biscuit
A biscuit (from the plural cakes from English cake 'cake') is an originally English piece of pastry . It is one of the long-life baked goods , which mostly consist of fatty dough with a more or less sweet taste. Biscuits are formed by rolling out, punching out and spraying ("skin-making pastries") the dough, less often by cutting ("cut pastries"). Biscuits are traditionally served with coffee or tea and are also popular as travel provisions.
They usually only consist of a few ingredients such as flour , sugar , fat , flavorings , salt and eggs and are of a crumbly consistency . Low-protein and light-colored biscuit flour is often used. The glue produced during processing is of poor quality, which means that the rolled out and cut-out doughs do not contract.
Biscuit mixes, filled, unfilled, coated with chocolate or icing are common. The addition of spices, fruits and almonds or oil seeds is also common.
Origin and use of terms
The word cakes was used in German in the 19th century alongside biscuits for long-life baked goods based on the English model. A German spelling was proposed by the language purists of the General German Language Association as early as the turn of the century ("English rusks; Keeks"); Hermann Dunger had already established in 1899 that the word, which is actually a plural form, was used in the singular (in Berlin , as a teacher told him): "Gieb mir ein Keeks", with the plural form Keekse. In 1915 it was added to the 9th edition of the Duden in the spelling “Kek” , with the admonition: “This Germanization of the English. cake is acceptable, but it must be said in the Ez. [singular] Kek, not Keks. "However, as is well known, this view did not prevail, so that in the 10th edition (1929) the comment" almost only Mz. " (Plural) and in the 11th edition (1934) the form “biscuit” was the keyword.
The Austrian variety of the German standard language does not differentiate between cookies and biscuits. Cookie is used in it with neuter article ( the biscuit ).
In German-speaking Switzerland, cake is used for certain types of cake, while the French name biscuit is used for biscuits or cookies , in the dialect Guetzli , Güetzi or similar.
species
Biscuits are generally made from either a hard or short crust cookie dough.
Hard biscuits
Hard biscuit dough is lower in fat and sugar than shortcrust pastry, contains more sugar than fat and a certain amount of liquid. The typical recipe range for 100 parts of wheat flour is: 10–20 parts fat, 20–30 parts sugar and 10–30 parts water. The glue develops during kneading , but the dough should be more malleable overall. Then the dough is rolled out thinly and the biscuits cut out, whereby the dough can be folded (laminated) into 4–8 layers before the final rolling out, giving the biscuits a typical crumbly layered structure. In order to avoid the formation of bubbles during baking, biscuits made from hard biscuit crates are usually dipped, i.e. provided with many small punctures.
The biscuits from Hartkeksteig include:
- Hard biscuits
- shortbread
- Albert biscuits
- Sandwich biscuits
Shortbread biscuits
Shortcrust dough is nothing more than shortcrust pastry . It contains more fat and sugar than hard biscuit dough, the fat content is often the same as or higher than the sugar content, and little or no liquid is added. The typical recipe range for 100 parts of wheat flour is: 20–70 parts fat, 30–70 parts sugar, 0–25 parts water. When kneading, the glue should form as little as possible in the flour, the plastic consistency of the dough is determined by the fat. High-fat (heavy) shortcrust pastries are physically loosened by the steam, with lighter doughs by raising agents . The shaping of the biscuits can be done by rolling and punching, but it is also possible to produce soft short pastry and biscuits, for example, through hole or star tip. Aufzudressieren ; accordingly, a distinction is made between cut and skin-pass pastries.
Shortbread biscuits include:
- Heather sand
- Black and white cookies
- Sablés
- Shortbread
- Spekulatius
- Splash
- bear paws
Special terms
The German Food Book defines the following special types of biscuits in the guiding principles for fine baked goods:
- Albertkeks contain at least 9.9 parts anhydrous fat or an equivalent amount of other fats per 100 parts of cereal products.
- Shortcrust biscuits contain at least 16.5 parts anhydrous fat or an equivalent amount of other fats per 100 parts of cereal products.
- Shortbread contains at least 10 parts butter per 100 parts of cereal products (or equivalent amounts of concentrated butter or concentrated butter). That being said, butter biscuit does not denote a particular type of biscuit; Leibniz biscuits are shortbread biscuits like Danish shortbread biscuits.
