The origin of birthday cake
The Europeans in the Middle Ages believed that the birthday is the day when the soul is most vulnerable to invasion by the devil, so on the day of the birthday, relatives and friends will gather around to give their blessings, and send a cake in order to bring good luck to expel the devil.
Birthday cake, initially only the king is qualified to have, passed down to the present, whether it is adults or children, can be in the birthday, buy a beautiful cake, enjoy the blessings given by the crowd.
The Origin of Full-Moon Cake
When a baby has a full moon, it is inevitable to pray to the gods and ancestors, and then to shave the fetus hair, and the adults always hope that the little baby grows up quickly. On the day of the full moon, grandparents would give the baby many full moon cakes in the hope that the grandson (daughter) would win the scholarship and have a full life.
With the advancement of time, giving cakes on the full moon means "to make the baby's hair flourish", wishing that the baby will flourish and develop in the future.
The origin of wedding cake
Wedding cake is rumored to have first appeared in ancient Rome. The word "cake" comes from the English language, and its original meaning is flat round bread. It also means "happy".
Anciently, when a wedding was organized by a rich family, a special cake was made, which was not only eaten by the bride and groom at the wedding banquet, but also by the guests who were invited to eat the cake. The guests expect to share in the happiness of the newlyweds. Therefore, the cake was cut on the head of the bride.
It was also customary for guests invited to weddings in Europe to bring their own spiced bread and pile it high on the table, so that the bride and groom could kiss each other on either side of the "mountain of bread". The mountain of bread at this time also symbolizes happiness.
Initially, the practice of cake and bread is no different, the milk and flour kneaded together into a flat circle is the cake. Nowadays, wedding cakes are becoming more and more elaborate and luxurious.
Black Forest Cake
Black Forest Cake (Schwarzwaelder Kirschtorte) should be translated as "Black Forest Cherry Cream Cake". Because the German full name in the Schwarzwaelder that is the Black Forest, and Kirschtorte is the meaning of cherry cream cake. If you look closely, the Black Forest is really just a kind of "cherry cream cake without chocolate".
Legend has it that in the olden days, when the Black Forest had a bumper cherry harvest, the farmers would not only make jam from the surplus cherries, but would also generously stuff the cherries in the layers of the cake or carefully decorate the cake one by one. In the whipping cream of the cake, a lot of cherry juice will be added ~ and this kind of cake with cherries and whipped cream, from the Black Forest to foreign countries, has become the so-called "Black Forest Cake"!
While most bakers in Germany now use a lot of chocolate in their Black Forest cakes, the real star of the Black Forest cake is the rich and fresh cherries! In the past, there was a case in Germany where a consumer sued a company for having too few cherries in its Black Forest Cake. The German government has also imposed regulations on this national treasure, such as a minimum of 80 grams of cherry juice in the cream portion of the Black Forest Cake!
So the Black Forest is really not about the darkness. And Black Forest cake is not synonymous with chocolate cake! The Black Forest is a mountainous region located in the southwest of Germany, from Baden Baden southward to Freiburg, Freiburg, all belong to the Black Forest area. Today, even if you come to the Black Forest, you may not be lucky enough to taste Black Forest cake without chocolate everywhere, but if you have the chance to enjoy the Black Forest here, you may want to pay close attention to the cherries in the cake, so that you can reacquaint yourself with the Black Forest, and don't forget to feel the freshness hidden in the depths of your taste buds, too.
The origin of Vienna's chocolate almond cake
The Hotel Imperial, opened in 1873, used to be a place of power. From the "k.u.k Hof-imperial" to the "Hotel Imperial", it has been one of the best hotels in Austria, and was voted one of the best hotels in the world in 1994.
There is also a little legend here, when in order to celebrate the opening of the hotel and highlight the glory of the Emperor Franz-joseph, a pastry chef Xaver Loibner baked out of the special taste of the cake, not only to get the Emperor's favorite, but also named it "Imperial Torte", and is regarded as the best hotel in Austria. It was not only loved by the Emperor, but was also named "Imperial Torte" and considered a "sweet greeting". As you savor it, you will first taste the delicious milk chocolate on the outside of the cake melting on your tongue along with the sweet almond flavor, then the crushed almonds in the cake fill your palate, and as the hints of cocoa are released, it lingers in your mouth in a perfect and delicate way.
Origin of Cheesecake
Cheesecake, or cheesecake, is a Western dessert. It has a soft top layer, mixed with a special cheese, such as ricotta cheese, or cream cheese, and topped with sugar and other ingredients, such as eggs, cream, and fruit. Cheesecakes usually have a cookie base and come in a variety of flavors, such as vanilla cheesecake, chocolate cheesecake, etc., and are often decorated with strawberries or blueberries.
