The filling is a crucial part of making pastry. Filling modulation is good or bad, directly affecting the color, aroma, taste, shape, texture, nutrition and many other aspects of the pastry. Filling compared with the skin, the production of the skin mainly determines the color and shape of the pasta, while the filling is to determine the aroma and taste of the pasta, while some fillings also play a color effect. Therefore, the filling not only has the role of determining the taste of the pastry, but also shoulders the important responsibility of beautifying the pastry and ensuring the quality and taste of the pastry.

The production of filling is an important aspect of the diversification of pastry and the development of innovative varieties of pastry, and different fillings can form different varieties. Due to the continuous change of the filling, the flavor characteristics of the pastry also change accordingly. As far as buns are concerned, what kind of filling can be made into what kind of buns. In ancient times, there are "twenty-four seasonal ravioli", now Xi'an has a dumpling feast, we can also develop a "bun feast", "wonton feast". All these are changes in the filling, reflected in the filling. Therefore, the number of varieties of filling modulation and good or bad on the development of varieties of pasta, improve the quality of pasta plays a very important role.

One, the core of the pastry is filling

Filling, filling varieties of the essence of the pastry, eating snacks in eating filling, so the success or failure of the filling production is also the success or failure of the pastry varieties. The development and innovation of the pasta should always be implemented in the decision of the taste of the pasta on the filling.

1, pay attention to the selection of fillings and processing

Generally speaking, all the raw materials that can be used to make dishes, can be made through the appropriate processing of fillings. For a wide variety of raw materials, pastry chef to understand the nature of the various ingredients. Production of fillings, selection of materials is essential, should be made according to the requirements of the strict selection of varieties of materials. Such as the production of "small dumplings" filling, pork should be selected sandwich meat, jelly production should choose the pig's back skin. The production of three fresh fillings, should be based on the use of snacks, banquets with a point and breakfast with a point in the specifications of the grade is different. Ordinary slices of meat + cabbage + carrot slices", medium-grade "chicken + pork + bamboo shoots", high-grade "monkey + shrimp + fish maw".

In order to facilitate the ripening, flavor, to ensure the beauty of the shape of the pastry, the filling are processed into small ingredients, namely, diced, minced, velvet, nail slices, filaments and so on. This is mainly because the skin material are generally grain raw materials, and the skin is thin and soft. However, the processing needs to be based on the nature of the raw materials and products required for the correct processing, such as the system of bean paste filling, red beans to cold water in the pot, high-flame boiling, simmering rot, only so that the red beans will not boil stiff, high rate of sand, and delicate bean paste. If the filling with leeks or chives, leeks and chives should be the last to put and put with; modulation of pork filling, the weather becomes hot, it is best not to use wine, if you want to use, but also to use less, otherwise the filling will deteriorate.

2, pay attention to changes in the variety of fillings

Cooking is the study of change, pastry production also lies in the frequent changes in the new. Only continuous development, innovation, in order to be invincible in the competition. Many hotels only pay attention to changes in cuisine, but do not pay attention to the replacement of the dim sum list, so a dim sum list throughout the year, the lack of characteristics, it is difficult to attract customers. Frequent changes in filling varieties, is an important aspect of the formation of colorful pastry. Generally speaking, a hotel should have at least four seasons of dim sum list, each festival, are to launch a special selection of dim sum to meet the majority of repeat customers.

In order to make dim sum filling can always change, should learn the technical management of Guangdong dim sum business. Guangdong dim sum department in the internal job division of labor, duties are relatively clear. Generally, it is divided into the main press, deputy press, cooked cage, mixing fillings, frying, kang cake, head of mixed, sales, water wok and other appropriate personnel. Each position has different duties and requirements, in the division of labor under the principle of cooperation, mutual cooperation, concerted efforts to do a good job. This is the practical manifestation of work efficiency and economic benefits. If there is no clear division of labor, we shirk each other, the work does not seek to change. Separate the filling production separately, the filling personnel (1-2 people) will find ways and means to use their brains to figure out how often to change the filling. Give them the appropriate pressure, they can not mix only pork filling, vegetable filling all year round. The requirements of Cantonese dim sum for the filling mixer are: responsible for cutting, mixing various raw and cooked fillings, using and saving raw materials reasonably, arranging and proposing fillings of seasonal materials in a timely manner. Manage a variety of meat, dry and wet raw materials, do a good job of cost accounting, know the reprocessing of raw and auxiliary materials and raw and cooked fillings of the remaining processing, do a good job of food hygiene and environmental sanitation.

