stuffing is a crucial part in making pastry. The quality of stuffing modulation directly affects the color, aroma, taste, shape, quality, nutrition and many other aspects of pastry. Compared with leather, the production of leather mainly determines the color and shape of pastry, while the stuffing determines the flavor and taste of pastry, and some stuffing also plays a role in adding color. Therefore, stuffing not only has the function of determining the taste of pastry, but also shoulders the heavy responsibility of beautifying pastry and ensuring the quality and taste of pastry.
the making of stuffing is an important aspect of forming diversified pastry and developing innovative pastry varieties. Different stuffing can form different varieties. Due to the constant change of stuffing, the flavor characteristics of pastry also change accordingly. As far as steamed buns are concerned, what kind of stuffing can be made into them. There were "Twenty-four solar terms wonton" in ancient times, but now there are dumpling banquets in Xi 'an, and we can also develop "steamed stuffed bun banquet" and "wonton banquet". All these changes are reflected in the stuffing heart. Therefore, the quantity and quality of stuffing varieties plays a very important role in developing pastry varieties and improving pastry quality.
first, the core of pastry lies in stuffing
stuffing is the essence of pastry varieties with stuffing. Eating snacks is more important than eating stuffing, so the success or failure of making stuffing is also the success or failure of pastry varieties. The development and innovation of pastry should always be implemented in the stuffing heart that determines the taste of pastry.
1. Pay attention to the selection and processing of stuffing
Generally speaking, all the raw materials that can be used to make dishes can be made into stuffing through proper processing. For a wide variety of raw materials, pastry chefs should understand the properties of various raw materials. The selection of materials is very important in making fillings, and it should be strictly selected according to the requirements of the varieties made. For example, when making the stuffing of "Xiao Long Tang Bao", the pork should choose the sandwich meat, and the skin jelly should choose the back skin of the pig. The production of three fresh fillings should be based on the use of snacks, and there are differences in specifications and grades between banquet points and breakfast light meals. Ordinary ones are "sliced meat+sliced cabbage+sliced carrot", intermediate ones are "chicken+pork+bamboo shoots", and high-end ones are "monkey head+shrimp+fish belly".
In order to facilitate the maturity and taste, and ensure the beautiful shape of the pastry, the fillings need to be processed into small materials, that is, diced, minced, velvet, nail chips, filaments and so on. This is mainly because leather materials are generally grain raw materials, and the skin is thin and soft. However, it needs to be processed correctly according to the nature of raw materials and the requirements of products. For example, when making bean paste stuffing, red beans should be cooked in cold water, boiled with strong fire and stewed with low fire. Only in this way, red beans will not be stiff, the sand yield is high, and the bean paste is fine. If leek or leek is used in stuffing, leek and leek should be put in last and used with it; When preparing pork stuffing, it is best not to use cooking wine when the weather gets hot. If you want to use it, you should also use less, otherwise the stuffing will go bad.
2. Pay attention to the variety of fillings.
Cooking is a science of change, and pastry making is also a constant change. Only by continuous exploration and innovation can we be in an invincible position in the competition. Many restaurants only pay attention to the change of dishes, but not to the replacement of dim sum menu, so a dim sum menu is lacking in characteristics all year round, which makes it difficult to attract customers. Changing the variety of fillings frequently is an important aspect of pastry formation. Generally speaking, a hotel should have at least a four-season dessert list, and every festival, special snacks should be launched to meet the vast number of repeat customers.
In order to make the dim sum stuffing always fresh, we should learn the technical management of dim sum business in Guangdong. Guangdong Dim Sum Department carries out internal division of posts, with clear responsibilities. Generally speaking, it is divided into main press, auxiliary press, cooked cage, stuffing mixing, frying, kang cake, head miscellaneous, sales promotion, water frying and other corresponding personnel. Each post has different responsibilities, and they cooperate with each other under the principle of division of labor and cooperation, and Qi Xin works together to do a good job. This is the actual embodiment of work efficiency and economic benefits. If there is no clear division of labor, everyone will pass the buck and work will not change. Separate the stuffing separately, and the stuffing-makers (1-2 people) will try their best to think about changing the stuffing frequently. Given proper pressure, they can't just mix pork stuffing and vegetable stuffing all year round. The requirements of Cantonese dim sum for stuffing mixing post personnel are: responsible for cutting and mixing all kinds of raw and cooked stuffing, rationally using and saving raw materials, and arranging and proposing stuffing types of seasonal materials in time. Manage all kinds of meat, dry and wet raw materials, do a good job in cost accounting, know how to reprocess raw and auxiliary materials and the remaining treatment of raw and cooked stuffing, and do a good job in food hygiene and environmental sanitation.
It is convenient to create new fillings, control costs and use raw materials reasonably by using special people to mix fillings. Why don't we do it?
3. Use different flavors to make stuffing
China seasonings are extremely rich and varied, but they are rarely used in dim sum stuffing, and generally stay in the range of salty, sweet, fragrant and fresh, so the taste has not changed much. The wider the condiment is used, the more the taste changes, the better. Condiments are generally divided into eight categories, which can be reasonably made and applied to stuffing.
(1) Salty flavor
Various kinds of edible salt, noodle sauce, dried sauce, soybean sauce, red soy sauce, white soy sauce, shrimp seed soy sauce, mushroom soy sauce, lobster sauce, bean curd, etc.
(2) Sweetness
White sugar, granulated sugar, rock sugar, honey, maltose, sweeteners, etc.
(3) sour taste
rice vinegar, smoked vinegar, white vinegar, lemon juice, hawthorn juice, ebony sauce, tomato sauce, sauerkraut juice, etc.
(4) Bitter
almond, dried tangerine peel, coffee, tea, etc.
