Cake is generally one of the optional desserts for dinner, especially for weddings or birthday parties. In some traditions, the bride and groom are the first to eat the wedding cake, and often dig a cake with their fingers and send it to each other's mouth. Birthday cakes usually have inscriptions and decorations, and candles are inserted. Make candles after wishing.
The earliest cakes were made of several simple materials. These cakes are symbols of ancient religious myths and magical superstitions. The early economic and trade routes imported exotic spices from the Far East to the north, nuts, toilet water, citrus fruits, dates and figs from the Middle East, and sugar cane from eastern and southern countries.
In the dark ages of Europe, these rare raw materials were only available to monks and nobles. Their pastry creations were things like honey gingerbread and flat hard biscuits. Slowly, with the frequent trade, the eating habits of western countries have completely changed.
Soldiers returning from the Crusades and Arab businessmen spread the use of spices and recipes in the Middle East. In several major commercial towns in Central Europe, bakers' trade associations have also been organized. At the end of the Middle Ages, spices were widely used by wealthy families all over Europe, which further enhanced the imaginative pastry baking technology. When nuts and sugar became popular, almond paste also became popular. This almond paste is baked in a relief mold made of wood carving, and the pattern on the mold is related to religious teachings.
Cake originated in the west, and then it was slowly introduced to China.
The origin of birthday cake
Europeans in the Middle Ages believed that birthdays were the day when the soul was most easily invaded by demons, so on birthdays, relatives and friends would get together to give blessings and send cakes to bring good luck to drive away demons.
At first, only kings were entitled to eat birthday cakes. Today, both adults and children can buy a beautiful cake on their birthdays and enjoy the blessings from everyone.
The origin of the moon cake
When the baby is full moon, it is inevitable to pray to God for ancestor worship, and then shave the fetal hair. Adults always want their babies to grow up quickly. On the full moon, grandparents will send many full moon cakes to their babies, hoping that their grandchildren will win the first prize and have a happy life.
With the progress of the times, giving cakes at the full moon means "puffing", wishing the baby a bright future.
The Origin of Wedding Cake
Wedding cake is said to have first appeared in ancient Rome. The word cake comes from English, which means flat bread. It also means "happiness".
In ancient times, when children of rich families held weddings, they had to make a special cake, which was not only eaten by the bride and groom at the wedding reception, but also invited the guests who came to congratulate them to eat the cake. The guests hope that they can share the happiness of the newlyweds. So the cake was cut on the bride's head.
Guests invited to the wedding in Europe also have a habit of piling their own bread with spices on the table and letting the bride and groom kiss each other on both sides of the "bread mountain". At this time, the bread mountain also symbolizes happiness.
At first, the cake was no different from bread. The cake is made by kneading milk and flour into a flat circle. Nowadays, wedding cakes are becoming more and more exquisite and luxurious.
The origin of black forest cake
Actually, it is more appropriate to translate Schwarzwaelder Kirschtorte into "Black Forest Cherry Cream Cake". Because Schwarzwaelder is black forest in German, 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 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 carefully 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 with cherries and whipped cream as the main raw materials 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 cherry! 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, from baden-baden, baden-baden to Frejborg, belonging to the Black Forest Area. Even if you come to the black forest today, you may not be lucky enough to taste the ubiquitous black forest cake. However, when you have a chance to enjoy the black forest here, you might as well pay attention to the small cherry in the cake, let you know the black forest again, and don't forget to feel the freshness hidden in the depths of the taste buds.
The origin of Vienna chocolate almond cake
The Hotel Imperial, which opened in A.D. 1873, used to be a gathering place for powerful people. From the "k.u.k Hof-imperial" in the imperial period to the later "Hotel lmperial", it has always been the best hotel in Austria. 1994 was selected as the best hotel in the world.
There is also a little legend here. In order to celebrate the opening of the restaurant and show the glory of Emperor Franz Joseph, a pastry chef Xaver Loibner baked a cake with special flavor, which was not only loved by the emperor, but also named it "Royal Cake", which was regarded as a "sweet greeting". Taste it carefully. First of all, you will taste the delicious milk chocolate on the outer layer of the cake, which will slowly melt with the sweet almond flavor on the tip of your tongue. Then the broken almonds in the cake will fill your taste and release the fragrance of cocoa, leaving it in your mouth perfectly and delicately.
