A baker usually refers to a position in the pastry industry that specializes in making foods such as cakes. A qualified baker not only needs to serve people, but also needs to create healthy and innovative food.
Bakers are good at making all kinds of soft buns, pizzas, pineapple buns, pudding buns, chocolate buns, sandwiches, etc., Taiwanese series of cooking bread, all kinds of French buns, baguettes, salty toast, Danish toast, as well as bread and cake mix Toast and other series of West Points.
With the improvement of the quality of life, western pastry has gradually become popular, and the profession of baker has also developed rapidly, first in food factories, cake shops, hotels, large supermarkets and other places. But this career is not so easy, as a baker must master some basic knowledge.
1. Distinguish the types of bread
According to the use, it can be divided into two categories: staple bread and snack bread. According to the texture, it can be divided into four categories: soft bread, hard bread, crispy bread and loose bread. According to the material, it can be divided into white bread, whole wheat bread and multigrain bread.
2. Master the bread processing technology
Bread processing methods include primary fermentation method, secondary fermentation method, tertiary fermentation method, rapid fermentation method, liquid fermentation method, low temperature fermentation method, overnight dough method, frozen dough method, etc.
3. Master the expression method of bread recipe
There are two ways of expressing bread recipes, the baking percent recipe and the actual percent recipe.
4. Master the technological requirements of dough mixing
· Add water, sugar, egg, bread additives and mix well.
· Add flour, milk powder and yeast and stir until a dough is formed.
· Add oil and stir until gluten is basically formed.
· Add salt at the end and stir until the gluten is fully expanded.
5. Master the technological requirements of dough fermentation
The temperature of the fermentation room must be controlled at 28~30℃, and the relative humidity should be controlled at 70%~75%. The fermentation time depends on different fermentation methods.
But as a baker, professional knowledge is not the whole of a baker, just the most basic requirements. There are many other qualities that a baker needs to have.
1. Can overcome difficulties
The job of a baker is not easy, and being able to overcome difficulties is a necessary quality. All bakers go through a long learning curve that involves so many trivial and seemingly unimportant tasks that it's easy to turn them off.
2. Will be hands-on
For bakers, hands-on skills are very important. From pasting in the early stage to shaping in the later stage, the making of bread is inseparable from the hands of the baker. It should be said that dexterous hands are the prerequisite for making good bread.
3. Study hard
Bakers should also have the literacy of continuous learning and acquisition of knowledge. Learning is a necessary condition for a baker's growth and success. Today's society is progressing rapidly, and new knowledge and ideas are constantly pouring into all walks of life, bringing more possibilities to the baking industry.
4. Dare to innovate
Only innovative bakers can make bread with vitality. Faced with the ever-changing needs of consumers, bakers naturally cannot be too conservative. Drawing nutrients from classics and being brave in innovation is what contemporary society really needs.
All in all, the job of a baker does not seem complicated, but in fact, there are many requirements for practitioners. Every bread must be made with hard work, in order to create delicious and happy bread.
