According to the traditional classification method, what kinds of West Point are there?

Western-style pastry is referred to as West Point for short, and West Point is a general term for cakes introduced into China from abroad. West Point has western national styles and characteristics, including Germany, France, Britain and Russia. West Point originated in Europe and America, and spread to the whole world. Due to the differences of regions and nationalities, the production methods are ever-changing. Apart from bread, cake is the most representative variety of West Point, and mixed cakes, egg tarts, pies and pastry are the main western snacks. In addition, West Point also includes dry snacks (biscuits and tiles), refreshments, desserts, frozen, puddings and chocolate products.

The materials used in West Point are very particular. Different varieties need different raw materials, standards and proportions, and need accurate measurement. Flour, eggs, dairy products, oil, sugar, fruit, etc. , are commonly used raw materials for West Point. They are not only unique in taste, sweet and crisp, but also rich in essential nutrients such as protein and vitamins. So the nutritional value of West Point is very high.

West Point has a strong craftsmanship. Each kind of West Point needs to be carefully worked according to a specific process, so that every product can become a work of art. West Point has diverse shapes, bright colors, simple and bright decorative techniques, and can express many beautiful feelings. West Point has not only edible value, but also ornamental value.

Due to the high content of fat and protein, sweet but not greasy taste and beautiful style, the sales of West Point in China have increased year by year in recent years. According to the processing technology and dough characteristics of West Point, West Point mainly includes the following categories:

1. Cake

Paste making: Put the egg liquid, sugar and cream into a blender and stir quickly to make the cake paste swell. Different cakes have different recipes and can be stirred in different ways. Mixing method of oil and sugar: firstly, stir the oil and sugar fully and quickly until they float, then add flour and other ingredients and mix well. Oily cakes generally use this method; Stirring method of eggs and sugar: quickly stir the egg liquid and sugar, add flour and other materials and stir evenly. This method can be divided into whole egg stirring method and divided egg stirring method. In the former, egg liquid (including egg white and yolk) and sugar are put into a blender and stirred quickly. When the volume is increased to 3-4 times, raw materials such as sieved flour are added and stirred evenly at a slow speed. The latter method is to put the egg white and egg yolk into two mixing barrels respectively, and quickly beat the egg white into a protein paste, then beat the egg yolk and add the sieved flour to make an egg yolk paste, put the 1/3 protein paste into the egg yolk paste and stir it by hand, and then put all the remaining protein paste into the egg yolk paste and stir it by hand.

Forming: put the cake paste into a mold or pour it into a baking tray to flatten and bake. Before the cake is pasted into the mold, you need to brush oil, pad paper or pad non-stick cloth in the mold or baking tray.

Baking: The baking temperature and time are related to the composition of the cake paste and the size and thickness of the product. Generally, when baking oil cakes, the furnace temperature should be controlled at170℃ ~190℃; The baking temperature of the cake roll blank is controlled between 200 DEG C and 220 DEG C; The cake should be controlled at 180℃ ~ 2 1o℃. Insert the bamboo stick into the cake, and the batter is not sticky when it is pulled out, indicating that the cake is mature.

Decoration: Some baked cake blanks need to be shaped by rolling, folding, cutting and wrapping, and then decorated. The main materials for cake decoration are whipped cream, cream, fruit, chocolate and so on. Decoration methods include daubing, extrusion, hanging and decoration. Pay attention to color matching when decorating, which is fresh and beautiful and gives people beautiful enjoyment.

Step 2 mix cakes

Dough preparation: Sieve the flour, mix it with cream, sugar, baking powder and salt, add the eggs one by one, prepare a mixed crispy dough, refrigerate it, and let it stand and relax for later use.

Forming: Roll the dough into thin slices with uniform thickness, and make the required blank by stamping or knife cutting.

Baking tray: put them into baking tray or mold in turn and bake them in the furnace. The baking temperature can be about 180℃, depending on the variety. Products that need to be brushed with egg liquid can be brushed with egg liquid before entering the furnace to increase the color of the products.

Decoration: It can be processed and decorated with egg liquid, cream or fresh cream, fruit, chocolate, nuts, invert sugar and other materials.

3. refreshing

Dough preparation: Sieve the flour, put it in a blender with butter, salt and eggs, and stir evenly at a slow speed. After adding water, stir at medium speed to form dough, take out the dough, cut it into pieces, and let it stand and relax.

