A complete collection of 20 kinds of pasta pastries

There are many types of pastries and dim sum, and traditional Chinese pastries are representatives.

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 is amazing.

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.

Chinese pastries are now in a vast market and have become a popular choice in the market.

1. Green mille-feuille cake

Ingredients: 300 grams of sticky rice flour, 600 grams of corn flour, 4 large cans of coconut milk (large), appropriate amount of pigment pandan leaf juice, 300 grams of granulated sugar, appropriate amount of raw oil.

Preparation method: 1) Mix rice flour, corn flour and coconut milk into coconut flour pulp, and divide it into several equal parts according to the number of layers. (2) The first coconut flour pulp is the primary color, without coloring.

3) Add the pigment to the second coconut flour syrup, so that each layer is made, the color is increased a little, and the color is the darkest when the last layer is reached.

4) Coat a square vessel with raw oil, pour in the first part of the coconut flour paste, and steam over high heat for 5 minutes.

5) Pour in the second layer of batter and steam for 5 minutes, so that each layer takes 5 minutes until the end.

2. Strawberry cake].

Ingredients (4 servings): 250g strawberries, 200ml cream, 40g sugar, a little lemon juice

Directions: 1) Put the strawberries in the refrigerator and cool, wash and remove the stems, put them in a food blender, and puree.

2) Move 1 into a large container, add cream, sugar and lemon juice, beat until thick, and pour into a glass.

3) Lightly beat the cream for decoration with a whisk, then add it to the surface of 2, and lightly draw some lines with a spoon to make beautiful lines like marble.

A complete set of pastry making patternsSmall, chopped green onion cakesPractice:

Prepare the ingredients: water, flour, vegetable oil.

1. Prepare the ingredients for chopped green onion cakes.

2. Blanch the flour with 8 hot boiling water, and then stir it evenly gradually.

3. Knead the dough repeatedly until smooth dough and chop the green onion.

4. Roll out the dough into a thin rectangle, then brush with oil, sprinkle with salt and sprinkle with a little flour.

5. Sprinkle the chopped green onion evenly.

6. Roll up a long roll along one side.

7. Cut into 5 evenly divided pieces.

8. Pinch both sides tightly and flatten them and roll them into small cakes.

9. Put a little oil in the hot pot, put in the cake blank, and cover the pan to make the cake.

10. Turn over after one side is set, and wait for the dough cake to bulge and cook out of the pot.

11. It is better to eat the finished cake on a plate while it is hot.