1, Italy: Tiramisu
Tiramisu, also translated as Tiramisu. This is a cake with the flavor of coffee and wine. It is made of whipped cream, cocoa powder, chocolate and flour. There is a thin layer of cocoa powder on the top, a thick cream product on the bottom, and a chocolate cake-like Mu Si in the middle of the cream. 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.
It comes from a warm story: during World War II, the wife of an Italian soldier planned to prepare dry food for her husband who was about to go out to war, but because her family was poor, she put all the biscuits and bread she could eat into a cake, which was Tiramisu. So Tiramisu means "take me away" in Italian, which symbolizes that people who eat not only delicious food, but also love and happiness.
2. Italy: Sabayon dessert.
Sabayon is a dessert in Italy. Eggs mixed with cream and liqueur are poured on various fruits, which is a famous typical palace masterpiece. It is a famous dessert in Italy, full of wine and egg fragrance, especially the thick and soft egg paste covered on seasonal fruits, plus the burnt smell emitted by slight baking. Hot and cold, sweet and fresh, slightly smoked and pure, not drinking makes people drunk. Under the soft light, accompanied by harmonious notes, enjoying the tranquility and elegance brought by Sabayong, and mixing with the mood, you will feel a lot of things brought by Sabayong. Sabayon can also represent a taste, the most important feature of which is the rich aroma of wine, and rum is generally used. For example, foreign ice cream can often see various flavors of Sabayon, chocolate Sabayon, coffee Sabayon and cherry Sabayon.
3. France: Sacher Tholt
It is said that it was invented in 1832 by French Saha, the full-time chef of Australian diplomat Metz Thirny in France, at the age of 16. Because Mace Thirny, a diplomat, loves sweets, he tastes different desserts every day. As a result, Saha tried to combine many ingredients that don't usually make snacks, and finally finished this Saha cake. Later, in 1876, Louis Saha's son Edward founded Louis Saha Hotel, and together with his wife Anna developed this snack, which became one of the famous cakes in France.
4.france: Christmas logs
Yule is actually the old name of Christmas, from vikings to winter celebrations to the present. The traditional Christmas in Britain is to chop wood in the Woods and drag it back to the fireplace. It burns from Christmas Eve 12 days. This kind of wood is called Yule Logue! It was originally a necessary holiday snack for French people to celebrate Christmas. On Christmas Eve, no matter where the French work, vagrants will hurry back to their hometown for reunion. Just like China people, they have the habit of family reunion and vigil. When staying up until midnight, the family usually gathers in front of the heater, eating wooden cakes with coffee or black tea, on the one hand, driving away the chill, on the other hand, taking the opportunity to contact the family's feelings.
5. France: souffle
Why do people invent this kind of Shu Lifu that makes people feel that they have never eaten anything after eating it? This is closely related to the insatiable social atmosphere at that time. At that time, rich people ate several times as much as they worked. It is often a dinner for three or four people, and there are ten or twenty dishes to eat. Finally, the guest only moved the knife and fork and tasted it. After the banquet, I only heard hiccups one after another all afternoon. This social phenomenon of "afternoon hiccups" lasted for half a century, until the people who caused social cleansing came to an end, and even nothingness could not escape materialization and collapsed due to excessive expansion. In order to correct the corrupt diet, chefs specially use tasteless and weightless protein to turn it into this kind of empty food; However, the chefs are afraid that the inflated nothingness will eventually collapse as predicted, so they try their best to keep Shufuli elegant and fluffy before serving it to the guests.
6. France: mousse cake
The best cake-mousse cake: mousse cake originated in Paris, the capital of food. Sally Wenmousse added more than ten kinds of fresh auxiliary materials with taste and flavor to fresh cream, which had very strict requirements in temperature control, raw material ratio, PH value control, etc., which made the appearance, color and structure varied, the taste was more natural and pure, and the frozen taste was endless, which was in line with people's pursuit of exquisite, fashionable, natural and healthy life concept, and was the supreme best cake.
7. France: Opera.
Speaking of French desserts, I have to mention the century-old Oprah Opera. This cake has a history of hundreds of years, and its rich chocolate and coffee flavor fascinates everyone who loves chocolate and coffee. The traditional Oprah has six layers, including three layers of sponge cake soaked in coffee syrup and fillings made of butter, fresh cream and chocolate cream. The whole cake is full of the fragrance of coffee and chocolate, which melts in the mouth. Everyone who likes chocolate will be fascinated by it. The rich taste of chocolate and coffee lingers on the tip of your tongue, slowly melts in your mouth, and can't be dispersed for a long time ... This cake was first created by Dalloyau dessert shop opened at 1890. Because it is square, the surface is covered with a thin layer of chocolate, just like the stage in the opera house. The surface of the cake is also decorated with a piece of gold foil, which symbolizes the Garnier leaves in the opera house.
