The danger of fake hawthorn cake

1, pastry sensory identification points

In the pastry quality of the advantages and disadvantages of sensory identification, should first observe the appearance of its form and color, and then cut to check the internal organization and structure of the situation, pay attention to the pastry of the inner texture and skin with or without mold phenomenon, sensory evaluation of the smell and taste of the pastry, in particular, we should pay attention to the following three aspects: First, there is the oil and grease rancidity with the taste of the halo. Second, whether the texture is fluffy mouth, three is chewing with or without mineral impurities brought about by the sound of the sand

2, pastry varieties of categories

Pastry varieties, categorized from different perspectives. There are according to the production method is divided into furnace goods, oil goods, steam goods, etc., but also according to the customary consumer name is divided into pastries, cakes, pastries, etc., commercial operations, generally categorized according to the performance characteristics of the product can be divided into eight broad categories of cake, sugar, pastry, pastry, sweet pastry, fried products, dry cake, steam products, sugar products. 1, cake class

Cake in the Western style are made, mainly with eggs, sugar by beating (filled with bubbles) and flour modulation into a paste, poured into the mold, baked or steamed sponge-shaped form. Its many varieties, Chinese or Western-style cake varieties in different types and characteristics.

(1) Chinese cake

Chinese cake is generally 35% eggs, sugar, 30% flour. According to the production method:

① baked cake type: this cake are baked and mature, it is also known as burned cake. Color brown, no oil inside. The representative varieties are plum blossom, Zhongyuan, horseshoe, burnt square and other varieties.

Product features: fluffy and easy to digest, suitable for children, the elderly and the infirm for supplemental side dishes. Quality requirements for the appearance of full and flexible, sales and storage to prevent wind hardening, the surface is best lined with greaseproof paper. ② steam cake type: are steamed mature, creamy yellow color or white. Representative varieties of white yuan, chicken heart, steamed square and so on. Steamed square is divided into raisins, lard sandwiches, lard rose, jam and other different colors.

Product characteristics: the composition is basically the same as the baked cake, except that the moisture content is about 2% higher, the taste is more soft and moist, and the shelf life is shorter.

(2) Western-style cake

①Clear cake type, this cake is named for the composition of the oil and grease, and its production, baking, basically the same as the Chinese baked cake, but only with the proportion of eggs as high as 50%. Mostly used as a laminated cake, roll cake copy of the embryo. As a direct sales varieties of cupcakes, vanilla cake and so on.

Product features: heavy egg light sweet, no fat, puffy, delicate and tough. ② oil cake type: mainly with oil, sugar, egg mixing mixed with fruit, flour, poured into the mold baking. Most of the oils and fats are made of cream, wheat flour or lard.

Product characteristics: the inner fat contains high fat, suitable for mountaineering, survey personnel as a supplement. Inside and outside the oil moist and fluffy, longer preservation period. In addition to the whole (1 to 3 per 500 grams) sales, but also cut into small pieces neatly boxed, light yellow oily color, popular.

3 framed cake: the surface of this cake framed with a variety of patterns, text, flowers, etc., beautiful modeling, strong craftsmanship. Framing material has a soft and hard points, soft by the clear cake as the base embryo, the surface with a copy of the cream, whipped cream, McKee, meringue, meringue, sauce and other materials framed. Representative varieties of buttercream mounted cake, egg white mounted cake, McKee mounted cake, etc., hard by the marzipan paste, white hat cake mounted, representative varieties of Max Hamlet cake, white hat cake, etc.. The specific gravity of the framing material and cake embryo, egg white, McKee cake is 3:7, cream framed cake general varieties of 4:6, 6:4 famous special products.

2, sugar crust

The so-called "sugar crust", in fact, is the use of sugar syrup synthesized dough and the production of pie crust short, also known as "syrup crust", "syrup crust". "The main purpose is to make the gluten absorbent. The main purpose is to slow the gluten absorption and make the dough modulation uniform. This method is also used to produce more varieties, always called sugar crust. The representative varieties include Cantonese mooncake, Beijing-style ti-paste cake, chicken cake, bean paste rolls, etc., most of which are of Chinese style.

Product characteristics: the appearance of brownish-yellow light, the surface of the cake has more grain marks, the texture is soft or fluffy. Some varieties of surface luster due to the formation of egg coating. Moisture absorption is prone to mold, storage to prevent humid air intrusion, usually check diligently. 3, puff pastry class

Pastry pastry, also known as puff pastry, because of the distinct layers, the texture of fluffy and named. Chinese and Western styles have more varieties, but the process is different, the shape is different.

