How to write about the inheritance and development of traditional Chinese pastry?

Simple distinction: Western-style pastries: most of them are done by machine, while most of the Chinese-style pastries are done by hand, and it generally takes more time than western-style pastries.

Pastry: The post is divided into dessert room and bakery. Let's start with dessert.

There are many types of desserts: cheese, mousse, chocolate, soufflé, Napoleon, cakes, etc.

Bread is divided into toast, cereals, room temperature and so on.

Pastry production is all about precise portions and standard production processes. Like a cake beaten for a few minutes, let it sit for a few minutes before baking. How much time to bake and how much temperature. The bread should be beaten for a few minutes, how many times it rises, how much time each time, etc. So you'll use a lot of auxiliary tools.

Such as 1. Temperature measuring tools such as bread temperature needle, syrup temperature needle, etc.

2. A wide variety of knives.

3. All kinds of molds. Different looks are molded with different molds.

Pastry baking is handmade due to the increasing use of modern machines.

There are fewer people. A lot of the products are made by machines.

Midpoint: Due to Chinese cuisine.

There are many, and each cuisine also has its own representative dim sum, so I won't talk about it here. Buy this book and take a look.

The midpoint focuses on handwork, and most of the products cannot be made by machines. Therefore, the basic skills of the staff are required to be solid. But compared to the West Point Practice, the time is longer.

Chinese pastry refers to the dim sum originated in China, referred to as "middle point", double called "pastry", it is a variety of grains, livestock, poultry, fish, shrimp, eggs, milk, vegetables, fruits, etc. as raw materials, and then with a variety of condiments, after processing to make a variety of nutritious food with good color, fragrance, taste, shape and quality. Western-style pastry is referred to as "Western pastry", which mainly refers to dim sum in European and American countries. It is a nutritious food with a certain color, aroma, taste, shape and quality made from flour, sugar, oil, eggs and dairy products, supplemented by dried and fresh fruits and seasonings, and through the process of modulation and decoration.

Chinese pastry, in the local dialect of Beijing, is "饽饽", and Western pastry is commonly known as "dim sum". Because I am not a professional pastry chef, I will not have too many systematic comparisons and classifications.

Chinese pastries do not have high requirements for flour, generally use all-purpose flour, and the oil used is basically lard-based, especially for those puff pastry snacks, layer upon layer of puff pastry can be broken; The fillings are mostly made of natural fruits or grains, such as red bean paste, pineapple filling, jujube paste, etc.

The flour of Western-style pastries should be divided into low-gluten and high-gluten flour. For example, cake with low-gluten flour and bread with high-gluten flour; The oil used is also based on animal butter, and in recent years, there has been vegetable butter, but that oil has immeasurable harm to health, because this topic is not very important, so I will not repeat it here. The fillings are mostly apple and other fruit fillings; Western pastries are mostly sweet, while Chinese pastries are sweet and salty, and some such as beef tongue cakes will also be put with some salt and pepper, which have different flavors and textures.

When it comes to Chinese pastry and Western pastry, everyone may have questions in their minds, why the West Pastry Shops on the street are still so noble, while Chinese pastries only sell steamed buns, xiaolongbao, sauce cakes, sesame balls, and fresh meat patties, which are not expensive and do not feel high-grade.

In fact, the really tall midpoint, often exists in high-end hotels, because most of the midpoint is manual work, it takes a long time, and some do it for a few hours, so if you take it to sell like steamed buns, it is very unrealistic, and the cost is too high!

The difference between mid-point and western pastry is also in the production equipment, the mid-point is generally steamed in a steamer, fried in oil, or used in an electric baking pan, while the western pastry is mainly baked in the oven.

In terms of raw materials, pastries are basically inseparable from butter, cream, milk, chocolate, sugar, etc., and when making decorated cakes, coloring is also used.

However, the midpoint is different, and natural things such as lard are generally used for coloring, vegetable juice and other natural things are generally used for coloring, and coloring is rarely used. Like the following Chinese pastry, the purple potato is used to add color, and the strawberry jam in the middle is steamed.

Pastries generally use mold shapes, while the production of mid-point mainly lies in the master's technique, which creates a variety of different shapes through various kaleidoscopic techniques. Occasionally, other tools such as scissors or towels are used. So I'm imagining what would happen if I opened a Chinese pastry shop with traditional Chinese pastry?

The true traditional Chinese pastry is definitely no less beautiful than the western pastry.

In terms of raw materials, the production equipment is also different, and the constituency is mainly oven-baked.

Chinese pastry is relatively simple, fermented and steamed, and cheap. Western-style pastries are made with butter and baked, which is relatively expensive and easy to gain weight.

The really tall midpoint often exists in high-end hotels, because most of the midpoint is manual work, it takes a long time, and some of them are several hours at a time.

Chinese pastries are simple and cheap. Western-style pastry with butter and grilled is expensive.

The mid-point is usually steamed in a steamer, fried in oil, or in an electric baking pan, while the pastry is mainly oven-baked.

Compared with Western pastry, Chinese pastry is simple and easy to make, and requires fewer ingredients.

It's delicious, healthy, easy to expect, and cheap and easy to operate.

Suitable for the taste of Chinese, most of the Western sugar, the amount of milk is too much, Chinese are not used to eating, but the exquisite appearance is very attractive, so if the middle point is made into a Western-style look is very attractive.

There are many types of Chinese pastries depending on the region, and the ingredients used vary from one region to another.

Chinese pastry is relatively simple, fermented and steamed, and cheap.