Please tell me something about common western cakes.

Napoleon's cake has nothing to do with Napoleon. One of the reasons is that its English name Napoleon is actually a misinformation of Napolitain, referring to a pastry name from Naples, Italy, which has been written as Napoleon so far. I think it's more like a song. When the fork is scooped down, the shortbread will crack and make a crisp sound. Every bite is like ringing a note.

The French name of Napoleon's cake is Mille feuille, which means one million layers of pastry, so it is also called Melaleuca Crisp. It is made of three layers of brown Melaleuca Crisp and two layers of cheese sauce. Although the material is simple, the process of making the pastry is very complicated. The master has to repeatedly fold the kneaded pastry in half, so that the baked pastry is loose enough.

Napoleon cake <: Napoleon cake >

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

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Cheesecake

cheese cake

cheese cake, or cheese cake, is a kind of western dessert. It has a soft upper layer, mixed with special cheeses, such as ricotta cheese or cream cheese, plus sugar and other ingredients, such as eggs, cream and fruit. Cheese cakes usually use biscuits as the bottom layer, and have several fixed flavors, such as vanilla cheesecake and chocolate cheesecake. As for the decoration on the surface, it is often strawberries or blueberries.

sometimes cheesecake looks more like a kind of pie than a normal cake.

a brief history

cheesecake is known to have originated in ancient Greece, and was made as a dessert for the Athens Olympic Games in 776. Then the Romans spread the cheesecake from Greece to Europe. In the 19th century, it followed the immigrants and spread to America.

Famous shops

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

Another kind of cheesecake

In English, cheese cake is also often used to describe cool pin-up girls.

Black Forest Cake

Actually, it should be more appropriate to translate Schwarzwaelder Kirschtorte into "Black Forest Cherry Cream Cake". Because Schwarzwaelder in German is black forest, and 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 bumper harvest of cherries in the black forest area, farmers would not only make the surplus cherries into jam, but also very generously put the cherries in the interlayer of the cake or decorate the cake carefully. When making the whipped cream of the cake, a lot of cherry juice will be added ~ and this cake, which is mainly made of cherry 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 the Black Forest at present, the real protagonist of the Black Forest cake is the delicious and rich cherry! In the past, there were cases in Germany where consumers sued a black forest cake for its low cherry content. Therefore, the German government has also made relevant regulations on this national treasure black forest, such as the cream part of the black forest cake, which must contain at least 8 grams of cherry juice!

So the black forest really doesn't mean black. And black forest cake is not synonymous with chocolate cake! The Black Forest is a mountainous area located in the southwest of Germany, which belongs to the black forest area from Baden Baden, baden-baden to Freiburg. Even if you come to the Black Forest today, you may not be lucky enough to taste the black forest cake without chocolate everywhere, but when you have the opportunity to enjoy the black forest here, you may wish to pay close 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 the taste buds!

Egg Tart

egg tart

egg tart is called custard tart in English. Custard is a kind of jelly made of milk, eggs and sugar. In China, it is called egg, and 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 skin of the egg tart had to be pinched by hand, so the skin of the egg tart was very hard. Eating the egg tart in the middle ages was actually eating egg juice instead of eating the skin. There is another reason, that is, a lot of sugar is needed to make egg tart skins. Sugar was very expensive in the Middle Ages, so sugar was only added to the egg juice, while the outer shells were eaten or thrown away by the poor and beggars.

China people know that the egg tart was ceded in Hong Kong, and when the British egg tart spread to Hong Kong, Hong Kong people began to copy 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 196s, Hong Kong gradually became rich, and 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 was 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 kind of spicy egg tarts, so now the egg tarts in Hong Kong tea houses are relatively light.

There are two kinds of egg tart skins: one is crispy skin, 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 has a cookie flavor. At first, there was only pastry 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 is doing well in egg tarts. One is Taichang Cake Shop and the other is Tandao Cake Shop. Taichang mainly makes butter skin, while Tandao mainly makes pastry. Chris Patten, the last governor of Hong Kong, especially favored Taichang egg tart, so Taichang egg tart was also called Fat Peng egg tart. Tandao egg tart skin can be divided into Shui Pi and oil skin: Shui Pi is mainly made of eggs, while the oil skin is mainly made of butter and lard. The egg tart skin is made of two layers of water bags and one layer of oil skin is a sandwich, which makes it more layered to bake. 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 don't have to understand Italian, but you must remember the word "tiramisu tiramisu", because it is the most fashionable dessert IN major coffee shops, baking outlets and western restaurants at present. With its refreshing and mellow taste, it blends the adult flavor of cheese, coffee and wine, and robs the limelight of cheese cake.

There is a warm story about the origin of Tiramisu: during World War II, an Italian soldier was going to war, but there was nothing at home. In order to prepare dry food for him, his loving wife made all the biscuits and bread that could be eaten at home into a cake, which was called Tiramisu. Whenever the soldier eats Tiramisu on the battlefield, he will think of his home and his beloved family. Tiramisu, Tiramisu, in Italian, has the meaning of "take me away", taking away not only delicious food, but also love and happiness. A layer of lady finger soaked with Espresso coffee and wine (Masala, Rum or Brandy), which 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, whipped cream and sugar are stacked on top of each other and sprinkled with a thin layer of cocoa powder ... This is Tiramisu.

western-style desserts are full of flowers, especially Italian and French. As soon as Tiramisu and Sabayon, the gorgeous desserts, appeared, the dining table became the overpass of the spring clothes release conference. As a representative of Italian desserts, Tiramisu, with its gorgeous appearance and charming posture, has become popular all over the world. With the bitterness of Espresso (extra strong Italian coffee), the moistening of eggs and sugar, the alcohol of sweet wine, the richness of chocolate, the density of lady finger, the thick fragrance of cheese and whipped cream, and the dryness of cocoa powder, it takes only less than ten kinds of materials to interpret the "sweetness" and all kinds of complicated experiences that sweetness can evoke to the extreme.

mousse mousse, features: no cooking, no conditioning, ready to use directly, warm water and cold water can be used, and neutral mousse powder can be mixed with puree or concentrated jam to change the taste of Mu Si. Stable quality can prolong the shelf life of the product and become Mu Si cream as a fresh cream stabilizer.

Mu Si cake first appeared in Paris, the gourmet capital. At first, the masters added various auxiliary materials to the cream, which played a stabilizing role and improved the structure, taste and flavor, so that its appearance, color, structure and taste varied, and it was more natural and pure. After being frozen, it tasted endless and became 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 thing to make Mu Si is jelly raw materials such as agar, gelatine powder, jelly powder, etc. Now there is also special mousse powder. In addition, the biggest feature of making is that the protein, egg yolk and whipped cream in the formula must be mixed with sugar separately, and then mixed together and mixed well, so the texture is softer, a bit like whipped cream. The jelly used in Mu Si is animal glue, so it needs to be stored at a low temperature.

Method of making mousse cake:

Put egg white, cream and condensed milk in a container and add sugar (you can add fruit, hard cut into extra-small dices, and peel oranges and other things before cutting, 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 your favorite shape, and paint the edges of the container with colors.

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