Basic characteristics of China cakes

1, with fine materials and various patterns.

Because China has a vast territory and rich specialties, it provides rich raw materials for Chinese pastry making. In addition, the large population, different climatic conditions and great differences in people's lives determine the direction of Chinese pastry selection:

(1) according to the variety of raw materials and processing methods. For example, high-gluten flour should be used to make Lanzhou Lamian Noodles, and glutinous rice flour with delicate texture should be used to make glutinous rice balls. Only by choosing the right raw materials can we make high-quality cakes.

(2) according to the origin and location of raw materials. For example, Guangxi Lipu taro with loose texture should be used to make honeycomb taro corners; When making fresh meat stuffing, you must choose pig's shoulder meat, so as to ensure that the stuffing eats more water.

(3) Meet the quality and hygiene requirements. Choosing high-quality raw materials can not only ensure product quality, but also pay attention to hygiene and prevent some infectious diseases and food poisoning. For example, rice should choose high-quality rice products with uniform grain shape and bright and shiny rice flavor, and should not choose inferior products that are moth-eaten and contain many inclusions and lose the rice flavor. Dried fruits should be products with thick meat, dry body, clean quality and luster.

There are many designs of cakes in China, which are embodied in the following aspects:

(1) Variety diversification due to different fillings. For example, there are fresh meat buns, vegetable buns, barbecued pork buns, bean paste buns and crystal buns in jiaozi, and there are Sanxian jiaozi, Tangyuan, pork jiaozi and fish jiaozi.

(2) due to different materials, the varieties are diversified. For example, wheat products include noodles, steamed dumplings, pot stickers, steamed bread, flower rolls, silver rolls and so on. And rice flour products include cakes, cakes, cakes, fried cakes and other varieties.

(3) Varieties are diversified due to different formation methods. For example, small steamed buns, steamed dumplings and zongzi can be wrapped and molded, Yuanyang jiaozi, Sixi jiaozi and Butterfly jiaozi can be kneaded and molded, and Longxu Noodles and hollow noodles can be stretched and molded.

At present, the color of cakes is not rich and colorful, generally only white, gold and other single tones. As a professional pastry practitioner, we should explore and learn from the traditional art of food color matching, and apply its production techniques and colors to all kinds of pastry production, so as to carry forward the pasta culture in China and open up the pasta market.

The flexibility and variability in the production process of cakes provide practitioners with a broad space for development and innovation. Only when China cakes are constantly inherited and carried forward in specific work, learn from others' strengths, make bold attempts and draw inferences from others, can they maintain their vigorous vitality and achieve greater development.