Classification and making of Chinese dim sum

A complete collection of classification and production of Chinese dim sum

Chinese pastry originated in China and has the traditional flavor and characteristics of China. Due to the differences in raw materials, formulas and production techniques, the pastry schools with local characteristics and local flavors can be divided into the following categories:

Shi Jing cake

Represented by Beijing area, it has the characteristics of heavy oil, light sugar, crisp and soft, and pure sweet and salty taste. Representative varieties include Beijing Bakuai, red and white moon cakes and so on.

Sushi cake

Represented by Suzhou, the stuffing is mostly nuts and pork chop oil, with osmanthus and roses, which tastes heavy and sweet. Representative varieties include Soviet-style moon cakes and lard rice cakes.

Cantonese pastry

Taking Guangzhou as the representative, the fillings are mostly plums, shredded coconut, lotus seed paste, sugar-stained fat, heavy sugar and heavy oil, which are characterized by thin skin, soft and smooth oil and sweet and salty taste. Representative varieties are Cantonese moon cakes.

Shi Yang cake

Represented by Yangzhou and Zhenjiang, the fillings are mainly black hemp, candied fruit and sesame oil, with outstanding sesame flavor. Representative varieties include Weiyang Bapian and black sesame salt and pepper moon cakes.

Shi Min cake

Represented by Fuzhou, the fillings are mostly shrimp, seaweed, longan, mushrooms, candied diced meat and so on. Sweet, crisp and oily, with outstanding seafood flavor. Representative varieties include Fujian gift cake and lard cake.

Chaozhou cake

With Chaozhou as the representative, the fillings are mainly red bean paste, sugar wax gourd and sugar fat, and the onion flavor is outstanding. Representative varieties are granny cakes and spring cakes.

Ningshaoshi cake

Taking Ningbo and Shaoxing as the representatives, the auxiliary materials are mostly moss and vegetable oil, and seaweed has a prominent flavor. The representative varieties are Moss Cake and Shaoxing sweet cake.

Shichuan cake

Represented by Chengdu-Chongqing area, the fillings are mostly peanuts, sesame seeds, walnuts, candied fruit and pork fat cubes. There are many glutinous rice products, and the soft glutinous oil is sweet and crisp. The representative varieties are peach slices and rice sugar.

Gao Qiao cake

Represented by Gao Qiao Town, the fillings are mainly red beans and roses, with light sugar, light oil and light fragrance. Representative varieties are muffins, muffins and so on.

According to the technological process, it is divided into the following varieties:

Baked products

A pastry with baking as the final ripening process.

Synonym: furnace goods.

Fried products

A pastry with frying as the final cooking process.

Synonym: roasted seeds and nuts.

Steamed product

A pastry with steaming as the final cooking process.

Cooked flour products

A cake made of rice flour or flour which is pre-cooked and then mixed with other raw materials.

Synonyms: cold cooked products, cake powder products.

Crispy cake

Products made of more oil and sugar have no layers and crisp taste.

Crispy cakes

A layered product with pastry shell is made by covering pastry dough with water-oil dough, filling, baking or frying.

Shuiyoupi cake

A product with thin stuffing is made of water-oil dough and then stuffed, baked or fried.

Syrup cake

A soft or crisp product made of syrup dough and then filled and baked.

Su Song cake

Use less oil and more sugar and caramel. Loose products made by baking or frying eggs, dairy products, etc.

Synonym: mixed sugar cake.

Songsupi cake

A product made of crispy dough and then filled, baked or fried.

Synonym: pastry with mixed sugar crust.

Hard cake

Using less sugar and caramel, more oil and other auxiliary materials to make the skin, then stuffing, baking or frying to make the skin hard and crisp.

Synonym: hard crust cake.

Syrup cake

A product that is made into a green body, fried and coated with syrup.

Cold carving cake

Cold-made cake products are made by mixing cake powder, bran pulp and cold boiled water into soft cakes with strong toughness, filling or not, and molding.

cake

A product with soft tissue is made from eggs by beating eggs, injection molding, baking or steaming.

New Year cake; rice cake

A pastry product is made from glutinous rice by steaming.

Steamed sponge cake

Cake products with honeycomb structure are made of flour or rice flour through fermentation and cooking.

Synonym: bee cake.

sponge cake

A cake with soft taste is made of japonica rice flour as the main raw material through molding and steaming.

Print cake

A cake product with soft taste made of cooked or raw materials through mixing and molding.

Sliced cake

With rice flour as the main raw material, a pastry product with soft taste is made by mixing powder, molding, steaming and slicing.

Bake cake

Using rice flour as the main raw material, the crisp cake product was made by mixing, molding, cooking, molding and baking.

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