Pastry is made of flour or rice flour, sugar, oil, eggs, dairy products, etc. as the main raw materials, with various auxiliary materials, fillings and seasonings, and then processed by steaming, baking, frying, frying, etc.

Pastry features

Pastry refers to rice, flour, beans, etc. as the main raw materials, with various auxiliary materials, fillings and seasonings. Pastry contains the meaning of "dim sum" in people's daily life, so it is somewhat different from pastry snacks in the catering industry. Pastry can be used as breakfast, refreshments and snacks during the dinner. Pastry and catering industry can be said to belong to the same family and different industries. It is a relatively independent food processing technology, especially suitable for mechanized and batch production.

Classification

There are eight categories in terms of technology, namely, pastry, mixed sugar, pulp crust, oven cake, steamed cake, crispy crust, fried cake and others;

in China, there are 12 schools by region: Beijing School, Tianjin School, Suzhou School, Guangzhou School, Chaopai School, Ningpai School, Shanghai School, Sichuan School, Yangpai School, Yunnan School, Fujian School and

cakes are classified by hot processing and cold processing.

3.1 Hot-processed cakes

3.1.1 Baked cakes

are divided into: crisp, crispy, crispy layer, crispy skin, oily skin, syrup skin, crispy skin, hard crispy skin, fermented, baked cake and baked cake.

3.1.2 fried cakes

are divided into: crispy skin, oily skin, crispy, crispy layer, mixed water, fermented and glutinous rice.

3.1.3 steamed cakes

are divided into steamed cakes, impression cakes, tough cakes, hair cakes and muffins.

3.1.4 cooked flour cakes

can be divided into: hot-softened cakes, impression cakes and sliced cakes.

3.1.5 Other

3.2 Cold-processed cakes

are divided into: cold-adjusted soft cakes, cold-adjusted muffins, cakes, fried syrup, saqima and others.