The use of specialized stuffing, easy to constantly create new stuffing, easy to control costs, easy to rationalize the use of raw materials, why don't we do it?

3, the use of a variety of different flavors for filling

Chinese seasonings are exceptionally rich and varied, and in the dim sum filling, has been used very little, generally stay in the range of salty, sweet, fragrant, fresh, so the taste of the change is not great. The wider and wider the use of condiments, the more changes in flavor, the more wonderful. Seasonings are generally divided into eight categories, these seasonings can be reasonably produced and applied to the filling.

(1) salty class

Various kinds of salt, pasta sauce, dry sauce, soy sauce, red soy sauce, white soy sauce, shrimp roe soy sauce, mushroom soy sauce, tempeh, bean curd milk and so on.

(2) Sweeteners

White sugar, granulated sugar, rock sugar, honey, maltose, sweeteners, and so on.

(3)Sour flavors

Rice vinegar, smoked vinegar, white vinegar, lemon juice, hawthorn juice, umeboshi sauce, ketchup, sauerkraut juice and so on.

(4)Bitter flavors

Almonds, Chenpi, coffee, tea, etc.

(5) Fresh flavors

Monosodium glutamate, chicken essence, shrimp oil, shrimp paste, oyster sauce, fish sauce, crab paste, razor clam oil, shrimp, crab roe, fresh broth and so on.

(6) Spicy

Chili powder, chili oil, dried chili peppers, pickled chili peppers, chili sauce, spicy bean paste, mustard, ginger, garlic, pepper, peppercorns, peppercorns, peppercorn oil and so on.

(7) Aroma

Wine, wine, wine lees, lees oil, cinnamon, star anise, cumin, green onion, sand nuts, cloves, cardamom, cinnamon, strawberry, sesame oil, cinnamon, sesame seeds, peanut kernels, ground walnuts, flavoring and so on.

(8) Hemp flavors

Pepper, pepper oil, etc.

Looking at Chinese seasonings, the wide range of ingredients used is self-evident. In hundreds of seasonings, to be good at choosing the best, for the different attributes of the raw materials for the selection of filling, filling the flavor, variety will achieve a rich effect.

The pastry chef should know how to use flavor when mixing the filling. If the amount of flavor mechanically copy, it can not avoid producing more contradictions, so be flexible, good at mastering the relationship between the various aspects. On the one hand, the use of a variety of different seasonings to prepare and blend new flavors, on the other hand, according to the characteristics of the filling, the acceptance of the guests around the degree of skillfully modulated different flavors of the filling. For sour, bitter, spicy type of flavor, should be used in conjunction with other seasonings, so that its taste weakened, made people easy to accept, the style of the new filling flavor style.

4, catering to seasonal characteristics to meet the demand

Catering to the seasonal characteristics of the list of snacks, the need for pastry technicians to develop seasonal snacks list. Seasonal dim sum that is based on the spring, summer, fall and winter seasons of the year, the different climate and the production of fruits and vegetables, birds, aquatic plants and animals, and with a variety of auxiliary materials made of dim sum, known as the four seasons dim sum.

In the filling heart production not only to make full use of seasonal raw materials, but also with the seasonal needs of the flavor in order to match, suitable. Catering to the season is usually included in the daily supply of snacks, and as a change of banquet snacks used to make the hotel supply of snacks with a distinctive seasonal, but also to add color, taste new.

Catering to the dietary needs of consumers is the main policy of the restaurant business. In the filling should be adjusted according to the local people's dietary habits, preferences, reasonable modulation of the filling. Eaters' requirements, is the breakthrough of our work. We only have a wide range of raw materials, seasonings at the same time, modulation of a variety of different flavors of the filling, in order to enable guests to have a greater choice to enjoy the range, in order to achieve the production of the mouth adjustable situation.

