1, the concept of Chinese pastry

Chinese pastry refers to dim sum originated in China, referred to as "midpoint" and double "pastry". It is based on all kinds of food, livestock and poultry.

Fish, shrimp, eggs, milk, vegetables, fruits, etc. Using it as raw material, various kinds of condiments are added to make various nutritious foods with good color, fragrance, taste, shape and quality.

Pasta in China's catering industry is usually called "White Case", which presents a variety of dietary forms. It is not only an indispensable staple food for people, but also an auxiliary food for people to adjust their tastes (such as cakes, jiaozi, cakes, jiaozi, noodles, flour, porridge and so on). ) In our daily life, there are rice and flour as main meals, breakfast and refreshments as breakfast, seats as banquets, cakes and snacks as tourism and diet adjustments, and gifts and snacks as festive or holiday gifts.

2 the concept of western pastry

Western-style pastry is referred to as "West Point", which mainly refers to snacks from European and American countries. It is a nutritious food with 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.

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 (bread and snacks), but also a huge food processing industry independent of western cooking, becoming one of the main pillar industries of western cooking industry.

Technical characteristics of Chinese and western cakes

(A) the technical characteristics of Chinese cakes

1, with fine materials and diverse varieties.

Because China has a vast territory and rich specialties, it provides rich raw materials for Chinese pastry making. In addition, the large population, different climatic conditions and great differences in people's lives determine the direction of Chinese pastry selection:

(1) according to the variety of raw materials and processing methods. For example, high-gluten flour should be used to make Lanzhou Lamian Noodles, and glutinous rice flour with delicate texture should be used to make glutinous rice balls. Only by choosing the right raw materials can we make high-quality cakes.

(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, you must choose pig's shoulder meat, so as to ensure that the stuffing eats more water.

(3) Meet the quality and hygiene requirements. Choosing high-quality raw materials can not only ensure product quality, but also pay attention to hygiene and prevent some infectious diseases and food poisoning. For example, rice should choose high-quality rice products with uniform grain shape and bright and shiny rice flavor, and should not choose inferior products that are moth-eaten and contain many inclusions and lose the rice flavor. Dried fruits should be products with thick meat, dry body, clean quality and luster.

There are many designs of cakes in China, which are embodied in the following aspects:

(1) Variety diversification due to different fillings. For example, there are fresh meat buns, vegetable buns, barbecued pork buns, bean paste buns and crystal buns in jiaozi, and there are Sanxian jiaozi, Tangyuan, pork jiaozi and fish jiaozi.

(2) due to different materials, the varieties are diversified. For example, wheat products include noodles, steamed dumplings, pot stickers, steamed bread, flower rolls, silver rolls and so on. And rice flour products include cakes, cakes, cakes, fried cakes and other varieties.

(3) Varieties are diversified due to different formation methods. For example, small steamed buns, steamed dumplings and zongzi can be wrapped and molded, Yuanyang jiaozi, Sixi jiaozi and Butterfly jiaozi can be kneaded and molded, and Longxu Noodles and hollow noodles can be stretched and molded.

2. Pay attention to stuffing and taste.

The quality of stuffing has a great influence on the color, aroma, taste, shape and quality of products. Chinese central narrowing pays attention to stuffing, which is embodied in the following aspects:

(1) fillers are widely used. This is one of the biggest differences between the center of the stuffing and the west point. The main raw materials for filling in West Point are jam, vegetables, fruits, preserves, etc., which can be used for filling, providing a raw material basis for various and unique filling centers.

(2) the selection of materials is exquisite. 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. Pay attention to the requirements of seasoning, setting and ripening when making, and consider the coordination of color, fragrance, taste, shape and quality of the finished product. For example, chicken breast is selected for chicken stuffing and shrimp meat is selected for shrimp stuffing; According to the requirements of molding and curing, raw materials are often processed into shapes such as diced, granules and velvet for kneading, molding and curing.

The middle point pays attention to taste, which stems from different eating and living habits in different places. In terms of taste, there has been a saying in China since ancient times that it is sweet in the south, salty in the north, spicy in the east and sour in the west. Therefore, the local flavor reflected by the mid-point stuffing is particularly rich. For example, Cantonese noodles with narrow fillings are rich in taste and delicious in pot-stewed. In this respect, Cantonese-style barbecued pork buns with oyster sauce, Beijing-style Tianjin Goubuli steamed buns and Soviet-style Huai 'an soup dumplings are all famous for their special fillings.

