1, fine material selection and various patterns.

Due to China's vast territory and rich specialties, it provides rich raw materials for Chinese pastry making. In addition, with a large population, different climatic conditions and great differences in people's lives, it is decided that the direction of Chinese pastry selection is:

(1) Choose according to the variety of raw materials and processing methods. For example, high-gluten flour should be used to make Lanzhou Lamian Noodles, and glutinous rice flour with fine texture should be used to make glutinous rice balls. Only when the raw materials are selected, can high-quality pastry be made.

(2) According to the origin and location of raw materials. For example, Guangxi Lipu taro with loose texture should be used to make honeycomb taro corners; When making fresh meat stuffing, it is necessary to choose pig's front shoulder meat, so as to ensure that the stuffing can eat more water.

(3) according to the quality and hygiene requirements. Choosing high-quality raw materials can not only ensure the quality of products, but also pay attention to hygiene and prevent some infectious diseases and food poisoning. For example, high-quality rice products with uniform and neat grain shape, fresh rice taste and luster should be selected for rice, and inferior products with more insects and inclusions that lose the fresh rice taste should not be selected. Dried fruits should be products with thick meat, dry body, clean quality and luster.

There are many patterns of Chinese pastry, which are embodied in the following aspects:

(1) The varieties are diversified due to different stuffing. For example, steamed buns include fresh meat buns, vegetable meat buns, barbecued pork buns, bean paste buns and crystal buns, and dumplings include three fresh dumplings, soup dumplings, pork dumplings and fish dumplings.

(2) Variety diversification due to different materials. For example, wheat products include noodles, steamed dumplings, pot stickers, steamed bread, flower rolls, silver rolls, etc., and rice flour products include cakes, cakes, cakes, fried cakes and other varieties.

(3) Variety is diversified due to different forming methods. For example, small flower buns, steamed dumplings and zongzi can be formed by wrapping, Yuanyang dumplings, Sixi dumplings and butterfly dumplings can be formed by kneading, and Longxu Noodles and hollow noodles can be formed by stretching.

At present, the color of pastry is not rich and colorful, generally only white, gold and other single tones. As a professional pastry practitioner, we should dig and learn from the traditional art of food color matching and apply its production techniques and colors to all kinds of dough making, so as to carry forward the pasta culture in China and open up the pasta market.

The flexibility and variability of pastry in the production process provide broad development and innovation space for practitioners. Only by constantly inheriting and carrying forward, learning from others, making bold attempts and drawing inferences from others in specific work can Chinese pastry maintain its vigorous vitality and achieve greater development.