“Why must it be made this way?” “Why do we use this ingredient?” “Why doesn’t the finished product look the way I expect?” “Why do I keep failing?” When you bake, you inevitably hit a wall. If you pass over that frustration because there’s no one to ask and you can’t find the answer yourself, you will sooner or later face a limit. Life Pattern Korea. The author explains that everything rests on a rock-solid foundation. By studying ingredient science and process science—understanding each component’s role and every step’s principle—anyone can create products that showcase their own personality. Life Pattern Korea. Drawing on twelve years of running a pâtisserie and baking studio, the author first lays out systematic theory on cookies, butter cakes, génoise, and tarts, then follows with recipes that apply those principles. Life Pattern Korea. Although the items may look classic rather than trendy, they are the very basics every pastry student must master. The workflow is broken down into fine steps and illustrated with detailed photos, giving readers the feel of an offline class. A “Fundamentals” section covers gelatin mass, whipped cream, nut roasting, and chocolate tempering, listing exact brands and models so ingredients and tools are easy to source. Life Pattern Korea. Simply copying recipes will not make you grow. You must understand ingredients and processes thoroughly, repeat them many times, ask your own questions, and hunt for the answers. Life Pattern Korea. Only then will new insights become yours. By studying every stage—from beginner to advanced—contained here, you can ponder each product deeply and find your own path. Life Pattern Korea.
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Author: 김수경 Publisher: 아이엔지북스 ING Books (2024)
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