3. Various molding processes and beautiful appearance.

Pastry molding is an important process with high technical requirements and strong artistry. To sum up, there are roughly 18 molding techniques, namely: wrapping, kneading, rolling, pressing, rolling, overlapping, cutting, paving, cutting, kneading, stretching, cutting, poking, sewing, rolling, embedding and molding. Various forms can be formed through various technologies. Through the change of shape, not only the variety of pastry is enriched, but also the pastry is diverse and beautiful. For example, there are butterfly-shaped wonton and pomegranate-shaped jiaozi in the bag, and the rolls can be in the shape of autumn leaves, butterflies and chrysanthemums. Another example is: the boat spots in Suzhou are shaped into pictographs such as pumpkins, peaches, loquats, watermelons, water chestnuts, rabbits, pigs, frogs, swans and peacocks through various molding techniques and color configurations, with vivid colors and realistic shapes.

(B) the technical characteristics of western-style cakes

Western-style cakes are exquisite in materials. No matter what kind of snack it is, its dough, stuffing, decoration, embellishment and so on. Have their own material selection standards, there is an appropriate proportion between various raw materials, and most of them require accurate weighing. 、

Western-style cakes mostly use dairy products, eggs, sugar, fat, flour, dried and fresh fruits as common raw materials, among which eggs, sugar and fat account for a large proportion, and dried and fresh fruits, nuts, chocolate and other ingredients are used in a large amount. These raw materials are rich in protein, fat, sugar, vitamins and other nutrients, which are essential for human health, so the nutritional value of West Point is very high.

2, strong manufacturability, beautiful and exquisite finished products.

Western-style pastry products are not only rich in nutrition, but also have many technologies (mainly kneading, kneading, cutting, cutting, plastering, mounting, rolling, weaving, hanging, etc. ), pay attention to temperature and hygiene, and their finished products are good at ornament and decoration, which can give people beautiful enjoyment.

The first West Point 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 in West Point is clear, concise and lively, giving people a pleasing feeling, so that the creditor can see it at a glance and understand your creative intention. For example, to make a wedding cake, we must first consider its structural arrangement and the proportional relationship between the layers; Secondly, we should consider color matching, especially in the decoration, we should use the special artistic techniques of West Point to reflect the composition you envisioned, and use cakes to set off a pure and sweet wedding atmosphere.

3. It tastes fragrant, sweet, salty and crisp.

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

In West Point products, whether it is cold snacks or hot snacks, desserts or salty snacks, they all have the characteristics of strong flavor, which is determined by the raw materials of West Point. The main ingredients commonly used in West Point are flour, dairy products and fruits. These raw materials have their own flavors; Secondly, the taste synthesized during processing, such as the taste of caramel.

The sweet products of West Point are mainly cakes, and more than 90% of dim sum products need sugar. Guests will feel more comfortable after eating some sweets. Salted products are mainly bread, and guests will selectively give some bread on credit while eating the main meal.

In short, a perfect west point should be rich in nutritional value, perfect in shape and suitable in taste.

Classification of Chinese pastry

China's pastry varieties vary from place to place, with various varieties and complex colors, so there are many classification methods, which can be summarized as follows:

(1) Classification by raw material category

According to the main raw materials used in pastry, it can be generally divided into wheat flour products, such as steamed bread, steamed bread, jiaozi, fried dough sticks and bread. Rice and rice flour products, such as eight-treasure rice, glutinous rice balls, rice cakes, muffins, etc. Beans and bean powder products, such as mung bean cake and pea yellow; Miscellaneous grains and starch products, such as xiaowotou, yellow rice fried cake, burrito, water chestnut cake, etc. Other raw material products, such as taro horn, mashed potato cake, pumpkin cake, etc. Because the raw materials for making Chinese pastry are very extensive, and raw materials and auxiliary materials are used together, there are certain limitations in classifying them according to raw materials.

