1. Concept of Chinese Pasta

Chinese Pasta refers to dim sum originated in China, which is called "midpoint" for short and "pastry" for double. It is made of all kinds of grain, livestock, fish, shrimp, eggs, milk, vegetables and fruits as raw materials, and then mixed with various condiments.

Pastry is usually called "white case" in the catering industry in China, and it presents a variety of dietary forms. It is not only an indispensable staple food for people, but also a supplementary food for people to adjust their tastes (such as cakes, balls, cakes, dumplings, noodles, flour, porridge, etc.). In our daily life, there are rice and flour as the staple food for dinner, breakfast and refreshments as breakfast, seats as a feast, cakes and snacks as tourism and diet adjustment, and gifts and snacks as festive or holiday gifts.

2. The concept of western-style pastry

Western-style pastry is short for "West Point", which mainly refers to snacks from European and American countries. It is a nutritious food with a certain color, fragrance, taste, shape and quality, which is made of flour, sugar, grease, eggs and dairy products as raw materials, supplemented by dried and fresh fruits and seasonings, through modulation, molding and decoration.

Pastry industry is usually called "baking industry" in the west, and it is very developed in Europe and America. West Point is not only an integral part of Western cooking (that is, bread and snacks), but also a huge food processing industry independent of Western cooking, and it has become one of the main pillar industries of Western food industry.

second, the technical characteristics of Chinese and western pastry

(1) the technical characteristics of Chinese pastry

1. The selection of materials is meticulous and varied

Because of China's vast territory and rich specialty products, it provides rich raw materials for the production of Chinese pastry, coupled with the large population, different climatic conditions in different places and great differences in people's lives, it is decided that the direction of selecting materials for Chinese pastry is: 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) Variety is 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.

2. Pay attention to stuffing and taste

The quality of stuffing has a great influence on the color, fragrance, taste, shape and quality of products. Chinese-style centrifuges pay attention to stuffing, which is embodied in the following aspects:

(1) The stuffing is made of a wide range of materials. This point is one of the biggest differences between the midpoint and the west point in the stuffing center. The main raw materials for filling in West Point are jam, vegetables, fruits and candied fruit, which can be used for filling, which provides a raw material basis for a wide variety of filling centers with their own characteristics.

(2) Select the materials and make them carefully. The choice of raw materials for stuffing is very particular, and the main ingredients and ingredients used should generally choose the best parts and quality. When making, pay attention to the requirements of seasoning, shaping and ripening, and consider the cooperation of the finished product in color, fragrance, taste, shape and quality. For example, chicken breast is selected for chicken stuffing, and shrimp is selected for shrimp stuffing; According to the requirements of forming and maturing, raw materials are often processed into shapes such as diced, granules and velvet, so as to facilitate kneading forming and maturing.

The focus on taste stems from different dietary habits in different places. In terms of taste, China has had the saying of sweet in the south, salty in the north, spicy in the east and sour in the west since ancient times. Therefore, the local flavor characteristics reflected in the mid-point stuffing heart are particularly rich. For example, the Cantonese-style noodles with narrow fillings are rich in taste and delicious in halogen. In this respect, Guangdong-style barbecued pork buns with oyster sauce, Beijing-style Tianjin Goubuli steamed buns, and Soviet-style Huai 'an soup buns are all famous in the world for their special stuffing.

3. Various forming techniques and beautiful shapes

Pastry forming is an important process with high technical requirements and strong artistry. To sum up, there are roughly 18 forming techniques, namely: wrapping, kneading, rolling, pressing, rolling, overlapping, cutting, spreading, cutting, rubbing, stretching, cutting, pulling. Through various techniques, various forms can be formed. Through the change of shape, not only the varieties of pastry are enriched, but also the pastry is varied and beautiful. For example, there are wonton shaped like a butterfly and pomegranate-shaped dumplings in the bag, and the rolls can be shaped like autumn leaves, butterflies and chrysanthemums. Another example: the boat spots in Suzhou are shaped into pumpkin, peach, loquat, watermelon, water chestnut, rabbit, pig, frog, swan, peacock and other pictograms through a variety of forming techniques and color configuration, which are vivid in color and lifelike in shape.

(II) Technical characteristics of Western-style pastry

Western-style pastry is exquisite in materials. No matter what kind of dim sum is, its materials such as dough blank, stuffing, decoration, ornament, etc. have their own selection standards, and there are appropriate proportions among all kinds of raw materials, and most of them require accurate weighing.

dairy products, eggs, sugar, fat, flour and dried and fresh fruits are commonly used as raw materials for western-style pastry, among which eggs, sugar and fat account for a large proportion, and dried and fresh fruits, nuts and chocolates are used in a large amount. These raw materials are rich in nutrients such as protein, fat, sugar and vitamins, which are essential nutrients for human health, so West Point has high nutritional value.

1. Strong craftsmanship, beautiful and exquisite finished products

West Point products are not only rich in nutritional value, but also have the characteristics of complicated procedures and many techniques (mainly kneading, rubbing, cutting, cutting, wiping, mounting, rolling, knitting, hanging, etc.), paying attention to temperature and hygiene, and their finished products are good at ornament, decoration and so on.

The first western pastry product is a work of art, and every operation embodies the basic requirements of the chef. If it is divorced from craftsmanship and aesthetics, West Point will lose its own value. From modeling to decoration, every pattern or line of West Point is clear, concise and lively, giving people a pleasing feeling, so that the crediter can see at a glance and understand your creative intention. For example, to make a wedding cake, we should first consider its structural arrangement and the proportional relationship between each layer; Secondly, consider the color matching, especially when decorating, you should use the special artistic techniques of West Point to reflect the composition you envisioned, so as to set off a pure and sweet wedding atmosphere with cakes.

2. The taste is fragrant, sweet, salty and crisp.

The West Point is not only rich in nutrition and beautiful in shape, but also has the characteristics of variety, wide application range, fragrant taste, sweet, salty and crisp taste.

in western pastry products, whether it is cold snacks or hot snacks, dessert or salty snacks, they all have the characteristics of fragrant taste, which is determined by the raw materials of western pastry. The main ingredients usually used in West Point are flour, dairy products, fruits, etc. These raw materials have their own flavor; Secondly, the taste synthesized during processing, such as the taste of caramel.

The sweet products in West Point are mainly cakes. More than 9% of dim sum products need sugar. Guests will feel more comfortable after eating some sweet products. Salted products are mainly bread, and guests will selectively credit some bread while eating the main meal.

In short, a perfect western pastry should have rich nutritional value, perfect shape and suitable taste.