Sweets in Europe3
Masashi Utsunomiya
Today, I would like to introduce about French
sweets. This is a continuation of the previous. There are many, many delicious French
sweets.
First of all, Kouglof is the sweets
transmitted from old times in the German bloc. This means a sphere and yeast in German. Moreover, since
the form resembles the priest's hat (Gugel), there is also an opinion of having
become a name of Gugelhupf. In Alsace which faces across the border with Germany, it
is subject to the influence from Germany in many cases.
Sweets are also the same and
Germany and Austria of the neighboring country also often see the kouglof
called origin in Alsace. Kouglof has a rich butter cake type and the fermented
pan type. A pan type is in use in Alsace. A raisin is put in and roasted to rich
brioche cloth. Since heat will be well transmitted if it burns with
china, kouglof can be burned well.
Secondly, it is the Kouign Amann which
caused the big boom even in Japan. Kouign means sweets in the language of the
Brittany district, and Amann means butter. They are the sweets using butter in plenty
as the name suggests. Because sugar was added to butter full of cloth, it is butter rich
fermentation confectionery. Since the Brittany district is a specialty place of
salt and dairy products, butter is using salted butter.
Therefore, it is sweet and
salty faintly. It is said that Kouign Amann is presented to a female
house in a legend when a man proposes to a woman.
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