Definition of pastry. In which period was the early Chinese point formed?

The earliest books in China are "Jian Ce", "Plate Calf", and "Silk Book". It is made of bamboo" called "Jiance". Break the bamboo tube into a narrow and flat subdivision stick, you can use a pen to write on it, and use it as paper.

A bamboo stick is called "Jane", and many bamboo sticks are connected together to call "strategy".

The characters on Jian Ce are written with a brush dipped in ink, which is called"pen"If you make a mistake, scrape it off with a knife, which is called"Sharpened"。Jian Ce was used for a long time, both on oracle bone inscriptions and bronzes"book"This shows that Jian Ce existed more than 1300 years ago. It was most prevalent from the Spring and Autumn Period to the end of the Eastern Han Dynasty.

Bamboo and wood are very common materials, and it is much easier to use them to make books, which makes it easier for people to write. The birth of Zhuce has played an important role in promoting the development of Chinese culture. For example, books such as the Five Classics of Confucius, the first educator in China, were written on the simple policy.

Pastry, that is, small portions of food other than the main meal, it has a broad sense and a narrow sense. Pastry in a broad sense, including staple foods, snacks, dim sum andPastries；Pastries in the narrow sense exclude the more extensive staple foods and some snacks. From the perspective of the evolution of pastries, there are staple foods, snacks, snacks and pastries after Daqing; The evolution from staple food to pastry took a period of development.

The staple food in our country appeared very early. When the "ancients" or "newcomers" learned to use fire and roasted the seeds of wild plants on thin stone slabs, it can be regarded as the beginning of the staple food. Although this food is very rudimentary, it already has some of the properties of rolling celery and pasta.

After hundreds of thousands of years of exploration, it reached the Neolithic period.

The ancestors were able to roast, fry, boil, and steam the whole grains of the Chaling Pi to make more fragrant rice, porridge, soup, and glutinous rice (the grains were boiled and dried and mashed), which was the perfection and development of the staple food. Qujialing cultural site, found a diameter of 876 cm, a height of 344 cm, a capacity of 6250 cubic centimeters.

The clay pot, which has been researched, is a vessel for cooking rice 5000-4600 years ago, and one pot can be eaten by 50 people. It can be seen that the production of staple foods at that time was quite technical. However, before the Shang Dynasty and the Shang Dynasty, the staple food species were still relatively monotonous, and the oracle bone inscriptions appeared in the 21st century BC.

At present, there is no text about fine pasta-pastry, so it is because the material and technical conditions at that time could not meet the basic requirements of pastry production.

1. Raw noodles are dough kneaded with cold water, in general, it is a dough kneaded with raw flour stirred with cold water, 2. Cooked noodles, one is a dough kneaded with hot water, one is a dough kneaded with boiling water with steamed flour, and the other is a dough formed after fermentation by adding baking powder, which can be called cooked noodles.

3. Under normal circumstances, raw dough Xin Wu Zhao is used to process noodles, dumpling wrappers and wonton wrappers to eat. Whereas, cooked noodles are used to make pastries.

Pastries, vegetable corners, sugar cakes, egg cakes, slippery rental groups and other gourmet snacks.

to eat. Raw noodles do not smell like wheat and sweetness, while cooked noodles have a wheat flavor and sweetness when they are scalded in orange water.

Summary. Hello, I have found out for you about 1. What are pastry ingredients and what are the contents of pastry raw materials research? 2. How are pastry raw materials classified, and what is the significance of studying pastry raw materials?

1.The content of pastry raw materials and pastry raw materials research: one is the raw materials used in the leather blank, such as rice (rice flour), wheat (flour) and other miscellaneous grains;

One is the preparation of materials, such as all kinds of meat, aquatic products, eggs, various vegetables, soy products, dried and fresh fruits, nuts, honey stacks, etc.;

The other category is flavoring and auxiliary materials, such as oils, sugars, salts, alkalis, dairy products, and additives to improve color and taste, such as food coloring, flavors, etc.

2.How to classify pastry raw materials: "According to the main raw materials used in pastry, they are generally divided into wheat products, rice products, bean products, miscellaneous grains and starch products, and other raw material products. ”

3.What is the significance of studying pastry raw materials: learning pastry, the selection of raw materials, for the mastery of knowledge points or a great role in promoting, with standard raw materials, in the process of your production, will not be due to the material, the misjudgment of poor production results, it is easier to find your own shortcomings, and then to correct the production.

Hope mine can help you, thanks!

1. What are pastry raw materials and what are the contents of pastry raw materials research? 2. How are pastry raw materials classified, and what is the significance of studying pastry raw materials?

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Hello, I have found out for you about 1. What are the raw materials of pastry and what are the contents of the research on raw materials of pastry Ling's closed sail? 2. How are pastry raw materials classified, and what is the significance of studying pastry ingredients? 1.

The content of pastry raw materials and pastry raw materials research: one is the raw materials used in the leather blank, such as rice (rice flour), wheat (flour) and other miscellaneous grains; One is the preparation of materials, such as all kinds of meat, aquatic products, eggs, various vegetables, soy products, dried and fresh fruits, nuts, honey stacks, etc.; The other category is flavoring and auxiliary materials, such as oils, sugars, salts, alkalis, dairy products, and additives to improve color and taste, such as food coloring, flavors, etc. 2.

How to classify pastry raw materials: "According to the main raw materials used in pastry, they are generally divided into wheat products, rice products, bean products, miscellaneous grains and starch products, and other raw material products. ”3.

What is the significance of studying pastry raw materials: learning the noodle point ruler hail, the selection of raw materials, for the knowledge of the mastery or a great role in promoting, with standard raw materials, in the process of your production, will not be due to the material, the misjudgment of poor production results, it is easier to find your own shortcomings, and then to correct the production. Hope mine can help you, thanks!

(1) The use of raw materials The raw materials used in the middle point are mainly grains and flours, supplemented by oil, sugar, eggs, nuts and other raw materials; However, the variety of cereals used in western pastry is small, and the amount of flour is lower than the midpoint, and the proportion of milk, sugar and eggs is larger, supplemented by jam, cocoa, fruit and other raw materials.

2) Operation method The middle point is mainly based on leather making and filling, and it is formed by molds or cuts, and there are many types. Although some varieties are embellished, the patterns are very simple. After the green form is formed, most of them are baked or fried, which is the finished product.

The western pastry is mostly stuffed, squeezed paste, and squeezed flowers. After the green billet is baked, most of them need to be beautified and decorated before the finished product, and the decorative pattern is more complex than the midpoint.

3) Taste Due to the different varieties, regions and materials, although the taste is different and prominent, it is mainly fragrant, sweet and salty. Western pastries highlight the flavors of milk, sugar, eggs and jam.

4) Product name The midpoint is mostly named after the nature and shape of the product. If the product is crispy, it is called peach crisp and nut crisp; The shape of the product is like a goose, called white goose crisp; The appearance of the product overlaps and is called mille-feuille. At present, the West Point produced in China is named after the material and form, and also follows the transliteration name.

Such as: cream, chocolate, animal snacks, Czechs, etc.

5) The process pays attention to color, aroma, taste, type and formula, and the process pays attention to the origin and tradition, and the content of modern science and technology is less; West pastry pays attention to nutrition and formula, and the process is highly innovative and uses many modern scientific and technological contents.

High in sugar, oil, calorie, protein ......Try to eat as little as possible, meaning a little.