Since the cream cheese was chosen, Sikong Yao intended to maintain a soft and moist feeling overall, so an overly dry finger biscuit was definitely not a good choice, and it was more suitable to pair with mascarpone cheese.

When it comes to cream cheese, Sikong Yao first thinks of cheesecake, if sponge cake is used to ban finger biscuits, it is also a good choice, many famous dessert shops will do this, but Sikong Yao always feels that without cookies, tiramisu will be much inferior.

Cookies are the obvious choice to keep them moist, but using cookies to outlaw finger cookies is a bit of a stretch, so she targets a different kind of cookie.

The etymology of biscuitsThe etymology of biscuits is "bread baked twice", which is derived from the French words bis (to do it again) and cuit (to bake). It is baked with flour and water or milk without yeast, and is very convenient and suitable as a storage food for travel, sailing, and mountaineering, especially in times of war.

As a snack biscuit, it used to be very marketable, and when added to other desserts, it can bring out 150% deliciousness, and the combination of finger biscuits and tiramisu has always been regarded as a classic.

One day in the fifties of the nineteenth century, in the Bay of Bis, France, a British sailing ship ran aground on a rock, and the crew escaped to a deserted island. When the wind stopped, people returned to the boat to look for food, but the flour, sugar, and cream on the ship were all blistered. They had to bring the batter back to the island, knead it into small balls, bake them and eat them. Unexpectedly, the baked dough was fluffy and crunchy, and it tasted delicious. To commemorate the escape, the crew returned to England and baked the biscuits in the same way, naming them after the bay's name, "Bay of Beas". This is the origin of today's biscuit.

Biscuit, English is Biscuit, but the market is a biscuit from Guangdong. But it is called "acrylic frame". Some people think that this is a "gimmick" for Cantonese people to do business, but they don't think so, but in fact, they are wrong. Because in American English, cookies are called crackers. Root crack. It's like the sound of biting a cookie. That is, the meaning of "brittle". Cantonese people translate it as "Ke Lijia" according to Cantonese transliteration. Biscuit, on the other hand, means "hot soft cake" in American English.

So, Biscuit in the UK and Cracker in the US both refer to biscuits, and their essence is the same. It's just a little different in the "taste". If you have eaten "soda crackers", you will feel that it is "thick and crispy" and "thick and crispy" in the British style, and "thin and crispy" in the American style.

The main raw material of biscuits is wheat flour, and then sugar, oil, eggs, dairy and other auxiliary materials are added. According to the different recipes and production processes, sweet biscuits can be divided into two categories: tough biscuits and shortbread biscuits.

Tough biscuits are characterized by the impression shape is mostly concave and has a needle eye on the surface. The surface of the product is smooth and smooth, the cross-sectional structure is layered, and there is a crunchy feeling when chewing, chewy and crispy as its unique characteristics. The combination of sugar and fat in tough biscuits is lower than that of shortbread. Generally, the amount of sugar used is less than 30%, and the amount of oil used is less than 20%. The characteristics of crispy biscuits are that the impression shape is mostly embossed, the pattern is obvious, and the structure is fine, which is 14%~30% of the amount of flour. Some special products with loose sweetness can be as high as about 50% of the oil.

In the early days, the biscuit industry began to spread in the form of handicraft due to the development of machinery and technology, and the equipment and technology for making biscuits developed rapidly and spread to all parts of the world. The biscuit category includes biscuits, cookies, crackers and so on.

At present, the types of biscuits can be roughly divided into the following types.

Crispy biscuits, with wheat flour, sugar, oil as the main raw materials, adding loosening agents and other auxiliary materials, through the cold powder process flour, rolling, roller printing or washing, baking made of the shape is mostly convex flowers, the cross-sectional structure presents a porous structure, the taste of loose baked goods. Such as cream biscuits, scallion biscuits, sesame biscuits, soufflé biscuits, etc.

Tough biscuits, with wheat flour, sugar, oil as the main raw materials, adding loosening agents, improvers and other auxiliary materials, through the hot powder process flour adjustment, rolling, roll cutting or printing, baking made of graphics are mostly concave flowers, smooth appearance, smooth surface, needle eye, cross-section layered, crispy taste of baked food. Such as milk cake, vanilla cake, egg cake, Mary cake, Boston cake, etc.

Fermented biscuits, with wheat flour, sugar, oil as the main raw materials, yeast as the loosening agent, adding various auxiliary materials, fermentation, flour, rolling, stacking, baking made of crisp, with the unique flavor of fermented products baked food. Leavened cakes, also known as chocolate racks, are divided into salty leavened cakes and sweet leavened cakes according to their recipes, and the most common being soda crackers.

Crackers are crispy baked goods made of wheat flour, sugar, and oil as the main raw materials, adding condiments and other auxiliary materials, and being floured, molded, and baked.