Sometimes the cheesecake looks less like a cake and more like a pie.
Brief historyCheesecake is known to have originated in ancient Greece, where it was made as a dessert for the Olympic Games in Athens in 776 BC. The Romans then spread cheesecake from Greece throughout Europe. In the 19th century, it followed immigrants to the Americas.
Famous stores
In New York City, the best cheesecake store is recognized as "Juniors'", located in Brooklyn. In Taipei City, Taiwan, the best recognized Cheesecake store is located in Tien-Mu "Eat, Eat, Eat".
Origin of brownies
Chocolate brownies, also called brownies, walnut brownies or Boston brownies. It is a small, richly layered cake cut into pieces and baked with a generous amount of dark chocolate, named
(brownie) for its flashy brown color.
The origin of the brownie has a very interesting story, it is said that there is a fat black grandmother tied apron, in the kitchen baking a soft and delicious chocolate cake, the results actually forgot to whip the cream first, and accidentally made the failure of the work, this piece of cake was to be thrown out of the cake, the old mom tasted it, it is actually very tasty, the brownie cake, this "lovely error! Brownies this "lovely mistake" so become the most representative of the American family cake.
Italian dessert---Tiramisu (Tiramisu) origin
On the origin of Tiramisu, there is a heartwarming story: during World War II, an Italian soldier to go out to war, but the family has almost nothing, his loving wife in order to prepare dry food for him, all the cookies and bread that can be eaten at home to do into a pastry that pastry, called Tiramisu. It was called Tiramisu. Whenever the soldier ate tiramisu on the battlefield, he would think of his home and his beloved ones.
Tiramisu, which means "take me away" in Italian, takes away not only the flavor, but also love and happiness.
Austrian desserts ------ the origin of the sand shelf cake
The sand shelf cake originated in 1832, a prince's home cook Franz.Sacher developed a sweet and incomparable chocolate trap, loved by the royal family. Sacher developed a sweet and savory chocolate trap that was a favorite of the royal family. Later, Sache Ho-te, a restaurant frequented by aristocrats at the time, also used Sache Ho-te as its signature snack. However, its exclusive secret recipe is still the subject of a contentious dessert lawsuit, with one pastry store, Demel, claiming to have purchased the original recipe from a member of the Sache family for a large sum of money, and the Sache Hotel insisting that only their cake honors the traditional tastes of the founders. Despite the unresolved lawsuit, the unique combination of chocolate and apricot has spread around the world, and has been reproduced by tens of thousands of pastry chefs, making it a national treasure of Austria.
Austrian desserts ------ Origin of Stollenkuchen
Hundreds of years in the past, the shape of the ancient, complicated, the proportion of ingredients is a mystery, only a few old bakery masters will do. In Austria, Stollen cake is rare and expensive, and its value is as high as that of a sand cake. Chao Nuo pastry store is the source of the mysterious delicious Stollen cake, it is said that its flavor, shape from the nineteenth century, has never changed, all handmade, only know that its ingredients are almonds, hazelnuts, sugar, chocolate and Austria's unique round cake (Oblaten), as for the recipe, the practice of the Chao Nuo pastry store, only two masters know. The Stollen cake is so sweet and charming, and has such a long aftertaste, that it is impossible for anyone with a sweet tooth to eat more than a few of them. Even at the old Asano store, only 1,300 Stollen cakes are produced each year.
Japanese desserts ------Castella cake's origin
The seventeenth century, Portuguese missionaries and merchants came to Nagasaki across the ocean, and the things they brought with them, such as glass, tobacco, bread and so on, were novelties to the locals, and in order to build up mutual friendships, these outsiders came up with ways to curry favor with the locals, with the missionaries distributing wine to the nobles and wine to the commoners, and the missionaries distributing wine to the commoners, and the missionaries distributing wine to the commoners. The missionaries distributed wine to the nobles and sweets to the commoners, hoping to spread Christianity. Merchants also made large quantities of pastries and gave them away in the streets. At that time, a kind of pastry made of sugar, eggs and flour was very popular, and the Japanese asked for a dessert from the Kingdom of Castella. As a result, the Japanese mistakenly passed down Castella as the name of the dessert, and that is how Castella came to be.
France's Famous Cake--Saha Cake (France)
It is said to have been invented in 1832 by "Saha", a French national who was the full-time chef of the Australian diplomat, "Meztilnissi," who was 16 years old at the time. Because of the diplomat's sweet tooth, he had to taste different desserts every day, so Saha tried to combine many ingredients that were not commonly used in confectionery, and finally completed this "Saha Cake". Later in 1876, Saha's son, Edouard, founded "Saha HOTEL", and with his wife, Anna, developed this confectionary to become one of the famous cakes in France.