The origin of cheesecake
Cheesecake, or cheesecake and cheesecake, is a western dessert. It has a soft top layer, mixed with special cheese, such as whey cheese or cream cheese, plus sugar and other ingredients, such as eggs, cream and fruit. Cheesecake is usually based on biscuits 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.
A brief history of cheesecake is well known. It originated in ancient Greece and was used as a dessert for the Athens Olympic Games in 776. Then the Romans spread cheesecake from Greece to Europe. /kloc-in the 0/9th century, it followed immigrants to America.
boutique
In new york, USA, the best cheesecake shop is called Juniors, which is located in Brooklyn. In Taipei, Taiwan Province Province, the best cheesecake shop is located in Tianmu.
Italian dessert-the origin of tiramisu
There is a warm story about the origin of Tiramisu: during World War II, an Italian soldier went to war, and after adding it, there was nothing. In order to prepare dry food for him, his beloved wife made all the biscuits and bread that could be eaten at home into cakes called Tiramisu. Whenever a soldier eats Tiramisu on the battlefield, he will think of his home and his beloved family.
Tiramisu, Tiramisu, Italian means "take me away", taking away not only food, but also love and happiness.
The Origin of Austrian Dessert-Sharjah Cake
Sand cake originated from 1832. Franz, the chef of the prince. Sacher developed a sweet chocolate trap, which was deeply loved by the royal family. Later, Sache Ho-te, a sand restaurant frequented by nobles at that time, also used sand cakes as its signature snack. However, what is its exclusive secret recipe is still an endless dessert lawsuit. Demel, a pastry shop, claimed to have spent a large sum of money on the original cookbooks provided by Shajia family members, while Shajia restaurant insisted that only their cakes respected the traditional tastes of the founders. Although the lawsuit has not been solved, the unique combination of chocolate cake and apricot peach has already spread all over the world, and it has been constantly multiplied and created by tens of thousands of pastry chefs, becoming a national treasure dessert representing Austria.
Austrian dessert-the origin of stolen cakes.
For hundreds of years, the modeling is simple, the practice is complex, and the proportion of materials is chaotic. Only a few old pastry chefs 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.
The origin of Japanese dessert Castella cake.
/kloc-in the 0 th and 7 th centuries, Portuguese missionaries and businessmen crossed the ocean to Nagasaki. The things they brought, such as glass, tobacco, bread, etc., are all novel to the local people. In order to establish mutual friendship, these foreigners thought of some ways to please the locals. Missionaries distributed wine to nobles and desserts to civilians, hoping to spread Christianity. Businessmen make cakes in large quantities and distribute them to people in the street. At that time, a cake made of sugar, eggs and flour was very popular. The Japanese asked about the dessert in the Kingdom of Castela. As a result, the Japanese mistakenly passed Castella as the name of dessert, which is the origin of Castella.
Cake practice
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raw material
Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which vegetarians can replace with gluten and starch), cake emulsifier, shortening (usually butter or margarine, cakes with low fat content will be replaced with concentrated juice), gel powder, liquid (milk, water or juice), essence and leavening agent (such as yeast or baking powder).
Eight major styles of play
Qifeng style-that is, egg separation style, the egg white is mixed with sugar, and the batter is mixed with another liquid material such as egg yolk and powder.
Sponge bomb-that is, whole egg bomb, egg white, egg yolk and sugar are stirred together until they are thick and milky white, and the milk foam is stirred for about 2 seconds and then dripped, and then other liquid materials are added and mixed with powder.
French sponge method-egg separation method, egg white is beaten with 1/2 sugar, egg yolk is beaten with 1/2 sugar until milky white, and then other powders and liquid materials are added and mixed.
Angel Cake Method-Beat the egg white with tower powder until it bubbles, then add 1/2 sugar several times and stir until it bubbles wet (dry it thoroughly and then stir it). Sieve the flour with 1/2 sugar, then add it and stir until it is absorbed.
Sugar-oil mixing method-beat the oil until soft, then add sugar or powdered sugar and stir until soft and fluffy, then add eggs and stir evenly, and finally add powdered materials and stir. For example: biscuits and heavy cream cakes.
Flour-oil mixing method-first soften the oil, beat it with flour until fluffy, then beat it with sugar, and stir it with eggs until smooth, which is suitable for the formula with oil content above 60%. For example: fruitcake.
Wet foaming-after the egg white or whipped cream is foamed, add sugar and stir until it is textured, white and smooth, elastic and upright, but the tail end is slightly bent.