(2) Classification according to dough characteristics

According to the properties of the dough used in pastry, it can be generally divided into water-mixed dough (cold dough, warm dough and boiled dough), puffed dough (biological puffed dough and physical puffed dough), pastry dough (layer-crisp dough and single-crisp dough), rice flour dough (cake-like dough and dough-like dough) and other doughs. This classification is very helpful for learning and the formation principle of dough, and is often used in teaching.

(3) Classification by mature methods

According to the mature methods used in pastry classification, it can be generally divided into boiling, steaming, frying, frying, baking and baking. This classification method is often used in teaching and pastry classification. Combined with the classification of dough properties, cakes can be classified systematically.

(4) According to morphological classification,

This division is based on the basic switch of various noodles that people are used to, and it can also be called commodity classification. Generally, it can be artificial: cakes, cakes, jiaozi, cakes, jiaozi, zongzi, noodles, porridge, steamed dumplings, wonton and so on.

(5) Classification by taste

Pasta can be generally divided into sweet, salty and compound tastes according to their tastes. This classification method is of great significance to the configuration of banquet noodles and refreshments.

Classification of western-style cakes

At present, there is a unified standard for the classification of western-style cakes, but there are the following types in the industry:

(1) According to the temperature of snacks, they can be divided into normal temperature snacks, cold snacks and hot spots.

(2) According to the purpose, it can be divided into retail snacks, banquet snacks, cocktail snacks, buffet snacks and refreshments.

(3) According to the kitchen division of labor, it can be divided into bread, cake, frozen products, chocolate, exquisite care and craft modeling. This classification method has strong universality and basically contains all the contents of West Point production.

(4) According to the product processing technology and blank properties, it can be divided into cakes, shortcakes, bread, puffs, biscuits, frozen sweets, chocolate and so on. This classification method is widely used in industry and teaching, as follows:

cake

Cake includes cake, oil cake, art cake and flavor cake. They are soft snacks with eggs, sugar, oil and flour as the main raw materials, supplemented by fruit, cheese, chocolate, nuts and other accessories, which are made through a series of processing. This kind of dim sum is widely used in West Point.

B, mixed crisp

Mixed pastry is a kind of non-hierarchical pastry, which is made of butter, flour, sugar, eggs and other main raw materials (some need to add appropriate additives) through rolling, molding, curing and decoration, such as various rows, towers and pies. This kind of heart-occupied dough can be divided into sweet and salty, and it is the basic dough commonly used in West Point.

C. Crispy crisp pastry is a kind of crisp pastry with distinct layers, which is processed on the basis of mixing flour dough and oil dough with water, repeatedly kneading and freezing to form a new dough. This kind of dim sum can be divided into sweet and salty, and it is a common dim sum in West Point.

D, bread

Bread is a kind of dough based on flour, supplemented by yeast and other raw materials, such as hamburgers, sweet steamed buns, toast steamed buns, hot dogs and so on. Large hotels have specialized bakeries to produce salty and sweet bread, including hard bread, soft bread, loose bread and crisp bread, which are mainly used as breakfast staple food and dinner non-staple food.

E. puffs

Puff products are made by boiling butter, water or milk, scalding flour, stirring eggs, etc. Make batter first, then set, bake or fry.

F, biscuits

Biscuits are divided into sweet and salty, and the weight is generally between 5~ 15g. It is advisable to take a bite when eating, and it is suitable for reception, refreshment or after dinner.

G, frozen sweets

Frozen sweets are made from sugar, milk, cream, eggs, fruits and flour by stirring, freezing, stirring, steaming, baking or steaming. There are many kinds of products with unique tastes and different shapes, including all kinds of jelly, toast, pudding, cold and hot souffle, Buffy, ice cream, frozen cake and so on. Frozen desserts are mainly sweet, with a fresh and refreshing taste, and are suitable for dessert after lunch and dinner or when not eating.

H, chocolate

It refers to the direct use of chocolate or chocolate as the main raw material, with cream, nuts, alcohol and other products, and its taste is mainly sweet. Chocolate products include chocolate decorations, stuffing products and model products, such as wine chocolate and animal model chocolate. Chocolate products are mainly used for gift snacks, holiday cakes, refreshments and cake decoration.

Chinese dim sum pays attention to the diversity of dough and stuffing, and there are many cooking methods such as frying, frying, steaming and baking. At the same time, it is sweet and salty and has a rich taste. Generally speaking, Chinese cakes are divided into Beijing style, Suzhou style and Guangdong style.

