Winning works of pastry contest

There are many kinds of cakes, which can be generally divided into Chinese cakes and western cakes. Among the traditional cakes in China, moon cakes are the first seasonal products that can last for a long time. At present, western-style dim sum is gradually occupying an important position in the pastry market, and its representative product is decorative cake.

1. Chinese Pastry Chinese Pastry refers to the traditional pastry food in China, which can be mainly divided into the following categories: baked products, fried products, cooked products, cooked flour products, etc. There are many varieties in each category, which can reach more than 300 according to incomplete statistics. Geographically, it can be divided into north and south. Among them, the North Point is mainly Beijing flavor, mostly pure sweet and salty varieties; South Point can be divided into Cantonese style and Soviet style.

1, baking products. It mainly includes crisp, crisp, crisp layer, crisp skin, loose crisp skin, sugar water skin, hard crisp, fermentation, sesame cake, scone and so on. The main representative products are Beijing-style moon cakes, Soviet-style money moon cakes and Cantonese-style moon cakes.

2. Fried products. It mainly includes crispy skin, oily skin, crispy skin, crispy skin layer, water mixing, fermentation, syrup and so on. The main representative products are Jingwei Kaixiao, Su-style fried food, Jingwei honey juice and so on.

3. Cooking products. It mainly includes steamed cakes, impression cakes, tough cakes, puffed cakes, muffins, zongzi, cakes, water-oil skins and so on. The main representative products are all kinds of steamed bread, 100-fruit muffins, zongzi and glutinous rice balls.

4, cooked powder products. It mainly includes cold-adjusted hard cakes, cold-adjusted soft cakes, hot-adjusted soft cakes, impression cakes and shortbread. The main representative products are Fujian-style orange cake, Soviet-style Bazhen cake, cloud cake and so on.

Second, Western-style cakes Western-style cakes are divided into cakes, mixed cakes, shortcakes, shortcakes and snacks according to the production process characteristics and business habits.

1. Pastry: The main varieties are clear cake, oil cake and decorative cake.

2. Mixed crisp: The main varieties are souffle and tart.

3. Crispy: The main varieties are tongue crisp and Keith strip.

4. Crispy: The main varieties are jiaozi with curry meat stuffing, sweet square cake and butterfly cake.

5. Dim sum: mainly shortbread, shortbread, etc.

6. Others: such as walnut pieces and coconut balls.

Three, hot (cold) processing technology cakes are defined according to GB 7099- 1998 standard. Pastry products can be divided into hot processing cakes and cold processing cakes according to the production process. Hot-processed cakes are cakes cooked by heating during processing. General Chinese scones, fried cakes and some western cakes all belong to this type. Cold-processed cake is a cake that is cooked by heating, and then added with auxiliary materials such as cream, margarine, protein and cocoa, without heating. Generally speaking, there is visible cream in the final pastry products, such as sandwich cream cakes and decorative cakes.