Everyone feels that canção belongs to France, just as naturally as pasta belongs to Italy.
Early in the morning, a hot croissant was served with strong coffee. This croissant, full of butter aroma, layer by layer, and crispy air, brings a beautiful morning.
Cesar is French, with French romance, and everyone thinks so.
But this is not true.
Kosong is from Vienna!
From the war years of the 17th century!
In 1683, Turkey attacked Vienna. They not only attacked the borders of Vienna, but also attacked the city. A large part of the city wall has been blown off. The format is very unfavorable to Viennese.
But Vienna did not lose. Vienna was rescued by the German Polish Army led by John III.
This history is true and accurate.
Kosong was born after this war history. But there are five different versions of this story. As for which one is true, no one knows and it is impossible to study.
Version 1:
During the war, in order to occupy Vienna, the Turks built a tunnel under the Vienna walls.
A team of Viennese bakers was responsible for patrolling the city and listening to the Turkish movements every morning before dawn, preventing the bottom of the city wall from being hollowed out.
In memory of this team. After the war, a baker made a snack shaped like a crescent moon on the Turkish flag.
Version 2:
Surrounded by the Turks, the Viennese urgently needed to find a spy who could speak Turkish fluently to get out of the siege by the Turks and spread the news of the siege to find reinforcements.
They found a Servian named Kolschityky.
Kolschityky put on Turkish clothes. Talked with an Aga man in the Turkish quarter. This was why the Aga people invited him to drink coffee-there was no coffee in Vienna at that time. Kolschityky then swam across the Danube and successfully conveyed the news to Duke Karl.
After the war, people rewarded Kolschityky by allowing him to choose a career and find what he liked among the things left behind by the Turks. Kolschityky found the kind of coffee left in the camel bag and opened his first coffee shop on February 27, 1684 on Dmgasse6 (also said to be Schlosssergasse), which became the cornerstone of the Vienna coffee shop.
To commemorate this history, Kolschityky made a snack in the shape of a crescent moon on the Turkish flag.
Version 3:
While surrounded by the Turks, Viennese baker Leo Nacrantil was invited by a Sudanese soldier to make coffee for some reason (unrecorded) and was taught some knowledge about coffee.
Leo Nacrantil opened the first coffee shop after the war and became the founder of Viennese coffee. To commemorate this history, Leo Nacrantil made a snack shaped like a crescent moon on the Turkish flag.
Version 4:
Viennese baker Peter Wendler invented this model of the Turkish crescent after the war.
Version 5:
The kozon was not first made by Viennese, but came from Pace in Portugal.
There are also differences between koson dough and layer skin. First of all, the croissant dough needs to be fermented, but the layer of layers of skin is not used, and the flour is different.
Quickly brush the egg liquid and bake it on the stove.
Keep working hard in the future!
Chocolate Crozon
By DaisyTromp
Recipe Recommendations
- milk fragrance
- baking
- several hours
- ordinary
Steps for Chocolate Crozon
1
Mix the yeast well with a small amount of milk. Make a rough dough with flour, milk and mixed yeast. Relax for 15 minutes. Add salt and sugar and continue kneading until smooth, non-sticky dough.
2
Place the dough in a basin, cover it with a damp cloth, and place it in a warm place to ferment for 60-90 minutes until it has at least doubled in size.
3
The dough is ready to rise. Remove the butter from the refrigerator and let it sit at room temperature for 20 minutes until it becomes soft, shapeable, but still solid. Clip the butter in two long plastic wrap. Fold the plastic wrap into a square of about 12*12 cm. Roll out the butter in the plastic wrap into evenly thick squares.
4
Fermented dough.
5
Roll out the dough into a circle larger than the butter. Put butter in the center.
6
Carefully pull the dough, fold it in the middle, and wrap it in the butter. Tighten the seal.
7
Roll the dough into a rectangle about 1 cm thick, fold 1/3 of the sides toward the middle. See Figure 7. Place the dough in the refrigerator and relax for 15-20 minutes to also cool the butter so it doesn't melt.
8
Remove the dough from the refrigerator. Repeat step 7 once. Place in the refrigerator for another 12-20 minutes. Remove the dough from the refrigerator. Repeat step 7 once for the last time. Roll the dough into a rectangle about 20 x 30 cm, about 1 cm thick.
9
The butter layer can be seen on the side of the rolled dough.
10
It is 20 centimeters high and 30 centimeters wide. Cut the dough into 5 isosceles triangles with a base of 6 cm and a height of 20 cm. Two more right-angled triangles will appear on both sides, becoming residual corners. Relax for 15 - 20 minutes. To make chocolate croissant, just cut it into rectangles.
11
Roll up Kosong. Leave it in a warm place to ferment for 30-45 minutes. The volume has increased significantly. Chocolate croissant rolls two chocolate bars in croissant skin.
12
Roll up Kosong. Leave it in a warm place to ferment for 30-45 minutes. The volume has increased significantly.
13
Preheat oven to 180 degrees. Stir the egg yolks and milk well and brush them on the surface of the croissant. Put in the oven for 20-25 minutes.