Chinese pastry originated in China, and it has the traditional flavor and characteristics of China. Due to the differences in raw materials, formulas and manufacturing techniques, the pastry schools with local characteristics and local flavor can be divided into the following categories:
Jingshi cake
Represented by Beijing area, it has the characteristics of heavy oil, light sugar, crisp and soft, pure sweet and salty taste. Representative varieties include Beijing Eight Pieces and red and white moon cakes.
Sushi cake
Taking Suzhou as the representative, the fillings are mostly nuts and pork chop oil, with sweet-scented osmanthus and roses, and the taste is heavy and sweet. Representative varieties include Soviet-style moon cakes and lard rice cakes.
Cantonese pastry
Taking Guangzhou as the representative, the fillings are mostly made of plum, shredded coconut, lotus seed paste, sugar-stained fat, heavy sugar and heavy oil, which have the characteristics of thin skin, soft and smooth oil, sweet and salty taste. Representative varieties include Cantonese moon cakes.
Yangshi cake
Represented by Yangzhou and Zhenjiang, the fillings are mainly black hemp, candied fruit and sesame oil, with outstanding sesame flavor. Representative varieties include Weiyang Bapian and black sesame salt and pepper moon cakes.
Minshi cake
Taking Fuzhou as the representative, the fillings are mostly dried shrimps, laver, longan, mushrooms, candied diced meat, etc., which are sweet, crisp, oily and have a prominent seafood flavor. Representative varieties include Fujian gift cake and lard cake.
Chaozhou pastry
Taking Chaozhou as the representative, the fillings are mainly bean paste, sugar wax gourd and sugar fat, and the onion flavor is outstanding. Representative varieties are granny cakes and spring cakes.
Ningshaoshi cake
Taking Ningbo and Shaoxing as the representatives, the auxiliary materials are mostly moss and vegetable oil, and the flavor of seaweed is outstanding. Representative varieties are moss cake and Shaoxing fragrant cake.
Chuanshi cake
Taking Chengdu-Chongqing area as the representative, the fillings are mostly peanuts, sesame seeds, walnuts, candied fruit and diced pork fat. There are many glutinous rice products, which are soft, waxy, oily, sweet and crisp. The representative varieties are peach slices and rice candy.
Gao Qiao style cake
Taking Gao Qiao Town as the representative, the fillings are mainly red beans and roses, with light sugar, light oil and light rosin. Representative varieties include muffins and muffins.
According to the process, it is divided into the following varieties:
Baked products
A kind of pastry with baking as the final ripening process.
Synonym: furnace goods.
Fried products
A kind of pastry with frying as the final cooking process.
Synonym: Fried goods.
Steamed products
A kind of pastry with steaming as the final cooking process.
Cooked flour products
A kind of cake made by pre-cooking rice flour or flour and then mixing it with other raw materials.
Synonyms: cold-cooked products, cake powder products.
Crispy cakes
A product made of more oil and sugar, with no hierarchy and crisp taste.
Crispy pastry
A layered product with pastry crust is made by covering pastry dough with water-oil dough, filling, baking or frying.
Shuiyoupi cake
A product with thin skin and full stuffing is made of water-oil dough, then stuffed, baked or fried.
Syrup pastry
A soft or crisp product made of syrup dough, followed by stuffing and baking.
Songsu cake
Use less oil, more sugar and caramel. A loose product made by baking or frying eggs, dairy products, etc.
Synonym: mixed sugar cake.
Songsupi cake
A product made of crispy dough, then stuffed, baked or fried.
Synonym: pastry with mixed sugar skin.
Hard pastry
Using less sugar and caramel, more oil and other auxiliary materials to make skin, then stuffing, baking or frying to make products with hard and crisp skin.
Synonym: hard crust cake.
Sugar syrup cake
A product that is made into a green body, fried and coated with syrup.
Lengdiao cake
Cold-made cake products are made by mixing cake powder, bran pulp and cold boiled water into soft cakes with strong toughness, filling or not, and molding.
cake
A product with soft tissue, which takes eggs as the main raw material and is made by beating eggs, injection molding, baking or steaming.
New Year cake; rice cake
A cake product made of glutinous rice as the main raw material and steamed.
steamed sponge cake
Cake products with honeycomb structure are made from flour or rice flour by fermentation and steaming.
Synonym: bee cake.
sponge cake
A cake product with soft taste is made of japonica rice powder as the main sample through molding and steaming.
Printing cake
Soft-tasting cake products made of cooked or raw raw raw materials through mixing and impression molding.
Sliced cake
With rice flour as the main raw material, it is a kind of cake product with soft taste, which is made by mixing powder, molding, steaming and slicing.
Baked cake
Rice flour is used as the main raw material, which is made into crispy cake products through mixing, molding, stewing, molding and baking.
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