- Spekulatius described by the Food Code only as "a spicy or not spicy Gebildbackware".
For the terms egg biscuit or milk biscuit , the general rules of the guidelines for fine baked goods on references to eggs and milk apply, namely at least 20 l of standardized whole milk or a corresponding amount of condensed or dried milk or 18 kg of whole eggs or a corresponding amount of whole egg / egg yolk products 100 kg of cereal products.
history
In their typical, rectangular shape with four large corners, 14 teeth in length and 10 teeth in width, butter biscuits have been around since 1886. Lefèvre-Utile produced the first butter biscuit of this type in France at this time. There is still a historic wall advertisement in the small village of Trentemoult near Nantes . 1891 followed in the H. Hanover Cakes factory Bahlsen made and after Gottfried Wilhelm Leibniz named Leibniz Cakes or later Leibniz biscuit .
In the GDR , comparable butter biscuits were known as Hansa biscuits , which were produced in the VEB biscuit factory Brand-Erbisdorf . Wikana GmbH has been producing them again since 2004 .
In 1959, shortbread biscuits called Fredi biscuits from Manner were added to the range in Austria .
A Doppelkeks is available in Germany since 1955 Prinzenrolle . It was invented around 1870 by the Belgian master baker Edouard de Beukelaer and was originally called le petit prince fourré (“the little filled prince”). His son later founded the Flemish biscuit factory in Kempen on the Lower Rhine . Prinzenrolle is now a brand of the Griesson - de Beukelaer company . Around 35 million units are sold in Germany every year.
In Germany, an average of nine kilos of biscuits per person are consumed each year.
A fortune cookie is a biscuit made from thin waffle dough, in which a note with a motto or an interpretation of the future is incorporated.
Web links
Individual evidence
- ^ IREKS ABC of the bakery. 4th edition. IREKS Arkady Institute for Bakery Science, Kulmbach 1985.
- ↑ Sponge cake . In: Meyers Konversations-Lexikon . 4th edition. Volume 2, Verlag des Bibliographisches Institut, Leipzig / Vienna 1885–1892, p. 981.
- ↑ Hermann Dunger, Ernst Lößnitzer: German menu. Germanization of the dispensable foreign words commonly used in the kitchen and in the inn business . 4th, greatly increased edition. Publishing house of the General German Language Association, Berlin 1900, p. 55 ( Textarchiv - Internet Archive ).
- ^ Hermann Dunger: Against the English in the German language . 1899, p. 6 .
- ↑ Ulrich Busse: Anglicisms in the Duden. An investigation into the representation of English vocabulary in the editions of the Spelling Student from 1880–1986 . de Gruyter, 1993, ISBN 3-11-137710-5 , p. 37 ( limited preview in Google Book search).
- ↑ Hermann Paul: biscuit . In: German dictionary . 9th, completely revised edition. Max Niemeyer, Tübingen 1992, ISBN 3-484-10679-4 , pp. 454 .
- ↑ biscuit, the or that. In the Duden.
- ^ Ingrid Pernkopf : Christmas bakery from Austria. Pichler, Vienna 2006, ISBN 3-85431-407-8 .
- ↑ a b Udo Hanneforth: Production of fine baked goods. In: Wilfried Seibel (Ed.): Fine baked goods. 2nd Edition. Behr, Hamburg 2001, ISBN 3-86022-852-8 , p. 133 ff.
- ↑ German Food Book, Guidelines for Fine Baked Goods , Section III 1
- ↑ the subject: LU / Leibniz. ( Memento of the original from March 28, 2010 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. at: Karambolage (ARTE) . May 29, 2005.
- ^ Leibniz and Hannover - on the trail of the universal genius. Leibniz Universität Hannover, 2nd revised edition, pp. 67–68, ( uni-hannover.de ( Memento of the original from April 3, 2013 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this note. ).
- ↑ Fredi Biscuit. In: manner.com. Manner, accessed August 2, 2018 .
- ↑ Norbert Raabe: The more tender, the more crumbly: the biscuit. In: Berliner Zeitung , January 16, 1998
