Another cake that caught Sikong Yao's attention turned out to be a Linz cake from Austria.

In northern Austria, there is a rather famous Linz cake, the oldest cake recipe in the world, which was born in the 17th century.

But rather than being a cake, the Linz cake is actually a jam pie and looks very much like an American apple pie. The crust made from butter, sugar, flour and dried fruits is golden and crispy, full of butter and dried fruit aromas. With the thick jam in it, it brings the fragrance of fruit in the rich sweetness, and reconciles the overly sweet taste.

Because of the high butter content and jam inside, Linz cakes last relatively long. In the past, a Linz cake could be stored at room temperature for more than a month.

Although Linz cake is an Austrian dessert, it also has an indissoluble bond with Germany.

Johann Konrad Vogel, a German, moved to Linz in 1822, fell in love and married a local pastry chef, mass-produced Linz cakes and popularized them to the United States and the world. For this reason, Johann Konrad Vogel is also known as the founder of Linz Cake. The German composer Ludwig Schmidseder wrote an operetta called "Linz Cake", which was performed in Linz in 1944.

In the 17th century, Linz cakes were recorded in historical documents, and in 2005 Waltraud Fai?ner, director of the Northern Austrian Museum and author of the book "How to Make Linz Cakes" (How to Make Linz Cakes), found a recipe in 1653 in Admont Abbey, a monastery library in the Admont area. Prior to that was the earliest version of the recipe that could be discovered.

Why this dessert is called Linz, and its origin is not clearly stated, but one says that it was named Johan? Conrad? In the 19th century, Johann Konrad Vogel's pastry chef popularized the dessert in the Linz region of Austria and was subsequently given a local name.

In terms of cuisine, Linz cake is made from flour, egg yolk, butter, cinnamon, shredded lemon zest, lemon juice and other ingredients, then nuts such as hazelnuts and almonds are added to the cake, and then sweet jam such as red currant or apricot jam is drizzled on the surface, and finally the surface is made of thin dough to create a cross-lattice pattern.

In addition, there is a snack called "Linz Eye", which is a kind of jam biscuit made of 100 grams of powdered sugar, 200 grams of butter, 300 grams of low-gluten flour, 2 grams of egg yolk, 2 grams of salt, and 2 grams of red jam.

Mix the above ingredients together and knead them into a dough, wrap them in plastic wrap and put them in the refrigerator for 1 hour, take out the dough pad and roll out the baking paper into slices with a thickness of 3mm. Use a biscuit mold to press out the upper and lower layers. There are three holes in the upper layer and no holes in the lower layer, which are drained into the baking tray and leave a gap between the cookies. Preheat the oven to 170 degrees. Bake for 10 minutes. After the biscuits are colored, the good biscuits are cooled, sprinkle with powdered sugar on the porous side, and put a little jam on the non-porous side. Together, the two pieces form the Eye of Linz.

There are many kinds of molds for the Eye of Linz, but one of the most classic is a flower made from five droplets, which is very similar to the jam biscuits we buy in supermarkets today.

The other is a ring mold with eight rounded edges, sprinkled with sugar and hollowed out in the middle to show a charming ruby jam color, which is very charming.

The city of Linz was, in fact, Hitler's favorite city, and Hitler's favorite country was China.

The pie crust of the Linz cake consists of 100 grams of butter plus 40 grams of brown sugar and a pinch of salt.

The raw material used in brown sugar is sugarcane, which contains about 95% sucrose, and the traditional method is to chop and roll the harvested sugarcane, and the juice is first removed from soil, bacteria, fiber and other impurities, and then boiled over low heat for 5~6 hours.

Stir constantly to let the water slowly evaporate, so that the concentration of sugar gradually increases, and the high-concentration syrup will solidify into solid lumps of jabered sugar after cooling, that is, brown sugar bricks.

This traditional practice preserves the original nutrients of the sugar cane, while also giving the brown sugar a special caramel-like flavor. The longer the boiling time in the production process, the darker the color of the brown sugar bricks, so that the brown sugar presents different shades of reddish-brown.

Brown sugar is very sweet, the composition of brown sugar is rich in substances, in addition to sweetness, it also has a unique special flavor, suitable for simple food, such as used to make red bean soup, brown sugar cake, black tea, coffee, etc., the sweetness is mellow and unique.

Because the sweetness of brown sugar is very pure, it can be used to make drinks or pastries without affecting the original taste of other ingredients, and it has the effect of making pastries fluffy, which is perfect for making soft and crispy pie crusts.

