What kinds of Chinese cakes are there?

Abstract: What is the classification of Chinese cakes? Judging from the meaning of the word "pastry", it is generally considered to be a food made of powdery grains (mainly flour, rice flour, etc.). ) to temporarily satisfy hunger. It is used to be called "dim sum" in the south and "pasta" in the north. In a word, pastry is a kind of convenient food with certain nutritional value, good color, fragrance, taste and shape. It is made of various cereals, such as meat, eggs, milk, vegetables, fruits, fish and shrimp, with various seasonings and accessories. The following is to introduce the classification method of Chinese cakes. Classification of China Pasta What kinds of pasta are there in China?

The classification of Chinese pastry is to scientifically and systematically classify the varieties of Chinese pastry into different categories according to certain standards, so as to promote the standardization of Chinese pastry and meet the needs of pastry teaching, production and consumption.

Classification principles of Chinese cakes

At present, there are many methods of pastry classification in China, which vary from place to place. According to the information that can be collected now, the problems reflected are as follows: (1) The understanding of classification standards is not uniform in various places; The industry-defined names are not uniform; The use of classification standards is not standardized; Theory and practice are not unified. Therefore, it is difficult to unify the classification of Chinese pastry at present, which is not conducive to the development of pastry teaching research and production practice. The scientific and unified classification standard of Chinese pastry is the need of the development and innovation of Chinese pastry. Classification should be as consistent as possible with the original classification, which is convenient for learning, teaching and production personnel to accept and popularize.

First, classification science. First of all, in line with the basic principles of taxonomy, the most essential attributes of pastry products are selected as the basis for classification, unified classification principles are stipulated, and grades are classified reasonably and objectively.

Second, systematic. Chinese pastry products are classified according to the prescribed classification principles, forming a system composed of several subsystems, which is systematic, standardized and standardized.

Third, scalability. The classification of pastry products should fully consider the progress of science and technology and the emergence of innovative varieties, leaving enough space to make the China pastry classification system extensible.

According to the above points, the classification of Chinese cakes can be divided into levels. The first level is classified according to the attributes of raw materials, because it can reflect the most essential characteristics of pastry products and should conform to the characteristics of China traditional diet; The second and third grades can be classified according to the dough blanks with different properties formed by mixing different raw materials, additives and manufacturing techniques, because they can not only reflect the similarities and differences of each pastry product, but also contribute to teaching and production practice and standardize the teaching, research and production implementation of pastry technology.

Classification method of Chinese pastry

There are many classification methods of pastry products, and each classification method has its own characteristics and scope of application. Commonly used classification methods are as follows:

First, classified by raw materials, which is the most common classification. The first level can be divided into three categories according to the commodity attributes of raw materials: wheat products, rice products, miscellaneous grains and other products;

Second, according to the cooking method, this is a common classification in production practice, which can be divided into steaming, frying, boiling, branding, roasting, frying and comprehensive cooking methods;

Third, classification by shape, which is a kind of classification according to the shape of pastry products, is common in sales. Can also be divided into rice, porridge, cakes, cakes, jiaozi, noodles, noodles, steamed stuffed bun, jiaozi, soup, frozen and other products;

Fourthly, according to fillings, this is a classification to distinguish people's eating habits, which is common in sales. Can be divided into three categories: meat stuffing, vegetarian stuffing and meat stuffing.

V. According to taste This is a classification according to people's taste habits, which is common in sales. Can be divided into four categories: sweet, salty, salty and sweet.

Raw materials are classified by skin.

In order to meet the needs of textbook compilation and unified teaching, the following is a brief introduction to the most widely used and relatively scientific and unified classification of raw materials by skin in the Classification of Chinese Pastry Products for reference. (omitted).

I. Wheat products

Wheat products are a kind of products with the most methods, the largest proportion, diverse colors and rich tastes, which play an important role in pastry making, especially in the northern region where wheat is abundant.

