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Test of the differences between Chinese and Western pastry processing technology

Abstract Chinese and Western pastry in the production of the theory and technology of mutual integration, each take advantage of the strengths of the other, but due to the differences between Chinese and Western diets, there are still some differences in the processing and production methods. In this paper, the purple potato pastry as an example, on the processing of Western pastry in the production of some of the differences do a talk.

Keywords: Chinese and Western pasta; purple potato; nutritional health

1. Introduction to Chinese and Western pasta

1.1 Chinese pasta

Chinese pasta refers to pastries originating from our country, referred to as ? Chinese pastry? Noodles? It is a variety of grains, livestock, poultry, fish, shrimp, eggs, milk, vegetables, fruit and other raw materials and then with a variety of seasonings after processing and made of color, aroma, taste, shape and texture are good nutritional food. Noodles in the Chinese food industry is usually called? White case? It presents diversity in the form of diet, both as an indispensable staple food and as a complementary food for people to adjust their tastes.

1.2 Western-style pastry

Western-style pastry with noodles, sugar, fat, eggs and dairy as raw materials, supplemented by dried and fresh fruits and seasonings, through the modulation of molding, decorating and other technological processes and made of a certain color, aroma, flavor, shape, quality of nutritious food. It is a bright pearl in the western food culture, which enjoys a high reputation in the world as the oriental cooking. The pastry industry in the West is often referred to as the "baking industry". Baking industry? which is very developed in Europe and the United States. Baked goods to style beautiful, colorful and delicious, fresh and delicious high-quality products to attract customers and promote product sales.

2. Difference between Chinese and Western pastry processing methods

In the long history, the different ways of thinking and philosophies of China and the West have created differences between Chinese and Western cultures, which in turn have created differences between Chinese and Western food culture. In other words, the Chinese diet is characterized by food and emotion, and its great sophistication is inexplicable. Western food is more sophisticated, specialized and self-contained. Although there are big differences in food culture, most of the Chinese and Western diets are based on pasta, so pasta in the production and processing of different countries have different focuses, that is to say, Chinese and Western-style pasta in order to cater to their respective dietary habits, there are differences in the production and processing of the following.

2.1 Chinese and Western pastries in the selection of materials and molding processing differences

Because of China's vast territory, rich in specialties, which provides a wealth of raw materials for the production of Chinese pasta, coupled with a large population, varying climatic conditions around the world, people's lives are very different, so the selection of materials require more delicate, varied varieties of patterns. And due to the influence of our traditional thinking, in the process of Chinese pastry production requires purely handmade, which highlights the difficulty and skill in processing and production of Chinese pastry. Chinese pastry requires a variety of forming techniques, beautiful shape, pastry forming is an important process in the production of pastry with high technical requirements and strong artistry, summarized, there are roughly 18 forming techniques, namely: wrapping, pinching, rolling, pressing, rolling, stacking, cutting, spreading, cutting, rolling, stretching, peeling, plucking, pincushioning, rolling and dipping, inlaying, molds, squeezing and so on. Through various techniques, various forms can be formed. Through the changes in form, not only enriched the color varieties of pasta, but also make the pasta in a variety of forms, beautiful and realistic shape. Western-style pastry materials are also very delicate, mostly dairy products, eggs, sugar, oil, flour, fresh and dry fruits and other commonly used raw materials, of which the proportion of eggs, sugar, oil and grease is larger, and ingredients in the fresh and dry fruits, nuts, chocolate and other dosage. The processing and production of western pastry requires that from modeling to decoration, each pattern or line, are clearly identifiable, simple and clear, giving people a pleasing feeling. The processing and decoration of western pastry belongs to the one-time decoration with one or two decorative materials, which is easy to operate and fast for mass production. The main forms of production performance: simulation, abstract forms, cartoon forms and so on.

2.2 Chinese and Western pasta in the cooking and processing method differences

Chinese pasta, the production of steaming, pan-frying, baking, boiling, branding, frying-based, lighter taste, unlike the Western point, too sweet, Chinese pasta more than deep-fried based on more greasy, in fact, this point and the Chinese people's culture of tea has a great deal to do with the tea can go to the greasy. Western dim sum, the production of baking, baking-based, mainly relying on mold molding. This production can save a lot of time and shape uniformity, looks more neat, beautiful. Since the reform and opening up, with the mutual exchanges and dissemination of Chinese and Western cultures, Chinese and Western cooking methods are also learning from each other, and promote each other, in the cooking of pasta, you can choose to combine a variety of cooking methods, so that people can taste a variety of different flavors and styles of food. To sum up, whether it is a Chinese or Western point, in the processing technology should complement each other, complement each other, and push the boundaries.

This is supposed to be the unchanging creed of the catering staff. With the acceleration of the global integration process, the catering culture is also gradually moving towards understanding, tolerance, integration and coherence. Catering practitioners in the protection of the historical accumulation of traditional crafts at the same time, but also to strive to learn the production skills of Western-style pastry. Both internal and external, foreign for Chinese, for the Chinese people on the table to offer more pastry products, to make the Chinese people taste delicious food.

