A book about cakes

I recommend you to take a look at the pastry encyclopedia compiled by Li Guoxiong, which includes 18 kinds of steamed buns, 19 kinds of jiaozi, 22 kinds of baking, 22 kinds of frying, 15 kinds of steamed rice cakes, 12 kinds of desserts, 10 kinds of moon cakes, and the introduction of basic knowledge and tools. With pictures and detailed production steps.

In addition, more than 3,500 entries such as noodles, noodles, steamed cakes, porridge, rice and stuffed noodles in China Pastry Dictionary edited by Li were recommended, and various pastry techniques were also specially explained. This is a required reference book.

Book summary 1. The raw materials are refined flour, alkaline noodles, warm water, seasoning and soup. 2. The methods of refining flour and flour vary from time to time: high-temperature water in spring, low-temperature water in summer, semi-warm water in autumn and hot water in winter. 500 grams of flour to 200 ml of water, winter 15 grams of alkali, spring, summer and autumn 10 grams of alkali, ordinary cakes do not need alkali. Noodles should be moderately soft and hard, cooked on a chromium bed, washed in cold water for 3 times, taken out and dried until the surface moisture is slightly dry, and rubbed with clear oil for later use. When eating hot food, use a hot soup and pour it with SAO Zi. In summer, it can be served with cold food such as cucumber, beans and bean jelly. Yunnan bait silk is a famous snack of Dai people in Yunnan. The ancient method of making rice is: selecting the best rice, soaking it, steaming it in a pot, and taking it out to dry. After that, it is poured into a special stone cave for people and pounded into mud with a pestle to make bait. Take it out, roll it into thin slices with a rolling pin, sprinkle with flour, and cut it into shreds to make "bait silk". Now, after the steamed rice is cooled, it is pressed into thin slices with a mill and then cut into strips with a rolling knife. 1. Ingredients: 500g of shredded bait, appropriate amounts of diced mustard tuber, minced meat, Chili oil, soy sauce, refined salt, monosodium glutamate, shredded onion, shredded ginger and fresh soup. 2. Method: Put the cooking pot on the fire, scoop in fresh soup, boil it, add bait to cook, add diced mustard tuber, minced meat, Chili oil, soy sauce, refined salt, monosodium glutamate, shredded onion and shredded ginger to find a good taste. Put the prepared baits into five bowls, and each bowl is served with the original soup. This kind of noodles can also be eaten with meat and vegetarian brine. Yunnan crossing the bridge rice noodles "rice noodles" are noodles made of rice. There are many varieties, such as "pot rice noodles", "_ rice noodles" and "pork rice noodles", all of which are local snacks. "Crossing the bridge rice noodles" is the top grade of "rice noodles". It is famous for its exquisite materials, exquisite production and special eating method. "Crossing the bridge rice noodles" has a history of 100 years. It originated in Mengzi County in southern Yunnan. 1920 Renhe garden, the first "crossing the bridge rice noodles" restaurant, was established in Kunming. Legend has it that there is a scholar studying on an island in the middle of South Lake, and his wife delivers meals to her husband through a small stone bridge every day. One day, the wife missed her husband's study, stewed a fat and strong hen and put it in the jar. She was going to give it to her husband, but she couldn't deliver it on time because of something important. When she finished eating, she found that the soup pot was still hot. It turned out that the noodle soup was covered with a thick layer of butter, which played a role in heat insulation. So he crossed the path, picked up the stone bridge and gave it to her husband. After he soaked the rice noodles in chicken soup, he immediately fished them out and put them in a bowl towel. The scholar is very satisfied. Later, it spread as a beautiful talk. In order to praise this virtuous wife, people named this food "crossing the bridge rice noodles". "Crossing the bridge rice noodles" consists of one or three parts, namely: soup, sliced meat, rice noodles and various seasonings. T: It's made of chicken, duck, pig bone and ribs. Sliced meat: chicken breast, pork tenderloin, fish and squid are cut into extremely thin slices and put on a plate; Slice pig liver, kidney and stomach, blanch with warm water until half cooked, remove the fishy smell and put in a plate. Snow-white rice noodles are put in another big plate. The seasoning consists of pea tip, cauliflower, yellow-bud leek, spinach, shredded onion, coriander, bean sprouts, shredded ginger and shredded tofu skin. When eating "crossing the bridge rice noodles", put peppers and cooked chicken oil into a deep porcelain bowl, then spoon boiling soup into the bowl, then put all kinds of half-cooked meat slices into the bowl to cook, then add rice noodles and soak them in various vegetables, and put sweet soy sauce, Chili oil, sesame oil and other seasonings into the bowl to eat.