8. France: Madeleine.
The first bite of warm tea with bread crumbs touched the taste buds and a thrill spread all over the body. The combination of tea and biscuit crumbs brought him great happiness. Proust Marcel Proust. This sentence is about Madeleine cake in France. Madeleine cake, also known as shell cake, is one of the most representative biscuits in France, but personally, it tastes more like cakes and other snacks. Only in the traditional French sense, it belongs to biscuits. According to legend, Madeleine cake originated in Lorraine, France. /kloc-in the 8th century, Herzog von Lothringen left at a banquet because of an argument between a dessert chef and a chef. In order to take care of the overall situation, a maid named Madeleine volunteered to bake a large plate of small cakes on the table. The attractive aroma and the right color made the guests applaud, so the duke named this snack "Madeleine".
9.germany: Schwarzwaelder Kirschtorte
Germany is most famous for its rich black forest cake, which combines sour cherry, sweet cream, bitter chocolate and mellow cherry wine. The perfect black forest cake can withstand all tastes. This cake, which is made of cherry full of wine stains and a surprising proportion of cherry distilled liquor, almost runs through the whole medieval black forest Schwartzwald area, which is really amazing. There is no chocolate in the authentic black forest cake, but now German pastry chefs add a lot of chocolate when making the black forest. However, the real protagonist of the black forest cake should still be the delicious and rich cherry. Therefore, Germany has also formulated the relevant standards that must be met in baking this national treasure cake. For example, the cream part of the black forest cake must contain at least 80 grams of cherry juice to pass the customs.
10, UK: syrup muffins
Stubborn and conservative to a little cute, British puddings are clearly divided according to seasons: cold muffin pudding made of fresh strawberries in summer and hot toffee pudding filled with butter in winter. All kinds of puddings have almost become the cornerstone of the prosperity of the British empire and an indispensable part of the British table. Among all kinds of puddings, porous sweet pudding or syrup muffin is the most famous. The custard dripped slowly from the syrup muffin. Just thinking about this picture will make people's index fingers move.
1 1, USA: Boston School.
It's not a pie, it's a sponge cake (muffin). The origin of this name is said to be in 1855. A newspaper in new york published a cookbook named puddingpiecake, which did not contain chocolate syrup peculiar to Boston today. Then 1856, a man named Harvey D.Parker opened a ParkerHouse restaurant in Boston with a chocolate syrup pudding pie cake on the menu. It is said that this is us.
12, USA: chiffon
Cakes generally include sponge cake/sponge cake and Qifeng cake/Qifeng cake. Chiffon actually refers to a kind of cloth, similar to real silk T-silk, but not as difficult to maintain as real silk. This is Georgette. This kind of cake is called ChiffonCake because of its soft taste and texture. Sponge cakes rely entirely on eggs (whole eggs or divided eggs) to form pores in the cake tissue. A typical sponge cake contains only eggs, flour and sugar. The taste is tight and dense, and it is easy to choke when eating (relatively Qifeng).
Wind cake is an improved sponge method, which was invented by an American chef. In addition to eggs, flour and sugar, vegetable oil and water are added (to increase tissue humidity and make the taste fluffy and moist), but because the batter is wet and not easy to swell, BP should be added to help the batter foam and swell. Because Qifeng batter is wet, you need to climb the baking mold wall when baking, otherwise the batter will not grow high, the cake will be flat, the structure will be a little hard and there will be no pores.
13, USA: Brownie.
Chocolate chip cookies are very common American family desserts, with a rich and charming taste, which is between cookies and cakes. Its heart is as soft as a cake and its appearance is as crisp as chocolate biscuits. The method is surprisingly simple, and a novice baker can succeed once, because there is no need for technology at all. Just mix all the ingredients and you can bake. You don't need any tools. Failure is really hard. Super simple, super sense of accomplishment.
14. Taiwan Province province: Swiss roll.
Swiss roll: it is a kind of Qifeng cake, which was first introduced to the United States from Switzerland. It was in the 1950s that Taiwan Province Province, in order to promote American flour, vigorously promoted this kind of cake to Taiwan Province Province by the American Wheat Association. Because of its long promotion time, it is a very common cake in Taiwan Province Province. Almost every West Point bakery must have an evergreen product. It is not a Swiss specialty, but it was first discovered in Switzerland by people from Taiwan Province province.
15, Japan: Nagaski Castella
Japan's famous West Point Military Academy. Honey cake originated in ancient Holland, when the nobles used it to express their hosts' most solemn respect for their guests when entertaining envoys. /kloc-In the 6th century, because the Tokugawa shogunate adopted a closed-door policy, only a few places, such as Nagasaki, were partially opened as ports for foreign ships to visit Japan, so Dutch businessmen who wanted to do business in Japan paid a special visit to the Emperor and presented exquisite cakes to the Dutch royal family to entertain distinguished guests. The special sweetness and smooth taste of the cake immediately won the appreciation of the emperor. /kloc-in the 0 th and 7 th centuries, Portuguese missionaries and businessmen also crossed the ocean to Nagasaki. In order to establish friendship with local people, they adopted the strategy of distributing wine to nobles and desserts to civilians, hoping to spread Christianity. This cake made of sugar, eggs and flour immediately became popular among the people, which is the origin of Nagasaki honey cake.