(1) Chinese

Factory commonly known as "oil noodles", the Department of oil dough wrapped in shortening (flour and oil) by the extension of the pressure, rolled and made, wrapped in a variety of fillings baked to form different flavors of the varieties. All parts of China have local specialties, representative varieties such as Suyang moon cake, Hangzhou pretzels, Beijing-style eight pieces, Guangzhou-style white damask cake, Chao-style wife cake, Gaoqiao shortcake and so on.

Product characteristics: flaky crust, layered, fluffy texture, but easy to break, the production and marketing process should be taken lightly, stacked should not be too high. Flat top varieties should not be more than four, convex top varieties are limited to one, sales should be often clear of debris in the container. If stored for too long, it is easy to discoloration, fermentation. (2) Western-style

Generally known as the shortening, the process is also known as "open face". Is to water and oil dough wrapped as solid fat repeatedly folded. Extension processed into shape after baking. Filled or unfilled. Some products after baking also need to use powdered sugar or jam and other decorative appearance to increase the sweetness, but also savory. The representative products are jam shortcake, butterfly shortcake, cream screw rolls, curry meat dumplings, custard sticks, creamy lasagna (also known as "Napoleon") and so on.

Product features: fine modeling, layered, fluffy in the mouth, slightly accompanied by a salty flavor. Also easy to break, on only varieties of storage can not be stacked, bulk small varieties of containers should not be put too much.

4, sweet pastry

Sweet pastry, sugar, oil, flour, egg and a small amount of fluffy agent synthesized pastry dough molding and baking. Varieties of heavy oil light oil points. Heavy oil varieties of production without water, the organization of the pores are flat band, light oil varieties of production with a small amount of water, the organization of the pores for the fine round bubble. Both Chinese and Western-style production, its appearance has a significant difference, the selection of oil and grease have their own weight. They are all without filling.

(1) Chinese

The production of dough has a lumpy and loose. Most of the lump-shaped molding method with hand kneaded or extended pressure and then molded with a skewer. Representative varieties such as almond cake, vegetarian peach cake, thin hemp cake, thin crisp, etc., loose shape of most of the molding, representative varieties such as green onion oil peach cake, string of heart crisp, etc..

Product characteristics: most of the use of lard or vegetable oil, the flavor focus on nuts, sesame, green onion, salt and pepper and other natural flavors. The quality of the product is crisp without alkali flavor and oil flavor.

(2)Western style

The dough is made in the form of lumps or rotten paste. Dough (also known as "hard noodle") molding method is basically the same as the Chinese style, rotten paste (also known as "pull flower") is packed in a small triangular bag extrusion into the plastic. These two methods of production out of the varieties of Western customary large only divided into dry point type, will be small grains called cookie type (or "small dry point", with the mechanism of the cookie appearance is different). The representative varieties are jam dry point, sugar surface in the point, pecan rows, a variety of pulling the crisp, cowrie cookies, princess pastry, croissant, chain of grain crisp, horseshoe crisp, gemstone crisp, etc..

Product characteristics, more than the Chinese only type of delicate, diverse forms. Most of them are made of cream or ice-cream, and their flavors are milky or vanilla. Quality requirements of fluffy, easy to melt in the mouth, no greasy taste. 5, deep-fried taste

This type of product refers to the products matured by deep-frying. Chinese-style gangs have, more varieties, Western-style varieties only sugar nachos and so on. Deep-frying makes the product directly heat, much higher than the baking temperature, so the embryo does not contain sugar or contains very little sugar (because it is easy to caramelize). In addition to savory varieties, most of the appearance of powdered sugar or hanging syrup, that is, to increase the sweetness and decorative effect. There is also a syrup bonded and then pressed into a block type, such as Sachima.

Products can generally be divided into soft oil goods and brittle oil goods two kinds. The representative products are soft sugar cake, hemp ball, copy of the Weng, honey three knives, etc., and the brittle ones are sesame flower, Beijing fruit, rows of fork, Qiao Guo, oil Jimzi, sesame oil dozi, open smile, etc..

Product characteristics: soft outer skin soft, loose inner texture. However, the water content is high and should not be stored. The brittle ones have a crunchy outer skin and a loose inner texture, and the water content is a little lower, so they can be stored appropriately.

6, dry cake class

Mostly rice flour (glutinous rice or round-grained rice), powdered sugar and other materials after processing steamed or baked (many varieties of production is the first steaming after baking). These products are traditional varieties of Chinese style, not in the Western style. Representative varieties, such as incense cake, fire cake, hemp cake, pepper peach slice, moss slices of raw, cloud cake and a variety of Indian cake, and so on.

