Chinese bakery products

Chinese bakery products (Chinese: 中式糕點; pinyin: zhōng shì gāo diǎn; literally "Chinese style cakes and snacks" or Chinese: 唐餅; pinyin: táng bǐng; literally "Tang-style baked goods") consists of pastries, cakes, snacks, and desserts of largely Chinese origin, though some are derived from Western baked goods. Some of the most common Chinese bakery products include mooncakes, sun cakes, egg tarts, and wife cakes.

The Chinese bakeries that produce these products are present in countries of Chinese nationality and across the world in Chinatowns. The establishments may also serve tea, coffee, and other drinks.

Bakery types

Although there are large overlaps in the products sold at Hong Kong-style and Taiwan-style baked goods, there nevertheless remains significant differences between the two types. For instance, bread cake and pineapple tart was developed in Taiwan-style bakeries, while the cocktail bun is a Hong Kong style product. Hong Kong bakeries have more western influence due to the 150 years of British rule that ended in 1997 and the presence of the former Portuguese colony of Macau just next to it. There are also regional differences in overseas cities with large Chinese presences, particularly those in Asia like Singapore, Kuala Lumpur, Penang, Ipoh, Jakarta, and Bangkok.^{[citation needed]}

Eastern-origin pastry

Eastern-origin pastry section

Western-influenced pastry section

• Almond biscuit: A golden, delicate cookie with a light almond taste.
• Banana roll
• Beef bun
• Cha siu baau: This bun can be steamed or baked and is filled with roast pork and onions.
• Cocktail bun: These are sweet and filled with shredded coconut.
• Cream bun
• Curry beef triangle
• Dowry cake
• Ham and egg bun
• Jin deui
• Lotus seed bun
• Mooncake: The traditional variations are heavy lotus seed paste filled pastry, sometimes with 1-2 egg yolks in its centre. Modern variations have altered both the pastry crust and filling for more variety. These are served at the Mid-Autumn Festival.
• Nuomici: A sweet glutinous rice dumpling with different fillings such as red bean paste, black sesame paste, and peanuts.
• Paper wrapped cake: Spongy and light, these are plain chiffon cakes wrapped in paper.
• Peanut butter bun
• Pineapple bun: This bun does not contain pineapples, but derived its name from the 'pineapple-like' appearance of the top which is a tender crispy, sweet, golden crust. The pineapple bun can be filled with custard and red bean paste.
• Pineapple tarts (鳳梨酥): A round or rectangular block shaped shortcrust pastry filled with pineapple jam.
• Sausage bun
• Sou
• Sweet & sour croissants
• White sugar sponge cake
• Wife cake: A round flaky pastry with a translucent white winter melon paste centre.
• Zong

Western-influenced pastry

• Egg tart: This is a delicate pastry tart with a lightly sweet golden egg custard filling. It was probably influenced by the Portuguese tart "pastels de nata".
• Swiss roll: These rolls are made just like a Portuguese roll "torta".
• Sachima: Very similar to a pastry served during Christmas time by the Portuguese.
• Maxim cakes
• Mexican bun
• Napoleon

The biggest influence of the West to Chinese "baking" was the introduction of the "oven". Most traditional Chinese foods were steamed, boiled or fried in a Wok. For example, a "bao" currently means a bun (steamed or baked) as found in a bakery, but to the Chinese from the northern regions of China it mostly means a steamed bun.

Drinks

• Tea
• Bubble tea (Boba): Large tapioca pearls are served in tea with milk.
• Milk tea: black tea sweetened with sweet evaporated milk.
• Coffee: usually served with light cream.
• Yuanyang: a blend of tea and coffee, popular in Hong Kong.

External links

• Lee, Tara (2008-06-05). "Where east meets bakery sweets". Georgia Straight. http://www.straight.com/node/148329. Retrieved 2009-03-20. 
• Ng, Irene (2008-03-05). "Egg Tarts and Beyond". Taste T.O.. http://www.tasteto.com/2008/03/05/egg-tarts-beyond/. Retrieved 2009-03-20.