Western pastry is made of bread and cakes? I hope the prawns answer

Western-style pastry is mainly a summary of the four categories of bread, cake, cake, and decorating.

Western-style pastry (West pastry) is written in English as west pastry, which mainly refers to dim sum in European and American countries. It is a nutritious food with a certain color, flavor and flavor made with sugar, oil, eggs and dairy products as the main raw materials, supplemented by fresh fruits and seasonings, and through the process of modulation, molding, maturity, decoration and so on. West Point originated from Europe and the United States, but due to the differences of countries or nationalities, its production methods are ever-changing, even the same variety in different countries will have different processing methods, therefore, there are many varieties of West Point, to fully understand the general situation of West Point varieties, we must first understand the classification of West Point.

There is no unified standard for the classification of West Point, but there are the following common ones in the industry. 1.According to the temperature of dim sum, it can be divided into room temperature dim sum, cold dim sum and hot dim sum.

2.According to the use of pastries, it can be divided into retail snacks, banquet snacks, cocktail snacks, buffet snacks and refreshments. 3.

According to the division of labor in the kitchen, it can be divided into bread, pastry, frozen category, chocolate, refined snacks and craft modeling. This classification is highly generalized and encompasses basically all aspects of pastry production. 4.

According to the processing technology of the product and the nature of the blank, it can be divided into cakes, mixed crisps, crisps, breads, puffers, biscuits, frozen sweets, and chocolates. This classification method is more commonly used in industry and teaching.

Bread, cakes, pies, pizzas, cookies, almost, that's all.

Western-style pastry chef and pastry baker are two different professions with a few differences:

Technique and Craftsmanship: Western-style pastry chefs mainly focus on making Western-style pastries such as bread, cakes, cookies, etc. They need to master the techniques and processes of dough making, fermentation, baking, etc.

Pastry bread bakers, on the other hand, are more focused on the baking process, including dough making, fermentation, baking, and decorating.

Ingredients and recipes: Western pastry chefs use different ingredients and recipes than pastry bread bakers. Western-style pastry chefs usually use ingredients such as flour, yeast, butter, sugar, etc., to create fluffy bread and delicate cakes.

Working environment: The working environment of a Western-style pastry chef and a pastry baker is also different. Western-style pastry chefs usually work in bakeries, bakeries, or hotel baking departments and need to operate in ovens and pastry counters.

Whereas, a pastry bread baker may work in a pastry factory, pastry shop, or the pastry department of a hotel and need to use ovens, blenders, and other baking equipment.

In general, Western pastry chefs and pastry bakers are both professional bakers, but they have slightly different areas of focus, technical requirements, and working environments.

Shenzhen New Oriental Culinary School is a large-scale culinary professional school approved by the Human Resources Bureau of Pingshan District, Shenzhen. The school has a complete set of majors, covering the eight traditional dishes represented by Cantonese cuisine, Sichuan cuisine and Lao Zhengxiang cuisine.

Clause. 1. You can receive more formal basic skills training in the chef school, with the guidance of the teacher, it doesn't matter if you are wrong, you can come again. The hotel is not good, and when the hotel is busy, the master generally does not have enough time to teach the staff alone.

Clause. Second, in the chef school can systematically and comprehensively learn cooking methods, such as burning, stir-frying, slipping and other basic principles and methods, and practice, students in the school have a more solid basic knowledge, after graduation work, can better see the master's work, eyes more able to live, the speed of technological progress faster.

Clause. 3. A good chef is not equal to a good teacher, "teaching" is the key, there are many skilled masters in the restaurant, but the school teachers not only have skills, but also have been trained in pedagogy and psychology, and know how to "teach". The school will also organize the study of popular dishes and innovative dishes to make students more in line with social requirements.

Clause. Fourth, the chef school has established long-term cooperation with chain hotels and hotels to send talents to them, and it is easier for students to find a suitable restaurant for their type after graduation.

From a novice's point of view, there is not much difference, and the pastry chef will learn techniques such as pastry and bread baking.

The cake is more difficult to make. Because the bread recipe only needs to be baked in the oven after the noodles are done, but the cake requires a lot of skills, many steps, and the shape.

I think it's a cake, because it has to be delicious and beautiful, and it needs to be very delicate, and it needs to be more professional.

I think cakes are more difficult to make because cakes have a lot of requirements and it's easy to fail.

There are different flavors and textures, and there are a wide variety of Chinese pastries, with unique tastes; Western-style bread is mainly made of flour, sugar, and butter, and the taste is single and sweet; I like Chinese pastry the most.

I think most of the Chinese pastries have some red beans and corn, and most of them are pastries. Western-style bread is made with yeast powder and is relatively firm. I prefer Chinese pastries.

Osmanthus cake, hair cake, rice cake, Beijing pea yellow, mung bean cake, horseshoe cake, etc.

1. Osmanthus cake: Osmanthus cake has a history of three or four hundred years in China, and someone has begun to make it in the last years of the Ming Dynasty, which is made of glutinous rice flour and osmanthus and sugar, and the taste is very delicate, with a trace of osmanthus aroma.

2. Fat cake: Fat cake is widely distributed in the north and south of the vast area, and is the traditional food of the Han nationality. It is made by steaming glutinous rice, which has a clear and fragrant taste and is a popular cake food.

Among them, the "Longyou Hair Cake" is a non-heritage project with unique production technology, and the hair cakes in Yueyang, Huizhou and other places have their own characteristics.

3. Rice cake: Rice cake has a long history and is one of the traditional snacks with Chinese characteristics. Rice cake is steamed with sticky rice or rice flour, easy to process, resistant to storage, and has a variety of eating methods, which has a certain similarity with the current rice cake, and this rice cake has been discovered in the Han Dynasty.

So it's very popular with the public.

4, Beijing pea yellow: Pea yellow is a palace snack, and it is said that the Queen Mother of the West likes to eat it the most, so it is even more valuable for such publicity. However, the color of the pea yellow is not completely natural, and the peas are not so yellow when cooked.

The ** price of this pea yellow child is amazing, who could afford it at that time!

5. Mung bean cake: Mung bean cake is one of the famous Han specialty pastries. Mung bean cake according to the taste of the south and north, the north is the Beijing style production without adding any oil, although the entrance is soft, but there is no oily feeling, the mung bean cake in the south has a bit of your feeling, because in order not to let the cake body become loose, southerners will add grease to make them stick together.

The cake is made only by chemical reactions.

And when bread and noodles are physical.

Fermentation is chemical.

Cake is a pastry made from eggs and flour.

The bread is made up of the gluten of the flour to hold the gas at the time of the yeast fermentation.

So the organization of bread is worse than that of cake.

Difference 1:

Breads with high-gluten flour.

cake with cake flour.

Difference 2: The water used for bread is 45%-60% of flour

The cake is basically made with egg wash.

Bread is an expanded and fluffy product made of flour, yeast, water and salt as the basic raw materials, through dough modulation, fermentation, molding, fermentation, baking and other processes.

The main difference is that eggs are added to the cake to make it fluffy, and no yeast is added.