探究运用西点原料工艺制作中式点心  

Explore the Use of Western Pastry Raw Material Technology to Make Chinese Dim Sum

作　　者：程娇娇 CHENG Jiaojiao(Henan Economic and Trade Technician College,Xinxiang 453000,China)

机构地区：[1]河南经济贸易技师学院,河南新乡453000

出　　处：《食品安全导刊》2023年第13期180-182,共3页China Food Safety Magazine

摘　　要：本文从西点原料工艺概述、中式点心的特点、运用西点原料制作中式点心的方法、具体的中式点心制作案例4个方面探究了运用西点原料工艺制作中式点心的方法。通过本文的研究,可以发现运用西点原料制作中式点心是可行的,可以在保持中式点心传统口感和特色的同时,增加新的味道和风味,推动中式点心制作的多样化和国际化。This paper probes into the method of making Chinese dim sum by using western pastry raw materials from four aspects:the overview of western pastry raw materials,the characteristics of Chinese dim sum,the method of making Chinese dim sum by using western pastry raw materials,and the specific case of making Chinese dim sum.Through the study of this paper,it can be found that it is feasible to use western pastry materials to make Chinese dim sum,which can increase new taste and flavor while maintaining the traditional taste and characteristics of Chinese dim sum,and promote the diversification and internationalization of Chinese dim sum production.

关 键 词：西点原料 工艺 中式点心 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]