Makassar, 2 August 2018
One of the baking techniques and traditions that the Austrian bakers brought with them was the Viennese lamination technique. Due to such novelties the Danes called the pastry technique "wienerbrød" (Vienna bread) and, as mentioned, that name is still in use in Northern Europe today. At that time, almost all baked goods in Denmark were given exotic names.
Today we continue the routine as usual, on this occasion we made danish pastry & cheese tart. but before making it, chef Salam exemplify how to make danish pastry & cheese tart. but our team have a little difficulty in making croissant. it's been made twice but the results are the same. so the second week of practice we will try to make croissant again. ok let's see the terminology of danish pastry. For
the Cheese tart itself it doesn't have fixed terminology, it's just
that the base comes from a tarlet filled with cream cheese.
- Danish Pastry
In Danish, Norwegian, and Swedish, the term for Danish pastry is wienerbrød or wienerbröd, meaning "Viennese bread". The same etymology is also the origin of the Finnish viineri. Danish pastry is referred to as facturas in some Spanish-speaking countries. In Vienna, the Danish pastry, referring to Copenhagen, is called Kopenhagener Plunder or Dänischer Plunder.
The origin of the Danish pastry is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike caused bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking traditions and pastry recipes. The Austrian pastry of Plundergebäck soon became popular in Denmark and after the labour disputes ended, Danish bakers adopted the Austrian recipes, adjusting them to their own liking and traditions by increasing the amount of egg and fat for example. This development resulted in what is now known as the Danish pastry.
One of the baking techniques and traditions that the Austrian bakers brought with them was the Viennese lamination technique. Due to such novelties the Danes called the pastry technique "wienerbrød" (Vienna bread) and, as mentioned, that name is still in use in Northern Europe today. At that time, almost all baked goods in Denmark were given exotic names.
Komentar
Posting Komentar