How are Chinese and western cakes classified?

Chinese pastry refers to dim sum originated in China, referred to as "midpoint" and double "pastry". It is based on all kinds of food, livestock and poultry.

Fish, shrimp, eggs, milk, vegetables, fruits, etc. Using it as raw material, various kinds of condiments are added to make various nutritious foods with good color, fragrance, taste, shape and quality.

Pasta in China's catering industry is usually called "White Case", which presents a variety of dietary forms. It is not only an indispensable staple food for people, but also an auxiliary food for people to adjust their tastes (such as cakes, jiaozi, cakes, jiaozi, noodles, flour, porridge and so on). ) In our daily life, there are rice and flour as main meals, breakfast and refreshments as breakfast, seats as banquets, cakes and snacks as tourism and diet adjustments, and gifts and snacks as festive or holiday gifts.

2 the concept of western pastry

Western-style pastry is referred to as "West Point", which mainly refers to snacks from European and American countries. It is a nutritious food with certain color, fragrance, taste, shape and quality, which is made of flour, sugar, grease, eggs and dairy products as raw materials, supplemented by dried and fresh fruits and seasonings.

Pastry industry is usually called "baking industry" in the west, and it is very developed in Europe and America. West Point is not only an integral part of western cooking (bread and snacks), but also a huge food processing industry independent of western cooking, becoming one of the main pillar industries of western cooking industry.

Technical characteristics of Chinese and western cakes

(A) the technical characteristics of Chinese cakes

1, with fine materials and diverse varieties.

Because China has a vast territory and rich specialties, it provides rich raw materials for Chinese pastry making. In addition, the large population, different climatic conditions and great differences in people's lives determine the direction of Chinese pastry selection:

(1) according to the variety of raw materials and processing methods. For example, high-gluten flour should be used to make Lanzhou Lamian Noodles, and glutinous rice flour with delicate texture should be used to make glutinous rice balls. Only by choosing the right raw materials can we make high-quality cakes.

(2) according to the origin and location of raw materials. For example, Guangxi Lipu taro with loose texture should be used to make honeycomb taro corners; When making fresh meat stuffing, you must choose pig's shoulder meat, so as to ensure that the stuffing eats more water.

(3) Meet the quality and hygiene requirements. Choosing high-quality raw materials can not only ensure product quality, but also pay attention to hygiene and prevent some infectious diseases and food poisoning. For example, rice should choose high-quality rice products with uniform grain shape and bright and shiny rice flavor, and should not choose inferior products that are moth-eaten and contain many inclusions and lose the rice flavor. Dried fruits should be products with thick meat, dry body, clean quality and luster.

There are many designs of cakes in China, which are embodied in the following aspects:

(1) Variety diversification due to different fillings. For example, there are fresh meat buns, vegetable buns, barbecued pork buns, bean paste buns and crystal buns in jiaozi, and there are Sanxian jiaozi, Tangyuan, pork jiaozi and fish jiaozi.

(2) due to different materials, the varieties are diversified. For example, wheat products include noodles, steamed dumplings, pot stickers, steamed bread, flower rolls, silver rolls and so on. And rice flour products include cakes, cakes, cakes, fried cakes and other varieties.

(3) Varieties are diversified due to different formation methods. For example, small steamed buns, steamed dumplings and zongzi can be wrapped and molded, Yuanyang jiaozi, Sixi jiaozi and Butterfly jiaozi can be kneaded and molded, and Longxu Noodles and hollow noodles can be stretched and molded.

2. Pay attention to stuffing and taste.

The quality of stuffing has a great influence on the color, aroma, taste, shape and quality of products. Chinese central narrowing pays attention to stuffing, which is embodied in the following aspects:

(1) fillers are widely used. This is one of the biggest differences between the center of the stuffing and the west point. The main raw materials for filling in West Point are jam, vegetables, fruits, preserves, etc., which can be used for filling, providing a raw material basis for various and unique filling centers.

(2) the selection of materials is exquisite. The choice of raw materials for stuffing is very particular, and the main ingredients and ingredients used should generally choose the best parts and quality. Pay attention to the requirements of seasoning, setting and ripening when making, and consider the coordination of color, fragrance, taste, shape and quality of the finished product. For example, chicken breast is selected for chicken stuffing and shrimp meat is selected for shrimp stuffing; According to the requirements of molding and curing, raw materials are often processed into shapes such as diced, granules and velvet for kneading, molding and curing.