(5) umami
monosodium glutamate, chicken essence, shrimp oil, shrimp sauce, oyster sauce, fish sauce, crab sauce, oyster sauce, shrimp, crab roe, fresh soup, etc.
(6) Spicy
Chili powder, Chili oil, dried Chili, pickled Chili, Chili sauce, spicy bean paste, mustard, ginger, garlic, pepper, pepper, pepper oil, etc.
(7) Flavors
cooking wine, fermented grains, distiller's grains, waste oil, cinnamon, star anise, fennel, onion, Amomum villosum, clove, cardamom, cinnamon, Amomum tsaoko, sesame oil, osmanthus fragrans, sesame, peanut kernel, walnut powder, essence, etc.
(8) hemp flavor
Zanthoxylum bungeanum, Zanthoxylum bungeanum oil and so on.
looking at condiments in China, the wide range of materials is self-evident. Among hundreds of seasonings, we should be good at choosing the top grade and making stuffing according to the different properties of raw materials. The taste and variety of stuffing will surely achieve rich results.
pastry makers should know how to use flavor when mixing stuffing. If we copy the amount of flavoring mechanically, it will inevitably lead to more contradictions, so we should be flexible and be good at grasping the relations in all aspects. On the one hand, we use a variety of different condiments to blend new flavors, on the other hand, we should skillfully modulate stuffing hearts with different flavors according to the characteristics of stuffing and the acceptance of guests from all over the world. For sour, bitter and spicy flavors, it should be used together with other seasonings to weaken their flavor and make a new filling flavor style that is easy to accept and has different styles.
4. Meet the demand according to the seasonal characteristics
To list snacks according to the seasonal characteristics, it is necessary for pastry technicians to make a four-season dessert list. Four-season snacks are snacks made according to the different climates of spring, summer, autumn and winter in a year, mainly fruits and vegetables, birds, aquatic animals and plants, and with a variety of auxiliary materials, which are called four-season snacks.
In the making of stuffing, we should not only make full use of seasonal raw materials, but also adapt to the seasonal taste, so as to be compatible and suitable. Catering season is usually included in the daily dim sum supply, and it is used as a replacement for banquet dim sum, which makes the dim sum provided by the hotel have distinct seasonality, and adds color and taste.
catering to consumers' dietary needs is the main policy of catering industry management at present. When adjusting stuffing, we should adjust the stuffing heart reasonably according to the eating habits and preferences of people everywhere. The requirement of the eater is the breakthrough of our work. Only when we widely occupy raw materials and seasonings, can we make a variety of stuffing with different flavors, so that guests can have a wider range of choices and enjoy, and we can achieve a production situation where everyone can adjust.
second, use new materials to expand the variety of stuffing
China pastry stuffing is very extensive, which is different from the skin blank and is limited to grain starch raw materials. There are many raw materials for stuffing. Traditionally, there are two kinds of stuffing: salty stuffing and sweet stuffing:
vegetable stuffing: vegetarian stuffing, shredded radish stuffing, and vegetarian stuffing
cooked vegetable stuffing: dried cabbage stuffing, assorted vegetarian stuffing, and snow bamboo shoots stuffing
salty meat stuffing: pork stuffing, hundred flowers stuffing, and beef stuffing
cooked meat stuffing: barbecued pork stuffing. Fish and leek stuffing
cooked vegetable stuffing: side dish stuffing, dried prune stuffing and shredded pork spring roll stuffing
mud stuffing: bean paste stuffing, jujube paste stuffing, lotus paste stuffing and taro stuffing
sweet stuffing: hundred fruits stuffing, five nuts stuffing and fruit stuffing
sugar stuffing: hemp seed stuffing, fruit stuffing. In the production of dumpling feast, Defachang in Xi 'an paid attention to the change of raw materials for stuffing and boldly used various seasonings to make the stuffing colorful. In addition to traditional fillings, spicy fillings, spicy fillings, sour and sweet fillings, and strange fillings have been developed. Boldly using seafood and delicacies in raw materials and tasting the "dumpling feast" is a big gathering of various delicacies, meat, poultry, eggs, milk and vegetables, which really opens up a broad road for stuffing making.
Steamed dumplings with shark's fin
Wash and mince pork and put it in a pot. When the shark's fin is well developed, wash and chop it, put it in a pork pot, add seasoning and a proper amount of clear soup, and stir well to make stuffing. Flour is made into hot water dough, twisted into strips, made into pills, pressed flat, rolled into a round skin, covered with stuffing, covered with crescent-shaped, and pleated at the edge, and patterned with a wooden comb, which looks like a crescent-shaped flat tail.
steamed dumplings with seafood
Wash and mince pork, chop sea cucumber, squid and dried seaweed, put them in a pot with pork, and add seasoning to make stuffing. The dough is made into a round crust, stuffed, and then pinched with both thumbs and forefinger at the same time, and wrapped into a half-moon shape.
innovative features of banquet pasta
A banquet is a set of dishes and pasta carefully arranged according to reception specifications and etiquette procedures. Pasta, cold dishes, hot dishes, big dishes and soup dishes form a complete banquet package. The production of banquet pastry is different from ordinary pastry. It is a group of snacks with higher specifications and requirements. It should be more delicious and beautiful than ordinary pastry, and it is technically difficult. Well-prepared snacks can brighten the banquet and make the guests more elegant.
first, the basic requirements for innovation of banquet pastry
The production of banquet pastry is different from that of ordinary pastry, because it is composed of a group of dishes, with dishes as the dominant position and dim sum as the foil of green leaves, so it has its special requirements, which are as follows:
1. Emphasis on three characteristics, seeking uniqueness
2. Emphasis on collocation and seeking change.