Product characteristics: the appearance are hard and compact, small size, large weight, by the baked varieties of internal texture loose or brittle, unbaked varieties of soft and tough texture. Composition of heavy sugar and light oil, long storage period, but summer preservation of more than one month prone to insect infestation.

7, steamed products

These products, refers to the steam and mature products. All Chinese products. Product raw materials to rice flour, flour, followed by individual also used starch, mung bean flour. Representative varieties are bee cake, London cake, mung bean cake, oil bag, crystal cake and various types of rice cakes. Product characteristics: are soft, containing a large amount of water. Most of the steamed products made of flour are fermented by yeast, Japonica rice flour, mung bean flour, starch products, all of which are not fermented, and Japonica glutinous rice flour products are fermented or unfermented. Freshness requirements are high, in addition to rice cakes, mung bean cakes can be slightly put a few days, are generally required to produce day sales. Sales should be protected from the wind to prevent drying and cracking.

8, sugar products

Sugar products, also known as small food, is based on sugar or caramel as the main ingredient (with very little grain, some do not use grain), supplemented by fruit or oil made of customarily eaten as pastries. Most of the traditional varieties in the Chinese style, there are a few varieties in the Western style is similar, such as walnut ball, McGlone and so on. But the nature of the varieties of characteristics vary greatly, can be broadly divided into three kinds;

(1) shortening sugar type

Mainly hemp shortening sugar, bean shortening sugar, peanut brittle. The first two by the concentrated sugar paste and oil powder crumbs extended folding made of layered; the latter by the concentrated sugar paste and peanuts mixed with beaten (or rolled) and become, slightly layered.

(2)Crunchy sugar type

Chinese peanut bars, sesame bars, topping slices, icing sugar peanuts, etc., are boiled with caramel and granulated sugar. Add oil after extension and cutting into shape; pecan balls, coconut balls, peanut chips, McGlone, etc. in the Western style is granulated sugar mixed with egg white, fruit ingredients, etc. baked.

(3) soft sugar type

The main varieties are inch gold sugar, cowhide sugar, Chao-style lard peanut sugar, lard sugar, and so on. The main ingredients are boiled by sugar and caramel, but the process is different, the flavor is different. Product characteristics: high amount of caramel in the composition, very easy to absorb moisture molten, mostly using nuts or oil. Generally do not produce in summer, storage should pay attention to moisture.

The above eight categories of products, basically summarizes the relevant varieties of confectionery, but there are a few varieties, such as water and oil skin of Fujian gift cake, Beijing-style red, white, pastry in the bubble Fu, Hado, has not yet been incorporated into the program, temporarily omitted.

3, identify the quality of the cake

(1) baked cake (round cake) sensory identification:

① color identification

good quality cake - oily surface, top and wall of the golden yellow, the bottom of the brownish red. Bright color, glossy, no burnt and black patches.

Second-quality cake - the surface is not oily, dark brownish red or back gray, uneven fire color, burnt edges or black spots. Inferior quality cake - brownish-black surface with many black spots on the bottom.

② shape identification

Good quality cake - the block shape is full of circumference, consistent size, uniform thickness, the surface of the small dense pockmarks, do not stick to the edge, no broken, no avalanche top.

Second-quality cake - the shape of the block is not too rounded, the small pockmarks are not obvious, slightly crumbling top broken.

Inferior quality cake - inconsistent size, crumbling top broken too serious.

③The organization and structure of the identification

Good quality cake - launch uniform, soft and flexible, not die hard, the cut surface is a fine honeycomb, no big hollow, no hard lumps.

Second-quality cake - a little poorly risen, not dense, hard, occasionally found large voids but not many.

Inferior cake - too many impurities, not hair, no elasticity, there are lumps. ④Smell and taste identification

Good quality cake - egg aroma is pure, the taste of loose noise and sweet, do not hit the mouth, do not stick to the teeth, with the unique flavor of the cake.

Second-quality cake--egg flavor and the degree of fluffy and noisy is a little poor, there is no obvious unique flavor.

Inferior quality cake - the flavor is not pure, there is a harry, burnt or fishy taste.

(2) Steamed cake (cake) sensory identification

①Color identification

Good quality cake - the surface is creamy yellow, the interior is white, the surface of the fruit material to withdraw uniformly, stamped clearly, decorative decency.

Second-quality cake - the color is a little worse, the fruit material is not very uniform, stamps vary.

Inferior quality cake - greenish color, the surface has the phenomenon of blossom.

② shape identification

Good quality cake - cut into strips of length, size, thickness are uniform, if the bowl or plum blossom shape of the circumference is rounded.