Two, the use of new raw materials to expand the variety of filling

Chinese pastry filling is very broad, it is different from the skin material is limited to grain starch raw materials. There are many raw materials used for filling, and the traditional classification is generally two categories of savory and sweet fillings:

Vegetable fillings Raw vegetable fillings: veggie fillings, shredded radish fillings, veggie triple-shredded fillings

Cooked vegetable fillings: snowy vegetable fillings, mixed veggie fillings, snowy bamboo shoots fillings

Savory Meat fillings Raw meat fillings: pork fillings, peper fillings, beef fillings

Cooked meat fillings: barbecued pork fillings, crab roe fillings, curry beef fillings

Cooked meat fillings: BBQ pork fillings, crab roe fillings, curry beef fillings <

Vegetable Meat Fillings Lettuce Meat Fillings: cabbage stuffed with raw meat, ham stuffed with shredded radish, fish stuffed with leeks

Stuffings Cooked Vegetable Meat Fillings: small vegetables stuffed with pork, stuffed with preserved vegetables, stuffed with shredded pork spring rolls

Mud Paste Fillings: bean paste stuffed with soy bean paste, stuffed with jujube paste, stuffed with lotus paste, stuffed with taro paste

Sweets Preserved Fruit Fillings: fruit stuffed with 100 fruits, stuffed with 5 nuts, stuffed with fruits

Sugar Fillings: sesame seed stuffed with sesame seeds, stuffed with crystal Filling: Ma Ren Filling, Crystal Filling, White Sugar Filling

Vegetable and Egg Custard Filling Vegetable and Vegetable Filling: Jade Filling, Winter Mushroom Filling

Egg Custard Filling: Cream Filling, Coconut Milk Filling

The pioneering of the stuffing is a bit difficult, we can draw on the production and seasoning of the dishes and refer to them to the stuffing, but just pay attention to the shape of the knife cut in the processing. Xi'an Defa Chang focuses on changing the ingredients of the filling in the production of dumpling feasts, and boldly adopts a variety of seasonings to make the filling colorful and varied. In addition to traditional fillings, we have developed spicy fillings, hot and spicy fillings, sweet and sour fillings, and strange fillings. Bold use of seafood in raw materials, mountain treasures, taste "dumpling feast", is a variety of mountain and sea food, meat, poultry, eggs and milk, vegetables and grains of the General Assembly strings, indeed, to the filling of the heart of the production has opened up a broad path.

Steamed shark's fin dumplings

Pork washed and grated in a pot, shark's fins hair, washed and minced, put into a pot of pork, add seasonings and the right amount of broth, stirring evenly into the filling. Flour and hot water into the dough, rolled into a dosage, pressed flat, rolled into a round skin, wrapped with filling, covered with crescent-shaped, side pinch tucks, with a wooden comb to press out the pattern, shaped like a crescent flat-tailed.

Steamed dumplings with seafood

Pork is washed and grated, sea cucumber, squid and seaweed are chopped and put in a pot with pork, then seasoned to make the filling. The dough is made into a round skin, wrapped with the filling, and then pinched together with the thumb and forefinger of both hands at the same time and wrapped into a half-moon shape.

Innovative features of banquet pasta

Banquet is a set of dishes and pasta carefully arranged according to the specifications of the reception and etiquette procedures. Noodles and cold dishes, hot dishes, dishes, soup dishes **** with the composition of a complete banquet package. Banquet pasta production and ordinary pasta is different, it is a group of snacks, its specifications, requirements are higher than ordinary pasta should be delicious, good-looking, technical difficulties. Dim sum equipped with good, can make the banquet shine, guests multiply the pleasure.

One, the basic requirements of the banquet pastry innovation

Banquet pastry production is different from the general production of pasta, because it is composed of a group of dishes, dishes dominate the snacks as a green leaf accompaniment, so there are special requirements, specifically as follows:

1, heavy three, seeking unique

2, heavy with the changes