Once the butter is beaten, add salt and sugar to the butter 3 times until the butter is fluffy and feathery. The eggs are added in 3 portions, each time they are added, they are whipped evenly, and the rum is added, this dessert does not need to be as strong as vodka, he goes the warm route, and the strawberry flavored rum is just right.

Add all the sifted powder and stir until the batter is smooth.

3. Put the batter of 2 into the squeeze bag with a diameter of about 1 cm, start from the bottom edge of the tower mold, squeeze the batter to the center one by one, and then squeeze the batter on the wall of the tower mold one by one, so that the tower shell is squeezed out, and then it can be taken to bake.

Of course, the jam is prepared before the jam pie is baked.

Wash the fresh strawberries and raspberries, cut them into small cubes, heat them with butter until they melt, pour in milk, caster sugar and salt, stir well, then add high-gluten flour, beat them into a cloudy mixture with a whisk, pour in the eggs, and stir well.

Add a few drops of almond flavor to add flavor, almond flavor can give the jam a unique aroma that becomes fuller when the layers of sweetness become fuller.

Raspberries are the king of the third generation of fruits, the flavor is unique, sweet and sour, intoxicating, and together with strawberries to make the jam pie invaginal, the flavor can be imagined.

Brush the batter with the egg wash to prevent sticking, then bake at 170 degrees for 40 minutes, during which time the jam coating begins.

Mix 100 grams of rose sauce with 2 tablespoons of lemon juice and then bake it slightly warm.

In addition to maintaining the original color of the rose sauce, lemon juice can also neutralize the sweetness of the rose sauce, making the filling sweet and slightly sour, with the jam of the two berries invaginated, you can guess how delicious this Linz cake is.

The Linzta is decorated with dried rose camellia to accentuate the effect of the inset rose sauce. The inconspicuous color of the rose camellia, in the light of a sunny day, can not be imagined to become extraordinarily gorgeous, to add a lot of color to the pastry, the oldest cake plus romantic roses, the combination of the two styles, can withstand the precipitation of history will not be driven away by the trend, it is really beautiful.

I have to say that the people who can come here to compete, except for Sikong Yao, are all experienced and capable pastry chefs, and most of them are already chefs who are in charge of their own affairs.

Sikong Yao tirelessly looked at other people's cooking, and suddenly got a little carried away, so he almost ran to other people's side to observe, it is not a good thing to be distracted in the game, although this time the time is more relaxed for an hour and a half, but it is not allowed to be wasted like this, the cooking time passes very quickly, often it may take more than ten minutes to beat an egg, and if it is a cake dessert, then the baking time will also occupy a considerable share.

Tomisis saw Sikong Yao's eyes shining, but he didn't have any intention of the food at hand, and couldn't help urging: "Sikong Yao, what are you doing, why don't you make your dessert faster?" ”

Sikong Yao laughed disapprenousively: "It's okay, it's okay, the dough is still fermenting, I will be measured." ”

After saying this, Sikong Yao immediately turned her attention to other people's dishes, as if she was not a contestant at all, if Sikong Yao was to be the judge of this competition, then she would definitely be crazy.

In fact, there are not many people who don't want to be a judge for such an event, and who wouldn't want to taste the world's top dessert dishes one by one?

More people gathered in the square, with the successive production of some desserts, the atmosphere of the scene has become hot again and again, biscuits may be the fastest of all dessert dishes, a "milky rabbit" biscuits, almost made some girls scream.

There was a woman in the jury who was nearly forty years old, and she couldn't help but laugh when she saw this cute shape, it was so funny, with a round face, two ears like a surfboard pricked up, confused polka-dot eyes and a curved smile that seemed to be magical, and the pure white biscuits could only be described as cute.

Although the biscuit is very simple to make, it is not easy to make a simple snack delicious, and at this moment, the milky biscuit looks like it is just a cookie-flavored biscuit with milk, but in fact, it is not, and the feelings that the pastry chef pours into it are far more than that.

He added a peculiar flavor with vanilla-flavored milk, changing the hard foam to soft foaming, so that this cookie milk cake has a special elasticity, and on the basis of not losing the taste of the biscuit, it creates an elastic texture, the skin is crispy and the inside is like a fudge-like texture, the more you chew, the more obvious the milk flavor mixed with vanilla becomes, as if you are eating a crispy cone. (To be continued......)