Dry foaming-add sugar to egg whites or whipped cream and stir until the lines are obvious, white and smooth, and the ends are hooked and flat and elastic.
Cake baking
1. Baking temperature is also the key to making cakes. The oven must be preheated before baking. In addition, the thickness of the cake blank will also require the baking temperature and time. If the cake blank is thick and large, the baking temperature should be reduced and the time should be extended accordingly; If the cake blank is thin and small, the baking temperature should be increased correspondingly and the baking time should be shortened relatively. Generally speaking, the ignition temperature of thick billet is 180℃ and 150℃. The furnace temperature of thin slab should be ignition 200℃, ignition 170℃ and baking for 35 ~ 45 minutes.
2. Whether the cake is mature or not can be tested by gently pressing the surface with your fingers. If there are fingerprints on the surface or you feel soft floating inside, it is immature; If it feels elastic, it is ripe. Take the cake out of the baking tray immediately after baking, otherwise it will shrink.
Classification of cakes
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There are many kinds of cakes, which can be summarized into three categories:
First, milk foam, also known as clear cake
It is divided into protein and sponge:
1, protein-angel cake, the main raw materials are protein, sugar and flour. Features: white, slightly rough in taste, not very good in taste, but beautiful in appearance, with purulent egg smell.
2, whole eggs-sponge cake, the main raw materials are whole eggs, sugar, flour, cake oil and liquid oil. Features: fragrant taste, soft structure, elasticity and light grease.
Second, Qifeng class
In the early 1990s, with Taiwan-funded baking enterprises entering the mainland market, Qifeng cakes made by them gradually became popular.
In fact, the history of Qifeng cake is not short, at least thirty or forty years. The so-called Qifeng is translated from English Chiffon. The word was originally French, which means that the mixed stuffing is as soft as the delivered protein. Qifeng's hair is to separate the egg yolk from the protein, first stir the protein part very fluffy and soft, and then mix the egg yolk batter, so this cake is called Qifeng cake. Its batter is thin, soft and fluffy, and its product features: egg fragrance, oily fragrance, endless aftertaste, soft and elastic structure, delicate and tight organization.
Third, the batter-heavy oil cake
It uses the solid fat in the formula to mix with air while stirring, and the batter is heated and expanded into cakes in the oven. The main raw materials are eggs, sugar, flour and butter. Its batter is thick and fluffy, and its product features: rich oil flavor, deep aftertaste, compact structure and certain elasticity. It is also called cream cake because the oil content reaches 100%.
Cake type
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Birthday cake
Blueberry cheesecake
Angel Food Cake
Eplekaka
Babka (a coffee cake with orange peel, rum, almonds and raisins)
Annual ring cake (Baumkuchen)
Butter Cake
Butterfly cake
Carrot cake
Cheesecake (cheesecake)
Chocolate cake
Christmas cake
Xuefang cake (chiffon cake)
Cupcakes (cupcakes)
Devil's food cake
Raisin cake (Eccles cake)
Fairy muffin
Fruitcake
German chocolate cake
Genoa cake
Gingerbread (gingerbread)
Sticky butter cake
Hot milk cake
Ice cream cake
Jiafa cake (Jiafa cake)
Ma de la Nong Wei cake
Paper wrapped cake
Xiaosifang
Pineapple upside-down cake
Pound cake (named after a pound of flour, butter, sugar and other ingredients)
Queen Elizabeth cake
Red Bean Cake
Red velvet cake
Sachertorte (a chocolate cream cake with almond paste)
Schwartzwald cake (black forest cake)
Heavy oil fruit cake (Simnel cake)
Spice cake
Sponge Cake
Drum sandwich cake
Cookies for tea.
Vanilla slice
Wedding cake (wedding cake)
French cake
Europe cake
Jinfeng Chengxiang Cake (Zhangjin Cake)
Kaisiben cake (kissnbake cake)
Andersen cake (Andersen cake)
Sunningdale cake
Buoyancy forest Cake ()
Edible attention
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1. Fresh milk cake must be eaten on the same day, and the taste will not be so good the next day;
2. Fresh milk cake is light in taste, low in fat and high in nutrition, and gradually becomes the new favorite of West Point market, but it has a short shelf life and is not easy to preserve.
3. If diabetics must eat, they must choose cakes with sugar substitutes and eat them in small quantities.