In addition to the selection of materials, Suzhou-style pastries are also relatively strict in terms of dosage and proportion, and the proportion of fruit accessories and dosage between various varieties has its own requirements, so it has its own unique flavor. Pen? Interesting? Pavilion wWw. ｂiquge。 For example, Suzhou-style moon cakes use different nuts, flowers and other accessories for each product, and their flavor characteristics have their own merits. In the filling of the clear water rose moon cake, the bright color of the clear water rose (marinated with plum marinade, does not penetrate into the plum mud or other plants) and pine nuts, so it has a real rose fragrance and natural pine nut fragrance, and the bright red roses on the product profile are clearly visible and evenly distributed in the filling.

In the filling of refined 100-fruit mooncakes, pine nuts, walnuts, melon seeds, dried plums, etc., are selected, which have a variety of natural aromas and tastes of nuts, as well as the refreshing characteristics of green plums. In the filling of white sesame pretzels, osmanthus shavings, oranges, dices, refined salt, etc. are selected, which have the characteristics of osmanthus, orange flavor and sesame fragrance, sweet and salty. In the filling of the lard and sand mooncakes, red beans and candied plate oil cubes (pork lard butter dices) are selected, which have the fragrance of red beans and pine nuts, as well as the characteristics of fatness. Mooncakes such as black hemp, mint, dried vegetables, and golden legs all have different flavors due to different ingredients.

Suzhou-style pastries are made of nourishing ingredients and contain high nutritional value. For example, pine nut jujube mud and hemp cake and three-color hemp cake have the functions of moistening the five organs, benefiting the lungs and replenishing qi, soothing and nourishing, replenishing deficiency and cold, strengthening the spleen and stomach, and relieving cough. In the four-color slice cake, the pine flower slice has the effect of nourishing blood and dispelling wind, invigorating qi and flattening the liver (pine pollen has the effects of lowering blood pressure, softening blood vessels, preventing and treating cardiovascular diseases, stroke, promoting children's growth, restoring the vitality of the elderly and clearing mental fatigue).

Almond slices have nourishing and soothing, cough suppressant; Rose tablets have good qi, blood, cures wind and paralysis, disperses stasis and relieves pain; Moss slices have the functions of clearing heat and detoxifying, softening and dispersing knots (with cholesterol-lowering effect) and so on. Sesame halva can moisten the intestines and blood, nourish the liver and kidneys, black hair, replenish deficiency and cold, strengthen the spleen and stomach, moisten the lungs and relieve cough. Bazhen cake is a folk prescription of the Qing Dynasty, approved by the famous doctor Ye Tianshi, the intention is quite prudent, the pain is taken into account, it can be fattened, it can cure the accumulation, drive roundworms, and can be used for recuperation.

Craftsmanship is unique. Suzhou-style pastries are different in the process of making, there are many products that do not need to add loosening agents, and a more ideal process loosening method is adopted, which has a unique style. For example, Suzhou-style moon cakes in baked products have beautiful skin color and crispy taste; The filling is fat but not greasy, fluffy and refreshing. In terms of process production, the water and oil dough of the puff pastry part is modulated with warm water to gelatinize part of the wheat starch, expand the volume, enhance the viscosity, weaken the gluten, and fold it by the process of small packets of puff pastry; In the preparation of fillings, no water is added, and the shelf life of the products is long, which is a unique and unique process.

The clever fruit in the baked products, the surface of the product is densely covered with cells, and it is particularly crispy to eat, and it is made of water to adjust the dough, and the tofu with good water-holding performance is added when the preparation can not only make the dough contain a lot of water, but also facilitate the operation, and can also increase the vegetable protein, fry and heat, denature, and increase its crunchyness, which is a special process.

The large square cake in the steamed products, the taste is loose and glutinous, the color is white, the volume is expanded, and it is not easy to regenerate, it is mainly equipped with about 70% of the japonica rice containing a certain amount of amylose, soaked in cold water for several hours, so that part of the rice starch is hydrolyzed, so that the product is soft, soft and glutinous, the pattern is clear, and the shape is beautiful.

