1, sponge cake

Mainly the use of eggs into the air, after baking so that the air is heated and expansion of the cake. This kind of cake can not add fat and soft texture, so it is also known as clear cake, is the earliest appearance of the cake. Room temperature: 3 days in winter, 1 day in summer. It is best to keep it refrigerated.

2, chiffon cake

Chiffon cake is a modified synthesis of milk foam and batter cake. The production of egg white, egg yolks must be separated, respectively, whipped, and finally mixed. Its organization is the most fluffy, moisture and taste light and not greasy, very popular.

At room temperature: 3 days in winter, 1 day in summer. It is best to refrigerate it at low temperature.

3, pudding cake

Mainly the use of butter, eggs, sugar, milk as the main ingredient with a variety of accessories, through the refrigerated or baked into a European-style cake. In summer, it should be refrigerated at low temperature, but in winter, it can be kept for 3-5 days without refrigeration.

4, mousse cake

It is made of gelatin curd cheese and whipped cream, and can be eaten without baking. It is a representative of today's high-class cakes. In summer, it should be refrigerated at low temperature, but in winter, it can be kept for 3-5 days without refrigeration.

5, Angel Cake

belongs to the milk foam cake, only the protein part of the non-fat ingredients, non-greasy and flexible, very refreshing, and its finished product is refreshingly snow-white, as if the Angel's food, so it's called "Angel Cake". Because it does not contain fat and cholesterol, especially for people who are afraid of fat or have cardiovascular disease. It is a healthy snack. Room temperature: 3 days in winter, 1 day in summer. It is best to refrigerate at low temperature.

6, cheesecake

Mainly the use of a large amount of cheese made of high-grade cake. It is the representative of today's high-class cake and the new favorite of gourmets. The market price is very expensive. Refrigerate at low temperature.

7, batter cakes

Mainly the use of a large number of solid fats, so also known as oil cake. Also divided into basic cream cake and heavy cream cake.

The types of bread are basically divided into three kinds:

1. Leavened bread

Leavened bread contains air holes, and the effect of fermentation is produced by the yeast that makes the bread. For example, raisin bread and whole wheat bread are leavened breads. Pizza and burgers are also leavened breads.

2. Quick breads

Quick breads take less time to make than leavened breads. Their leavening effect is caused by baking powder, not yeast. Examples of quick breads are cornbread, donuts, muffins, and pancakes.

3. Flatbread

This type of bread is as flat as its name suggests. Flat breads include Mexican tortilla crusts, Indian crepes and Middle Eastern pita breads. Usually, they have spaces for filling and flavoring.

White toast : A traditional staple bread that is more savory and is mostly used for spreading jams or sandwiching vegetables for serving.

Pineapple toast: A sweet bread with a sweet and crunchy pineapple skin, and raisins in the center of the bread to give it a sweet and sour taste.

Taro toast: add taro sauce, with a strong taro flavor, the raisins in the center of the bread will make the bread taste sweet and sour.

Whole Wheat Toast: It is a savory bread with cereal in the toast, which is more nutritious and helps digestion.

Signature Toast: The top of the toast is dipped in coconut, which is sweet and leaves a buttery flavor in the mouth after eating.

Danish Toast: Crispy on the outside and soft on the inside, with a rich buttery flavor, and beautifully textured with multiple layers of puff pastry.

Bean Paste Bread: The bread is filled with pure bean paste, which is delicate, sweet and affordable.

Coconut Bread: Coconut filling is baked to give off the fragrance of shredded coconut, with a light yellow color that is appetizing, and the addition of raisins gives it a good taste.

Shredded Coconut: Bread with shredded coconut has a sweeter taste and is moderately priced for breakfast.

Cake Bread: Cake is sandwiched between the crust, which satisfies those who want to eat cake and bread at the same time.

Meat Loaf: The bread is filled with top quality meat loaf, which is a savory bread, and the surface of the bread is sprinkled with sesame seeds, which gives it a sesame flavor.

