Snowball (pastry)
A snowball , often also called snowball , is a pastry made from shortcrust pastry that is known in Austria and the Hohenlohe / Franconia region ( Rothenburg ob der Tauber , Feuchtwangen , Dinkelsbühl ). It owes its name to its spherical shape and the traditional decoration with powdered sugar . The snowball has a diameter of about eight to ten centimeters.
history
For at least 300 years, the snowballs have been known primarily in Austria as well as in Hohenlohe and Franconia . In Katharina Prato's cookbook , snowballs were also called muzzles. While they were once mainly served on special occasions such as weddings, the round biscuits can now be purchased in most bakeries , pastry shops and cafés around Rothenburg ob der Tauber and Dinkelsbühl . There are even companies that specialize in the production of snowballs and offer them in ever new variations. In addition to the classic snowballs dusted with powdered sugar, there are also creations coated with chocolate and nuts as well as filled with marzipan, vanilla, nougat and others. The snowballs are a popular souvenir for tourists.
Manufacturing
The basic ingredients of the snowball usually include flour, eggs, sugar, butter, cream, as well as plum brandy or wine. In order to obtain the characteristic shape, even strips are cut into the rolled out dough with the help of a serrated dough wheel . Then, for example, a wooden spoon is threaded into the dough in such a way that a strip is positioned alternately above the spoon handle and one below it. Finally, the spoon is lifted so that the dough with the strips creates a basic pattern. It is then stripped from the handle and placed in special tongs - also known as snowball irons. This is then dipped in boiling fat, and with strong rotating movements, a ball is created inside that is baked until golden brown. While it is still warm, roll it in powdered sugar or granulated sugar. It is also served with fruit juice or wine chaudeau.
durability
Since the Schneeballen a dry, the cookie is like cake, he has a very long shelf life. It can be stored for up to eight weeks without the need for refrigeration.
Web links
Individual evidence
- ↑ Ignaz Gartler, Barbara Hickmann: Viennese proven cookbook in six paragraphs: Contains. A thousand two hundred dishes of meat and lent, like the same, both precious and ordinary, cute and tasty, can be prepared. published by Joseph Gerold, k. R. Court printer and bookseller am Dominikanerplatz 724, 1790, p. 77 ( google.de [accessed December 26, 2018]).
- ↑ The cook, excellently trained in her art. Or an exquisite and completely augmented Nuremberg Cookbook . Endter, 1734, p. 681 ( google.de [accessed December 26, 2018]).
- ↑ a b c Franz Maier-Bruck : The Great Sacher Cookbook. Austrian cuisine . Wiener Verlag, Vienna 1975, p. 523 .
- ↑ Interesting facts about snowballs
- ↑ Production process for snowballs ( Memento from October 20, 2010 in the Internet Archive )