New Year's Day treats - timber cake (Yule log) - (France)
"Yule is actually the old name for Christmas, a winter celebration from the Vikings to the present day. Traditionally in England, the wood is cut in the woods and hauled back to be placed in the fireplace and burned for 12 days from Christmas Eve, which is called Yulelog (Christmas wood)!
Originally, it was a must-have annual node for the French on Christmas Eve. French people on Christmas Eve, no matter where the work of the travelers will rush back to their hometowns to reunite, just like the Chinese people to observe the New Year, there is the habit of family reunion vigil. When the vigil to the middle of the night, usually the whole family will get together in front of the fireplace, eat wood cake, with coffee or black tea, one side to drive away the cold, on the other hand, but also take the opportunity to contact the feelings of the family.
Newspaper Pie - BostonCreamPie - (USA)
It's not actually a pie, it's a sponge cake
The name originates from the fact that, in 1855, a New York newspaper printed an article called "puddingpiecake (pudding cake)". puddingpiecake (pudding pie cake), a recipe that did not include the chocolate syrup that characterizes today's Boston Pie, and then in 1856 a man named Harvey D. Parker opened the ParkerHouse Restaurant in Boston, which had a puddingpiecake with chocolate syrup on the menu, which is said to be the Boston Pie we know today. know as Boston Pie.
The birth of the Middle Ages - the Souffle - (France)
Why the Souffle was invented to make people feel as if they hadn't eaten anything at all; it was related to the insatiable greed of the time. At that time, the rich people spent many times more time on eating than working, often three or four people's meals, ten or twenty dishes, more than enough to eat, eat the last, the guests only mean to move the knife and fork, shallow taste; after the banquet, the whole afternoon, only to hear the sound of hiccups one after another, this "afternoon hiccups," social phenomenon has maintained for half a century, until it caused a social This social phenomenon of "afternoon hiccups" lasted for half a century, until it caused the purists to gossip: "Even "nothingness" is materialized and collapses from over-expansion".
To correct the bad food culture, the chefs used tasteless and weightless egg whites to transform the nothingness into a gourmet dish. However, fearing that the over-inflated materialism of nothingness would, as foretold, collapse, the chefs tried to make sure that the soufflé remained elegant and fluffy before it was served to the customer.
The fluffy texture - Chiffon Cake (ChiffonCake) - (USA)
Cakes generally have a sponge cake / Sponge and Chiffon Cake / ChiffonCake. Chiffon actually refers to a fabric, similar to silk, but not as difficult to maintain as silk, which is georgette. The texture and organization of this cake is particularly soft and silky, so it is called ChiffonCake. Sponge cake relies entirely on whipping the eggs (whole or split) to form the pores in the cake's organization, and a typical sponge cake contains only eggs, flour, and sugar. It has a firm, dense texture, and tends to choke when eaten (compared to a chiffon cake).
Chiffon cake is an improved sponge practice, is an American chef invented, in addition to eggs, flour, sugar, but also put the vegetable oil, water (to increase the organization of the humidity, so that the texture of the fluffy and moist), but because the batter is more wet, it is not easy to expand, so we need to add BP to help the batter to foam, expand. Chiffon batter, because it is wet, needs to climb up the walls of the baking mold when baking, otherwise the batter won't grow taller, the cake will be flat, and the tissues will be a bit hard and poreless.
Evergreen's product--Swiss rolls (Helveticrolls)
It is a kind of sponge cake, which was first introduced to the United States from Switzerland, and was first introduced to Taiwan in the 1950s by the U.S. Wheat Associates in order to promote American flour. "
It is a kind of sponge cake (sponge cake) which was first introduced to the United States from Switzerland, and was introduced to Taiwan in the 1950s by the U.S. Wheat Associates in order to promote U.S. flours, and then vigorously promote this kind of pastries to Taiwan, and because of the promotion of a long time, so it is a very common pastries in Taiwan, and it is a must-have for almost every pastry store.
Cake in the supreme superlative - mousse cake (mousse cake) (Paris)
Mousse cake first originated in the gourmet capital - Paris, France. Sullivan mousse in the fresh cream with taste and flavor of more than ten kinds of fresh accessories, in the temperature control, raw material ratio, PH value of the mastery, have very strict requirements, so that the appearance, color, structure, rich changes, taste more natural and pure, frozen after eating the endless flavor, in line with the pursuit of sophisticated fashion, natural and healthy life philosophy, for the cake in the supreme superb