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 principle of Chinese pastry
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 custom name is 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 to develop and innovate Chinese pastry. As far as possible, the classification should be consistent with the original classification, which is convenient for learning, teaching and production personnel to accept and popularize.
First, classification science. First of all, it conforms to the basic principles of taxonomy, selects the most essential attributes of pastry products as the classification basis, stipulates unified classification principles, and carries out hierarchical classification 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, extensibility. 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 Chinese pastry classification system extensible.
According to the above points, the classification of Chinese pastry can be divided by hierarchy. 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 traditional Chinese diet; The second and third grades can be classified according to the dough blanks with different properties formed by mixing different materials, additives and preparation processes, because they can not only reflect the similarities and differences of each kind of pastry products, but also help teaching and production practice, and standardize the teaching, scientific research and production implementation of pastry technology.
Classification method of Chinese pastry
There are many classification methods for pastry products, and each classification method has its own characteristics and scope of application. The commonly used classification methods are as follows:
First, according to the classification of raw materials, this is the most common classification. The first level is divided according to the commodity attributes of raw materials, which can be divided into three categories: wheat products, rice products, miscellaneous grains and other products;
Second, according to the cooking method, this is a kind of classification commonly used in production practice, which can be divided into steaming, frying, boiling, branding, baking, 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. It can also be divided into rice, porridge, cakes, cakes, dumplings, noodles, strips, buns, dumplings, soup, frozen and other products;
Fourth, according to the stuffing, this is a kind of classification that distinguishes people's eating habits, which is common in sales. It can be divided into three categories: meat stuffing, vegetarian stuffing and meat stuffing.
Five, according to taste, this is a kind of classification based on people's taste habits, which is common in sales. It can be divided into four categories: sweet, salty, salty and sweet.
Classification of raw materials by skin
In order to meet the needs of textbook compilation and teaching unity, the following is a brief introduction of the most widely used and more scientific and unified classification of raw materials by crust in the classification of Chinese pastry products for reference. (omitted).
I. Wheat products
Wheat products are a kind of products with the largest number of methods, the largest proportion, various 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 the flour ground from wheat as the main raw material, mixed with raw materials, mainly water, oil, eggs and fillers, which are made into dough with various characteristics and then made through multiple processing procedures. Because of the different raw materials, filling materials 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, flour dough mixed with water. Due to different water temperatures, it can be divided into cold water dough slabs (water temperature below 30℃), warm water dough slabs (water temperature around 50℃-75℃) and hot water dough slabs (water temperature between 80℃-lOO). C, also known as boiling water noodles or hot noodles).
The cold water noodle blank is strong and tough, and the finished product is white, smooth and strong (commonly known as tendon shaking), which is suitable for making noodles, dumplings, wonton, pancakes and so on.
Warm water surface blank is soft and strong, full of plasticity. When it is finished, it is easy to form, and it is not easy to go out of shape after cooking. It has moderate taste and white color. This feature is especially suitable for making steamed dumplings with various colors. Other uses are the same as cold water noodles.
The characteristics of hot water noodles are soft and weak. The finished products are translucent and have poor color, but the taste is delicate, soft and sweet, and it is easy to mature when heated. It is suitable for making steamed dumplings, steamed dumplings, pot stickers and pancakes.
Water-mixed flour dough can be made into soft gluten flour dough after processing, such as salted flour dough, which is often used to prepare spring rolls. Some water-blended dough slabs are properly mixed with some fillers in the preparation process to improve the properties and taste of dough slabs and enrich the varieties of colors. Such as sugar and salt and pepper, to add flavor to the product; Salt is added to the cold water dough blank to enhance the toughness and make the product smoother; Adding egg liquid to form water egg dough can make delicious and nutritious "Yifu 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 whip the eggs into bubbles, and then add flour to make a paste-like dough. The products made of these three kinds of dough are characterized by volume expansion, porosity, soft texture, crisp fragrance, delicious taste and rich nutrition.
The leavened dough made by adding yeast is called fermented dough, which is most suitable for making steamed and baked products. There are many varieties, such as steamed bread, flower rolls, steamed buns, silver rolls and scones.
The dough made by adding chemical leavening agent is called chemical leavening dough. This kind of dough has a wide range of uses, especially in Cantonese dim sum. One is to directly mix flour with water, grease, sugar, eggs and leavening agent, and knead it into a dough at one time to make a fluffy, crisp and fragrant pastry. It's called single crisp dough, and it's 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 product is more fluffy and soft in texture, but the crispness is reduced, which is often called chemical leavening dough blank. Such as sweet dew pastry, pine pastry, potato pastry, anchor sand pastry, dried soil pastry and Xihe biscuit, and their colorful snacks. In addition, there is a kind of flour dough made of alum alkali salt, which is a traditional method to make fried dough sticks, oil cakes, twists and other products. The products are loose and crisp, often called alum alkali salt flour dough, and also belong to a class of chemical leavening agent flour dough.
The dough made with egg bubbles, also known as stirred dough or physically puffed dough, has more bulkiness than the dough made with yeast and leavening agent, and has good nutrition, color and taste. Fine snacks, such as cakes of various colors, are often made.
3. Crispy dough: a dough made of oil and flour. This kind of dough can be divided into Chinese pastry, Cantonese pastry and western cream pastry, etc. The products are characterized by clear layers, beautiful color, crisp entrance and various varieties, which are often used to make exquisite and beautiful points.
