Contents
1.	Understanding of Major Baking Materials
1	Flour	12
2	Eggs	17
3	Sugar	21
4	Oil and Fats	26
2.	Ingredients Gallery
1	Common Fruit Ingredients	30
2	Other Ingredients	32
3.	Cooking Tools and Equipment Gallery
	Common Tools	38
4.	Notes of Baking
1	Bakery Preparation, Handing and Storage	48
2	Baking Time and Temperature	50
5.	Basic Baking Techniques
1	Swiss Fingers (Lady Fingers) Making	54
2	Sugar Paste (Short Paste) Making	56
(A)	By Rubbing in Method	56
(B)	By Creaming Method	58
(C)	By All In Method (By Machine)	59
3	Whisking Egg White	60
4	Sponge Making	62
(A)	By Whole Egg Whisking Method (Traditional Method)	62
(B)	By Separrating Egg White and egg Yolk Whisking Method (Traditional Method)	64
(C)	By Using Emulsifier	66
5	Butter Cake Making (English Butter Cake, Muffin and Pudding)	70
6	How to Prepare Gelatine	72
7	How to Whisk Whipping Cream	74
8	Sauces Preparation	75
6.	Decoration: Chocolate and Dried Fruit Slice with Syrup
1	Preparation of Chocolate Decoration	80
2	Preparation of Dried Fruit Crisps	85

To be continued .......See "Add Info"