What do you think is the difference between Su-style cakes and other pie cakes?

China cakes can be divided into four schools: ① Beijing flavor; ② Guangdong flavor; ③ Soviet flavor; ④ Sichuan flavor.

1 jingwei pastry: refers to the cakes made in the Yellow River valley and most parts of the Yellow River to the north of Beijing (including Shandong, North China, Northeast China and other places), with Beijing as the representative, so it is called jingwei pastry. The body of Beijing-style pastry is mainly flour and miscellaneous grains powder, and the dough body is hard and firm. The pasta made separately has the characteristics of strong elasticity, good toughness and cooking resistance.

2 Su-style cakes: Su-style cakes refer to cakes made in the middle and lower reaches of the Yangtze River, Zhejiang and Shanghai, represented by Jiangsu, so they are called Su-style cakes. The blank of Soviet pastry is mainly rice and flour, and there are many forms of skin blank. Su-style pastry is good at making rice flour besides water and noodles, fermented noodles and crisp noodles, and pays great attention to modeling.

Schools also pay great attention to the shape of dots. Su-style cakes are delicate in taste, rich in flavor, sweet and delicious. Su-style cakes are mostly thin-skinned, tender and juicy, with deep central color, extensive materials and exquisite selection of materials. Meat stuffing likes to be mixed with jelly, which makes the finished juice fat, tender and delicious when it matures.

4 Cantonese-style pastry: Cantonese-style pastry refers to cakes made in the Pearl River Basin and the southern coastal areas represented by Guangdong, so it is called Cantonese-style dim sum. Cantonese-style cakes are widely used and are famous for their exquisite colors. Its technology is mainly manifested in the unique cake crust and stuffing making. Pastry with stuffing requires thin skin and thick stuffing, and the texture of the skin is changeable. In terms of flavor, Cantonese pastry uses various flavors to interact and cooperate with each other to form a unique flavor. The main auxiliary materials of Cantonese-style cakes are mostly local famous specialty products, and all auxiliary materials can be summarized as: candied fruit, seeds, meat and meat products, eggs and dairy products.