Wheat products: refers to flour ground with wheat as the main raw material, mixed with water, oil, eggs and fillers to make dough with various characteristics, and then made through multiple processing procedures. Due to the differences in raw materials, fillings and techniques, a variety of pastry products have been formed, each with its own flavor and characteristics. Mainly can be divided into the following categories:

1, water mixed dough: that is, dough made of water and flour. Due to different water temperatures, it can be divided into cold water dough sheets (water temperature below 30℃), warm water dough sheets (water temperature around 50℃-75℃) and hot water dough sheets (water temperature between 80℃- 100℃). C, also known as open water or hot surface).

Cold water noodles are tough, and the finished products are white, smooth and firm (commonly known as shaking ribs), which is suitable for making noodles, jiaozi, wonton, pancakes and so on.

Warm water slab is soft, firm and full of plasticity. It's easy to shape when it's done, and it's not easy to lose shape when it's cooked. Moderate taste and white color. This feature is especially suitable for making steamed dumplings of various colors. Other uses are the same as cold water.

Hot water is characterized by softness and weakness. The finished product is translucent with poor color, but it tastes delicate, soft and sweet, and is easy to mature when heated. Suitable for making steamed dumplings, steamed dumplings, pot stickers and pancakes.

Water-mixed dough can be made into soft-gluten dough after processing, such as salted dough, which is often used to make spring rolls. In order to improve the performance and taste of noodles and enrich the variety of colors, some water-blended noodles are mixed with some fillers in the preparation process. Such as sugar, salt and pepper, to increase the flavor of the product; Salt is added to the cold water dough blank to enhance toughness and make the product smoother; Adding egg liquid to form water-egg dough can make delicious and nutritious "one-woman noodles" and whole egg noodles.

2. Bulk dough: it can be divided into three categories. One is to add yeast in the preparation of dough; The other is to add chemical leavening agent; The third is to beat the eggs into bubbles, and then add flour to make a paste-like dough. The products made of these three kinds of dough have the characteristics of volume expansion, porosity, soft texture, crispy and delicious taste, rich nutrition and so on.

The dough fermented by adding yeast is called fermented dough, which is most suitable for making steamed and baked products. There are many varieties, including steamed bread, flower rolls, steamed buns, silver rolls, scones and so on.

Dough made by adding chemical leavening agent is called chemical leavening agent dough. This kind of dough is widely used, especially in Cantonese dim sum. One is to directly mix flour with water, grease, sugar, eggs and leavening agent, and knead it into dough at one time to make fluffy, crisp and fragrant cakes. It is called single crisp dough, also called mixed crisp dough. Such as walnut crisp and almond crisp. One is to reduce the equal proportion of oil in the blank and increase the amount of leavening agent, so that the texture of the product is more fluffy and soft, but the crispness is reduced, which is usually called chemical leavening dough blank. Such as manna noodles, muffins, potato noodles, anchor sand noodles, dry soil noodles, Xihe biscuits, and their colorful snacks. In addition, there is a kind of dough made of alum alkali salt, which is a traditional method to make fried dough sticks, oil cakes, twists and other products. The product is loose and crisp, often called alum alkali salt flour dough, and also belongs to a kind of chemical leavening agent flour dough.

Dough made of egg foam, also known as stirred dough or physically puffed dough, is more bulky than dough made of yeast and leavening agent, and has good nutrition, color and taste. Exquisite snacks, such as cakes of various colors, are often made.

3. Crispy dough: Dough made of oil and flour. This kind of dough can be divided into Chinese pastry, Cantonese pastry and western cream pastry. The products are characterized by distinct layers, beautiful color, crisp entrance and diverse varieties, which are often used to make exquisite and beautiful points.

