Contents
	Preface	2
	Understanding the Basics
1.	Materials and Ingredients	8
	Cocoa and Chocolate	9
	Milk and Milk Products	16
	Nuts	22
	Edible Gums	26
	Flavouring Agents	30
	Leavening Agents	35
2.	Common Cooking Tools and Spectacular Cooking Tools	38
3.	Basic Baking Techniques	40
	Sponge Cake Making / Lining Cake Tin / Cutting Sponge Cake	41
	Butter Cake	43
	Mousse	45
	Puff Pastry	46
	Three Styles for Making Puff Pastry	47
	‧English Style	47
	‧French Style	49
	‧Scotch Style	52
	Assessment of Cakes and Puff Pastry	54
	Finding Faults in Sponge Cake	55
	Finding Faults in Butter Cake	57
	Finding Faults in Puff Pastry	61
	Cake Decorations	64
	How to make paper pining bag?	65
	How to coat and transfer your cake to the serving plate?	66
	Chocolate Rose Making	67
	Chocolate Leaves Making	68
	Isomalt Sugar Decoration	69
	Bakery Workshop
	Biscuits and Cookies
	Peanut Butter Cookies	72
	Viennese Cookies	74
	Chocolate Biscuits	76
	Lemon Biscuits	78
	Mixed Nuts Cookies	80
	Honey Coconut Biscuits	84
	Ginger Bread Cookies	88
	Ginger Bread Cookies	90
	Ginger Bread House	91
	Pie and Tarts
	Quiches Lorraine	94
	Sweet Potato Pie	98
	Lemon Meringue Pie	100
	Mushroom Pie	104
	Fresh Fruits Pie	108
	Puff Pastry
	Pig Ears / Palmiers	112
	Sausage Rolls	114
	Cornish Pastries	116
	Diamond Puff with Fresh Fruits	118
	Lemon Grass Pork Puff Pastry	120
	Mange Mille Feuile / Mango Napoleon ..........	124

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