Is there any difference between pastry baking and Chinese pastry?

What's the difference between western-style baking and Chinese pastry? My answer is: Western-style baking belongs to western food, which belongs to European and American countries, while Chinese cakes belong to our own food in China, which is the main difference. There are many differences in the specific content, such as different materials and different manufacturing processes. The subordinate departments of the kitchen are also different. The most important thing is official qualification certificate. Western pastry chefs and Chinese pastry chefs are different certificates.

1. First of all, let's talk about the origin of West Point and Midpoint. West Point originated in ancient Egypt, Greece and Rome, and was later developed and shaped by developed countries. Midpoint is our own traditional food, which has a long history in China and was clearly recorded as early as the Han Dynasty. Although the origins of West Point and Midpoint are different, the main raw material used is the same, that is, flour.

2. Let's talk about different materials first. This material difference refers to other raw materials except flour, represented by butter and lard. The oil in West Point is mainly butter, which is extracted from milk. Lard, as its name implies, is the oil extracted from pig fat. This is the grease commonly used in mid-point, that is to say, the grease used in West Point and Mid-point is different, but both of them belong to animal grease.

3. Different production processes. Fat at West Point is often delivered, such as making heavy oil cakes and biscuits. The lard used in Chinese cakes can't be made, and most of it is directly mixed with other raw materials. In addition to fat, there are different ways to ripen. Many mid-points are steamed and fried to ripen snacks, while west points are mainly baked in the oven to ripen snacks.

4. Different departments in the kitchen, western-style cakes belong to western-style kitchens, and Chinese cakes belong to Chinese kitchens. These two different kitchens. The earliest west point was also equipped with a separate chef, while most of the middle points did not have a separate chef. At present, in order to save costs, most employers have removed the chefs at West Point, and there is no such clear division between the midpoint and West Point. Both require a mid-point and a west point, so that you can find a job.

5. finally, talk about how to take the exam. If you want to engage in Chinese pastry, you need to take the Chinese pastry chef qualification examination. If you want to engage in West Point, you need to take the West Point Qualification Examination. The textbooks used in the two exams are different. In fact, although there are many differences between West Point and Midpoint, there are still many similarities. For example, molding technology, kneading, cutting, kneading, etc. And packaging, rolling, pressing and the like. Are all connected.