Baking goods
烘焙產品
麵包
•
•
•
•
•
1.硬式麵包(Hard bread and Roll)
2.軟式麵包(Soft bread)
3.軟式餐包(Soft Roll and Bun)
4.甜麵包 (Sweet Bun and Roll)
5.丹麥麵包(Danish Pastry)
蛋糕
• 1.麵糊類(Batter type)
• 2.乳沬類(Foam type)
• 3.戚風蛋糕(Chiffon type)
西點
•
•
•
•
•
•
•
•
1.派(pie)
2.塔(tarte)
3.道納滋(Doughnuts)
4.鬆餅(Puff pastry)
5.泡芙(Cream puff)
6披薩(Pizza)
7.其他
其他常見的西點還有：慕斯(Mousse)、果凍
(Jelly)、布丁(Pudding)…
餅乾
•
•
•
•
•
•
•
•
•
A.酥脆類(crispy type)
1.硬質性(hard biscuit
2. 酥質性(short biscusit)
3.脆餅乾(cracker
4.小西餅(cookie)
5.煎餅(wafer)
6.鬆餅(puff pastry)
B.柔韌類(chewy type)
C.夾心裝飾類(Sandcream, filling and decorate
type)：
Bread
•
•
•
•
•
•
•
•
•
Bagel
Biscuit
Cornbread
Croissant
Danish pastry
Muffin: different with English muffin
Pita bread
Pretzel
Roll
貝果Bagel
Bagel sandwich
Cream cheese bagel
A everything bagel
Biscuit : 餅乾 or 鬆餅
餅乾
比司吉
Cornbread & croissant
Danish pastry – for breakfast and tea times
Danish finger
sandwich
Muffin & English Muffin
English
muffin with
ham, egg
cheese
with jam
Pita bread
Pretzel & roll
Pretzels in
snack bag
Pretzel sticks
西式點心品項
• 派(pie)類及塔(tart)類是歐美最普及的點心，派類通常
較為豪邁大器，不走精緻路線，符合美國人大口吃肉
的形象；塔類源於歐洲的血統，使其偏向小巧精緻、
色彩豐富且口味多變，兩者皆充分反應其發源地的民
族性。
• 鬆餅類puff pastry
• 慕斯類(mousse)產品。通常，慕斯產品因顏色鮮豔，
造型多變，口感冰涼柔滑，
• 道納司(doughnuts)
• 奶油空心餅(cream puff)
• 披薩(pizza)
List of pastries
• This is a list of pastries, which are small cakes or confections made
using pastry — a stiff dough enriched with fat.
• Some dishes, such as pies, are made of a pastry casing that covers or
completely contains a filling of various sweet or savory ingredients.
• There are six basic types of pastry (a food that combines flour and fat)
- these are shortcrust pastry, filo pastry, choux pastry, crumble pastry,
flaky pastry and puff pastry.
• Many pastries are prepared using shortening, a fat food product that is
solid at room temperature, the composition of which lends to creating
crumbly, shortcrust-style pastries and pastry crusts.
• Pastries were first created by the ancient Egyptians. The classical
period of ancient Greece and Rome had pastries made with almonds,
flour, honey and seeds. The introduction of sugar into European
cookery resulted in a large variety of new pastry recipes in France,
Italy, Spain and Switzerland. The greatest innovator was Marie-Antoine
Carême who perfected puff pastry and developed elaborate designs of
pâtisserie 法式糕點店; 法式糕點.
Types (6 種種類)
• Shortcrust pastry
– Shortcrust pastry is the simplest and most common pastry. It is made with flour,
fat, butter, salt, and water to bind the dough. This is used mainly in tarts. It is also
the pastry that is used most often in making a quiche. The process of making
pastry includes mixing of the fat and flour, adding water, and rolling out the paste.
The fat is mixed with the flour first, generally by rubbing with fingers or a pastry
blender, which inhibits gluten formation by coating the gluten strands in fat and
results in a short (as in crumbly; hence the term shortcrust), tender pastry. A
related type is the sweetened sweetcrust pastry, also known as paté sucrée, in
which sugar and egg yolks have been added (rather than water) to bind the pastry.
– a kind of PASTRY . made with half as much fat as flour 起酥餅﹐酥（皮）點心
• Flaky pastry
– Flaky pastry is a simple pastry that expands when cooked due to the number
of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained by the
shard-like layers of fat, most often butter or shortening, creating layers which
expand in the heat of the oven when baked.
• Puff pastry
– Puff pastry has many layers that cause it to expand or “puff” when baked. Puff
pastry is made using flour, butter, salt, and water. The pastry rises up due to the
water and fats expanding as they turn into steam upon heating. Puff pastries
come out of the oven light, flaky, and tender.
• Choux pastry
– Choux pastry is a very light pastry that is often filled with cream. Unlike other
types of pastry, choux is in fact closer to a dough before being cooked which
gives it the ability to be piped into various shapes such as the éclair and
profiterole. Its name originates from the French choux, meaning cabbage,
owing to its rough cabbage-like shape after cooking. Choux begins as a mixture
of milk or water and butter which are heated together until the butter melts,
to which flour is added to form a dough. Eggs are then beaten into the dough
to further enrich it. This high percentage of water causes the pastry to expand
into a light, hollow pastry. Initially, the water in the dough turns to steam in
the oven and causes the pastry to rise; then the starch in the flour gelatinizes,
thereby solidifying the pastry. Once the choux dough has expanded, it is taken
out of the oven; a hole is made in it to let the steam out. The pastry is then
placed back in the oven to dry out and become crisp. The pastry is filled with
various flavors of cream and is often topped with chocolate. Choux pastries
can also be filled with ingredients such as cheese, tuna, or chicken to be used
as appetizers.
profiterole
éclair
• crumble pastry
– A crumble, also known as a brown betty, is a dish of British origin that can be made
in a sweet or savoury version, depending on ingredients used, although the sweet
version is much more common. It also can be traced to American cuisine during the
European colonization of the Americas. A sweet variety usually contains stewed
fruit topped with a crumbly mixture of fat (usually butter), flour, and sugar. A
savoury version uses meat, vegetables and a sauce for the filling, with cheese
replacing sugar in the crumble mix. The crumble is baked in an oven until the
topping is crisp. The dessert variety is often served with custard, cream or ice cream
as a hearty, warm dessert after a meal. The savory variety can be served along with
accompanying vegetables.
• Phyllo (Filo)
– Phyllo is a paper-thin pastry dough that is used in many layers. The phyllo is
generally wrapped around a filling and brushed with butter before baking.
These pastries are very delicate and flaky.
Baklawa
• Viennoiserie可頌酥皮類: French term for "Viennese pastry,"
which, although it technically must be yeast raised, has now
become used as a common term for many laminated and
puff- and choux-based pastries, including croissants, brioche,
and pain au chocolat.