◆ Guangdong dim sum

Features: broad and inclusive. There are many varieties and the richness ranks first in the country. In addition to various cooking methods, the choice of fillings is also very wide, including sweet and salty, and there are all kinds of ingredients. At the same time, it also combines some skills and characteristics of West Point, and also selects some West Point raw materials, such as chocolate and cream. The overall taste is refreshing.

◆ Beijing dim sum

Features: It can be divided into public taste and court taste. Compared with the south, Beijing-style dim sum, which is popular in taste, has a strong flavor, that is, it uses more oil and has a thick skin, often with a thick skin and less stuffing. Cooking methods include steaming, frying, frying and branding. Commonly used vegetarian stuffing, salty. Palace-style dim sum, on the other hand, pays special attention to the exquisiteness of modeling, and the form is often greater than the content.

◆ Soviet snacks

Features: Special emphasis is placed on umami flavor, and the fillings are often made of slightly oily raw materials such as mung beans and shrimps. The dough is thin and crisp, and the oil content is minimized even when fried. Pay equal attention to appearance and taste, and pay attention to the exquisiteness and delicacy of each pastry.

Ham toast+fruit and vegetable juice

Cut off the hard edges around the white toast, spread 1 slice of cheese and 1 slice of western ham on 1 slice of white toast, then flatten it with 1 slice of white toast and cut it into two triangles. Then cut celery into small pieces, shred Chinese cabbage, slice carrots and tomatoes, put them into a juicer, crush them together, squeeze out juice, add sugar to taste, and then make fruit and vegetable juice, which can be eaten with ham toast.

Baked potato balls+cereal milk

Peel the potatoes, clean them, heat them in the microwave oven for about 10 minute, take them out and put them in a small box folded with aluminum foil, poke holes in the potatoes with a fork, sprinkle some cheese on them, and send them to the microwave oven for baking at 250℃ for about 10 minute until they are crisp yellow. Heat the milk, put it into the ready-to-eat cereal, stir it a little, then spoon it into a bowl with baked potato balls.

Beef bread+eggs and fresh milk

Buy crescent bread, cut a hole in the inner corner of the bread with a knife, bake it in the microwave oven until it is crisp, take it out, add braised beef slices, shredded lettuce and tomato slices, and clip it for later use. Then beat the eggs in a bowl, add fresh milk and sugar, mix well, cover them with plastic wrap and steam them in a pot filled with water. After the water in the pot is boiled 10 minutes, it can be taken out and eaten with beef bread.

Fermented eggs+whole wheat toast

Pour 1 cup of water into the pot, bring to a boil, add 2 spoonfuls of sugar and 2 spoonfuls of liqueur, and cook together. Then * break the eggs in the bowl, * put them in the pot, bring them to a boil, turn off the fire, and take them out. At this time, put your prepared whole wheat toast in the microwave oven, bake it until it is crisp and yellow, take it out, spread it with cream or jam, and eat it with fermented eggs.

Hamburger bread+rice paste

Stir bread flour with fresh milk, pork stuffing with softened bread flour, chopped green onion, carrot and Jiang Mo, add salt, cooking wine and starch, mix well, divide into equal parts, mash, fry in a pot, take out, and put into hamburger bread with lettuce and tomato slices. Put the washed and soaked rice into the juicer and mash the fried peanuts. Cook them together until milky white. Add sugar to taste, turn off the heat and scoop it out. Serve with hamburger bread.

Time: May 4, 2005, 1 1:43:33.

Title: Western dim sum

People who want to eat snacks will inevitably patronize local snacks. One is convenience, and the other is habit. Of course, the main reason is that the local snacks are really delicious. However, if you eat delicious food for a long time, you will feel very tired and have the idea of changing your taste. So help yourself and make some western snacks. The following samples are not so much western snacks as Chinese and western snacks, which are more accurate, simple to make, nutritious and as delicious as local snacks. You might as well try.

Fresh fruit sago+jam toast

Boil sago in water for 5 minutes. When sago is translucent, take out sago first, then pour it into 1 can of coconut milk, add 1 cup of water, boil, add sugar to taste, and cook until the liquid in the pot is uniform. Turn off the fire, put the sago into the original cooking, stir well, and scoop up some pieces of various fresh fruits before eating. Then put two pieces of bread (that is, toast) in the microwave oven and bake until crisp and yellow, take it out, spread it with jam or peanut butter or cream, and serve it with fresh fruit sago dew.

