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1. Classification of Chinese and Western cakes

(1) Mid-point classification

1. According to the cooking method in the process, it is divided into four categories:

A. Furnace activity category: The custom of making cakes by furnace is called "furnace activity". The so-called "oven-dried products" refer to all < P > products that have matured after oven baking and baking.

B. Fried live food: The so-called "fried live food" refers to all products that are cooked by frying in an oil pan.

C. Steamed products: The so-called "steamed products" refer to all products that have matured after steaming.

D. other categories: the so-called "other categories" refers to all other varieties that do not belong to the oven category, the frying category and the steamed products category.

2. According to the different properties of products, it can be divided into pure mixed sugar, filling mixed sugar, layered mixed sugar, crispy skin, hard skin, pulp skin

, cakes, fried live food, moist cakes and others.

(II) Classification of West Point

The classification of West Point is classified according to the different properties of products. Generally, it can be divided into: cakes, crisp dry snacks, water snacks < P >, cream mixed cakes, fat flour, bread, biscuits and others.

second, the state style of cakes

1. the state style of the middle point

(1) Beijing-Tianjin style: Manchu and Mongolian people originated in the northeast and north China, and later gradually formed a system in Beijing. It has gone through the process from

folk to the palace, and from the official court to the folk. Its pastry: the crust is heavy oil and light sugar, mostly fried stuffing and white sugar stuffing < P >; Fine and beautiful appearance, carved dragon and phoenix, rich in traditional national style; The taste is sweet, and the representative varieties are Beijing Eight Pieces, Raised Pulp Cake, < P > Misan Knife, Hezi Cake, Saqima Cake and Poria Cake.

(2) Cantonese style: originated in Guangzhou. In the Qing dynasty, based on folk products (formerly called "Yong cake") and absorbing the characteristics of Beijing style and

West point, the technology was continuously improved and gradually formed a unique style. Its characteristics are: beautiful appearance, thin skin and thick heart, sweet and oily fragrance, and diverse tastes. The auxiliary materials are mostly local specialty coconut shreds, olive kernels, sausages, grain-stained fat and sugar wax gourd. The varieties on behalf of

are: Cantonese moon cake, coconut crisp, chicken cake, Foshan blind cake, etc.

(3) Soviet style: It originated in Suzhou, developed in Shanghai and spread all over the Yangtze River basin, so it is called "South Point". Based on the method of making food among the people in southern Jiangsu, it is formed by absorbing the essence of Yang-style cakes. Its products are exquisite in technology and delicate in production. It is characterized by

paying equal attention to cakes and cakes. Most cakes are filled with pastry. Nuts, candied fruit and suet are widely used as fillings, supplemented by osmanthus fragrans and roses < P >, so that the products have natural color, fragrance and taste. Its variety supply is seasonal. Famous varieties include Su-style moon cakes, crisp < P > cakes, cloud cakes and lard rice cakes.

(4) Yang style: It originated in Yangzhou, and then spread all over northern Jiangsu, northern Anhui, Nanjing and Zhenjiang. Most of the varieties that developed earlier < P > turned into Soviet-style main varieties. Its characteristics are: diversified tastes and varieties, fine workmanship, vivid image and exquisite quality. < P > Sesame is mostly used as ingredients. Pay attention to the heat when baking, so that the color and quality of the product are just right. Famous varieties include sesame oil powder < P > seed, Xiaojingguo, Jingjiangqi, crispy cakes, black sesame salt and pepper moon cakes and so on.

(5) Ningshao style: originated in Ningbo, Shaoxing and other places. Its characteristics are: there are many fried products, mainly rice products, followed by flour products < P >. Representative varieties are printed cake, Tailai cake, fragrant cake, bee cake, oil bag and so on.

(6) Chaozhou style: it is a combination of folk foods from nine counties, such as Shantou and Chao 'an, Guangdong Province, and is collectively called Chaozhou tea food. Chaozhou-style pastry

is characterized by its Soviet-style shape, Guangdong-style cutting, heavy sugar and heavy oil, oily but not greasy, strong onion flavor, soft waxy taste and

sweet, fragrant, fat and thick characteristics. Accessories are mostly native products such as Shantou taro head, Sihui sweet orange and so on. The fillings are mainly red beans, green < P > beans and sugar wax gourd. Its famous special products are: old woman cake, winter cake, crisp onion cake, longan cake and so on.

