Where is the souffle special?

Crispy egg yolk is a derivative of moon cakes in Taiwan Province Province. The stuffing is cooked egg yolk and red bean paste, which is sweet but not greasy, crispy and delicious. The bakery in Fengyuan City, the seat of Taichung County Government in Taiwan Province Province, is the most famous. The origin of souffle can be traced back to the Tang and Song Dynasties, and by the late Northern Song Dynasty, many workshops specializing in making cakes had begun to appear. Later, in the Qing Dynasty, it was popular among the people to present snacks to the royal family and transform cakes into royal snacks. Since then, this kind of snacks has spread more widely among the masses. Let's look at the historical origin of souffle. 1. Where are the souffle specials?

It is said that souffle is a specialty of Taiwan Province Province. As a traditional pastry, it is loved by many people. Egg yolk is crisp, delicate in texture, unique in taste, sweet on the outside and salty on the inside, soft and delicious, and intertwined with multiple delicacies. Wrapped in golden yellow oil skin and crisp, the taste is layered and as thin as cicada wings; The stuffing is sweet and soft lotus seed paste and salty egg yolk with a sandy heart, which tastes crisp.

Second, the historical origin of souffle

The history of souffle begins with cakes. There is an ancient snack in Turkey called SuBrei, which may be a transliteration of the Chinese word "pastry". The process of making this snack is not difficult. Wheat dough is covered with grease, and after repeated folding, hundreds of layers of skin-grease-dough are formed. When heated, the moisture in the dough is evaporated by high temperature, forming a layered, crisp and delicious cake.

This kind of dim sum basically points to the earliest birthplace of pastry: Central Asia. In the 7th century, the cakes of Abbasid dynasty had begun to take shape. After occupying most of the Middle East, North Africa and West Asia, in 75 1 year, the Arabs defeated the powerful Tang Empire in the battle of pyrrole, so they gained a considerable area of cultivated land and opened the door to the South Asian subcontinent: India. Since then, wheat flour from Central Asia has met with auxiliary materials and spices such as butter, syrup, nuts, cheese and cinnamon. Date palm cakes in Saudi Arabia, Persian cakes in Iran, triangle cakes in Morocco and princess cakes in Greece were all born in that period.

/kloc-In the 3rd century, the Ottoman Empire inherited the mantle of the Arab world and began to invade eastern and southern Europe in the Christian world, and cakes were also brought to these places. Italian croissants and thousand-layer cakes, French Napoleonic cakes, pastry soups and pastry boxes, and English pies were all gradually formed after hundreds of years. After the rise of Europe, the colonial wave of great navigation came, and cakes were brought to the world by Europeans. Americans developed American pies representing the American spirit on the basis of English pies, while Japanese developed Japanese foreign fruits on the basis of French butter almond cakes.

After the cakes were spread to Macau, Hongkong, Taiwan Province and other places where China first accepted colonial culture, egg tart cakes, radish cakes, barbecued pork cakes, preserved egg cakes, pineapple cake cakes and egg yolk cakes were developed. Without exception, they combine the essence of traditional ingredients in China. People in China have been making salted eggs for more than 1000 years. As early as the Southern and Northern Dynasties, there was a record that Jiangnan people preserved duck eggs in salt water. In the Northern Song Dynasty, Qin Guan, a native of Gaoyou, Jiangsu Province, presented salted duck eggs from his hometown to his teachers and friends, which is a rare example of pickled food becoming the taste of literati in China's diet pedigree. In Qing Dynasty, Yuan Mei recorded the appearance of salted duck eggs as a side dish in the banquet of officialdom entertainment in his "Suiyuan Food List". 1949, a large number of people from the south of the Yangtze River traveled across the ocean to Taiwan Province Province, and when making homesickness such as salted duck eggs, they also blended cakes that had already arrived here, creating the representative work of Chinese dim sum-egg yolk cake.