In our life, bread is the most common food. People in China often eat sweet bread, and we are a little confused about several terms in the bread world: praise, horn, horn and Danish bread. In particular, praise is very similar to the shape of horns and horns, so it is normal to be unclear.

Let's first understand the difference between Kesong and croissants and croissants.

The biggest feature of Kesong bread is its crisp crust. It is fragrant and crisp, and the texture inside is soft and cotton. A bite is full of creamy aroma, and crumbs falling off the skin while eating are proof of the crisp bread. Audrey Hepburn's piece of bread in the hand of Breakfast at Tiffany's is crispy and full of milk flavor.

Ode is a transliteration of Croissant in French, and Croissant means new moon, which is translated into croissant, new moon bread and ode. Because praise is usually in the shape of a horn, people always compare it with croissants. There is a slogan that says, "Not all milk tea is fragrant". Similarly, not all croissants are praiseworthy.

? The tribute comes from two stories: 1683, Otto's Turkish army surrounded Vienna, but it couldn't attack for a long time, so they wanted to dig a tunnel to attack the city. However, they secretly dug a tunnel but were discovered by the early baker, thus breaking the enemy's trick. In order to commemorate the victory of the Austrian army, they made the bread look like a crescent moon on the Turkish flag, so they had the prototype of the tribute bread.

? Another theory is that a coffee shop owner made crescent-shaped bread to match the coffee left by the Turks. Marie-Antoinette, the Vienna wife of Louis XVI, brought the croissant to France. 1839 In Paris, Mr. AugustZang established the first laudable baking room in France and officially brought it into the refreshments of the French public.

Ode is usually made into the shape of a horn, but in Paris, France, there are more long ode. No matter what shape it is, the taste is the indicator to distinguish it. Some hard bread is often made into the shape of a horn. Praise is made of flour, butter, sugar, eggs and yeast. Some will be eaten with various jams. The material is simple, but it needs a lot of skill to make it. It takes three folds, three folds, four folds, etc. Different folding methods determine the layering of the final product, which tests the baker's basic skills.

So, croissants and croissants are not necessarily praiseworthy, but praiseworthy can be made into croissants and croissants. So which one is a croissant? Which is the praise of the horn? In France, it is distinguished by shape and material. Croissants are made of vegetable oil, while croissants are made of real butter. Which one would you choose?

Danish bread, also known as crisp bread, has a soft taste, distinct layers, strong milk flavor and soft texture. Judging from the name Danish pastry, many people may think that Danish bread came from Denmark, but it actually came from Vienna. At that time, it didn't have a multi-layered taste like it does now. The origin of Danish pastry is usually attributed to the strike of Danish bakery workers in 1850. At that time, the bakery owner hired workers from abroad, including several Austrian bakers, who brought new baking traditions and pastry recipes. Plundergeb? Ck's Austrian cakes quickly became popular in Denmark. After the labor dispute, Danish bakers adopted Austrian recipes to adjust their preferences and traditions by increasing the amount of eggs and fat. This development led to what is now called Danish pastry. This kind of bread is baked together with cheese sauce and fruit, and it is a kind of bread for snacks. According to the ingredients and the amount of fat folded in, it is divided into various types.

One of the baking techniques and traditions brought by Austrian bakers is the lamination technology of Viennese. Because of these novelty, Danes call pastry technology "wienerbr? D "(Vienna Bread), which is still used in Northern Europe. At that time, almost all baked goods in Denmark were given exotic names.

It is generally believed that the popularity of Danish buns mixed with oil is the same as that of croissants, that is, 1900. The process is also very similar, the difference is that the dough material is more abundant, and the level of folding process and the shape of forming are more changeable.

* Some data are referenced from the Internet.