When it comes to Chinese and western pasta, everyone may have doubts. Why are the West Point shops all over the street still so tall and fashionable, while Chinese pasta only sells steamed buns, steamed buns, sauced cakes, sesame balls and fresh meat patties, which are not expensive and inferior.

In fact, the really high midpoint often exists in high-end hotels. Because most of the midpoint is manual, it takes a long time, and some of them take several hours to complete, so it is unrealistic to sell like steamed bread, and the cost is too high!

The difference between Midpoint and West Point lies in the production equipment. The mid-point is usually steamed in a steamer, fried or baked in an electric baking pan, and the west point is mainly baked in an oven.

In the use of raw materials, West Point is basically inseparable from butter, cream, milk, chocolate, sugar and so on. Pigments are also used to add color when making decorative cakes.

The midpoint is different, generally using lard, coloring generally using natural things such as vegetable juice, and rarely using pigment. Chinese cakes like the one below are single-minded, colored with purple sweet potatoes and steamed with strawberry jam in the middle.

West Point generally adopts mold modeling, while the middle point is dominated by master's techniques, and various shapes are made through various ever-changing techniques. Occasionally, I use other tools, such as scissors or towels. ? So I was wondering what would happen if I opened a Chinese pastry shop and used traditional Chinese cakes? Real traditional Chinese cakes are as valuable as West Point.