Second-quality cake - cut into pieces of slightly different shapes, shaped cake is not too square.

Inferior cake - cut into pieces of very uneven size, the difference is huge.

③The organizational structure of the identification

Good quality cake - there are uniform small honeycomb, no large air holes, flexible, the internal folder of fruit or jam uniformity, levels, respectively.

Second-quality cake - air space is not too fine, occasionally see large holes, the inner folder jam or fruit material is not uniform.

Inferior quality cake - large and numerous internal holes and high levels of impurities. There are moldy spots.

④Smell and taste identification

Good quality cake - fluffy and crisp, egg flavor, non-stick teeth, easy to digest, with the characteristic flavor of steamed cake.

Second-quality cake - slightly less fluffy, the special flavor of steamed cake is not prominent.

Inferior quality cake - there is an odor, moldy and spoiled flavor.

4, identify the quality of white skin (pastry)

(1) color and lustre identification

good quality white skin - the surface is white or creamy white, the bottom of the golden or brownish-red, stamping pattern clear, decorative accessories appropriate.

Second-quality white skin - the surface is golden yellow, the brush egg liquid is not uniform, the sesame is not pure, the color of the stamp is not uniform.

Inferior quality white skin - with paste black phenomenon or hairy deterioration.

(2) shape identification

Good quality white skin - each variety of the size of the same, uniform thickness, beautiful and generous, do not run sugar, do not show, no impurities, moderately decorated. Sub-quality white skin - the block shape of different sizes, thin and thick is not very uniform, slightly run sugar, dew phenomenon.

Inferior white skin - the size, thickness and thinness of the difference, sugar, dew too serious.

(3) organizational structure identification

Good quality white skin - skin and filling uniformity, layers and distinct, not biased skin and filling, not Yinxin, not under fire, no foreign matter.

Second-quality white skin - skin and filling size disproportionate, not many layers or uneven thickness between the layers, but are not too serious.

Inferior quality white skin - layers are not distinct or stick together as one, the skin is too large and the filling is very little, or the filling is serious, impurities and foreign matter is very much.

(4) odor and taste identification

Good quality white skin - crispy, fluffy, silky, soft, sweet and tasty, eaten for a long time, with the special flavor and texture of the variety.

Second-quality white skin - crispy fluffy soft features slightly worse, less pure flavor, sticky teeth, slightly hit the mouth.

Inferior white skin - dry and hard taste, moldy and spoiled, serious odor.

5, identify the quality of walnut cake (mixed sugar crisp class)

(1) color identification

good quality walnut cake - the surface was dark wheat yellow, no white or burnt edge phenomenon, green flowers white ground, the bottom was light wheat yellow.

Sub-quality walnut cake - the surface color change is not big, no too dark or too light phenomenon, not paste the bottom, not burnt edges.

Inferior quality walnut crisp - the surface of the black paste, the bottom of the black, there are burnt edges.

(2) shape identification

Good quality branch peach crisp - flat round, block shape neat, size, thickness are consistent, there is a natural crack and spread evenly.

Sub-quality walnut cake - the size of the block shape, thin and thick slightly different, spread cracked natural lines slightly.

Inferior quality school peach crisp - no spreading cracks on the surface, the block shape is mushroom-shaped without cracks.

(3) organizational structure identification

Good quality walnut crisp - the internal texture of uniform fine honeycomb, not yinxin, not under fire, no other impurities.

Second quality walnut cake - internal honeycomb is not very uniform, hair slightly worse, no Yin heart, no impurities.

Inferior quality walnut crisp - no honeycomb structure, yin heart, underfire or impurities.

(4) odor and taste identification

Good quality walnut cake - fluffy mouth without sticking to the teeth, with the product should be filled with the taste of the fruit material, no odor.

Second-quality walnut cake - eating is not crisp, the product should be the flavor of nuts and fruits is not prominent, slightly burgundy taste but not serious.

Inferior quality walnut cake - moldy and spoiled odor.

6, identify the quality of moon cakes (sugar crust type)

(1) pulp skin moon cakes sensory identification

① color identification

good quality moon cakes - the surface of the golden yellow, the bottom of the reddish-brown, the wall of the white to creamy white, the color of the fire is uniform, the wall grooves in the green, the surface of the skin with the egg glossy.

Second-quality mooncakes - the surface, bottom, and walls are slightly uneven fire color, and the skin is not shiny.

Inferior quality mooncakes - the surface is raw, paste serious, there are green walls, green grooves, collapse of the top and other phenomena.

②Shape identification

Good quality mooncakes - block shape circumference rounded, thin and thick uniform, clear pattern, the side does not draw wall, no large cracks, not running sugar, not exposed.

