ขาย Wang Sen Education：Cake Decorating Foundation（Third Edition）（Grade） TxCb ราคาที่ดีที่สุด

Press： China Light Industry Press ISBN：9787518429059 Edition：3 Product Code：12666435 Packaging：Paperback Opening Book：16Open Publication Time：2020-06-01 Paper：Coated Paper Number of Pages：224 Product Features Content Introduction 2013The Second Edition of the Year Has Been Published So Far.，Cake Decorating Materials Are More Diverse than before，Cream Cream、Cameo Brown、Protein Cream and Other Products Appear in Various Decorating Cakes Together with Traditional Whipping Cream，But Some Basic Decorating Techniques and Color Matching、Design，There Are Common Features in Decorating Cakes.，Therefore, in the Third Revision，We Added More Examples to the First Volume of Lace Flower Cake.，For Example, Whipping Cream、Cameo Brown、Protein Cream、Cream Cream Flower and Cup Cake。In Addition，Based on Cake Decorating Trends and Market Needs，Color Matching Method、Flower Tip Introduction、The Explanation of Decoration Skills and Techniques Is More Systematic and Complete.，To Help Readers Master the Core Knowledge of Decorating，On This Basis, There Are Also52Works for Your Reference，Extended Vision。The Video Was Shot Again This Time.，Put It behind the Book in the Form of QR Code，For Your Reference。 About the Author wang sen Senior Professional Title、Enjoy Special Allowance from the State Council Government，Because in the First 44 Make Outstanding Contributions in the Competition of the World Skills Competition，Provincial Governments Remember Personal First-Class Achievements，International Baking Competition Referee，Founder of Wangsen Education Group，Founder of Original Cuisine Cultural and Creative Group，Food Artist。Devoted His Whole Life to Promoting Industry Competitions、Tap Domestic Talents，Create World Champion in Baking Food Industry。Published《World Chef College Series》《I Love Baking Series》and Other Professional Food Books，Praised as a Dessert Magician in China by Mainstream Media in European Industry。 Inside Illustration Directory The First Chapter Cake Decorating Basic Knowledge 007Section 1 Correct Standing Posture When Decorating Flowers 007Section 2 Cream Handling and Color Mixing Scheme 014Section 3 Introduction to Common Flower Tip 020Section 4 Introduction to Cake Spray Color 025Section 5 Manufacture of Common Decorating Materials 028Section 6 Common Blank Wiping Methods Chapter II Lace Making Basis 038Section 1 Common Flower Tip and Lace 040Section 2 Common Lace Production 061Section 3 Basic Techniques of Making Lace Cake 069Section 4 15 Basic Modeling of Lace Cake 077Section 5 Covering Methods of Common Lace Techniques 081Section 6 Common Cake Lace Diagram Chapter III Basis of Flower Production 084Section 1 Flower Making Common Flower Tip 087Section 2 Flower Making Techniques 089Section III Color Decoration Methods of Flowers Chapter 4 Basis for Making Chocolate Decorative Parts 093Section 1 Basic Knowledge of Chocolate 096Section 2 Common Tools for Making Chocolate Decorative Parts 099Section III Basis of Making Chocolate Pieces 108Section 4 Making Common Chocolate Pieces Chapter V Basis of Bird Cake Making 117Section 1 Basic Knowledge of Bird Cake 120Section 2 Aiqingniao 122Section 3 Eagle 125Section 4 Swan Relief 127Section 5 Crane Chapter 6 The Basis of Making Flower Lace Cake 134Section 1 Whipping Cream Flower Making and Assembly 189Section 2 Production and Assembly of Cameo Brown Flowers 199Section III Production and Assembly of Protein Cream Flowers 221Section 4 Cream Cream Flower Making and Assembly 235Section 5 Decoration Method of Cup Cake Chapter VII Appreciation of Assembly Works Supporting Video of This Book（Scan the QR Code to Watch Videos on Your Mobile Phone） See All↓ Wonderful Book Picking 1Vertical Flower Tip To Spiral Nail（Spiral Nail Surface Sticky Oil Paper）On，Extrude a Receptacle。 2Then Attach the Flower Tip Light to the Top of the Receptacle，Straight Pull Tight Flower Core。 3Non-Staggered Extrusion Petals2～3Layer，Petal Height Is the Same as Flower Core，The Angle of Each Layer Increases in Turn.10°，In Addition to Flower Core Petals，Gently Pinch the End of Each Petal with Your Fingers，Make the Petal Tail Slightly Pointed、Curl。 4The Fourth Layer Begins to Be Staggered，The Opening Angle of Each Layer of Petals Increases.10°，Squeeze about Seven Layers。 See All↓ The/Preface There Are Always All Kinds of Memories in Your Life.。Several Years Later，Revised Again《Cake Decorating Foundation》（On、Grade），I Also Said This Sentence Again.，Time Flies，Thanks to Thousands of Readers，Let Me Never Forget My Original Heart for Many Years。 Decorating Technology Carries the Initial Impression of Dessert When Young，The Sweet Smell and Changing Shape Are One of the Important Starting Points of My Baking Career.，It Is Not Monotonous、Simple、It's Not Complicated，Although the Baking Market Is Becoming More and More Diversified Now，But Traditional Decorating Technology Still Has Its Constant Charm，Its Basic Technology Is the Source of Many Food Technology，Therefore, Don't Forget the Original Appearance