What is the difference between Chinese pastry and Western pastry?

Chinese pastries, in Beijing vernacular, is "meat and potatoes", Western pastries we commonly known as "snacks". Because it is not a professional pastry chef, there will not be too many systematic comparison and classification

Chinese pastries for the flour requirements are not too high, generally with gluten-free flour can be used, the oil used is also basically lard-based, especially to do those shortcrust pastry, a layer of shortcrust can be broken; fillings are also mostly natural fruits or grains boiled, such as red bean paste, pineapple filling, jujube puree, and so on.

Western pastry flour to have low-gluten, high-gluten flour points. For example, cake with low-gluten flour, bread with high-gluten flour; the oil used is also the basis of animal butter, in recent years there is a vegetable butter, but that oil has an incalculable health hazards, because this topic is not very relevant, so do not repeat here. The filling is also mostly fruit fillings such as apples; Western pastries are more sweet, while Chinese pastries sweet and salty are available, some, such as beef tongue cake will also put some pretzels, there are different flavors and textures.

I will now take the pastry as an example to compare the difference between Chinese pastry and Western pastry, which are lard made of date paste and butter made of egg tarts.

Date Paste Puff Pastry

Material A - Crust: 225g plain flour, 80g lard, 45g sugar, 90g water

Material B - Shortcrust: 180g cake flour, 90g lard

Material B - Cake Flour: 180g cake flour, 90g lard

Material C - Cake Flour: 180g cake flour, 90g lard <

Material C - red bean paste 480 grams

Material D - surface brush a little water, a little cooked black sesame seeds

Making process:

1. oil crust materials, shortening materials, red bean paste ready to go

2. Mix all the ingredients for the oil skin in a bowl with a rubber spatula;

3. Knead the dough by hand, cover with plastic wrap and set aside for 30 minutes;

4. Mix the ingredients for the shortcrust pastry, knead the dough into a smooth ball and set aside with plastic wrap;

5. Divide the red bean paste into small, even portions and knead into balls. Each one is about 20 grams, then put it in the refrigerator to freeze, and take it out 5 minutes before use;

6. Weigh the dough and the shortening dough, divide them into 24 parts, then knead them separately, and cover them with plastic wrap and relax them for 15 minutes;

7. Take a piece of shortening dough, flatten it out, and then use a rolling pin to roll it into a small circle with a slightly thinner edge;

8. Place a shortening ball on top of the shortening; place it on the surface of the shortening. Place a ball of shortbread on top of the pastry;

9. Seal and shape into a ball;

10. Finish all the pastry and shortbread in turn, cover with plastic wrap, and let relax for 10 minutes;

11. Take a piece of the dough and flatten it out;

12. Roll it out into an oval;

13. Gently roll it up from the top to the bottom to make a roll;

14. 14. process the rest of the dough in turn, cover with plastic wrap and relax for 10 minutes;

15. take one roll and flatten it out;

16. roll it into a rectangle;

17. roll it up into a long roll from the top down;

18. process the rest of the rolls in turn, cover with plastic wrap and let it relax for 10 minutes;

19. take one roll, fold the ends upwards and fold it over the top of the roll. Fold the ends of the rolls upwards, bring them together in the center and pinch tightly;

20. Knead them into balls;

21. Take all the other rolls in turn, cover with plastic wrap and relax for 10 minutes;

22. Take a piece of dough, flatten it out, and roll it out into a circle with a slightly thinner edge; place the bean paste ball in the center of the crust, pinch tightly to close the mouth, knead it round, and then flatten it out gently;

23. take all the dough and the bean paste ball in turn, cover with plastic wrap and relax for 10 minutes;

24. take a cake blank, roll it into a circle with a diameter of about 7 cm, take a large flower mouth, put it in the middle, and with it as the center, use a sharp knife to divide the circle into 5 equal parts to form 5 petals;

25. on the surface of each petal, use a sharp knife to cut through the surface, to reach the bean paste filling, but don't cut into the surface underneath, and then cut into the bean paste filling, but don't cut into the surface underneath. But do not scratch the skin below;

26. Thumb and fingers gently pinch up a group of petals, you can let the middle part of the slightly higher, so that the finished product baked three-dimensional sense;

27. petals pinch good, with a brush dipped in a little bit of water, brushing in the core of the flower, and then sprinkled with some fried black sesame seeds for decoration; the other flowers are also dealt with; put in a non-stick baking dish;

28.

28. do the flowers puff pastry into the preheated oven in the middle, 180 degrees, upper and lower heat, 20 minutes or so;

29. to the surface of the slightly browned, the petals stretch, layers can be out;

30. out of the oven do not rush out of the plate, put until the hands are warm and hot, and then gently take out the air rack to cool; seal the bag to save two days after the return to the oil to eat, the taste better. The flavor is much better.