Oil wrapping: Roll the dough into a rectangular dough blank with a thin periphery and a slightly thicker middle, with an area of more than twice that of ghee, wrap the flaky ghee into the dough blank (pay attention to the consistency of the thickness of the wrapped dough blank), and then let it stand.

Folding: roll forward and backward from the middle of the dough with a mallet, then fold the two sides of the dough into three layers for the second time, roll and fold for the third time after standing, and roll and fold for the fourth time according to the above method. Between each rolling, it shall stand still for 65438 0.5 minutes, and pay attention to uniform thickness. Making different types of cakes can be layered and stacked several times, usually expressed by multiplication. In the multiplication formula, the front number indicates the number of folds, and the back number indicates the number of layers folded each time. For example: 2X3, which means * * * folded twice, 3 layers at a time.

Molding: cut the rolled crisp blank and shape it by rolling, wrapping, folding and stacking according to different varieties.

Baking: put the plate in a furnace at about 200℃ and bake until the surface of the product is golden yellow and the bottom is light brown.

Decoration: Some products need to be decorated with powdered sugar, whipped cream and fruit.

Step 4: for a while

To make batter: Boil water, cream and salt in a pot. When the cream is completely dissolved, pour in the sifted flour and stir it quickly with a wooden spoon until it is cooked. Add the eggs into the cooked dough several times and stir well to make a salty and light yellow puff paste.

Molding: put the powder puff cream into a bag, choose different mounting mouths according to different needs, and mount them in a thin oil baking pan, which can be round or long.

Baking: put in an oven at 220℃. After puffing, the oven temperature dropped to 200℃, and when the appearance was golden yellow, the product was mature.

Decoration: Puffs can generally be filled with cream or whipped cream. Fill the puffs with stuffing, or cut off one side of the puffs and squeeze in the stuffing. The surface of puffs can be decorated with powdered sugar, chocolate and invert sugar.

5. dessert

Soak gelatin: soak gelatin in cold water until it becomes soft.

To make gelatin juice: Boil water and sugar, and add gelatin to soften it. You can also add cream, eggs, coffee, almonds, etc. To make gelatin juice of various flavors.

Into the mold: pour the gelatin juice into various molds, which can be divided into several times, or you can add various diced fruits.

Freeze: put it in the freezer to solidify.

Demoulding: take it out and soak it in warm water, then demould it.

Decoration: After demoulding, it can be decorated with fruit and whipped cream.

6. Bread

Dough preparation: put high-gluten flour, sugar, yeast, salt and improver into a mixing barrel and stir evenly at a slow speed. Add the whole egg, water, butter and other raw materials and stir slowly and evenly, then turn to medium speed and stir until the gluten swells (about 10 minute). Take it out and let it stand 1 5 minutes.

Molding: Divide the dough into several parts and make it into the desired shape, with or without stuffing, or put it in a mold and ferment in a fermentation box for 2-3 hours.

Baking: before baking, you can sprinkle crispy particles on the bread surface and bake in the oven 180℃ ~ 200℃ until the bread expands and the color is golden.

Attachment: West Point Highlights

Strange fruit and vegetable cake

Ingredients: egg yolk, powdered sugar, refined oil, orange juice, baking powder, low-gluten flour, vanilla powder, egg white, sugar and tartar powder.

Decorative materials: kiwi fruit, red cherry, whipped cream.

Methods: Mix egg yolk with powdered sugar, add refined oil, orange juice, low-gluten flour, baking powder and vanilla powder in turn, and stir evenly to form egg yolk paste. Mix egg white, white sugar and tartar powder, first stir part of the yolk paste evenly, then pour the rest into a baking tray with oil paper, scrape it flat, put it in an oven 160℃ ~ 190℃ for 15 minutes, take it out and cool it, and use kiwi fruit, red cherry and light cream.

Features: rich in nutrition and beautiful in appearance.

Huang Guan dried fruits bread

Ingredients: high-gluten flour, yeast, bread improver, eggs, butter, sugar, red lotus seed paste, raisins, crispy granules.

Method: Mix the high-gluten flour and improver evenly, add yeast, eggs, water and butter, stir until the dough is smooth, take it out, divide it into several portions, roll it into round skins one by one, pack a proper amount of lotus seeds into balls, put them into an oiled egg tart cup, put them into a fermentation box for 2-5 hours, take them out, put a few raisins, brush a layer of egg liquid and sprinkle crispy particles.

Features: golden color, sweet and delicious.

Crispy triangle toast

Ingredients: square salted bread slices, peanut butter, butter, eggs and yellow bread crumbs.

