Krumkake

Hip are baked goods made from a soft, spreadable makronenähnlichen ( Hippe mass ), consisting of almond paste, sugar, egg whites, flour and milk or cream. The soup is seasoned, inter alia, the Hippe mass with vanilla, cinnamon, arrack, lemon or sweet wine. Frequently, a flavoring and coloring takes place with cocoa powder. After cooling, the mass becomes solid and gives a splintery mature pastries. The recipes are varied, but always contain egg whites and sugar. The peculiarity of the Hippe mass lies in their processing, as it can after baking hot formed (rolled or bent ) are because the pastry is determined only after cooling.

Typical products include ice cream cones, Hippe roles, " Schlotfeger " Teegebäcke and ornaments. In the pastry Hippe mass is also made ​​into floors, ceilings and decor. When they are used in molded cups for ice cream sundaes and ice cream parlors in the kitchen for desserts. In biscuit and waffle mixes hip are filled and unfilled available, where they are often dipped in chocolate, icing or chocolate.

Production

• Classical Method: The dough is applied in masks on a greased baking tray and shaped after baking. The cooked dough may also be portioned even after baking, for example, a divider for cake cake decoration.
• Industrial Method: Machine- hip are made in bakery machines, in which strong sugary batter is poured onto a rotating band-shaped heated baking drum or a baking ring. After baking, the hot strip of dough is picked up by a flexible doctor blade of the baking surface and then wound into a roll by a rolling device to the mandrel of a sickle. This is then cut by means of an automatically triggered knife to the desired length and passes through a chute on a side of the machine befindliches conveyor belt the hip transferred for further processing ( chocolate enrober or packaging). If the hip, for example, be filled with chocolate, the filling takes place during the rolling process through the hollow roll mandrel. Machinery for the industrial-scale production can have a back-up ring diameter of 2 meters and up to eight rolling devices with a capacity of up to 40,000 per hour hip.
• Methods in the household: In the household are baked specialties in the traditional way, but also uses special waffle iron.

Regional variations

Hip (also wafer sticks, used in Austria ) or Hüppen may hopyes from Greek, " wafer " ) are named in the literature Hippe pastries. Regional exist different variants and designations, such as New Year Squirrel, New Year cake, Krüll cake ( Low German: Rullerkes, Neeijahrskook or Krüllkoken ), clamping cake, Eiserkuchen or beep cake. From the 16th century, the first descriptions of wafer rolls come. They were prepared in the kitchens of some monasteries, and shaped the cake into rolls. For the regional variations that are baked at home, there are various special waffle iron.

Hüppen - Zurich Hüppen

God Hüppen are known all over Switzerland and are still loved ones in God ( Thurgau ) of the Gottlieber AG made ​​.

What are the God Hüppen for the Thurgau, the Straumann Hüppen, which in a small family ( Straumann AG Hüppen ) are made in Wädenswil on Lake Zurich and Traders ( Bakery / Pastry / Confectionery ) are sold for Zurich. These are also better known as "Zurich - Hüppen ".

New Year Squirrel

The New Year Squirrel or New Year Cake ( Low German: Rullerkes, Neeijahrskook or Krüllkoken ) is a sweet pastry that is traditionally prepared in northern Germany, especially in the Emsland region and in East Friesland for New Year's Day and on New Year's eating. The New Year Squirrel consists of a croissant for molded, hard wafer ( wafer curl ) can be filled into the whipped cream. The dough contains cardamom rarely used in desserts and baked with special waffle iron and then rolled over a round timber to the tube.

In the Emsland and Bentheim is the dough of the pastry - here called New Year's cake, on the border with Munsterland also Eiserkuchen and the Rhineland Neujährchen - not with cardamom, but with cinnamon and vanilla liquid, but also with anise instead of cinnamon, refined. The specialty is often baked throughout the Christmas season.

In the Monschau Monschau Dütchen prepared by a similar recipe since the mid -19th century, a specialty that is now gladly bought by tourists.

Beep cake

In Munsterland the designation beep cake is rather common. Here, the dough used is almost the same, but the preparation is different. The pastry is rolled while rarely after baking, but left in the plates, round shape. Frequently this is also the ritual "beep cake bake " in the foreground, where traditionally the cookies are baked over an open flame with antique waffle iron. Upon compression of the waffle iron, the dough generates a high Fiepgeräusch - hence the name.

Terminal cake

The terminal cake is a regional specialty of Brandenburg and Saxony pickup kitchen in flaming.

This pudding brought the Flemish immigrants in the 12th/13th. Century after the founding of the Mark Brandenburg by Albert the Bear in 1157 in large numbers the ridge east of the Elbe populated, in the east of Germany. Until the 19th century the traditions of the settlers with the specific cultural identity of the named after them Flämings to a high part.

The waffle-like terminal cakes are baked today larger family celebrations such as baptisms and weddings and in particular for the carnival in the traditional way in the terminal cake iron over an open flame. While the original dough made ​​of rye flour, water, salt and fried bacon was, the ingredients fall today significantly lush. Butter and sugar are rarely absent in the once cake plates, which are now often rolled into bags and filled with cream.

Baking the cake is hard work, as up to 4 kg heavy iron tongs compressed during baking, so must be " clamped ". The flat back irons are decorated on the inside with fine patterns, ornaments and emblems, whose artful prints, however, are only covered in the traditional cake plates visible and in modern rolled cake. The terminal iron cake, after which the sweet used to be called Eiserkuchen also include self to the cultural heritage of the county of - hardly a bride went without " clamp bar " in the marriage. Frequently, therefore, included the year of production or marriage to the decorations on the inside of the iron.

Around eighty of these iron, the museum displays in Dahme, including the oldest known copy of the 1571. The oldest written record of the term iron cake dates back to 1477. It failed all tongs of iron, because the very wealthy Fläminger to their kitchens occasionally have adorned with iron clamp made ​​of bronze.

Crêpe Dentelle

A traditional Breton duration pastries are the specialty crepes dentelles. The French wafer rolls, wafer- thin baked and warm from the oven tightly wound. A variant is the coated with dark chocolate crêpes dentelles au chocolat noir.