Sushi+minced meat tomato soup

Wash rice, soak it in water, cook it into rice, add rice vinegar and sugar while it is hot, and mix well according to the ratio of 1 cup of rice, 2 tablespoons of rice vinegar and 2 tablespoons of sugar. Wash the 1 cucumber strips with fine salt, cut them into 4 strips, then smooth the laver slices, put a little rice, spread the floss and 1 cucumber strips, roll them tightly, and cut them into small pieces to get sushi. Dice tomatoes for later use, stir-fry meat stuffing with oil, pour cooking wine, add water and bring to a boil. Boil diced tomatoes in the soup, add salt to taste, thicken the water starch slowly, take out and sprinkle with coriander, and then enjoy the tomato soup with sushi.

Muffin+milk tea

First, mix 1 cup of low-gluten flour, 1 egg, half a cup of fresh milk, 2 tablespoons of sugar and 1 tablespoon of baking powder together and stir them into a thick paste for later use. Heat a pot, put a little cream on the bottom of the pot to reduce the heat, scoop in a little batter in batches, press it into a cake shape, bake it until both sides are golden, and then take out the muffins. Put the black tea in a pot filled with water, bring it to a low heat, boil for about 10 minute, add fresh milk and sugar, boil it evenly, filter out the tea leaves with gauze, and then make milk tea. Pour into a cup and enjoy slowly with muffins.

A simple western breakfast can be cooked in a few minutes on weekdays.

1。 Milk (full fat or skim) 1 large cup.

2。 A large slice of freshly baked potato bread. Add ingredients to the bread machine at night and choose the right time, so you can eat fresh bread in the morning.

3。 A poached egg and a bacon.

4。 A handful of carrots.

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It took me a little time to cook a delicious breakfast in ten minutes. Share it with you here.

Ingredients: Three pieces of toast (I choose Wheat Field or Love Nest) and two pieces of sandwich ham (cut into 5mm square).

One egg, one tablespoon of milk, two slices of tomatoes (sliced thin) and three lettuce leaves.

Ingredients: cheese (butter or condensed milk), salad dressing (I like thousand island dressing), tomato sauce.

Practice: For overall planning, I will do the following in turn.

1 Wash and dry lettuce leaves in advance (you can wash them overnight and put them in the refrigerator, because you must control the moisture).

2 Bake the bread slices in the bread oven for two minutes (the baby likes to eat soft bread slices, so I usually heat them in a pan for two minutes, sometimes adding a little fried yellow side); Cut the ham and tomato slices in two minutes.

3 After two minutes, put the slices of bread into a shallow dish for later use; Then add some oil to the pan, add ham slices and fry for three minutes.

(pay attention to turning over here to avoid frying); In these three minutes, beat the egg into a paste in a small bowl (preferably until it bubbles), add one tablespoon of milk and one tablespoon of dry starch, and stir well (the secret is here, because the fried egg will dry, adding milk can keep it soft, and adding starch can prevent it from being fragile when folded).

4 pick up the ham slices; Then pour in cooking oil and fry the eggs into cakes with low fire (I only need two minutes to turn them over, depending on my personal preference); After frying, turn off the heat and set aside the pot (saving the time of washing another plate:)

5 spread cheese on the toast slices (except the middle, only one side of the other two slices); Spread salad dressing on lettuce leaves and tomato slices respectively; If you are skilled, this step only takes one minute. )

6a。 Put a lettuce leaf on a piece of toast with only one side of cheese; B. Fold a slice of ham horizontally on the leaf; C. spread tomato sauce (the amount of lettuce leaves depends on personal taste. The advantage of putting lettuce leaves here is to prevent the sauce from running down to soak the bread slices, and the lettuce leaves must be drained); Next, put a second piece of toast with two sides smeared, repeat step a, fold the egg cake into four parts (that is, fan-shaped) with chopsticks, put it on the leaves, and repeat step c; Finally, repeat step a, code the tomato slices and put the last piece of toast. (This step only takes two minutes if you are skilled. )