The sesame halva in cooked powder products has a slightly yellow color, a burnt hemp flavor, a thin skin and many crumbs, and a crispy and delicious pine. In terms of process production, wheat flour is heated and roasted to destroy its gluten strength, reduce moisture, improve looseness, and add burnt flavor; The purpose of sesame roasting is also to volatilize water, increase the degree of porosity, and add hemp flavor; In terms of technology and shape, it is folded and formed to make the volume bulky and become an ideal loose and crispy cooked powder product.

It should be delicate and seasonal. Suzhou-style pastries are celebrated at four times and eight festivals in the lunar calendar, all of which have their seasonal varieties, and are known as the production and marketing rules of spring cakes, summer cakes, autumn crisps, and winter sugar. The varieties of traditional seasonal products account for more than half of the whole famous and traditional varieties, and the spring cakes include wine cakes, snow cakes, etc.; Summer cakes include mint cakes, mung bean cakes, small square cakes, etc., such as ruyi cakes, chrysanthemum cakes, clever cakes, puff pastry moon cakes, etc.; Winter sugar includes sesame halva, meat oil, rice candy, etc. In addition, there are strict regulations on the listing and delivery of Soviet-style pastries.

For example, the wine cake in spring is listed on the fifth day of the first month, and the order is on March 12 (both are lunar calendars, the same below); Snow cakes, listed on the fifteenth day of the first month, and ordered after March 20; Dafang cake, Qingming listing, Dragon Boat Festival order. The mint cake in summer is on the market on March 15 and is ordered at the end of June; Mung bean cake was launched in early March and ordered at the end of July. Autumn moon cakes should be marketed in early April and ordered on the tenth day of September; Flower and color moon cakes, listed on the first day of July, and ordered on August 20; Ruyi crisp, chrysanthemum crisp, should be in the market in early April, and the order will be issued after August 20. Sesame halva in winter is listed in early September, and it is ordered in early March of the following year; Sugar rice cakes, listed after the winter solstice, December 30 (Chinese New Year's Eve) and so on.

Production and supply will be stopped when it is expired, and it will be reproduced and sold in the next year. At present, it is not done according to the strict time requirements of the historical listing and landing orders, but it is basically listed on a seasonal basis. "Wumen Biaoyin" (Suzhou Local Chronicles) Gate: "Or flour or flour and sugar made of cakes, cakes, dumplings, dumplings in the form of different names, used to accompany tea, so collectively referred to as tea food, also called refreshments." Suzhou-style pastries are called four seasons tea food, which should be carefully ordered in time and seasonal, which is also one of its characteristics.

Now it is produced and sold, and the hot stove is supplied

Another feature of Soviet-style pastries is that they are produced and sold on the spot, and they are served in hot ovens. The salty moon cakes in the Suzhou-style moon cakes have fresh meat, green onion lard, ham lard, etc., they have different tastes, and the hot food is rich in the characteristics of fresh and tender, fatty and crispy, and is sold with the production and hot stove supply, and the business mode is different. Wen dumplings (fresh meat dumplings), the production process is more fine, the shape is small, the shape is similar to the eyebrows, also known as the eyebrow dumplings, fried on three sides, the color is beautiful, the filling is marinated, fragrant and delicious. The Soviet-style pastry with the above characteristics is the crystallization of the wisdom of the working people of all generations, and is a treasure in the treasure house of China's food culture.

The food in the second episode of China 2 on the Tip of the Tongue is richer than the first one, among which the Suzhou-style small square cake is the most familiar to everyone. Represented by the Suzhou area of Jiangsu Province, the filling is mostly made of nuts and diced 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. Suzhou-style pastry occupies an important position in the history of the development of Han pastries in China, and is one of the main pastries of Han nationality in China. According to relevant historical data, Soviet-style pastries sprouted in the Spring and Autumn Period, originated in the Sui and Tang Dynasties, formed in the Two Song Dynasties, developed in the Ming and Qing Dynasties, and inherited, carried forward and innovated in modern times.