The middle point pays attention to taste, which stems from different eating and living habits in different places. In terms of taste, there has been a saying in China since ancient times that it is sweet in the south, salty in the north, spicy in the east and sour in the west. Therefore, the local flavor reflected by the mid-point stuffing is particularly rich. For example, Cantonese noodles with narrow fillings are rich in taste and delicious in pot-stewed. In this respect, Cantonese-style barbecued pork buns with oyster sauce, Beijing-style Tianjin Goubuli steamed buns and Soviet-style Huai 'an soup dumplings are all famous for their special fillings.

3. Various molding processes and beautiful appearance.

Pastry molding is an important process with high technical requirements and strong artistry. To sum up, there are roughly 18 molding techniques, namely: wrapping, kneading, rolling, pressing, rolling, overlapping, cutting, paving, cutting, kneading, stretching, cutting, poking, sewing, rolling, embedding and molding. Various forms can be formed through various technologies. Through the change of shape, not only the variety of pastry is enriched, but also the pastry is diverse and beautiful. For example, there are butterfly-shaped wonton and pomegranate-shaped jiaozi in the bag, and the rolls can be in the shape of autumn leaves, butterflies and chrysanthemums. Another example is: the boat spots in Suzhou are shaped into pictographs such as pumpkins, peaches, loquats, watermelons, water chestnuts, rabbits, pigs, frogs, swans and peacocks through various molding techniques and color configurations, with vivid colors and realistic shapes.

(B) the technical characteristics of western-style cakes

Western-style cakes are exquisite in materials. No matter what kind of snack it is, its dough, stuffing, decoration, embellishment and so on. Have their own material selection standards, there is an appropriate proportion between various raw materials, and most of them require accurate weighing. 、

Western-style cakes mostly use dairy products, eggs, sugar, fat, flour, dried and fresh fruits as common raw materials, among which eggs, sugar and fat account for a large proportion, and dried and fresh fruits, nuts, chocolate and other ingredients are used in a large amount. These raw materials are rich in protein, fat, sugar, vitamins and other nutrients, which are essential for human health, so the nutritional value of West Point is very high.

2, strong manufacturability, beautiful and exquisite finished products.

Western-style pastry products are not only rich in nutrition, but also have many technologies (mainly kneading, kneading, cutting, cutting, plastering, mounting, rolling, weaving, hanging, etc. ), pay attention to temperature and hygiene, and their finished products are good at ornament and decoration, which can give people beautiful enjoyment.

The first West Point product is a work of art, and every operation embodies the basic requirements of the chef. If it is divorced from craftsmanship and aesthetics, West Point will lose its own value. From modeling to decoration, every pattern or line in West Point is clear, concise and lively, giving people a pleasing feeling, so that the creditor can see it at a glance and understand your creative intention. For example, to make a wedding cake, we must first consider its structural arrangement and the proportional relationship between the layers; Secondly, we should consider color matching, especially in the decoration, we should use the special artistic techniques of West Point to reflect the composition you envisioned, and use cakes to set off a pure and sweet wedding atmosphere.

3. It tastes fragrant, sweet, salty and crisp.

West Point is not only rich in nutrition and beautiful in appearance, but also has the characteristics of many varieties, wide application range, fragrant taste, sweet, salty and crisp.

In West Point products, whether it is cold snacks or hot snacks, desserts or salty snacks, they all have the characteristics of strong flavor, which is determined by the raw materials of West Point. The main ingredients commonly used in West Point are flour, dairy products and fruits. These raw materials have their own flavors; Secondly, the taste synthesized during processing, such as the taste of caramel.

The sweet products of West Point are mainly cakes, and more than 90% of dim sum products need sugar. Guests will feel more comfortable after eating some sweets. Salted products are mainly bread, and guests will selectively give some bread on credit while eating the main meal.

In a word, a perfect west point should be rich in nutritional value, perfect in shape and suitable in taste.

Classification of Chinese pastry

China's pastry varieties vary from place to place, with various varieties and complex colors, so there are many classification methods, which can be summarized as follows:

(1) Classification by raw material category

According to the main raw materials used in pastry, it can be generally divided into wheat flour products, such as steamed bread, steamed bread, jiaozi, fried dough sticks and bread. Rice and rice flour products, such as eight-treasure rice, glutinous rice balls, rice cakes, muffins, etc. Beans and bean powder products, such as mung bean cake and pea yellow; Miscellaneous grains and starch products, such as xiaowotou, yellow rice fried cake, burrito, water chestnut cake, etc. Other raw material products, such as taro horn, mashed potato cake, pumpkin cake, etc. Because the raw materials for making Chinese pastry are very extensive, and raw materials and auxiliary materials are used together, there are certain limitations in classifying them according to raw materials.