Methods: Heat butter, add peanut butter to make oil sauce; Beat eggs into egg liquid; Cut a square piece of salty bread into triangles, spread a little oil sauce on one piece, then stick another piece, roll the egg liquid, stick the bread crumbs, and fry in a 60% hot oil pan until crisp.

Features: crispy skin and salty taste.

Peanut crisp cake

Ingredients: medium gluten flour, powdered sugar, butter, eggs and peanuts.

Methods: Stir butter and powdered sugar until slightly fluffy, add eggs and stir evenly, and add medium-gluten flour to make dough. Divide the dough into several doses with the same size, then press them into cakes one by one, put a few peanuts on them, brush a layer of egg yolk in the oven, bake them at 180℃ ~ 200℃ for 20 minutes, and take them out.

Features: crisp and sweet.

Shrimp with golden millet

Ingredients: low-gluten flour, high-gluten flour, eggs, butter, margelin (vegetable butter).

Filling: 2 cans of corn kernels and 250g of shrimps.

Seasoning: salt, monosodium glutamate, sugar, cornmeal, chicken essence and sesame oil.

Methods: Mix low-gluten flour and high-gluten flour evenly, add egg liquid and butter and knead into smooth dough. After standing for 20 minutes, roll it into thin slices twice the size of Macchiarin, then put Macchiarin on it, wrap the edges tightly, roll it thin, fold it in half twice, roll it thin, print a number of round skins with a circular mold, and then knead the round skins one by one on an egg tart lamp: cut the shrimp in half and mix in corn kernels. Take a pinched cup, add a little stuffing (shrimp on the surface), make several in turn, and bake in the oven at 220℃ ~ 250℃ 10 minute.

Features: Rosin is slightly brittle, elegant in style and unique in flavor.

Shiguo bread

Raw materials: A. High gluten flour, low gluten flour, cream, water, yeast, sugar, salt, eggs and butter; B.kraft sauce, pineapple slices, peaches and red cherries.

Method: Mix the high-gluten flour and low-gluten flour evenly, then add the remaining raw material A, put it into a blender to make smooth dough, press it into a sheet with a thickness of about 5 mm, cut it into rectangular sheets with a thickness of 10x8cm, make it into the shape of scattered eggs, put it into a fermentation box for 2-3h, and put it into180℃ ~ 21.

Features: noodles are fragrant, fruits are delicious and unique.

Delicious pineapple toast

Ingredients: whole wheat bread slice, cheese, pineapple slice, butter, ham slice, green cherry, sauce.

Method: Spread a little butter on the whole wheat bread slices, bake them in the oven 150℃ for 3 minutes, take them out, spread a slice of ham, put a slice of pineapple and a slice of cheese on them, sweep a proper amount of sauce, bake them in the oven 160℃ for 8 minutes, and decorate them with green cherries after taking them out.

Features: Sweet and rich, nutritious.

Napoleon dried fruits pie

Raw materials: a. Low-gluten flour, high-gluten flour, butter, water and shortening; B, egg white, sugar, walnuts, peanuts, corn flour and citric acid; C. red cherry, cream.

Methods: Put the low-gluten flour, high-gluten flour, butter and water in raw material A into a blender, quickly beat them into refined dough, let them stand for 20 minutes, roll out the dough, wrap it in ghee and roll it into leather; Roll the leather into thin slices with the same size as the baking tray, punch holes evenly on the surface, and bake in the oven 170℃ ~ 190℃ for 20 minutes; Quickly beat the white sugar, egg white and citric acid in raw material B, add walnuts, peanuts and corn flour, gently stir evenly, pour them into a clean baking tray, smooth them, bake them in an oven at 170℃ ~ 190℃ for 1 5 minutes, and take them out as sandwiches; Spread cream on the cooled dough and stack sandwiches. Stack three layers in this way. Spread cream on the surface, decorate with red cherries and cut into pieces.

Features: sweet and loose, with unique taste.

Danish croissant

Ingredients: high-gluten flour, dry yeast, milk, eggs, baking powder, bread improver, sugar.

Stuffing: five-kernel stuffing.

Methods: Mix flour, baking powder and bread improver evenly, add the rest raw materials, put them in a blender until smooth, take out the powder, roll them thin and wrap them in stuffing to make them trumpet-shaped; The raw embryo of croissant is fermented in a fermentation box for 2-3 hours and baked in an oven.

Features: bright color, beautiful shape and unique function.