh omelet

Sandwich xiansheng

p？ té en cro？ te，

Here comes the gospel of carnival. p？ té en cro？ Te, I don't know how to translate this. It seems that it has not been widely spread in China, and it is delicious. It is more common in France, and it is baked with skin wrapped in meat.

Let me briefly talk about my basic understanding of a baker. First of all, we should have a serious attitude. You know, the dough ingredients you operate are basically a combination of basic ingredients such as flour, sugar, water, eggs and oil. The most fundamental reason why so many ever-changing desserts can be combined together is that different proportions lead to different dough shapes. Therefore, baking is extremely scientific, and the attitude should be as rigorous as doing chemical experiments, so as to be closer to success.

Secondly, we should have awe of the ingredients and never waste them. When you are full of love and cherish the ingredients you use, it is hard for me to imagine that your dessert tastes terrible.

Finally, we must keep a clean and hygienic baking environment and clean it up in time.

Finally, China's food culture has a long history. It is hoped that more and more excellent bakers will emerge in China and form our own baking stage in China.