Today, the world's best cheesecake still comes from Italy. In the 4th century B.C., a special baking society was established in Rome. The first modern style of Western-style pastry appeared around the time of the European Renaissance, pastry production not only revolutionized the early methods, and the variety continues to increase. Bakery has become quite an independent industry, entered a new period of prosperity. At this time the modern pastry in the two most important types of snacks, pie and shortening appeared one after another. Early France and Spain in the production of shortening, using a new method, that is, the cream dispersed into the dough, and then folded several times, so that the finished product has a crispy layer, this method for the production of modern shortening snacks laid the foundation. Danish buns and kosong buns are the products of the combination of shortening and bread. According to records, the most primitive breads can even be traced back to the Stone Age. Early breads were made by natural fermentation of sourdough, and in the 16th century, yeast was introduced into bread making. The whisking method used to make the sponge cake batter has been hypothesized to have been first created by the Spanish.
Improvements in milling technology in the 18th century provided better quality and a wider variety of flours for bread and other pastries. These created favorable conditions for the production of Western-style desserts. In the last century, the 18th century to the 19th century, in the Western political reform, modern natural science and the industrial revolution, under the influence of the pastry baking industry developed to a new stage. At the same time, pastry began to step into the modernization of production from workshop-style production, and gradually formed a complete and mature system. Currently, the baking industry in Europe and the United States is very developed, pastry production is not only a component of cooking (i.e., meal bread and snacks), but also independent of Western cooking outside of a huge food processing industry, becoming one of the pillars of the Western industrial food industry. The etiquette of pastry pastry, known as dessert in Western cuisine, in our lives in the Western food etiquette will often be the petit fours. Pastry as the counterpart of dessert in Western cuisine is the appetizer, which is rarely sweet and far less rich in variety than dessert. It has been said, for example, that an appetizer is the equivalent of a foreword or introduction to a book. Dessert is equivalent to the book's afterword or trek in the general order of Western food in the meal:
1, the first plate, known as appetizers. It is usually served cold or hot.
2, soup, can be roughly divided into four categories: clear soup, cream soup, vegetarian soup and cold hot.
3, side dishes, usually aquatic dishes and eggs, bread, pastry dishes are called side dishes.
4, the main course, meat and poultry dishes are the main course. One of the most representative is beef or steak.
5, vegetable dishes, can be arranged after the meat dishes, can also be served at the same time with meat dishes, vegetable dishes in Western cuisine become salad
6, dessert, desserts in Western cuisine is consumed after the main course can be considered as the sixth course. In a real sense, it includes all the food after the main course, such as pudding, ice cream, cheese, fruit and so on.
7, coffee, drinking coffee usually with sugar and light cream. Eating desserts is also important. Ice cream is usually eaten with a small spoon, and when ice cream is eaten with cake or pie, or as part of a main meal, a dessert fork and a dessert spoon are used. Fruit tarts are usually eaten with a fork. If your host provides you with a fork and a dessert spoon, then use the fork to hold the pie in place and dig in with the spoon,. If the pie is with ice cream, in which case the fork, spoon, and all should be used. If the pie is eaten with cream, it's best to use a fork rather than your hands to prevent the trap from leaking out the other end.
Europe is the main birthplace of pastry. Pastry production in the United Kingdom, France, Spain, Germany, Italy, Austria, Russia and other countries have a fairly long history, and in the development of significant achievements. According to historical records, the earliest bread and cake making has been started in ancient Egypt, Greece and Rome. An ancient Egyptian painting shows a court baking scene in the city of Thebes in 1175 BC. Several bread and cake making scenes can be seen in the painting, indicating that organized baking workshops and molds had already appeared at that time. Ordinary citizens are said to have sacrificed bread and cakes made in the shape of animals to the gods so that live animals did not have to be used. Some wealthy people also donated money as a fund to reward those who were innovative in baking varieties. It is estimated that there were as many as 16 varieties of bread and cakes in this ancient empire.
The earliest cake now known to have been made in Britain was a fruit cake known as simnel. It is said to have originated in ancient Greece, and the 12 almond balls adorning its surface represent the gods of Roman mythology, and it is still used in some parts of Europe today to celebrate Easter. Ancient Greece is said to be on the earliest use of sweeteners in food is honey, honey cake was once popular in Europe, especially in the honey-producing regions. The ancient Greeks used flour, oil and honey to make a kind of fried dough cake, and also made a tower filled with grapes and almonds, which may have been the first food tower. Aristotle made several references to various baking preparations in his writings.
The ancient Romans made the earliest cheesecakes. To this day, the best cheesecakes still come from Italy. Festivals in ancient Rome were so lavish that in 186 B.C. the Roman Senate issued a draconian decree forbidding overindulgence and extravagance at festivals. After this, baking became part of women's culinary routine, and baking was a respected occupation for men. It is recorded that in the 4th century B.C., a special baking society was established in Rome.
The first modern Western-style pastries appeared around the time of the European Renaissance. Pastry-making not only revolutionized earlier methods, but also increased in variety. Baking had become quite an independent industry and entered a new period of prosperity. The two most important types of modern pastry, chops and shortbread, appeared one after another, and in 1350 a book on baking recorded five recipes for chops, and also introduced the use of eggs, flour and wine to make a dough that could be rolled out and used to make chops.
France and Spain adopted a new method for making chops, dispersing cream into the dough and folding it over several times to give the finished product a flaky layer. This method laid the groundwork for modern puff pastry.
Around the 17th century, the method of making shortbread was further refined and became popular in Europe. Danish and kosher buns are a combination of shortbread and bread. Copenhagen is known for its Danish bread. Corsage bread is usually made in the shape of an angle or a curved moon, and this bread is called "Vienna bread" in some parts of Europe. Legend has it that around 1683, when the Turkish army was besieging the city of Vienna, a baker made a crescent moon bread and hung it in front of a church to mock the crescent moon symbol on the Turkish flag. An even earlier literary account of kosher bread is found in a pastry presentation about Easter in Germany, where it was used as a symbol of a goat's horn.
The kosher bread is said to have traveled from Germany to Vienna as well as Spain, where it was used as an early breakfast. The Spaniards seem to have used their imagination, as they do in culture and art, to perfect the puff pastry and the kosher bun. It is also speculated that the whisking method used to make the sponge cake batter was first created by the Spanish.
The most primitive breads have been documented as far back as the Stone Age. Early breads had been made with sourdough, yeast was introduced in the 16th century, and improvements in milling technology in the 18th century provided better quality and a wider variety of flours for bread and other pastries. All these created favorable conditions for the modern production of Western-style pastries. From the 18th century to the 19th century, under the influence of the reform of the Western polity, modern natural science and the industrial revolution, the Western pastry baking industry developed into a brand new stage.
The Viegelia era is the most prosperous period of the development of European pastry. On the one hand, the luxurious life of the aristocrats was reflected in the pastry, especially the production of decorative cakes; on the other hand, the pastry was also towards the direction of personalization and diversification, and the varieties were more colorful. At the same time, pastry began to step into the modern industrial production from the workshop-style production, and gradually formed a complete and mature system. Currently, the baking industry in Europe and the United States is very developed, pastry production is not only a component of cooking (i.e., meal bread and snacks), and is independent of Western cooking outside of a huge food processing industry, becoming one of the main pillars of the Western food industry.