(2) Classification according to dough characteristics

According to the properties of the dough used in pastry, it can be generally divided into water-mixed dough (cold dough, warm dough and boiled dough), puffed dough (biological puffed dough and physical puffed dough), pastry dough (layer-crisp dough and single-crisp dough), rice flour dough (cake-like dough and dough-like dough) and other doughs. This classification is very helpful for learning and the formation principle of dough, and is often used in teaching.

(3) Classification by mature methods

According to the mature methods used in pastry classification, it can be generally divided into boiling, steaming, frying, frying, baking and baking. This classification method is often used in teaching and pastry classification. Combined with the classification of dough properties, cakes can be classified systematically.

(4) According to morphological classification,

This division is based on the basic switch of various noodles that people are used to, and it can also be called commodity classification. Generally, it can be artificial: cakes, cakes, jiaozi, cakes, jiaozi, zongzi, noodles, porridge, steamed dumplings, wonton and so on.

(5) Classification by taste

Pasta can be generally divided into sweet, salty and compound tastes according to their tastes. This classification method is of great significance to the configuration of banquet noodles and refreshments.

Classification of western-style cakes

At present, there is a unified standard for the classification of western-style cakes, but there are the following types in the industry:

(1) According to the temperature of snacks, they can be divided into normal temperature snacks, cold snacks and hot spots.

(2) According to the purpose, it can be divided into retail snacks, banquet snacks, cocktail snacks, buffet snacks and refreshments.

(3) According to the kitchen division of labor, it can be divided into bread, cake, frozen products, chocolate, exquisite care and craft modeling. This classification method has strong universality and basically contains all the contents of West Point production.

(4) According to the product processing technology and blank properties, it can be divided into cakes, shortcakes, bread, puffs, biscuits, frozen sweets, chocolate and so on. This classification method is widely used in industry and teaching, as follows:

cake

Cake includes cake, oil cake, art cake and flavor cake. They are soft snacks with eggs, sugar, oil and flour as the main raw materials, supplemented by fruit, cheese, chocolate, nuts and other accessories, which are made through a series of processing. This kind of dim sum is widely used in West Point.

B, mixed crisp

Mixed pastry is a kind of non-hierarchical pastry, which is made of butter, flour, sugar, eggs and other main raw materials (some need to add appropriate additives) through rolling, molding, curing and decoration, such as various rows, towers and pies. This kind of heart-occupied dough can be divided into sweet and salty, and it is the basic dough commonly used in West Point.

C. Crispy crisp pastry is a kind of crisp pastry with distinct layers, which is processed on the basis of mixing flour dough and oil dough with water, repeatedly kneading and freezing to form a new dough. This kind of dim sum can be divided into sweet and salty, and it is a common dim sum in West Point.

D, bread

Bread is a kind of dough based on flour, supplemented by yeast and other raw materials, such as hamburgers, sweet steamed buns, toast steamed buns, hot dogs and so on. Large hotels have specialized bakeries to produce salty and sweet bread, including hard bread, soft bread, loose bread and crisp bread, which are mainly used as breakfast staple food and dinner non-staple food.

E. puffs

Puff products are made by boiling butter, water or milk, scalding flour, stirring eggs, etc. Make batter first, then set, bake or fry.

F, biscuits

Biscuits are divided into sweet and salty, and the weight is generally between 5~ 15g. It is advisable to take a bite when eating, and it is suitable for reception, refreshment or after dinner.

G, frozen sweets

Frozen sweets are made from sugar, milk, cream, eggs, fruits and flour by stirring, freezing, stirring, steaming, baking or steaming. There are many kinds of products with unique tastes and different shapes, including all kinds of jelly, toast, pudding, cold and hot souffle, Buffy, ice cream, frozen cake and so on. Frozen desserts are mainly sweet, with a fresh and refreshing taste, and are suitable for dessert after lunch and dinner or when not eating.

H, chocolate

It refers to the direct use of chocolate or chocolate as the main raw material, with cream, nuts, alcohol and other products, and its taste is mainly sweet. Chocolate products include chocolate decorations, stuffing products and model products, such as wine chocolate and animal model chocolate. Chocolate products are mainly used for gift snacks, holiday cakes, refreshments and cake decoration.