Dinosaur Eggs: The surface of the puff pastry block pattern makes the product have a fossilized feeling, the bread is filled with a light coffee aroma, and the red bean grains in the sandwich make the taste sweeter.

Napoleon: The layers of puff pastry have a crunchy texture, and the angel food cake in the sandwich is soft, with a light sweetness that lingers on the palate.

Roschon: Hard bread type, tight texture, the organization into a silky delicate, chewing to appreciate the real wheat flavor and light salty taste.

Caterpillar: the surface of the puff painted lines to create the appearance of a caterpillar, while emitting a rich creamy aroma, soft bread sandwich cream to make the taste of sweet but not greasy.

Cheesecake: A soft sponge cake topped with a layer of cheesecake, a delicate and creamy texture, and a refreshingly cool taste after refrigeration.

Iced Coffee: Coffee with a strong flavor, with cream and dates and raisins in the middle.

Bamboo Leaf Roll: With the pattern of bamboo leaves and cream inside the bread, the texture is softer and feels delicate.

Scandinavian: The sandwich soufflé is sweet but not greasy, with a layer of creamy Mexican drizzled on the fluffy bread, and the golden color tempts the appetite.

Japanese Red Bean: The soft bread is interspersed with red bean grains, which are sweet and light, and sprinkled with flour to give it a more primitive appearance.

German-style whole wheat: salty bread oozing with cereal, which is rough on the palate but good for your health and well-being, with an appetizing sandwich of pork floss.

Mixed grains: high-fiber grains are good for your health, and the raisins in the center give it a light, tart taste.

Bread platter: seasoned bread, fluffy bread covered with green beans, corn and other vegetables, salsa flavor with the baking and spread around, appetizing.

Chojas: Dense chocolate pins wrapped underneath the sweet Mexican make the product look appetizing, and the thin bread makes the texture fluffy.

Shells: Tightly organized, delicate texture, light fragrance.

Colorful shells: the cake with sweet buttercream and tempting fruits are very appetizing.

Layers: The layered shape creates a sense of beauty, and the taste is sweet and delicate.

Golden bar: a sweet cake with a layer of egg crust on the outside of the cake, with a strong egg flavor and a soft texture, it is a more nutritious cake.

Flavored bread: The fennel salad on top makes the taste oily but not greasy, and the strong fennel flavor tempts the appetite.

Hawthorn Cream Bread: Hawthorn with shredded coconut makes the taste sweet and sour, and the braided shape and golden color make it full of appetite.

Small cups and mini cups: soft and melting in the mouth.

Small black: The black puff pastry is crispy, and the fluffy bread and sweet cream add to the flavor.

Matcha Red Bean: The center of the cake is sandwiched between cream, red beans, and a light tea flavor, with a delicate, refreshing taste.

Butterfly Cake: Crispy, sweet and beautifully shaped like a butterfly, hence the name.

Chocolate cone: sweet cream drizzled with thick chocolate sauce, coupled with soft cake to make the taste better.

Red bean toast: the dense bread wrapped with red bean taste sweet and delicate.

Japanese bread: salty butter, mixed with rich garlic flavor, the taste of oil but not greasy.

Angel: Dense and soft, full of a moist texture.

Doll Cake: The chocolate drawing of children's patterns is both beautiful and delicious, and the sandwich cream makes the texture sweet and lubricious.

Pineapple Cake: The mesh pattern has a vivid appearance, and the fragrance of pineapple is appetizing.

Meat floss shells: the center of the cake is filled with cream, and the cream is covered with meat floss, making it fluffy and sweet.

Chai Bread: Bundles of breadsticks give a lively feeling, and the flavor of cocoa powder sandwiched between the cream makes the taste even better.

Cat's Tongue Biscuits: short slices of cat's tongue, crunchy texture, rich chocolate center.

Corn cake: fluffy texture, sweet cream, so that the cake melts in the mouth, golden color tempting appetite.

Chocolate two-color: thick chocolate roll sandwiched with the fragrance of strawberries, fluffy texture.

Cream Steak Bread: Double the cream to make the taste more soft, delicate and sweet.

