Does the fact that Chinese pastries aren't very popular have anything to do with the fact that they keep dropping crumbs when you bite into them?

Chinese pastry is not good? Although I do pastry but I still think that doing Chinese pastry is very powerful, but also very delicious, but also very into the stream, especially the wide range of pastries out of the really very good, as for a bite on the crumbs that means you eat is the pasty type of desserts. Do not fall crumbs is not right, Western-style pastry in fact, there are eating crumbs, but most of them are in the plate, or mold, so we may be the illusion.

In fact, Chinese pastries now give people the feeling of not into the stream, the reason is that most of the crisp type of Chinese pastries need to use lard, we always say unhealthy, in fact, I think lard is not unhealthy is not to eat more, I often ate lard as a child mixed with rice is also very tasty, and there is nothing wrong with it, lard is also an animal fat, and has a unique flavor. It is a common fat used in our Chinese pastries. We should not always be misled, like to eat, go eat, but do not eat too much.

Then again, pastry, in fact, pastry in the commonly used fats are butter, light cream and sweet cream, butter and light cream is also animal cream, as for the sweet cream is hydrogenated vegetable oils it is not natural, a good point of sweet cream will be labeled with the content of trans fatty acids, in fact, I think that we are now eating pastry as long as it is outside the majority of the purchase of Chinese pastries are not as healthy as at least 80 percent of the pastry is flavored coloring, but also the most important thing is that it is not as healthy as it should be, but it is not as healthy as it should be.

We do not say that Chinese pastries eat unhealthy and pastry eat fat, they are snacks are not staple food, you always take the snacks as a staple food is not long meat, and we can do at home on their own do not go outside to buy. Especially in the western point of view of various flavors of snacks are almost all flavors, with the color of the snacks are pigmented.

Chinese desserts with oil, sugar, eggs, noodles, rice, dried fruit, fruit, dairy, fish, shrimp by steaming, baking, frying, cooking and become! The filling, the technique is diverse and the craftsmanship is fine! Unlike the Western-style so sweet move not moving cream, many unscrupulous businessmen use margarine, trans fatty acids produced by the human body will not be degraded on their own! Although the Western-style pastries are now flooding our streets, most of them are beautifully shaped, rich flavor but I still prefer to eat from our childhood to the big Chinese desserts, my favorite is the twist, especially salty, school is every hungry to eat one instantly full of blood resurrection, your favorite pastries are which welcome to comment on the forwarding of the thank you!