Cookies are much more delicate, with wheat flour, sugar, dairy products as the main raw materials, adding loosening agents and other auxiliary materials, and dough, using one of the forms of extrusion, extrusion, steel wire cutting and other methods, baking to make a crispy baked food with three-dimensional patterns or regular ripples on the surface, high fat content.

Sandwich biscuits are sandwich baked goods with sugar, grease or jam as the main ingredients added between two biscuits.

Wafer biscuits are crispy baked food made of glutinous rice flour and starch as the main raw materials, adding emulsifiers, loosening agents and other auxiliary materials, and mixing flour, pouring and baking. Also known as waffles.

Egg round biscuits are crispy baked foods made of wheat flour, sugar, and eggs as the main raw materials, adding loosening agents, flavors and other auxiliary materials, and whipping, slurrying, pouring, and baking, commonly known as egg-based biscuits.

Egg rolls are actually a kind of biscuits, similar to egg round biscuits, and they are also crunchy baked foods made of wheat flour, sugar, and eggs as the main raw materials, adding loosening agents, flavors and other accessories, and adding a fermentation process after whipping and adjusting the pulp, pouring or hanging pulp, and baking rolls.

Blister biscuits may be relatively unfamiliar to many people, but when it comes to snacks of small steamed buns, it is actually a kind of blister biscuits, which is also made of wheat flour, sugar, and eggs as the main raw materials, adding leavening agent, and making loose baked food with a strong fragrance after adjusting flour, rolling and pressing many times, forming, boiling water scalding, cold water soaking, and baking.

The harder the biscuit, the less oil it contains, for example, the soda biscuit does not add any oil at all, not even butter, while cookies, digestive biscuits, soda biscuits, and sandwich biscuits contain a certain amount of oil, so they have a moist taste. Among the oils used in biscuit making, ordinary vegetable oil is relatively good; Animal fats such as butter, lard, and butter have lower nutritional value due to higher saturated fat; "Shortening", "margarine", and "hydrogenated vegetable oil", which contain trans fatty acids, are the most unhealthy.

In addition to the oil, there are many factors that determine the taste of a biscuit.

The first is flour, and if you want to make your biscuits feel particularly crispy, the key is to choose "low-gluten flour", which is wheat flour with less protein. Therefore, biscuits are low-protein foods, and they are not as high in protein as steamed buns.

The second is sugar, whether it is white sugar or glucose syrup, or maltose syrup, "starch syrup", "corn syrup", which are simple sugars that contain energy, and the health effect is the same. Beware: Some companies use other syrups to replace white sugar, and then they claim to be "sugar-free".

Taking homemade cookies as an example, the ingredient list is "wheat flour, white sugar, cream, vegetable shortening, peanuts, whey powder, salt, etc."

As can be seen from this ingredient list, the first ingredient of this biscuit is wheat flour, the second is white sugar, and the third is vegetable shortening. And so on, the lower the content, the lower the ranking.

Therefore, when buying high-fiber cereal biscuits, you should look at the fiber content in the nutrition facts list, and less than 5 grams are not high-fiber biscuits. And sugar. Whether white sugar, glucose syrup, maltose syrup, starch syrup, corn syrup, are simple sugars containing energy, the health effect is the same, some companies use other syrups to replace white sugar, it is known as "sugar-free food", sugar-free biscuits are really sugar-free? Not really.

Then there are other ingredients, because it is a low-protein food, so the various flavors of biscuits are basically derived from flavors and colors. The richer the flavor and the more novel the biscuit, the more unhealthy it may be. In order to make it easier to store and reduce costs, chocolate biscuits are likely to be imitation chocolate made from cocoa butter substitutes, which often contain trans fatty acids.

Leavening agents are an ingredient that must be added to many biscuits, they make biscuit products crunchy and delicious, such as waffles and soda biscuits. Leavening agents may contain aluminum, and excessive consumption can promote the development of Alzheimer's disease.

So if you want to choose the healthiest biscuits, the key is to choose the type with a light taste and low fat content. You can tell if the taste is light or not, but it is slightly more difficult to choose a type with less oil.

The easiest way is to choose cookies with low crispiness, that is, the harder they are, such as the "animal biscuits" and "calcium milk biscuits" that we used to eat. Or wrap the biscuits in a white tissue and press them with a weight to see how much grease there is on the paper after 20 minutes. The more grease there is on the paper, the higher the fat content. Overall, cookies that contain vegetables, are less salty and sweet, and are lower in fat are healthier. Soda biscuits are higher in calories and have a higher fat content, so they should not be eaten more. If you want to satisfy your hunger with biscuits, it is best to choose "graham crackers" with high fiber content and easy to digest. (To be continued......)