Tips on jingwei cakes 1. Talk about the general situation of Beijing pastry

How many kinds of China cakes are there?

The basic characteristics of Chinese pastry are extensive materials, exquisite techniques, diverse tastes, exquisite shapes, timely appearance and attention to health care. The main schools are Beijing School, Su School and Guangdong School.

Features and representative works of Beijing-style cakes: 1, with rich materials. 2. There are many varieties. 3. Fine production. 4, the flavor is diverse. The representative varieties of Beijing-style cakes are: Lamian Noodles, Yipin Sesame Cake, Qingyou Cake, Du Yi Steamed Dumplings, Goubuli Steamed Bun, Qinggong Imitation Meat Minced Cake, Melaleuca Cake, Aiwowo, Pea Yellow, etc., each with its own characteristics.

The characteristics and representative works of Su-style cakes are 1, with complex styles and various varieties. 2. Exquisite techniques and exquisite production. 3. Strict material selection and strong seasonality. 4, make good use of raw materials, natural color. The main representative varieties of Soviet-style pastry are Sanding steamed buns in Yangzhou, steamed dumplings with emerald, pastry group in Suzhou, Sichuan Electric, soup dumplings in Wenlou in Huai 'an and zongzi in Jiaxing.

Features and representative works of Cantonese pastry: 1, with rich skins and diverse varieties; 2, the stuffing is wide and the taste is diverse. 3. Good at absorption and unique technique. 4. Strong seasonality and timely occurrence.

2. The four major foods of Beijing-style cakes are

Also known as northern cakes, represented by Beijing area.

Beijing-style cakes, with a long history, various categories and different tastes, are characterized by heavy oil and light sugar, softness, pure sweetness and saltiness. Representative varieties include Beijing Bakuai, red and white moon cakes and so on.

Among them, Beijing eight tablets are divided into big eight tablets, small eight tablets and refined eight tablets. Eight pieces are made of eight kinds of fillings, such as hawthorn, rose, green plum, white sugar, red bean paste, jujube paste, salt and pepper, raisins, etc. , wrapped in edible oil noodles, carefully baked to make various patterns of impressions.

Shapes are kidney-shaped, drum-shaped, bergamot-shaped, bat-shaped, peach-shaped and pomegranate-shaped. Crispy and delicious, with pure fragrance.

Specially made eight pieces, the fine layer is even, the filling is soft and sandy, and the fruit is pure and thick. There are also eight kinds of shapes, such as three immortals, silver ingots, sweet-scented osmanthus, happiness, auspiciousness, longevity and love of peaches, which are the fine products in Beijing-style cakes.

3. What are the main characteristics of Beijing cakes?

Beijing-style pasta is mainly flour, especially good at making pasta. It is unique. It is called four kinds of pasta: Lamian Noodles, Daoxiao Noodles and fish noodles. It is not only exquisite in craftsmanship, but also smooth and tender in taste, and is deeply loved by the broad masses of the people.

Beijing snacks and snacks are also very colorful. In terms of stuffing products, meat stuffing is mostly water stuffing, such as onion, ginger, yellow sauce, monosodium glutamate and sesame oil. It tastes fresh and salty, soft and tender, and has a unique flavor.

(1) is rich in materials. The main ingredients of Beijing-style cakes are wheat, rice, beans, millet, millet, eggs, milk, fruits, vegetables and potatoes. With ingredients and seasonings, hundreds of materials can be used.

Due to the abundance of wheat and eating habits in the north, the whole material is wheat flour. (2) There are many varieties.

There are many kinds of Beijing-style pasta, including Lamian Noodles, Daoxiao Noodles, fish noodles, and various Beijing snacks, which are known as the "four major pasta" in Shanxi. Each kind of noodles can be divided into several varieties.

For example, in the "Doumen Zhi Zhu Ci" written by Yang Mi people during the Qianlong period, it was written: "The three big money sells good flowers, and the ghost cuts the cake legs. A bowl of sweet porridge in the morning, only tea soup and tea.

There are many ears in the cake with preserved fruit residue, and the baked sesame seed cake is Aiwowo. I just bought a fire fork, and I heard that hard noodles are called cakes.

Steamed wonton full of dishes, and added new dumplings ... fruit stuffing should be sand stuffing ... and three fresh noodles should be full of soup. "It fully embodies the rich varieties and rich cultural heritage of Beijing-style cakes.

(3) Fine production. Beijing-style cakes are exquisitely made, mainly manifested in exquisite materials, well-made pasta, exquisite toppings and fillings, and various methods of forming and curing.

The fillings of Beijing-style cakes pay attention to freshness, fragrance and sweetness, and the meat flame is often filled with water. Onions, ginger, yellow sauce and sesame oil are often used as seasoning materials, forming a unique flavor in the northern region. For example, the "Goubuli" steamed stuffed bun in Tianjin is bone soup. Later generations of chopped green onion and sesame oil are mixed evenly, making it mellow, smooth and palatable, fat but not greasy.

For example, "a nest of silk cakes" is first thinned into a line, and then made into "a nest of silk cakes": Poria cocos cakes are as thin as paper; Pancakes are as thin as cicadas' wings, which fully embodies the unique skills of making Beijing-style cakes. (4) various tastes.

There are Han, imitation food, Mongolian, * * * and Manchu flavors in Beijing, and the national flavors blend with each other to form a new flavor.

Tell me something about Beijing cakes.

There are several kinds of pastry in China, whose basic characteristics are extensive materials, exquisite techniques, diverse tastes, exquisite shapes, timely appearance and attention to health care.

The main schools are Beijing-style cakes, Soviet-style cakes and Cantonese-style cakes, and the representative works are 1, which are rich in materials. 2. There are many varieties.

3. Fine production. 4, the flavor is diverse.

The representative varieties of Beijing-style cakes are: Lamian Noodles, Yipin Sesame Cake, Qingyou Cake, Du Yi Steamed Dumplings, Goubuli Steamed Bun, Qinggong Imitation Meat Minced Cake, Melaleuca Cake, Aiwowo, Pea Yellow, etc., each with its own characteristics. The characteristics and representative works of Su-style cakes are 1, with complex styles and various varieties.

2. Exquisite techniques and exquisite production. 3. Strict material selection and strong seasonality.

4, make good use of raw materials, natural color. The main representative varieties of Soviet-style pastry are Sanding steamed buns in Yangzhou, steamed dumplings with emerald, pastry group in Suzhou, Sichuan Electric, soup dumplings in Wenlou in Huai 'an and zongzi in Jiaxing.

Features and representative works of Cantonese pastry: 1, with rich skins and diverse varieties; 2, the stuffing is wide and the taste is diverse. 3. Good at absorption and unique technique.

4. Strong seasonality and timely occurrence.