There are two methods to make crispy dough: one is the wrapping method (also called crispy dough), which consists of two pieces of dough (one is a water-oil crispy dough made of water, oil and flour, and the other is a dry crispy dough made of oil and flour), one piece is made of skin and the other piece is made of heart, wrapped together, and made by rolling, folding and rolling. The other is the stacking method, which was originally a Western-style pastry making method. It uses cream as the medium to achieve the purpose of pastry making, and it is also to prepare two kinds of pastry skins with different properties, stack them together, and after several times of stacking and rolling, they are called crisp cakes. After being introduced into China, Cantonese pastry chefs absorbed the western-style pastry making techniques, improved and innovated, and made Cantonese pastry. The difference is that the oil used is different. The lard is used to break the cake, which is more suitable for the eating habits of China people. The butter is used to clear the cake, which is better in crispness and has a milky smell.
The finished products made of crispy dough slabs have the same characteristics, such as distinct layers, crisp fragrance and delicious taste, and the varieties are crisp, crisp dumplings, crisp cakes and crisp spots of various colors.
In addition to the above-mentioned main dough pieces, there are whole egg dough pieces, water-oil egg dough pieces, oil-sugar egg dough pieces, etc. For example, egg yolk crisp 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 for modulation, and then formed 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. Rice flour blank 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 inlaid flour according to the needs of varieties.
Cake blank: refers to the products made by mixing flour with water or sugar (syrup and sugar juice), shaping and cooking (or shaping after cooking). Products are muffins, square cakes, rice cakes and so on.
Group blank: refers to the products made of powder-inlaid raw materials, one of which is first locally heat-treated, modulated, stuffed, shaped and cooked (or cooked and shaped). Products are various kinds of glutinous rice balls, golden balls, double-stuffed balls and so on.
3. Puffed blank: refers to the product made of indica rice flour mixed with water and auxiliary materials such as sugar, yeast or leavening agent, which is fermented, shaped and cooked. Products include cotton cakes and so on.
Third, other products
(1) Flour products refer to products made of specially processed flour (wheat starch) mixed with water, then shaped and cooked. Products include shrimp dumplings and so on.
(2) Miscellaneous grains and potato products refer to products made by grinding miscellaneous grains or potato into powder, and then preparing, shaping and cooking. Whether to add flour, rice flour, oil, sugar, etc. depends on the variety. Products are steamed buns, yellow rice fried cakes, mung bean cakes, pea yellow, bean flour cakes and so on.
(3) Fruit and vegetable products are pastry products made of root vegetables and fruits as the main raw materials, and the products include chicken, taro horn, lotus seed cake and so on.
(4) Special products refer to products other than the above products, such as fish and shrimp snacks.
Chinese pastry classification daquan1.Bao lei
Bread mainly refers to all kinds of steamed buns, which belong 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: pleated bags such as three-ding buns and steamed buns; Fancy bags, such as: Shoutao bag, goldfish bag, etc. Seamless packages, such as sugar packages, crystal packages, etc.
2. Dumplings
Dumplings are an important form of pastry in China, and their shapes are: wooden fish, such as dumplings and wonton; Crescent-shaped, such as steamed dumplings, pot stickers, dumplings, 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: water dumplings, such as dumplings, steamed dumplings, pot stickers; Oily dumplings, such as curry crisp dumplings, eyebrow dumplings, etc.; Others such as shrimp dumplings with noodles, steamed dumplings with corn flour, red and white jiaozi made of rice flour, etc.
3. Cakes
Cakes are mainly made of rice, flour and eggs. Rice flour cakes include: loose cakes, such as five-color small round muffins and red bean lard muffins; Sticky cakes, such as lard and sugar rice cakes, rose and honey cakes, etc. Fermented cakes, such as Lunjiao cakes and cotton cakes. Flour cakes include thousand-layer oil cakes and bee sugar 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 cake cakes, chestnut cakes and peanut cakes.
4. regiments
Pastry balls are often called cake balls with cakes. Generally, they are made of rice flour as the main raw material, mostly spherical. Varieties are: raw dough balls, such as dumplings, pigeon balls and so on; Cooked dumplings, such as double stuffing dumplings. There are other varieties such as dumplings with fruit stuffing and hemp balls.
5. Volume category
The range of materials is wide and the variety is varied. Varieties are: yeast rolls, which can be divided into flower rolls, such as sixi rolls, butterfly rolls, chrysanthemum rolls, etc. 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 rolls, if you roll cakes with sauce, etc. Crispy rolls, such as crispy rolls made of olive kernels. Cake rolls, such as sesame milk rolls. There are other special varieties such as spring rolls.
6. Cakes
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 seed cake and distiller's grains cake; Crispy cakes, such as onion crisp cakes and Soviet-style moon cakes; Others include fried rice cakes made of rice flour, pot cakes made of egg noodles, water chestnut cakes made of miscellaneous grains of fruits and vegetables, sweet-scented osmanthus millet cakes and so on.
7. Crisps
Crisps are mostly water-oil pastry. According to the way of expression, there are: Ming crisp, such as mandarin duck butter, Xuan 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 seed paste and manna crisp.
8. Categories
Stripes mainly refer to long strips of pasta such as noodles and rice noodles. Noodles include: noodles with sauce, such as Dandan Noodles, Zhajiang 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. Fried dough sticks and rice noodles crossing the bridge in Yunnan also belong to strip products.
9. Rice
Rice is the staple food of the broad masses of people in China, especially southerners. It 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, mixed 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 can be 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.
11.Frozen class
Frozen varieties are seasonal in summer, mainly sweets, such as watermelon jelly and almond tofu.
12. Other classes
In addition to the above-mentioned pastry forms, there are some common varieties such as steamed bread, twist, zongzi and Shaomai, which are also popular among people.