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Comment added date→ 2018-04-23 14:54:17
It is obviously food is one of the most important part of our life. A great many of people love desserts and a significant minority of them may want a deeper understand of dessert. But not all of them have time to go to training agency to learn about dessert for lots of reasons, have to work, go to class and so on. To those person, our site is going to collect details about dessert and its history for you to learn more and for your convenience to find anything you are insterested in. on FoodDessertLife.com you get deeply analyses and researches in the history of dessert and different recipes of dessert. Of course, lost of dessert photos will be post here, cake, tarte, pie, chou cream, cookie... To contact us, please use our contact form: contact us contact us.
Chiffon cake history and traditional cake
Added: 10-09-2013, 14:26 | Comments: 45 | Views: 3111 | Group: chiffon cake

What is chiffon cake

Chiffon in cooking means having a light, frothy texture, as certain pies and cakes containing beaten egg whites. So a chiffon cake is link its name, it is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Chiffon cake has a smooth and cool taste and there is  a tower in the middle of the cake. It is a combination of both batter and foam type cakes its share is very special.

Who invented the first chiffon cake?

The chiffon cake was invented in Los Angeles by Harry Baker in 1927. Baker was a California insurance salesman turned caterer, he rent a department as his secret cookhouse and almost braked 40 chiffon cake a day. At that moment, many famous people particularly like his chiffon cake and his cake was popular soon. But Baker kept the recipe secret for almost 20 years until he sold it.

American company General Mills brought the recipe form Harry in 1947 and the recipe was released at the end – Baker added vegetable oil in his baking process. At this point the name was changed to "chiffon cake" and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948. The magazine was published in May, 1948 named ‘better homes and garden magazine’. Then the recipe bring a markedly sales increased in vegetable oils and wheat flour at that time.

PS: About why Harry Baker kept his recipe secret. Harry Baker( 1884 - 1984), insurance salesman.  1929 – 1933 was global recession and 1939 – 1945 was the Second World War period. So it can be understood that  he kept his recipe secret in this special time.

Kouing Aman is a perfect candidate
Added: 9-09-2013, 17:15 | Comments: 42 | Views: 1685 | Group: kouign aman
 Kouing Aman is a perfect candidate Kouing Aman is a perfect candidate
Kouing Aman is a little of all of the above. It can be described as a crisp caramelized shell with flakey tender buttery layers with a most satisfying flavor.
Eggless Brioche
Added: 9-09-2013, 17:13 | Comments: 14 | Views: 1291 | Group: brioche
EGGLESS  BRIOCHEEGGLESS BRIOCHE

This is a light and easy to make brioche recipe. The whole process is considerably shortened by eliminating the sponge, preliminary rising and chilling the dough. You can even use your bread maker to bake one.
Danish pastry
Added: 9-09-2013, 16:51 | Comments: 48 | Views: 2153 | Group: danish pastry
Danish pastryDanish pastry
I was extolling the virtues of making something simple from scratch. Now I am going to extol the virtues of making something rather complicated from scratch: Danish pastries using sourdough starter. Yes, we are doing this!
Ice cream is so easy to eat
Added: 9-09-2013, 16:34 | Comments: 5 | Views: 737 | Group: ice cream
ice cream is so easy to eatice cream is so easy to eat
What is it with social eating? I would never buy ice cream alone. I just don’t think to do it. Or if I think to do it, my next thought is, “Remember how you just ate that enormous waffle, so generously doused in syrup? Remember that? Yeah.
Roll cake history and Swiss cake
Added: 9-09-2013, 05:44 | Comments: 122 | Views: 4096 | Group: roll cake
What is Roll cake

Roll cake is a sponge cake or cake baked in a flat pan rolled around with jam, chocolate buttercream, nuts or consists of other fillings, is also named ‘Rouleau’ or ‘Roulade’. There are two thoughts as to where roll cake came from. One theory is said that roll cake originates from the Swiss sponge cake called ‘Roulade’, the other theory is said that roll cake originates from the French Christmas cake called ‘ Bûche de Noël’. For more about Sponge cake, read this post before : Sponge cake.

Roll cake in Japan

Roll cake was introduced in Japan by Portuguese in the middle of sixteenth century. Many other desserts from the west was introduced into Japan at the same time, ‘Sponge cake’ e.g. Roll cake was once a dessert made by 'Torta’ in the pass, it was made with sponge cake and Jam. One often hears it said that ‘だてまき' which Japanese may eat in the first month of the lunar year also originates from roll cake. It was introduced form Edo to Nagasaki, then renamed as ‘伊達巻', '伊達' in Japanese mean looks good, beautiful and so on, and this is all about the originates of roll cake in Japan.

But why Swiss roll is the Most Representative cake?

Roll Cake in Japan, it wasn’t sold on the market until 1955. Japanese roll cake was first dolloped whipped cream over the sponge cake by one bakery in Nagasaki. This bakery also named it’s roll cake as ‘Swiss cake’, and then it became more and more popular years latter. For the most important point is this bakery’s roll cake used the model of ‘Roulade’, and it is ‘Swiss cake’.
Whipped cream (Crème Chantilly)
Added: 8-09-2013, 21:09 | Comments: 3 | Views: 614 | Group: creme chantilly
Whipped cream (Crème Chantilly)Whipped cream (Crème Chantilly)
A good Chantilly cream recipe is essential to every French home cook. When you make Chantilly cream from scratch you escape from food loaded with preservatives to provide great taste healthy food to your family.
National Chocolate Mousse
Added: 8-09-2013, 18:55 | Comments: 5 | Views: 868 | Group: mousse
National Chocolate MousseNational Chocolate Mousse
The word mousse is French and translates as “froth” or “foam.”
Cremet d'Anjou
Added: 8-09-2013, 18:49 | Comments: 96 | Views: 1929 | Group: cremet d'anjou
Cremet d'AnjouCremet d'Anjou
We wanted to try authentic French food while in Angers. Our son is going to school in France. This Cremet d'Anjou was recommended by friends.
Strawberry Panna Cotta
Added: 8-09-2013, 17:40 | Comments: 17 | Views: 1293 | Group: pannacotta
Strawberry Panna CottaStrawberry Panna Cotta
Panna cotta is incredibly easy to make, and if it takes you more than five minutes to put it together, you’re doing something wrong.