Traditional pastry composition theme

Dialogue between Traditional Pastry and Western Pastry

Do you remember? This happened at least ten years ago, and there will always be days in my childhood memory when I started sucking my fingers with egg cakes. Chicken cake at that time was a blessing to many children. Children nowadays like to eat western cakes. White is cream, brown is chocolate, and the colorful appearance attracts them most. No matter how adults instill the concept of food, traditional cakes can hardly arouse their interest and appetite.

Here, morning tea, afternoon tea and evening tea are all people; On the other hand, the aroma of coffee originates from a certain point and gradually spreads around. Both local food culture and imported food culture are very popular in Guangzhou. The dialogue between traditional cakes and western cakes happened at this time.

Traditional Pastry: A Cultural Symbol

Traditional Cantonese-style cakes, like Cantonese cuisine, are profound, varied and have a long history. According to the different production methods, it can be mainly divided into baking, frying, cooking and cooked noodles. Master Zhou, a famous pastry technician who has worked in Lianxianglou for 32 years, briefly introduced the characteristics of Guangdong traditional cakes in three words: many varieties, heavy taste and fine selection of ingredients. Using all kinds of materials, with a variety of production processes, we can make cakes with varied tastes. Master Zhou said that the production of traditional Cantonese cakes can be called a science. For example, there are four kinds of pastry crust: physical crust, chemical crust, clear crust and bread crust, while the fillings are divided into four kinds: salty, sweet, raw and cooked, and every detail is exquisite.

Crowd: It is undeniable that there are not many young people who like to eat traditional cakes today when western cakes are becoming more and more fashionable. However, when we mentioned the concern about the living space of traditional cakes, Director McMurden of Lianxianglou said: "As people grow older, most people's preferences will change. At that time, they will miss the taste of traditional cakes. Just like when we get married, we will definitely think of marrying a girl cake. " Perhaps as long as the tradition does not disappear, traditional cakes can be passed down from generation to generation. Cantonese pastry has become a symbol of cultural tradition.

In charge of Hua Dan:

Egg cakes are not only a must-have program in traditional restaurants, but also often seen in street bakeries. High-quality egg cakes are golden in color, uniform in size and sweet in taste. Thin skin and little stuffing, crisp to eat; There are thick skin and many fillings, all chicken-shaped, but crisp outside and soft inside, with chewing heads.

Longfeng cake wedding, how can it be perfect without Longfeng cake ceremony? A box of dragon and phoenix gift cakes, big and small, white, commonly known as rock candy cakes, are wrapped in sesame sugar, red is lotus paste stuffing, yellow is barbecued pork stuffing, and orange is winter paste stuffing. And each has its own name: good luck is crisp every year, good luck is crisp for a hundred years, and early birth is crisp for your son.

The old lady cake, also known as winter velvet cake, is said to have been created by a Chaozhou pastry chef in Lianxianglou in the late Qing Dynasty. Its preparation method is to add boiled white gourd and sugar, sprinkle some flour as stuffing, wrap it in a round flour cake, coat the surface of the cake with a layer of duck egg white, and bake it in the oven.

High-quality old lady cakes are crisp and smooth, sweet and delicious, and have the fragrance of wax gourd.

Western pastry: learn to enjoy it slowly

Western-style cakes are increasingly favored by people. What kind of black forest, Tiramisu and so on, just the name is weird enough. In fact, western cakes are more than that. According to the different materials and tastes, western-style cakes are mainly divided into the following categories: cakes, mixed cakes (the main varieties are egg yolk cakes and egg tarts), shortcakes (the main varieties are cheese sticks), shortcakes (the main varieties are curry jiaozi and butterfly cakes), and other categories, such as walnut blocks and coconut balls.