What are the pastries and what are the varieties of pastries

Pastry is a food made of grain, sugar, oil, and eggs as the main raw materials, adding an appropriate amount of auxiliary materials, and formulating and maturing processes. Pastries can be divided into Chinese pastries and Western pastries, and moon cakes are the first seasonal products that can maintain the prosperity of traditional Chinese pastries. At present, Western-style dim sum is gradually occupying an important position in the pastry market, and its representative product is decorated cake.

Chinese pastries can be mainly divided into the following categories:

1 Baked products mainly include puff pastry, crispy, puff pastry, puff pastry, puff pastry, syrup crust, hard puff pastry, fermentation, baked cakes, baked cakes, etc., the main representative products are Suzhou-style money cakes, mille-feuille cakes, Beijing-style moon cakes, Cantonese moon cakes, etc.

2 Fried products mainly include puff pastry, water and oil skin, pine pastry, puff pastry, water conditioning, fermentation, syrup, etc., and the main representative products are Beijing-style open smile, Suzhou-style fried food, Beijing-style honey three knives, etc.

3 Steamed products mainly include steamed cakes, impression cakes, tough cakes, hair cakes, pine cakes, zongzi, cakes, water and oil skins, etc., and the main representative products are Suzhou-style lard rice cakes, fruit pine cakes, zongzi, all kinds of steamed buns, glutinous rice dumplings, etc.

4 Cooked flour products mainly include cold-toned tough cakes, cold-toned muffin cakes, hot-toned soft cakes, impression cakes, slice cakes, etc., and the main representative products are Fujian-style orange red cakes and Suzhou-style Bazhen cakes, cloud cakes, etc.

Western-style pastries can be mainly divided into the following categories:

1. Cakes: The main varieties are clear cakes, oil cakes and decorated cakes.

2. Mixed puff pastry: the main varieties are egg yolk crisp, egg tart, etc.

3. Crisp cakes: the main varieties are tongue crisps, Ji Si Tiao, etc.

4. Puff pastry: The main varieties are curry meat dumplings, sweet square cakes, butterfly cakes, etc.

5. Others: such as walnut pieces, coconut balls, etc.

In the face of the variety of pastries and the increasing competition in the market, production enterprises have innovated and continuously developed new varieties to meet the tastes and needs of modern people, so on the basis of maintaining traditional characteristics, there have been low-sugar, low-fat health-care pastries to meet the needs of special groups, such as sucrose-free moon cakes, low-sugar cakes, etc., as well as a variety of novel decorating craft cakes and Western-style cakes.

VC biscuits. Cookies.

Focal circles. Waffles.

Twist. Smile.

Anchovy crisp. Puff pastry.

Beijing-style yellow crisp. Peach crisp.

Walnuts are thin and crispy. Blessing Crisp.

Spring roll. Crusty pastry.

Goose fat rolls. Mixed sugar pastry.

Egg crispy. Flowering beans.

Calcium milk biscuits. Mooncakes (creamy filling).

Jiang rice strips. Mooncake (creamy pine nuts).

Chicken thigh crisp. Black hemp crispy.

Kyoto Eight Pieces. Champion cake.

Cream biscuits. Biscuits (cream).

Mooncakes (Baishou banquet point).

Puff pastry. Mooncakes (jujube paste).

Black pastry bread (French horn).

Lotus root flour. Delicious crispy rolls.

Honey twist. Mung bean cake.

Cake. Osmanthus root powder.

Cake (egg whites).

Poria cocos sandwich cake. Bowl cake.

Bread (butter).

Pancake. Bread (coconut rings).

Cake (steamed) bread (multi-dimensional).

Bread. Chestnut yokan.

Bread (French side dress).

Fried cakes. Bread (vitamin).

Bread (fruit).

Bread (salty) bread (wheat germ).

Three fresh bean skins. Siu mai.

Soup dumplings. Donkey rolling.

White water sheep's head. Aiwowo.

Love Wowo. Rice cake.

Enema. Pea yellow.

Stir-fry the liver. Camellia oleifera.

Tea. Azuki bean porridge.

Jelly (with seasoning).

Tofu brain (with marinade).

Jelly. Bean juice (raw).

Mooncake (five kernels).

Soda crackers. Fried noodles with sesame oil.

Mooncake (bean paste).

Hemp cake. Hemp baked cake.

Pineapple beans. Egg yolk crisp.

Cake (cream).

Fruit (Henan local specialty), peanut cake.

Wife. Napoleon.

All kinds of cakes.

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 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.

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

There are many types of desserts, including Chinese desserts and Western cakes. You can choose your favorite dessert according to your taste, and learn to train its group of Buddhas. Chinese desserts include various buns, red bean syrup, toast, and cakes, all of which are birthday cakes.

Nowadays, desserts are not only diverse in taste, but also look beautiful and generous, and the law of pursuit of perfection will become higher and higher. 1.Chinese desserts:

Each region of China has different characteristics. In addition to the candy and cake shop, there are also various sweet soups. The dessert is a mixture of Chinese and Western red bean syrup, which has evolved several times to mean nothing more than dew drops on the branches of a poplar tree.

Taiwanese all-in-one dessert adheres to the characteristics of traditional desserts in Taiwan Province of China and its own independent innovation. One of the major features of desserts in Taiwan Province is the retro style that is filled with a strong warmth. Commonly used raw materials such as fairy grass, black jelly, tofu flower.

3.Indonesia's desserts can be said to be varied, but they are generally sweet. There are different desserts in northern Indonesia.