Second-quality mooncakes - part of the pattern is blurred, there is a small amount of running sugar to reveal the filling phenomenon.

Inferior quality mooncakes - the size of the block shape varies a lot, and there is a lot of running sugar and filling.

③The organizational structure of the identification

Good quality moon cakes - skin fluffy, soft filling, not partial skin and filling, no big hollow, no mechanical impurities.

Sub-quality moon cakes - uneven distribution of skin and filling, in a small number of partial skin and filling and a small number of voids.

Inferior quality moon cakes - skin and filling is not fluffy, there are large voids, containing impurities or foreign matter.

④Smell and taste identification

Good quality mooncakes - appropriate sweetness, crispy skin and soft filling, not burgundy, filling oily and delicate but not sticky, with the normal flavor of the species should be, no odor.

Second-quality moon cakes - sweetness and crispness mastered slightly worse, the flavor of this variety is not too prominent.

Inferior quality moon cakes - and burgundy and hard, bite the visible white teeth marks, moldy and deteriorated with a peculiar smell, unbearable to eat.

(2) sensory identification of puff pastry moon cakes

①Color identification

good quality moon cakes - white or creamy white surface, the bottom of the golden yellow to reddish-brown, uniform color, bright.

Second-quality mooncakes - the surface, bottom, and walls are dark or slightly lighter in color, and the color distribution is less uniform.

Inferior quality mooncakes - the color is either too dark or too light compared to the genuine product, and the difference is too great.

②Shape identification

Good quality mooncakes - specifications and shape consistency, beautiful and generous, do not run out of sugar dew filling, not flying hair fried wings, moderately decorated.

Sub-quality moon cakes - size is not uniform, the shape is not very beautiful, there is a small amount of running sugar phenomenon.

Inferior quality mooncakes - the size of the block is very different, running sugar and serious filling.

3 organization and structure identification Good quality mooncakes - skin and filling uniform, distinct layers, skin and filling in the right place, no big hollow, no impurities.

Sub-quality mooncakes - layers are not very clear or slightly biased skin and filling.

Inferior quality mooncakes - mixed levels, partial skin and filling serious, containing more impurities.

④Smell and taste identification

Good quality mooncakes - fluffy and soft without cushioning teeth, oily and delicate, with the filling of the fruits of the folder should be the taste.

Sub-quality mooncakes - slightly less fluffy, the flavor should not be too prominent, no oily and delicate feeling, can stick to the teeth when biting.

Inferior quality mooncakes - eat the pad teeth, there is a strange odor, fatty acid failure of the haram flavor.

7, identify the quality of bread

Bread can be divided into two categories of staple bread and snack bread. Staple bread is based on flour as raw material, add salt water and yeast, etc., after fermentation and baking, the shape of the round, rectangular, etc., more with a salty flavor. Dim sum bread in addition to flour is also added to the raw materials in the more sugar, oil, egg milk, fruit, etc., more sweet flavor, according to the ingredients and the production of the difference can be divided into sweet type, fruit type, filling type, shortening type, etc..

(1) color identification

Good quality bread - the surface was golden yellow to brown, uniform color, glossy, no baking, white phenomenon exists.

Sub-quality bread - the surface was black-red, the bottom of the brown-red, slightly less glossy, uneven distribution of color.

Inferior quality bread - raw, paste phenomenon is serious, or part of the mold and show gray spots.

(2) shape identification

good quality bread - round bread must be convex round, listen to the bread section size should be the same, other patterns of bread should be neat and proper, all the bread surface are bulging outward.

Sub-quality bread - slightly deformed, with a few sticky places, with patterned products are not clear.

Sub-quality bread - heavily deformed in appearance, collapsed frames, and sticking are all quite severe.

(3) organizational structure identification

Good quality bread - the cut surface observed on the stomata uniformly fine, no large holes, the inner texture is white and elastic, fruit material dispersed uniformly, the organization is fluffy like spongy, no raw heart.

Sub-quality bread - the degree of fluffy and noisy soft tissue is slightly worse, the pores are not uniform, and the elasticity is also slightly worse.

Inferior quality bread - poor rise, no air holes, raw heart, not spongy, no elasticity, fruit discoloration.

(4) odor and taste identification

Good quality bread - eating sweet and soft, not sticky teeth, there is a unique flavor of the species, and there is a yeast fermentation after the aroma.

Second-quality bread - a little less soft, eating is not good for the mouth, should not be obvious flavor, slightly sour but acceptable.

Inferior quality bread - sticky teeth, unfavorable to the mouth, sour, musty and other undesirable odors.