Cheesecake: It means "sweet love".

Cappuccino: Wait.

Macchiato: Imprint Napoleon Cake

The French name of Napoleon's cake is Mille feuille, which means a million-layer cake, so it is also called a thousand-layer cake. It is made of three layers of brown thousand-layer pastry and two layers of cheese sauce. Although the materials are simple, the process of making cakes is extremely complicated. The master should repeatedly fold the kneaded dough in half so that the baked cakes are loose enough.

Napoleon cake with fresh fruit is the ideal combination. Many chefs like to add fresh tomatoes, pears or mangoes between cakes to make the taste richer and sweeter. Some people even use cream instead of cheese sauce, and it tastes just as good.

Cheese cake

Cheesecake

Cheesecake, or cheesecake or cheesecake, is a western dessert. It has a soft top layer, mixed with special cheese, such as whey cheese or cream cheese, plus sugar and other ingredients, such as eggs, cream and fruit. Cheesecake is usually made of biscuits, and there are several fixed flavors, such as vanilla cheesecake and chocolate cheesecake. As for the surface decoration, it is often strawberries or blueberries.

Sometimes cheesecake looks more like a pie than an ordinary cake.

brief history

As we all know, cheesecake originated in ancient Greece. In 776, it was made into a dessert for the Athens Olympic Games. Then the Romans spread cheesecake from Greece to Europe. /kloc-in the 0/9th century, it followed immigrants to America.

boutique

In new york, USA, the most delicious cheesecake shop is called Juniors, which is located in Brooklyn. In Taipei, Taiwan Province Province, the best cheesecake shop is located in Tianmu.

Another kind of cheesecake

In English, cheesecake is also often used to describe a cool beauty.

Black Forest Cake

Actually, it is more appropriate to translate Schwarzwaelder Kirschtorte into "Black Forest Cherry Cream Cake". Because Schwarzwaelder is black forest in German, Kirschtorte means cherry cream cake. After careful study, the Black Forest, to put it bluntly, is really just a "cherry cream cake without chocolate".

According to legend, in ancient times, whenever there was a good harvest of cherries in the Black Forest area, farmers not only made extra cherries into jam, but also generously placed them in the interlayer of cakes, or carefully decorated them one by one when making cakes. When making whipped cream for cakes, a lot of cherry juice will be added ~ and this cake with cherries and whipped cream as the main raw materials will become the so-called "black forest cake" after it is spread from the black forest to other places!

Although most pastry chefs in Germany use a lot of chocolate when making black forest at present, the real protagonist of black forest cake is delicious and rich cherry! In the past, there were cases in Germany where consumers sued the black forest cake for its low cherry content. Therefore, the German government has also made relevant regulations on this national treasure black forest. For example, the cream part of the black forest cake must contain at least 80 grams of cherry juice!

So black forest really doesn't mean black. And black forest cake is not synonymous with chocolate cake! The Black Forest is a mountainous area in the southwest of Germany, from baden-baden, baden-baden to Frejborg, belonging to the Black Forest Area. Even if you come to the black forest today, you may not be lucky enough to taste the ubiquitous black forest cake, but when you have the opportunity to enjoy the black forest here, you may wish to pay attention to the small cherries in the cake, so that you can get to know the black forest again, and don't forget to feel the freshness hidden in the depths of taste buds!

egg tart

egg tart

Egg tart is called egg tart in English. Egg custard is a jelly made of milk, eggs and sugar. In China, eggs are called, and tart takes the sound. This kind of egg tart appeared as early as the Middle Ages, but it will look very different from the present egg tart. According to the current practice, the skin will be very soft; In the Middle Ages, there was neither an egg tart mold nor a gear cutter, and the skin of the egg tart had to be pinched by hand, so the skin of the egg tart was hard. Eating egg tarts in the middle ages was actually eating egg liquid instead of eating skin. Another reason is that you need a lot of sugar to make egg tart skins. In the Middle Ages, sugar was very expensive, so it was only added to the egg juice, and the shell was eaten or thrown away by the poor and beggars.

China people knew that the egg tart was ceded to Hong Kong, and when the British egg tart spread to Hong Kong, Hong Kong people began to imitate it, even worse than the British. The egg tart shop sells two other things besides egg tarts: milk tea and coffee. At that time, the egg tart was two or three times bigger than the egg tart now, and even for a time, a big egg tart with a cup of coffee or milk tea became the standard breakfast for Hong Kong people. In the 1960s, when Hong Kong became rich, Hong Kong people began to add bird's nest and abalone to egg tarts as a "big supplement". But after a few years, this kind of egg tart is gone again. Some people say that egg tarts can reflect Hong Kong's economy. According to the traditional British practice, nutmeg should be added to the skin and juice of egg tarts, but it seems that Hong Kong people don't like to eat this spicy egg tart, so now the egg tarts in Hong Kong teahouses are relatively light.

