The French name of Napoleon's cake is Mille feuille, which means one million layers of cakes, so it is also called thousand-layer pastry. 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 pastry is loose enough.
Napoleon Cake
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, which tastes just as good.
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Cheese cake
Cheesecake
Cheesecake is a western dessert. It has a soft top layer, mixed with special cheese, such as ricotta cheese or cream cheese, plus sugar and other ingredients, such as eggs, cream and fruit. Cheesecake usually uses biscuits as the bottom layer and has 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. In the19th century, it followed immigrants to America.
boutique
In new york, the most delicious cheesecake shop is called Juniors, which is located in Brooklyn. In Taipei, Taiwan Province Province, the most delicious cheesecake shop is located in Tianmu.
Another kind of cheesecake
In English, cheesecake is often used to describe cool girls.
Black Forest Cake
In fact, it should be more appropriate to translate Schwarzwaelder Kirschtorte into "Black Forest Cherry Cream Cake". Because Schwarzwaelder means black forest in German, and Kirschtorte means cherry cream cake. After careful study, it is found that the Black Forest 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 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, which is mainly made of cherries and whipped cream, 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 cherries! 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, belonging to the Black Forest area from baden-baden, baden-baden to Frejborg. Even if you come to the black forest today, you may not be lucky enough to taste the ubiquitous chocolate black forest cake, but when you have the opportunity to appreciate 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, it is called an egg, and the tart takes its 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 egg tart skin had to be pinched by hand, so it was very hard. Eating egg tarts in the Middle Ages was actually eating egg juice instead of skin. Another reason is that a lot of sugar is needed 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 know that the egg tart was ceded in Hong Kong. When the British egg tart was introduced to Hong Kong, Hong Kong people began to imitate it, even better 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 a few years later, this egg tart disappeared 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 biscuit dough, which was a great success. Egg tarts are selling well in Hong Kong now. One is Taichang Cake Shop and the other is Tandao Cake Shop. Taichang mainly makes pastry, while Tandao mainly makes pastry. 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 mainly made of eggs, while oil skin is mainly made of butter and lard. The egg tart skin is made of two layers of water bags, and the first layer of oil skin is a sandwich, which makes it more layered when baked. Shui Pi oil skin was invented by Hong Kong people. Another feature of Hong Kong people's 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 may not know Italian, but you must remember the word "Tiramisu" because it is the most fashionable dessert in major cafes, bakeries and western restaurants. With its refreshing and mellow taste, and the adult flavor of cheese, coffee and wine, it stole 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 dear wife made cakes out of biscuits and bread that could be eaten at home. This kind of cake is called Tiramisu. Whenever a soldier eats Tiramisu on the battlefield, he will think of his home and his beloved family. Tiramisu, Tiramisu, in Italian means "take me away", taking away not only delicious food, but also love and happiness. A layer of lady's fingers 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 mascarpone cheese (the most suitable cheese for making tiramisu), eggs, whipped cream and sugar is stacked together, and a thin layer of cocoa powder is sprinkled ... This is tiramisu.
Western desserts are full of flowers, especially Italian and French desserts. As soon as Tiramisu and Sabayong, two gorgeous desserts, appeared, the dining table became the overpass of the spring dress conference. As a representative of Italian dessert, Tiramisu is popular all over the world with its gorgeous appearance and charming posture. With the bitterness of espresso (extra strong Italian coffee), the moisture of eggs and sugar, the mellow fragrance of sweet wine, the richness of chocolate, the tightness of a lady's fingers, the thick fragrance 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: it can be used directly without cooking or conditioning. It can be used in both warm water and cold water. Neutral mousse powder can be used with puree or concentrated jam to change the taste of Mu Si. Stable quality can prolong the shelf life of the product and become a fresh cream stabilizer for mousse cream.
Mu Si cake first appeared in Paris, the capital of food. At first, the masters added various auxiliary materials to the cream to stabilize it and improve its structure, taste and flavor, making it more natural and pure in appearance, color, structure and taste. After freezing, it tastes endless and becomes the best in cakes.
Mu Si, like pudding, is a kind of dessert, which is softer than pudding and melts in the mouth. The most important ingredients for making mousse are jelly materials such as agar, gelatin powder and jelly powder. Now there is also special mousse powder. In addition, the biggest feature of making is that protein, yolk and whipped cream in the formula must be mixed with sugar separately, and then mixed together and evenly, so the texture is softer, a bit like whipped cream. The jelly used for mousse is animal glue, so it needs to be preserved at low temperature.
Method for making Mu Si cake:
Add sugar to egg whites, cream and condensed milk in a container. (You can add fruit, hard cut into extra small dices, peeled oranges and the like, and then cut them, which is troublesome. ) Beat them evenly with an egg beater. Be careful not to use chopsticks instead. The beaten 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 beaten pulp into the 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. Due to the high content of fat and protein, sweet but not greasy taste and beautiful style, the sales volume of West Point 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.