3. Sesame lotus seed pastry production

Ingredients:

Oil skin: 200 grams of medium gluten flour (150 grams of high flour + 50 grams of low flour), 36 grams of sugar, 65 grams of lard, 70-80 grams of lukewarm water, 3 grams of salt

Crisp: 200 grams of low gluten flour

grams of lard 90 grams

Filling: Red Lotus Seed Paste (produced by Guangzhou Lianxianglou). Guangzhou Lianxianglou produced) 500 grams,

Decoration: egg wash moderate amount, raw white sesame moderate amount

(The above amount can be made 20 finished)

(1) oil skin: flour add the rest of the ingredients into a dough, rest for 15 minutes, divided into 20 parts standby.

(2) shortening: knead flour and oil into a ball, divide into 20 and set aside.

(3) filling: black sesame paste divided into 20 parts, raisins rinsed and drained, each sesame paste wrapped in 3 or 4 raisins and rolled.

(4) oil skin wrapped in shortening, rolled twice, then rolled into a round skin, wrapped in the filling, closed down, slightly pressed into a flat round shape, brush with egg wash, and then dip a layer of white sesame seeds, put into the baking dish.

(5) Preheat the oven to 190 degrees Celsius and bake in the middle layer for about 25-30 minutes.

4. Purple Potato Pastry

Purple Potato, also known as black potatoes, the English name Purple Potato, purple potatoes because of its skin and flesh are charming purple and more popular. Purple potatoes are not only lovely color, but also a variety of essential substances, which is rich in protein, starch, pectin, cellulose, amino acids, vitamins and a variety of minerals, but also rich in selenium and anthocyanins.

4.1 Application of filling

Purple potatoes will be cleaned, peeled, sliced, steamed and made into purple potato puree, purple potato puree and milk, coconut milk, dates, nuts, sugar and other commonly used pastry filling ingredients with, you can make more than a dozen or even dozens of unique flavors, nutrient-rich filling.

4.2 Application in Western-style pastry

Steaming cooked purple potato puree can not only be made into a filling, but also directly into the modulation of the dough or batter. It can also be put directly into the dough or batter to create a unique and delicious food.

Example 1: purple cake:

Ingredients: 500 grams of eggs, 400 grams of sugar, 40 grams of cake oil, 500 grams of purple mashed potatoes, 500 grams of low-flour, 10 grams of baking soda, 10 grams of baking powder, 10 grams of spices, 300 grams of salad oil, 300 grams of water. Directions: (1) Preheat the oven to 170 ℃ (or 175 ℃, lower heat 160 ℃), in the baking tray on a mat of paper, and then put the cake ring standby. (2)Put the egg mixture into a mixing bowl, add caster sugar and whisk quickly until white. (3)Add cake oil, low gluten flour, baking powder, baking soda and purple sweet potato puree in the mixing bowl in turn, whip until neutral foam. (4)Add water and salad oil in turn and mix well, put into a baking tray and bake in the oven. (5)Bake for 40 minutes or until the cake is completely cooked through.

Example 2: purple potato cake

Ingredients: 500 grams of purple potatoes, 1100 grams of warm water, 200 grams of sugar, 18 grams of fish gelatin powder practice: (1) the purple potatoes after steaming, peeled, and blender with 600 grams of warm water blended into a paste. (2) fish glue powder with ice water to soak, drained and warm water together in a pot , small fire to melt. (3) Pour the purple potatoes into the pot, then add the sugar to boil and cook for 5 minutes, need to keep stirring. (4) Pour into a clean container, refrigerate until solidified, remove and cut into pieces.

4.3 Application in Chinese pastry

(1) Purple potato noodles and dumplings.

As an important member of the Chinese noodle family, noodles are very popular. Mixing whole purple potato flour with a certain amount of flour (usually 1:3) and utilizing common noodle processing techniques, you can make delicious purple potato noodles. A bowl of steaming hot purple potato noodles with a local specialty sauce and marinade is guaranteed to whet your appetite and leave a lasting taste in your mouth. If you like to eat dumplings, you can also use purple potato dough to make dumplings, whether meat or vegetarian, you can make purple potato noodle dumplings, not only the filling is delicious, the dumplings will also have the sweetness of purple potatoes to bring you.

(2) Purple potato steamed buns and rolls.

Adding purple potato flour to the flour, through the fermentation of steamed buns, rolls made easier to digest and absorb, the health function of purple potato will play a better role. Especially suitable for the elderly, special people to eat.

References

[1]Yu Jianzhong. Baking industry from homogenization to segmentation [J]. Agricultural Products Processing (Comprehensive Issue), 2010,(08):14-15.

[2]Gu Yaochen. Discussion and Suggestions on Processing Technology of Staple Food Pasta Products[J]. Grain and Food Industry, 2003,(03):8-127.

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