French classic breakfast: the origin of croissants

There are countless stories and legends about the origin and practice of this kind of bread.

French croissants (also called Viennese sweet bread) are shaped like a crescent moon. The inspiration for this style is different, and the most recognized one is a Turkish machete in the hands of the Turkish army.

1683, the Turkish army invaded Vienna, Austria on a large scale, but it could not be captured for a long time. The Turkish general had a plan and decided to dig a tunnel leading to the city in the dead of night. However, the sound of their digging was discovered by a baker who was grinding flour and noodles all night. As a result, the Turkish army returned in vain. To commemorate the baker, bakers all over Vienna made bread into the shape of a machete on the Turkish flag as a sneak peek.

However, there is another legend in Paris: a long time ago, a Greek wizard wrote a letter to the goddess of the moon, and there was a crescent seal on the seal of the letter. At that time, the seals were all in the shape of "rings" made by bakers with bread. Later generations made this pattern into today's croissants.

1770, 15-year-old Austrian imperial princess Marie Antoinette married French king Louis XVI. In honor of the new queen, the bakers in Paris made their own "Crescent Bread". The only difference is that they named it "new moon" in French, which is "croissant". This kind of cake is as popular in Paris as in Vienna. Since then, bakers in Paris have been making this kind of cake, and bakers all over the world have learned how to make croissants from Paris.

Croissants should be creamy and have the sweetness of natural dairy products. It shouldn't taste like sugar or too sweet. Its taste should be balanced, but not too salty, and it can't be eaten with jam or preserves. The ideal croissant should be crispy outside and tender inside. The shell should be very brittle, but not brittle or too hard. Every layer should be instant in your mouth, but it won't feel too greasy in your hand. The whole bread should be evenly golden brown. The bread core should be light and have many layers. It should be soft and moist, not sticky or soft and thick. The layers of bread should be malleable enough to be easily separated by hand.

Today, croissants have become a symbol of French culture and tradition.