16, Arabia: cheesecake
Cheese is also called cheese, cheese, cheese, cheese: it also has a legend: a long time ago, an Arab crossed the desert alone, and his only companion was a bad-tempered camel. The journey across the vast desert is long and arduous. Fortunately, the Arabs brought enough food. Before leaving, he poured fresh milk into a sheepskin. During the long journey, he opened his skin and found that the milk inside had turned into solid and liquid milk slurry. This is the origin history of cheese.
Cheese is one of the oldest processed foods. Around 3000 BC, the ancient Sumerians recorded nearly 20 kinds of soft cheese, which was the first clear cheese record in history. According to incomplete statistics, there are more than 900 kinds of cheeses in the world, among which there are more than 400 famous ones. People in the Arab region have a unique love for cheesecakes.
17, Austrian/German: Sacher Tholt.
Note: It has the same name as Saha, France.
World-famous real chocolate and jam cake. Sachertorte originated from 1832. FranzSacher, a chef of a prince, developed a sweet chocolate filling, which was deeply loved by the royal family. Later, the Sahe Hotel frequented by nobles at that time also took Sahe Tholt as its signature snack. However, what is its exclusive secret recipe is still a controversial dessert lawsuit. Demel, a pastry shop, claimed to pay a lot of money for the original recipes provided by members of the Sahe family, while Sahe Hotel insisted that only their cakes respected the traditional tastes of the founders. Although the lawsuit has not been solved, sachertorte's unique combination of chocolate stuffing and apricot peaches has already spread all over the world, and has been continuously spread and created by tens of thousands of pastry chefs, becoming a national treasure dessert representing Austria.
18, Austria/Germany: Stollen dessert.
The origin of Austrian dessert-Stallone cake: hundreds of years have passed, with simple shape, complicated method and mysterious proportion of materials. Only a few old cake shops can do it. In Australia, the value of Stallone cake is rare, and its value is not less than that of sand cake. Chaonuo Cake Shop is the mysterious and delicious source of Stallone Cake. It is said that its taste and shape have never changed since19th century, and it is all handmade, except that its ingredients are almonds, hazelnuts, sugar, chocolate and Austria's unique Oblaten. As for the recipe and practice, only two chefs in Chaonuo Cake Shop know about it. Stallone cake is crisp, sweet and charming, and has a long aftertaste. Those who are not sweet can't eat more. Even in Chaonuo old shop, Stallone's annual output is only 1300.
19, Spain: praline
The praline produced in this small town in Andalusia is the most famous dessert in Spain. It first came from Arabia in16th century. Arabs use their special skills in making cakes to mix sugar and nuts. This small cake contains the original "patio" style. After the whole baking, the color was suddenly broken by mottled cherries. Against the mottled cherry, the density immediately melts in your mouth. At that moment, you must be willing to sit and watch the sun rise again and again.
20. Hongkong/Taiwan Province Province: Portuguese egg tart.
Portuguese egg tart, also known as Portuguese cream tower and caramel macchiato egg tart, is called Portuguese egg tart in Hong Kong and Macao. It is a kind of small cream pastry pie, which is characterized by black surface (caramel color after sugar is overheated). 1989, an Englishman Andrew stowe brought Portuguese pies to Macao. After switching to English cream stuffing and reducing the amount of sugar, it immediately attracted many people and became a famous snack in Macao. Although Porta was created by Antru, it is famous for the marriage between Andrew and his wife. 1996, Andrew and his wife Margaret's marriage broke up. Margaret left Andrew to start a new stove, renamed her shop "Margaret", and settled in Hong Kong and Taiwan Province, inadvertently rolling up a whirlwind of Portuguese egg tarts. Authentic Marguerite Portuguese egg tarts must be hand-made: delicate and round egg tart skin, golden egg liquid and caramel ratio, all of which have been checked by professional chefs to achieve perfection that ordinary egg tarts can't achieve. The bottom of Margaret egg tart on the dining table is like freshly baked croissants. The taste is soft and crisp, with rich fillings and rich creamy egg fragrance. Although it tastes layer by layer, it is sweet but not greasy.
2 1, Korea: glutinous rice cake
Like Cantonese rice cakes, Korean rice cakes are mainly made of glutinous rice. The difference is that the rice cake is made of glutinous rice flour, while the cake is made of glutinous rice. There are other ingredients in the cake, such as bean paste, cooked bean noodles, sugar, salt and so on. This kind of cake is more sticky and delicious than ordinary rice cakes, and it tastes better. There are three kinds of cakes in Jingang Garden, which are sprinkled with soybean powder, peanut sesame powder and red bean powder. They are sweet and soft, so you must try them.