Copenhagen pastries
Copenhagen pastries , usually in short Copenhagen or Plunder , is the German name for Danish Wienerbrød (i.e. Viennese pastries). In the English-speaking world, the pastry is called Danish Pastry or Danish for short .
Components and manufacture
Traditionally, the Danish Wienerbrødteig consists of 27 layers of drawing fat (made of butter, margarine or other quasi anhydrous fats). The dough for croissants is an exception , here it should only be 16 layers of fat. The Danish bakery trade differentiates between two types of Wienerbrød: Wienerbrød with a fat content of 20 to 25% in relation to the base dough and Wienerbrød with a fat content of 50 to 60%. Danish croissants contain around 40% fat.
history
In the middle of the 19th century there were wage conflicts between the Danish baker journeyman and their masters. Since the journeymen went on strike, journeymen bakers were recruited from Vienna . They brought their specialist knowledge with them, including processing Danish pastry. After the labor dispute was settled, the demand for the sweet parts continued, so the Danish bakers continued to use and refine the originally Austrian recipes.
According to another version, the Copenhagen baker Niels Albeck traveled to Vienna in 1843 to learn about the Austrian bakery trade. On his return, he brought three Austrian baker journeyman with him, whom he employed in his newly opened Wienerbageriet (German: "Die Wiener Bäckerei") in Copenhagen. Croissants were sold there for the first time in Denmark, and Albeck had them filled with raisins and marzipan. These were further developed in various forms by him and his competitors to Wienerbrød.
In the United States , the pastry became popular under the name Danish in the first half of the 20th century. The name for the year 1915 can be proven for the first time in New York, where it was particularly popular in the kitchen of Jewish immigrants. At the end of the same year, the Danish baker and "patisserie savant" Lauritz C. Klitteng traveled to New York and, according to his own statements, supplied the wedding reception of Woodrow Wilson and Edith White Bolling Galt with his pastries. He also taught the cooks of the German-born Jewish restaurant owner Herman Gertner (1872–1962) how to make Copenhagen pastries. Gertner owned five restaurants on Broadway where he sold the pastries under the name "Danish". It quickly became a best seller and soon spread to other restaurants, cafes, and bakeries in New York City. Klitteng himself toured over 30 states where he taught the making of Copenhagen pastries. By 1930 the pastry could be found in restaurants and bakeries across America.
During the conflict over the Mohammed caricatures in 2006, Iranian groups renamed the pastry to the Prophet Mohammed's roses .
See also
Individual evidence
- ^ A b Timothy G. Roufs, Kathleen Smyth Roufs: Sweet Treats around the World: An Encyclopedia of Food and Culture . ABC-CLIO, 2014, ISBN 9781610692212 , pp. 98–99 ( excerpt (Google) )
- ^ A b Gil Marks: Encyclopedia of Jewish Food . Houghton Mifflin Harcourt, 2010, ISBN 9780544186316 , p. 234 ( excerpt (Google) )
- ↑ Preben Rokamp: deje Rullede, Erhversskolernes Forlag Odense 1996, p 7
- ↑ 48th minute in www.dr.dk/TV/se/den-store-bagedyst/den-store-bagedyst-5-6#!/
- ↑ Preben Rokamp: deje Rullede , Erhversskolernes Forlag, Odense 1996, p. 13
- ↑ Preben Rokamp: deje Rullede, Erhversskolernes Forlag Odense 1996, p 9
- ^ A b Heather Arndt Anderson: Breakfast: A History . Altamira Press, 2013, ISBN 9780759121652 , pp. 52–53 ( excerpt (Google) )
- ↑ Bi Skaarup (historian) in http://www.information.dk/113090
- ↑ John Bemelmans Marciano: Toponymity: An Atlas of Words . Bloomsbury Publishing, 2010, ISBN 9781608193707 , pp. 53–54 ( excerpt (Google) )
- ↑ Iranians rename Danish pastries . In: BBC , February 17, 2006. Retrieved March 20, 2008.
- ↑ Iran targets Danish pastries . In: Associated Press . Al Jazeera . March 2, 2006. Archived from the original on December 8, 2006. Retrieved March 20, 2008.