Mexico: The sandwich soufflé is sweet but not greasy, with a layer of creamy Mexican drizzled on the fluffy bread, and a golden color that tempts the appetite.

Pineapple buns: small shape, good value, the taste is never the slightest change because of the cheap price.

Giant Pineapple: large dough, economical, sweet bread, crispy crust.

Nagasaki: A rich cocoa flavor, with a creamy center that makes it fluffy and sweet, and melts in your mouth.

Super Mian: Denser and fluffier bread organization, with a strong aroma of orchid berry sauce in the center.

French Baguette: Crunchy on the outside, soft and chewy on the inside, no sugar, salty.

Small A-li: high fat content, creamy and more intense, soft and fine tissue.

Gegg: Dense and delicate, attractive color, sweet and tangy.

Klimt: Cream filling is delicate, sweet and lubricating.

Beehive: honey aroma, porous organization like honeycomb and named.

Countryside: creamy flavor, dense, solid tissue, delicate taste.

Hong Kong style: soft tissue, rolled cream sweet and savory.

Bark: soft crust with coconut flavor, strawberry cake is light and delicious.

Corn Meat Puffs: with meat puffs and cream.

Marble: The black and white texture is very beautiful, and it is a pleasure to taste two flavors of cake at the same time.

Banana: Made of pure banana, rich in the flavor of natural fruit.

Salad Pork Loaf: The fluffy bread is smeared with thick salad dressing, which is oily but not greasy, and the salty pork loaf is extremely tempting.

Heavy Cream Slices: Heavily oiled cake with an oily, dense and creamy texture.

Coconut roll: sweet vanilla cake on thick shredded coconut light flavor.

Black Rice: cocoa cake dipped in a tantalizing amount of chocolate pins.

Walnut tart: The crust is crispy and the walnuts are sweet.

Types of biscuits

Sweet cookies Tough cookies Concave flower impression molding, smooth appearance, pinholes, crunchy texture, cross-section hierarchy

Crisp cookies Convex flower impression molding, cross-section porous without hierarchy, fluffy taste

Sweet shortbread cookies modeling methods, cross-section porous clear, crunchy texture

Savory cookies Salty combed Smooth appearance, pinholes The structure of the cross-section is clear, with a loose texture and fermented flavor

Sweet Soda

Sandwich Biscuit There is a flavor filling between the cookies, with a wide variety of flavors

Fancy Biscuits Wafer Biscuits consist of a multilayered sandwich of cookies, which is extremely crunchy and melts in the mouth

Egg Cracker Egg batter is made from egg batter, which is loose in structure and has a crunchy taste

Egg Rolls are made from egg batter, which is made from egg batter. Egg Rolls A multi-layer tube-shaped product made of thin slices of egg-containing batter rolled into a crispy texture

Types of Biscuits

(1) Hard Biscuits

As the name suggests, this kind of cookie is a low-grade cookie, utilizing medium-power powder in the ingredients, and using less oil and sugar than the other kinds of cookies, and the product has a hard texture and a glossy finish. During the baking process, there are a number of penetrating air holes to avoid the expansion of the cookie surface. These cookies have good shelf life and can be used for food storage because of their hardness.

(2) tough biscuits

These cookies utilize a thin powder and are made with more sugar and fat than hard cookies. The surface of the cookie is not glossy but engraved with Yangwen, the body of the cookie is crispy and refreshing, and the aroma is mild.

(3) High-grade biscuits

High-grade cookies are made in various shapes with the addition of eggs and sugar, and decorated on the surface, and their quality is soft and sweet.

The cookie is also a type of cookie that has more butter than a regular cookie, which is what Americans call a cookie.

The basic method of the American style is to add sugar to butter or shortening and then stir it into a cream, then add eggs and stir it, and finally add flour, baking powder and spices together and then roll it into a pancake and press it out with a cookie mold and then bake it in the oven.

Followed by and flour on the iron plate with a hose or scooped out with a spoon (or put in the refrigerator to solidify and then cut very thin in the baking, in addition to the surface of the cookie hanging chocolate or sandwich jam and cream and other processed varieties are also many.