There are two kinds of egg tart skins: one is pastry, which is called puff pastry in English, and it is an egg tart skin that splashes slag when bitten; The other is butter crust, which is called shortcrust pastry in English. It needs a lot of butter, so it tastes like biscuits. At first, there were only cakes in Hong Kong. Later, Taichang Bakery (a famous egg tart shop in Hong Kong) made pastry crust with cookie dough, which was a great success. Now Hong Kong egg tarts are doing well. One is Taichang Cake Shop and the other is Tandao Cake Shop. Taichang mainly makes pastry, while Tandao mainly makes cakes. Patten, the last governor of Hong Kong, especially favored Taichang egg tart, so Taichang egg tart was also called Fat Peng egg tart. Tangdao egg tart skin can be divided into Shui Pi and oil skin: Shui Pi is dominated by eggs, while oil skin is dominated by butter and lard. Egg tart skin is a sandwich made of two layers of water bags and one layer of oil skin, which is more layered when baked. Shui Pi oil skin was invented by Hong Kong people. Another feature of Hong Kong egg tarts is that they only use China eggs instead of American eggs. They think American eggs are not as strong as China eggs.

Tiramisu

You don't have to know Italian, but you must remember the word "Tiramisu Tiramisu" because it is the most fashionable dessert in major cafes, bakeries and western restaurants. With its refreshing and mellow taste, as well as the adult flavor of cheese, coffee and wine, it steals the limelight of cheesecake.

There is a warm story about the origin of Tiramisu: during World War II, an Italian soldier went to war, but there was nothing at home. In order to prepare dry food for him, his beloved wife made all the biscuits and bread that could be eaten at home into cakes called Tiramisu. Whenever a soldier eats Tiramisu on the battlefield, he will think of his home and his beloved family. Tiramisu, Tiramisu, means "take me away" in Italian, taking away not only delicious food but also love and happiness. A layer of lady finger soaked in espresso and wine (Ma Sala, rum or brandy) is similar in texture to sponge cake, and a layer of cheese paste mixed with Mascar ponecheese (the most suitable cheese specially used for making Tiramisu), eggs, fresh cream and sugar is stacked one after another, and a thin layer of cocoa powder is sprinkled ... This is Tiramisu.

Western desserts are all flowers and plants, especially Italian and French. As soon as the gorgeous desserts like Tiramisu and Sabayong appeared, the dining table became the overpass of the spring dress conference. Tiramisu, as a representative of Italian desserts, is popular all over the world with its gorgeous appearance and charming posture. With the bitterness of Espresso, the moist of eggs and sugar, the mellow of sweet wine, the richness of chocolate, the richness of lady finger, the richness of cheese and whipped cream, and the dryness of cocoa powder, the "sweetness" and all kinds of complex experiences that sweetness can evoke are interpreted to the extreme in less than ten materials.

Mu Si Mu Si, features: no cooking, no conditioning, direct operation, both warm and cold water, neutral mousse powder can be matched with puree or concentrated jam to change the taste of Mu Si. Stable quality can prolong the shelf life of products and become mousse cream as a stabilizer of fresh cream.

Mousse cake first appeared in Paris, the capital of food. At first, the masters added various auxiliary materials to the paste to stabilize it, improve its structure, taste and flavor, and make its appearance, color, structure and taste varied, making it more natural and pure. After freezing, it tastes endless and becomes the best in the cake.

Mousse, like pudding, is a dessert, softer than pudding and melts in the mouth. The most important ingredients for mousse are agar, Geely powder, jelly powder and other jelly materials. Now there is also special mousse powder. In addition, the biggest feature of the production is that the protein, egg yolk and whipped cream in the formula should be mixed with sugar alone, and then mixed together and stirred evenly, so the texture is softer, a bit like whipped cream. The jelly used for mousse is animal glue and needs to be preserved at low temperature.

Method for making Mu Si cake:

Add sugar to the egg whites, cream and condensed milk in the container. (You can add fruit, hard cut it into extra-small dices, peel oranges and so on, and then cut it, which is more troublesome. ) Beat well with an egg beater. Be careful not to use chopsticks instead. The pulped pulp should be sticky. Then prepare a container with the shape you like. Brush the side of the container with salad oil for easy removal. Pour the pulped pulp into a container.

Western-style pastry, or West Point for short, is a kind of pastry imported from abroad. The main raw materials for making western-style cakes are flour, sugar, butter, milk, vanilla powder and shredded coconut. West Point has a high content of fat and protein, sweet but not greasy taste and beautiful style, so its sales volume has increased year by year in recent years. Western-style cakes are mainly divided into five categories: snacks, cakes, shortcakes, mixed shortcakes and ancient cakes.