Biscuit

A biscuit (from the plural of cakes engl. Cake, cake ') is an originally English biscuits. He is one of the commercially prepared bakery products, which usually consist of greasy dough with more or less sweet taste. Be shaped biscuits by rolling, cutting and spraying ( " Dressiergebäck " ) of the doughs rare by cutting ( "cut biscuits "). Cookies are traditionally served with coffee or tea and are also popular as food for the journey.

They generally consist of only a few ingredients such as flour, sugar, fat, flavorings, salt and eggs and are crumbly consistency. Used is often Keksmehl, which is low in protein and light. The adhesive is of low quality, which did not contract the rolled-out dough and gouged.

Typical are Keksmischungen, filled, unfilled, coated with chocolate or icing. And the addition of spices, fruits and seed oil or almond is widespread.

Term use

The first Eindeutschungsversuch 1905 was taken as Keek, in the plural Keeks, entrance to the Duden found. Shortly thereafter, changed the spelling in Kek or biscuit, 1911, the word used by Bahlsen biscuits was added as a translation for the English cakes in the dictionary. Bahlsen had named his product from 1889 until then Leibniz - Cakes. Due to lack of English skills of the Germans spoke this word Cakes but like how it is written, so he changed the word biscuit.

Colloquially often do not distinguish between cookies and biscuits, in Austria, the cookie will be used ( in the neuter gender ) for both the expression.

In German-speaking Switzerland Cake [ ke ː k ] is used for certain types of cakes, for cookie, however, is the French term Biscuit, used in the dialect biscuits, Güetzi or similar.

Species

Biscuits are generally produced from either a hard or a Mürbekeksteig.

Biscuits from Hartkeksteig

Hartkeksteig is compared to shortbread in fat and sugar poorer, contains more sugar than fat and a certain amount of liquid. The typical recipe range is for 100 parts of wheat flour: 10-20 parts fat, 20-30 parts of sugar and 10-30 parts water. In the kneading, the gluten develops, but the dough should be a total rather malleable. Then the dough is rolled out thinly and gouged out the biscuits, the dough before the final rolling still folded up to 4-8 layers (laminated) can be, so the cookies get a typical brittle layer structure. To avoid bubble formation during baking, cookies are usually made ​​Hartkeksteigen gestippt, ie, with many small recesses provided.

Among the biscuits from Hartkeksteig:

• Hard biscuits
• Leibniz biscuits
• Albert biscuits
• Sandwich biscuits

Biscuits from Mürbekeksteig

Mürbekeksteig is nothing more than short pastry. It contains more fat and sugar as Hartkeksteig, the fat content is often as high as or higher than the proportion of sugar, and little or no liquid is added. The typical recipe range is for 100 parts of wheat flour: 20-70 parts fat, 30-70 parts of sugar, 0-25 parts water. In the kneading, the gluten in the flour to form as little as possible, the plastic consistency of the dough is determined by the fat. High fat (heavy ) shortcrust pastry are physically relaxed by the water vapor, with lighter rise through baking. The shaping of the biscuits can be done by rolling and cutting out, but it is also possible to produce soft pastry and biscuits by the example aufzudressieren hole or a star tip; Accordingly, a distinction between inter- and Dressiergebäck.

Among the biscuits from Mürbekeksteig:

• Heidesand
• Black and white cookies
• Sablés
• Shortbread
• Spekulatius
• Spray Squiggle
• Bear paws

Specific descriptions

The German Food Code defined in the guidelines for fine bakery wares following special Kekssorten:

• Albertkeks contains 100 parts cereal products at least 9.9 parts of anhydrous fat or a corresponding amount of other fats.
• Frollino contains 100 parts of cereal products at least 16.5 kg of anhydrous fat or a corresponding amount of other fats.
• Shortbread contains 100 parts cereal products at least 10 parts butter (or equivalent quantities of butterfat or butterfat). Apart from that, not designated a special shortbread Kekssorte; Leibniz cookies are just as Danish butter cookies shortbread cookies.
• Speculoos is described by the Food Code only as "a spicy or not spicy Gebildbackware ".

The terms Eierkeks or Milchkeks the general rules of the Guidelines for fine bakery wares to references to eggs and milk, that is at least 20 l of standardized whole milk or a corresponding amount of condensed or dry milk or 18 kg whole egg or a corresponding amount Vollei-/Eigelbprodukte apply to 100 kg cereal products.

History

In her typical rectangular shape with the four major corners, 14 teeth in length and 10 teeth in width, there are butter cookies since 1886. Lefèvre -Utile presented at this time in France, the first of its kind Shortbread ago. There is still a historic wall advertisements in the small village Trentemoult at Nantes. 1891 was followed by the Leibniz biscuit manufactured in the Hanoverian Cakes Factory H. Bahlsen named after Gottfried Wilhelm Leibniz.

In the GDR comparable shortbread cookies were known as Hansa- produced at VEB biscuit factory fire Erbisdorf. Since 2004, they are manufactured by the Wikana GmbH.

A Doppelkeks is available in Germany since 1955 Prinzenrolle. It was invented in 1870 by the Belgian master baker Edouard de Beukelaer and was originally called le petit prince fourré ( " the small, stuffed Prince" ). His son later founded the Flemish biscuit factory in Kempen on the Lower Rhine. Prinzenrolle is a trademark of Griesson today - de Beukelaer. Per year, in Germany about 35 million units in the trade.

In Germany, nine kilos of biscuits per person are consumed on average per year.

A fortune cookie is a biscuit from a thin batter, into which a piece of paper with a motto or a future interpretation is incorporated.