What pastries are available, what are the baked 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. Carrot cake.

Radish cake is a traditional Chinese pastry, a special cake of the Han nationality in Fujian, southern Fujian, Guangdong and other regions. Zai Lai Rice Noodles, also known as Zai Lai Rice Noodles, are the best noodles used in Chinese dim sum and can be used in making Chinese snacks such as turnip cakes, meat balls, and bowls.

2. Taro cake.

Taro cake is a special cake snack of the Han nationality in Chaoshan area of Guangdong, Guangzhou, Yangjiang, Foshan and other places, and also sells dim sum in tea houses in Hong Kong and Macao, with the materials of sticky rice flour, taro, dried shrimp, mushrooms, sausages and bacon.

3. **Cake.

**The original name of the cake is honeycomb cake, which originated in Nanyang and is a kind of Nanyang Peranakan cake, **cake is another name after the cake spread to Guangdong. The important raw material of this cake is Nanyang cassava, the finished product is like a honeycomb, so it is called honeycomb cake, and it is shark fin filamentous after slicing, and it is also called shark fin cake.

4. Lunjiao cake.

The production of Lunjiao cake originated in Lunjiao Town, Shunde, Guangdong, and is a typical Han pastry in Lingnan. Due to the special quality and flavor, it is loved by the majority of consumers, especially in summer, and the production has been very common. Lunjiao cake is made of indica rice flour with yeast alcohol, so that the starch is converted into a mixture of starch and dextrin, and then steamed into a shape, which has a high degree of transparency.

The softness and toughness are similar to those made of glutinous rice.

The most common pastries.

It is bread and cakes, classic cakes include chicken cakes, birthday cream cakes, pastry cakes such as mousse cake, almond cake, and tiramisu.

Wait. Bread bread is divided into crispy, fluffy, hard and soft cakes.

1. Traditional Chinese cakes: osmanthus cakes and hair cakes have a history of three or four hundred years in our country, and have become street foods since the end of the Ming Dynasty; Rice cakes also belong to the type of hair cakes, but the taste of rice cakes is more delicate and smaller. The famous mung bean cake is already one of the characteristic cakes of the Han nationality, mung bean cake has also evolved into soybean cake, pea cake and so on, mung bean cake is also divided into north and south mung bean cake according to taste, the mung bean cake in the south is slightly greasy, the mung bean cake in the north is very compact, and the entrance is soft and easy to loosen.

2. Cakes and bread cakes: about cake bread, each of us is very familiar with it, the traditional Chinese cake is the chicken cake, which is directly baked out fragrant, as well as milk cake, etc., and the production of bread There are not many traditional Chinese bread, mainly from the pineapple oil and toast at West Point are our most common bread, and now there are some Baumkuchen buns, French baguettes, cosong buns and so on.

3. Western pastries: Western pastries are also composed of cakes and breads, such as cream cakes, mousse cakes, fruit cakes, etc., which are the characteristics of Western pastries.

4. Morning tea pastries: Morning tea pastries are now self-contained special pastries, pudding, radish cakes, mara cakes, coconut soufflés, durian cakes and many other pastries in the morning tea have become unique snacks, as well as ** cakes, baked with honey and cassava, because the finished product is like a honeycomb, and there are shark fin filaments, which are deeply loved by people.

There are many types of baked goods. It contains cake sponges, chiffon, heavy cream, light cheese (or light cheese), fondant, honeycomb, paper cups, soufflés, muffins, muffins, and brownies; There are also soft biscuits (batter), ordinary biscuits (dough), and hard biscuits (also known as ice cream biscuits); Danish puff pastry, Russian rye, French baguette, American cream, etc.

Baked goods are based on grains, oils, sugar, eggs, etc., add appropriate amount of auxiliary materials, and are made of various flavors and nutrients through processes such as dough, molding, and baking.

Nutritional value of baked pastries:

1.Baked goods are highly nutritious, and most baked goods are suitable for adding a variety of nutritious food ingredients, and wheat flour has nutritional advantages that other grains cannot match in terms of its main ingredient. The protein content of wheat flour is 2 3 times that of rice, about 2 times that of corn flour, especially its calcium content is about 4 times that of rice and more than 8 times that of corn flour.

The content of VB1, VB2, and nicotinic acid is 3 or 4 times that of rice.

2.Due to the physicochemical action of yeast in the baking process, baked goods are rich in protein and amino acids, easy to absorb, and have a good taste and color.