There are two ways to make pastry dough: one is wrapping method (also called pastry dough), which consists of two pieces of dough (one is water-oil pastry dough made of water, oil and flour, and the other is dry pastry dough made of oil and flour), one is skin and the other is heart, wrapped together, rolled, folded and rolled. The other is the stacking method, which was originally a method of making western-style cakes. It uses cream as the medium to achieve the purpose of making cakes. It is also to prepare two kinds of pastry skins with different properties, stack them together, and after several times of stacking and kneading, they are called shortcakes. After Guangdong pastry chefs were introduced to China, they absorbed the western pastry making technology, improved and innovated it, and made Cantonese pastry. The difference is that the oil used is different. Lard is used to break cakes, which is more suitable for China people's eating habits. Butter is used to remove cakes, which is more crisp and has a milky taste.

The finished products made of crispy dough pieces have the same characteristics as distinct layers, crisp fragrance and delicious taste, and the varieties include crisp, crisp dumplings, crisp cakes and crisp points of various colors.

In addition to the main dough pieces mentioned above, there are whole egg dough pieces, water-oil egg dough pieces, oil-sugar egg dough pieces and so on. For example, the souffle is made of oil-sugar egg dough pieces.

Second, rice products.

Rice products refer to rice or rice flour mixed with water and other auxiliary materials, then shaped and cooked.

1, rice blank products: refers to products cooked with indica rice, japonica rice, glutinous rice and water. Whether to add auxiliary materials depends on the variety. Rice products include ordinary rice, fancy rice, ordinary porridge, fancy porridge, rice cakes, rice balls and zongzi.

2. Rough rice flour products: refers to grinding glutinous rice, japonica rice and indica rice into rice flour as raw materials. Because of the different properties of the three kinds of rice flour, they are generally mixed into mosaic powder according to the needs of varieties.

Cake blank: refers to the product made by mixing flour with water or sugar (syrup and sugar juice), molding and cooking (or molding after cooking). Products include muffins, square cakes, rice cakes and so on.

Assembly: refers to products made of powder-embedded raw materials, one of which is first locally heat-treated, prepared, filled, shaped and cooked (or cooked and shaped). The products include all kinds of glutinous rice balls, golden balls and double stuffing glutinous rice balls.

3. Puffed blank: refers to the product made by adding water to indica rice flour, mixing with auxiliary materials such as sugar, yeast or leavening agent, and fermenting, molding and cooking. Products include cotton cakes and so on.

Third, other products.

(1) Flour products refer to products made by mixing specially processed flour (wheat starch) with water, then molding and cooking. Products include shrimp dumplings and so on.

(2) Coarse cereals and potatoes are products made by grinding coarse cereals or potatoes into powder and then blending, molding and cooking. Whether to add flour, rice flour, oil, sugar, etc. Depending on the variety. Products include steamed bread, yellow rice fried cake, mung bean cake, pea yellow, bean powder cake and so on.

(3) Fruit and vegetable products are pastry products with root vegetables and fruits as the main raw materials. The products include chicken, taro horn and lotus seed cake.

(4) Specialty refers to products other than the above products, such as fish and shrimp snacks.

Chinese pastry classification encyclopedia 1. Bao Lei

Bread mainly refers to all kinds of steamed bread, which belongs to fermented dough. There are many kinds of patterns, which are divided into big bags and small bags according to the degree of fermentation. According to the shape, it is divided into: Sanding steamed buns, steamed buns and other pleated bags; Fancy bags, such as: Shoutao bag, goldfish bag, etc. Seamless packaging, such as sugar packaging and crystal packaging.

2. jiaozi

Jiaozi is an important form of cakes in China. Its shapes are: wooden fish, such as jiaozi and wonton; Crescent-shaped, such as steamed dumplings, fried dumpling, jiaozi, etc. Comb back shape, such as shrimp dumplings; The horn is shaped like a pot sticker; The bird's head is shaped like a small wonton; There are other pictographic varieties, such as fancy steamed dumplings. According to its materials, there are: dumplings, such as dumplings, steamed dumplings, pot stickers; Oily jiaozi, such as curry crisp jiaozi, eyebrow jiaozi, etc. ; Others are shrimp dumplings with noodles, steamed dumplings with corn flour, red and white jiaozi with rice flour, etc.

