What do cakes mainly contain?

First, the classification of pasta \x0d\ Pasta can be mainly divided into: cakes (called flat pasta cakes) and jiaozi (glutinous rice balls); Stripes (noodles); Cake; Tuan (Tuan cake); Bread (steamed stuffed bun); Roll (egg roll, pancake roll, spring roll, etc. ); Quick-frozen (watermelon frozen), etc. \x0d\\x0d\ II。 The technological process of pastry. Selection of raw materials \ x0d \ Selection of pastry raw materials means selection of high-quality raw materials. Specifically, it is to choose raw material varieties suitable for the production requirements and characteristics of products. \x0d\ The first step is to pay attention to texture, variety, location, nutrition and hygiene. \x0d\ texture: high quality and low price, low loss, meeting the requirements of finished products, suitable for both rigidity and softness, and pure taste. \x0d\ Variety: fresh raw materials and normal luster; Raw materials are dry, with complete shape and few impurities. No peculiar smell, good sense. \x0d\ Location: The quality of location should be emphasized when filling. Choose the most suitable parts of plants and animals according to the requirements of products. The leaves of vegetables are leaves and the stems are stems. \x0d\ nutrition and hygiene: rich in nutrition, delicious and palatable, pollution-free and non-toxic, which is beneficial to absorption and health. \x0d\ The second step is to be familiar with and master the properties, uses, processing and treatment methods of raw materials. \x0d\ Properties and uses: The purpose of mastering the properties of raw materials is to make the best use of them and give full play to their functions. Leather blank: Rice, wheat and miscellaneous grains all contain starch, protein and fat. After maturity, they all have the characteristics of looseness, softness, stickiness and toughness, but their properties are different to some extent. Some of them can only be used alone, while others can be mixed. If they are not familiar with these conditions, it is difficult to use them reasonably. Different attributes make different methods. Accessories: yeast, oil, chemical leavening agent, etc. It is mainly used to improve the characteristics of dough and make products crisp, porous and soft. These raw materials have special properties in pastry making, and they are added to dough through physical, chemical and biological allergic reactions to play a role. When using, you should be familiar with its composition, quality, performance and usage. For example, in dough, the fermentation ability of yeast, the strength of salt and alkali, the dehydration of sugar, the attack of alkali alum and so on. Some auxiliary materials, such as pigment, essence, etc. Excessive use is harmful to human body and should be used reasonably according to state regulations. \x0d\ Processing method: Most of the raw materials used in pastry products are processed before making. Due to different processing methods and uses, the varieties produced are also different. Therefore, different pastry products need different raw materials to process, otherwise, the quality of finished products will be affected. For example, rice flour products are suitable for coarse powder and fine powder. Due to the different grinding methods and processes, rice flour is divided into dry grinding, wet grinding and water grinding. Although they belong to the same kind of rice flour, their properties are quite different due to different processing methods. Another example is the "hand Lamian Noodles" technology. In order to pull out Longxu Noodles as thin as hair, fine powder must be used, while standard powder is more difficult to pull out. \ x0d \ \ x0d \ 2。 Mix the dough \ x0d \( 1) and the dough. Flour mixing refers to the process of mixing powder with water, oil and egg liquid to form dough. This is the first process of the whole pastry making. It is also an important link in making cakes. The hardness of dough will directly affect the making process of cakes and the quality of finished products. \ x0d \(2) Knead into dough. Kneading is a process in which flour particles absorb water and adhere to each other. Through repeated kneading, various powders are evenly mixed, and fully absorb water, expand and adhere to form dough. Kneading is the key to dough preparation, which can make dough more uniform, firm, soft, smooth or soft. \ x0d \ \ x0d \ 3。 Pretreatment of molding \ x0d \( 1) Stripping: Stripping is the technology of kneading dough into long strips. \ x0d \(2) Ingredients: Ingredients, also called kneading, divide the kneaded dough into cubes with a certain weight. It needs a uniform size and weight. Ingredients are directly related to the cleanliness of product molding, the size of specifications, accounting standards and so on. \ x0d \(3) Skin-making: Skin-making is the process of rolling dough into a round flat piece by hand or a rolling pin, also called skin-making. Leather-making technology requires high requirements and complicated operation methods, and its quality will directly affect the finished products. \ x0d \(4) Stuffing: Stuffing, which is called stuffing, stuffing collapse and stuffing beating in some areas. That is to say, the process of putting the prepared stuffing in the middle of the finished cake crust is a necessary process for making stuffing varieties. The quality of stuffing will directly affect the kneading and quality of finished products. \ x0d \(5) Modeling: Chinese paintings are rich in variety and colorful in form. Pastry varieties all over the country are characterized by elegance and popularity, and each has its own flavor characteristics. In terms of modeling, it is also a point, a line, a surface and a body, which can be divided into many types. According to the molding procedure, it can be divided into three categories: first, prefabrication and cooking. Most cakes and jiaozi are made in this way, and then they are wrapped in stuffing and molded. Secondly, it is formed by adding hot edges, including lotus root starch jiaozi, pancakes, Daoxiao Noodles, fried fish and various fried noodles and noodle soup. Third, it is processed and shaped after heating, which is mostly used for cold cakes, such as cold dumplings, wishful cold rolls and rice cakes. According to the molding method, it can be divided into kneading, kneading, rolling, rolling, wrapping, kneading, clamping, cutting, stretching, cutting, poking, folding, spreading, pressing, printing, clamping, rolling and embedding. According to the shape of the product, it can be divided into simple type, sculpture type, pattern type and pendulum type; According to its posture, it can be divided into three-dimensional modeling, liquid modeling (soup), plane modeling and three-dimensional modeling.