(7) Fujian style: It originated in the Minjiang River Basin and the southeast coastal areas of Fujian. Because the area is rich in fruits and seafood, the cakes

are often supplemented with fruits and seafood, which forms the characteristics of heavy oil, heavy freshness, both sweet and salty, thin skin and thick stuffing. The representative products

are: Fujian gift cake, meat muffin, crisp cake, taro rice cake and so on.

(8) Gao Qiao style: It originated from the market town in the suburbs of Shanghai and its neighboring counties, and is famous for Gao Qiao Town in Pudong, Shanghai. The products are represented by muffins, muffins and crunchy cakes made by folk < P >. It is small and beautiful, with good color and taste, and the main components are red bean paste, peanuts and sesame seeds.

(9) Sichuan style: it combines all kinds of Sichuan folk skills to form its own family. The ingredients of Sichuan-style cakes are Sichuan specialty rice, sucrose, caramel,

peanuts, sesame seeds and walnuts. Fruits and candied fruits are the main products. Its flavor is characterized by sweet, fat, soft and waxy, crispy and long aftertaste. The production of

products is characterized by strict selection of materials, exquisite technology, various colors, heavy sugar and heavy oil, sweet and palatable, and fat but not greasy. Crispy pastry, sesame

cakes and cakes are the main categories, and the famous varieties include Hechuan peach slices, Jiangjin popcorn, Chengdu Fengwei Crisp, Furong Crisp, Chongqing Crispy Lai Peach Crisp, Changshou Crispy New City Osmanthus Jelly, Zhongxian Xiangshan Dense Cake, Emei Cake, and Shanghai Grape Imitation Naxi Soaking Sugar.

(1) Shandong style: originated in Shandong and Yantai. Its products are characterized by fine frying, and there are many crisp products, which are important. < P > Its representative varieties are Melaleuca Crisp and so on.

(11) Harbin style: originated from Beijing style, and later absorbed the characteristics of various cakes and western cakes. Formed a unique style.

It has made great progress in some varieties, such as various moon cakes made of pulp and honey, hard-skinned milk-covered skin, oily crispy skin and so on. Beautiful shape < P >, special taste, its representative varieties are four seasons cake, two-color crisp, all kinds of fried chrysanthemums, milk-covered moon cakes and so on.

in addition to the above eleven state styles, there are also Muslim and Korean state styles.

2. The state style of West Point

The state style of West Point is divided according to different places of origin. Generally divided into German style, French style, British style (or European style), Russian style, Japanese style and so on.

3. Differences between Midpoint and West Point

1. Different styles respectively represent the styles and origin characteristics of various countries and nationalities.

2. Materials have their own emphases. The middle point is in materials, with flour (or rice flour) accounting for a large proportion, followed by oil and sugar, with candied fruit, pork suet, meat and eggs as auxiliary materials. In the west point, the proportion of flour is lower than the midpoint, and milk and eggs are highlighted, with jam, cocoa and fruit as auxiliary materials.

3. Different operation methods, mid-point system, stuffing or no stuffing, mainly impression, cutting or kneading, various categories, simple decoration of products, and cooked raw materials are the finished products. West point is cut into pieces and stuffed. Squeezing and decorating are the main methods, and often cooked products are used to make embryo, which is decorated and beautified to become finished products. There are fewer kinds than the midpoint, but the decorative pattern is complex. Pay attention to the shape and color. 4

, the taste has its own characteristics. The mid-point mainly highlights the sweet, sweet and salty taste, while the west point highlights the taste of cream, sugar and eggs, with a higher nutritional value < P >.

Fourth, the difference between the mid-point and itself

The south point is mostly made of big oil, with more scalded skin, bigger skin and smaller crispness, and pork suet, sausage, ham and fork-roasted. Coconut shreds, dried

vegetables, moss, green onions, curry powder, etc. are used as auxiliary materials, with large stuffing (generally the ratio of skin stuffing is 5: 2, 4: 6, 3: 7) and more sweet and salty stuffing

, and the taste is fat and moist.

Vegetable oil is mostly used in the North Point, and Shui Pi is more, with small skin and big crisp, and various fruit materials and candied fruit are used as auxiliary materials. The stuffing is small (< P > generally, the ratio of skin stuffing is 6: 4) and there are many sweet fillings. Soft fillings are used more, and the taste is fragrant.

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