Inner Mongolia local specialty snack training pie training pasta training recipe without reservation

Pie
Background characteristics
Pie is crispy and refreshing on the surface, tender and chewy on the inside, and has a unique taste. It adapts to modern people's pursuit of nutritious diet. It has novel types, sweet, salty and meaty aromas. , spicy and other flavors are available, which is endless aftertaste.
The pie making process is scientific and complete, retaining the original nutritional elements of the food, giving people a refreshing feeling in terms of color, aroma, taste and shape. Its characteristics of fast, convenient, suitable for all ages, healthy and fashionable are destined to occupy an important place in China's fast food market.
Training content Original meat floss pie, spicy beef filling, five-spice meat filling, vegetarian filling pie (egg and chives, leek vermicelli, pickled cabbage vermicelli, green vegetables and mushrooms, rose bean paste filling, fish-flavored eggplant filling, Mapo tofu filling)
Course Catalog
First understand the ingredients of the pie.
, dough mixing ratio and technique
, mixing technique and proportion
, rolling technique
, pie making technique.
, the heat and techniques for frying pies.
． The training fee is RMB yuan, including technology transfer fee, lunch fee, material fee, information fee, technology upgrade fee for more than three years, etc. No fees will be charged during the process.
Training time is available as you go. The teacher teaches one-on-one, usually about a day, depending on personal circumstances. There is no limit to the learning time. Teaching and learning are included until you learn it.
Store guidance
Store image design guides specific store layout design, decoration design, store recruitment, store front, and store light boxes.
Develop detailed marketing strategies and promotion plans based on store characteristics, geographical location and consumer groups.
According to the specific situation of the store, specify the store investment budget analysis and investment risk avoidance.
Pricing reference and design of store menu.