The ingredients are milk, sugar and wheat flour, while northern Indonesia's desserts like beans such as pumpkin seeds and kidney beans. Compared to Indonesia, the sugar content of local desserts has always been "slightly inferior", mainly because Malaysian Europeans are more health-conscious and hate to be so sweet.

Chinese desserts: Chinese forest frog puree, sugar water, rock sugar bird's nest, sweet potato syrup, bean paste pot stickers, stewed eggs, double skin milk, ginger milk, tofu flowers, soft-shelled turtle puree, kelp mung bean paste, red bean paste, sesame paste, peanut paste. 2.

Western desserts: cakes, ice cream, cookies, puddings, cheesecakes, soufflés, pancakes, etc.

There are many kinds of desserts, sour, sweet, lemon, tomato, kiwi.

Desserts, also known as desserts, are a very broad concept with a wide variety of types, which can be roughly divided into Chinese desserts and Western desserts. Among them, Chinese and Western styles have multiple classifications.

There are many types of desserts, depending on which one you buy. I want cake. All the preserves are desserts and are delicious.

Beijing-style pastries, Suzhou-style pastries, Cantonese pastries, Yang-style pastries, Fujian-style pastries.

Beijing-style pastry: Represented by the Beijing area, it has the characteristics of heavy oil, light sugar, crispy and soft, pure sweet and salty taste. Representative varieties include Kyoto Eight Pieces and red and white mooncakes.

Suzhou-style pastry: Represented by the Suzhou area, the filling is mostly diced nuts and lard, and the fragrance is made of osmanthus and roses, and the taste is heavy and sweet. Representative varieties include Suzhou-style mooncakes and lard rice cakes.

Cantonese pastry: Represented by Guangzhou, the fillings are mostly olive kernels, shredded coconut, lotus paste, candied fat, heavy sugar, heavy oil, with thin skin and many fillings, oily and soft and smooth, sweet and salty taste, etc. Representative varieties include Cantonese moon cakes and so on.

Yang-style pastry: Represented by Yangzhou and Zhenjiang areas, the fillings are mainly black sesame and candied fruit and sesame oil, and the hemp flavor is prominent. Representative varieties include Weiyang eight pieces and black sesame pretzel mooncakes.

Fujian-style pastry: Represented by the Fuzhou area, the fillings are mostly dried shrimp, seaweed, guiyuan, shiitake mushrooms, diced meat marinated in sugar, etc., with a sweet and buttery taste and outstanding seafood flavor. Representative varieties include Hokkien cake and lard cake.

To this day, I always think that the candy fruit that I often eat after a childhood is a classic traditional pastry, which can only be eaten during the Chinese New Year or at the banquet, and it is crispy and crispy with a layer of sugar on the outside, which is delicious.

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.

1. Egg yolk crisp.

As the name suggests, egg yolk crisp is a Chinese pastry with egg yolk as the main ingredient, and it is deeply loved by consumers. The main ingredients of egg yolk crisp are wheat, butter, egg yolk, etc., the original egg yolk crisp was not cared for, but after continuous improvement and innovation, it has been recognized by consumers, so the sales volume is also very high. Nowadays, egg yolk crisp is a very popular Internet celebrity food.

It uses duck egg yolk, and when you bite into it, your mouth is full of oil, and it is very fragrant. The method of making egg yolk crisp is very similar to that of Suzhou-style mooncakes, and it tastes like slag. Nowadays, butter is used more for egg yolk crisp instead of lard, because butter can enhance the taste, and the egg yolk crisp has a milky flavor when eaten, which makes people easily addicted to eating.

2. Mara cake.

Mala cake is also a traditional dim sum in our country, in Hong Kong, in our country, Mala cake cake is also called ancient method of Mara cake, its pores are generally three layers, its top layer is straight, and the low layer is horizontal, it is not to make people feel very magical, this is actually a kind of cake. Generally, the production of mala cake is mainly made by mixing flour, eggs, lard and butter and fermenting for three days, and then steaming in a steamer.

The prepared mala cake is round and then cut into a triangular shape, golden in color, and tastes fluffy, soft and slightly fragrant. The mala cake still has a caramel flavor when eaten, but the more you eat it, the more fragrant it becomes, which makes people feel very appetizing and particularly tempting.

3. Osmanthus cake.

Osmanthus cake is a dessert that many people like to eat, its taste is fragrant, the taste is soft and glutinous, it has a history of more than 300 years, and it is a popular small dessert in China. Osmanthus cake is made of osmanthus flowers, because of the fragrance of osmanthus flowers, which makes the osmanthus cake taste better and taste more fragrant.

The osmanthus cake made is yellow and white in color, and the shape is unique, which makes people look very appetizing. Moreover, the osmanthus cake tastes delicate and slag, melts in the mouth, and makes people have an endless aftertaste, so the osmanthus cake is also one of the must-have desserts for treats and gifts.

Fourth, twist. Twist comes in two flavors, one is salt and pepper flavor and the other is brown sugar flavor. salt-and-pepper flavored, salty to eat, never get tired of eating; If you have a brown sugar flavor, it's a little sweet and a little dry, but it's not greasy, and I think it's delicious.

5. Turkish McVita Crunchy Chocolate.

This snack was actually accidentally discovered when I visited the du supermarket, and I felt that it looked delicious, and it had the taste of dark chocolate that I liked, so I bought it and tried it. Sure enough, the taste didn't disappoint me. It doesn't taste as crispy as Mai Lisu, and the inside is an original biscuit, and the outside is wrapped in a layer of slightly bitter black qiao.

It's not too sweet and greasy, and the calories of the black chocolate are a little lower, which makes people feel less guilty, anyway, I can't stop one by one.