Damper (food)

Damper is a mixture of bread-making of the Aborigines and Europeans in Australia dar. The tradition of baking bread Aboriginal is linked to the tradition of Europeans.

History

Aboriginal women have bush - made ​​bread for thousands of seasonal seeds of wild plants and nuts, which they baked in the ashes of fires. But Damper is also a bread that was baked by migrant workers, drovers and other travelers in the outback. It consists of flour, traditionally baked on the coals of a campfire and Damper is called. The flour used, the Aborigines used to be, not as fine as that of the Europeans, and it was not just cereal grain. Damper is now an Australian court and is expected to Bushfood.

Damperherstellung

Damper was baked by drovers who only traveled in abandoned places for weeks and months at a ration of flour, sugar and tea and this supplemented with meat, if this was available. The main components of Damper are flour, water, salt and sometimes milk. Baking powder could be used as blowing agents. The damper was normally cooked on the ashes of the campfire. For this, the ashes were spread out and the damper was launched to cake for ten minutes. He was then covered with hot ashes and baked for another 20 to 30 minutes, until the damper sounded hollow when there was a knock on him. Alternatively, the damper is now also baked in a greased camp stove.

Damper was eaten with dried or cooked meat or Golden syrup (sugar syrup), which is also known as " cocky 's joy " in Australia. It is now available in bakeries. Some variations and recipes exist, some are authentic, others use the name to market rather rustic bread products in the Australian cities.