3. Cake

Cake is mainly made of rice, flour and eggs. Rice flour cakes include: muffins, such as five-color small round muffins and red bean lard muffins; Thick cakes, such as lard sugar rice cakes, rose honey cakes, etc. Fermented cakes, such as Lunjiao cakes and cotton cakes. Bread cakes include Melaleuca oil cakes and bee candy cakes. Cakes include clear cakes and fancy cakes. There are also cakes made of fruits, dried fruits, miscellaneous grains and vegetables, such as yam cakes, water chestnut cakes, chestnut cakes and peanut cakes.

Step 4: group

Cake balls are usually called cake balls. Generally, rice flour is the main raw material, mostly spherical. Varieties are: dough balls, such as jiaozi and pigeon balls; Cooked jiaozi, such as double stuffing jiaozi. There are other varieties such as dumpling stuffing and hemp balls.

5. Volume category

Wide range of materials, variety. Varieties are: yeast rolls, which can be divided into flower rolls, such as sixi rolls, butterfly rolls and chrysanthemum rolls. Folding rolls, such as pig's paw rolls and lotus leaf rolls; Cut rolls, such as silver rolls and shredded chicken rolls. Rice (powder) rolls, such as: Ruyi sesame cold rolls, etc. Cake roll, if you roll the cake with sauce, etc. Crispy rolls, such as those made of olives. Cake rolls, such as sesame milk rolls. There are other special varieties such as spring rolls.

6. Cake

Cake is one of the varieties with a long history in China. According to the different skins, it can be divided into: water cakes, such as pancakes and clear oil cakes; Yeast cakes, such as Huangqiao sesame cakes and distiller's grains cakes; Shortcakes, such as onion shortcakes and Soviet-style moon cakes; Others include fried rice cakes made of rice noodles, fried dumpling made of egg noodles, water chestnut cakes made of fruits and vegetables, sweet-scented osmanthus millet cakes and so on.

7.potato chips

Potato chips are mostly water-oil cakes. According to the way of expression, there are: bright crisp, such as mandarin duck butter, mysterious crisp, lotus root crisp and so on; Dark cakes, such as double sesame cakes; Semi-dark crisp, such as apple crisp. There are other kinds of mixed crisp, such as peach crisp, lotus paste and manna crisp.

8. Types

Stripes mainly refer to the long strips of pasta such as noodles and rice noodles. Noodles include: sauce noodles, such as Dandan Noodles, squeezed sauce noodles, noodles with gravy, etc. Noodle soup, such as clear noodle soup, colorful noodle soup, etc. Fried noodles, such as vegetarian fried noodles, Yifu noodles, etc. ; Other varieties include cold noodles, braised noodles and Huimian Noodles. Yunnan's fried dough sticks and cross-bridge rice noodles also belong to strip products.

9. Rice

Rice is the staple food of China people, especially southerners. Can be divided into ordinary rice and fancy rice. Ordinary rice can be divided into steamed rice and braised rice, while fancy rice can be divided into fried rice, covered rice, vegetable rice and eight-treasure rice.

10.porridge

Porridge is also one of the staple foods of the broad masses of people in China, which is divided into ordinary porridge and fancy porridge. Ordinary porridge is divided into boiled porridge and braised porridge. Fancy porridge can be divided into sweet porridge, such as mung bean porridge and Laba porridge. Salty porridge, such as fish porridge, preserved egg porridge, etc.

1 1. Frozen

Frozen varieties are seasonal in summer, mainly sweets, such as watermelon jelly and almond tofu.

12. Other categories

In addition to the above-mentioned pastry forms, there are some common varieties such as steamed bread, twist, zongzi and steamed dumplings, which are also deeply loved by people.