Pasta can be divided into: cakes (pasta round and flat are called cakes), dumplings (dumplings); strips (noodles); cakes; dough (dough cake); packages (buns); rolls (egg rolls, omelette rolls, spring rolls, etc.); jelly (watermelon jelly) and so on.

Two, the process of pastry

1. Selection of raw materials

The selection of raw materials for pastry, that is, the selection of high-quality raw materials. Specifically, it is the selection of raw material varieties suitable for the production requirements of products, production characteristics.

The first step, mainly from the texture, variety, parts, nutrition and health aspects.

Texture: high quality and price, small loss, and finished products in line with the requirements, soft and hard, old and young suitable, pure flavor.

Varieties: raw materials, fresh, glossy normal; raw materials, dry, intact form, few impurities. No odor, good sensory.

Parts: the fillings pay attention to the quality of the parts. According to the product requirements to choose the most appropriate parts of plants and animals, vegetables, the leaves are leaves, the stem is the stem.

Nutrition and hygiene: nutritious, tasty and palatable, non-dirty and non-toxic, conducive to absorption and health.

The second step is to familiarize yourself with the nature of the raw materials, uses, processing, treatment methods.

Nature of the use: master the nature of raw materials, the purpose is to achieve the best use of raw materials to maximize their use. Skin blanks: rice, wheat and a variety of grains, contain starch, protein and fat. After maturity are loose, soft, sticky, tough and other characteristics, but its nature and there are some differences, some can only be used alone, some can be mixed, such as not familiar with these situations, it is difficult to rationalize the use of; nature of the different methods of production are also different. Auxiliary materials: yeast, oil, chemical bulking agent, etc., mainly used to improve the nature of the dough, so that the formation of products fluffy and porous, soft body characteristics. These raw materials in the production of pastry has its own special properties, added to the dough through the physical and chemical and biological metamorphosis, and play a role. When using them, you should be familiar with their composition, quality, nature, and method of use. For example, in the dough, the fermentation ability of yeast, the gluten of salt and alkali, the dehydration of sugar, and the initiation of alkali alum. Some auxiliary materials such as coloring, flavoring, etc., the use of excessive harmful to the human body, should be used in accordance with national regulations.

Processing methods: pastry products used in the raw materials, most of the production before the process of processing and treatment. Because of the different processing methods, there are differences in the use of the production of different varieties. Therefore, different pastry products, requires different processing of raw materials, otherwise, it will affect the quality of the finished product. Such as rice flour products, some are suitable for the production of coarse powder, and some are suitable for modulation with fine powder. Rice flour due to different grinding methods and processes, and is divided into dry grinding powder, wet grinding powder, water grinding powder, etc., although the same rice flour, but due to different processing, the nature of the great difference. Another example is the "stretching" technique, in order to stretch out the "dragon beard noodles" as fine as hair, it is necessary to use the fine processing of the fine powder, and the standard powder is more difficult to stretch out.

2. Making the dough

(1) Mixing the noodles. Mixing refers to the process of kneading flour with water, oil, and egg to form a dough. It is the first step in the whole process of making pastry. It is also an important part of making pastry. The softness and hardness of the dough will directly affect the quality of the production process and the finished product.

(2) Kneading. Kneading is in the flour particles absorb water on the basis of adhesion, through repeated kneading, so that a variety of powder and uniform, fully absorb water and expansion of adhesion to form the dough process. Kneading is the key to modulating the dough, it can make the dough further even, increase strength, soft, smooth or flaky, etc..

3. Molding pre-processing

(1)Rolling: Rolling is a technique to roll the kneaded dough into long strips.

(2)Dosage: Dosage, also known as pinch dosage, is to divide the rolled dough into blanks of a certain weight. It requires uniform size and weight. Under the agent is directly related to the product molding neat and specifications of the size, accounting standards.

(3) skin-making: skin-making is the process of rolling the dough into a round flat sheet by hand or rolling pin, also known as rolling. Skin-making technology is demanding, the operation method is more complex, its quality will directly affect the package pinch and products into.

(4) on the filling: on the filling, some areas called package filling, collapse filling, filling, etc.. That is, in the middle of the made blank skin put on the process of filling has been made, it is the production of filling varieties of a necessary process. Good or bad on the filling, will directly affect the finished product package pinch and quality.

(5) molding: Chinese painting point varieties of colorful, colorful form, a thousand shapes. Most of the varieties of pastry around the country with elegant and popular **** appreciation, and each has its own flavor characteristics. From the styling, but also point, line, surface, body, everything, and can be divided into many types. According to the molding process to points, can be divided into three categories: First, the first prefabricated molding after cooking mature, the vast majority of pastries, dumplings, etc. are used in this way, wrapped into the filling that is the shape of the shape. Second, plus the side of the hot side of the molding, which includes small dumplings, lotus root powder round, pancakes, knife-shaved noodles, dial fish and all kinds of fried noodles, soup noodles and other varieties. Third, heat ripening and then handle molding, mostly used for cold cakes, such as cold dough, such as cold rolls, rice cakes and so on. According to the molding techniques, it can be divided into kneading, rolling, rolling, rolling, wrapping, pinching, pinching, cutting, stretching, cutting, peeling, plucking, stacking, spreading, pressing, printing, clamping, rolling, embedding and so on. According to the products completed form points, can be divided into simple type, sculpture type, pattern type, put together type; according to its physical points, first divided into solid modeling, liquid modeling (soup), can also be divided into plane type, three-dimensional type.