Essay: History, visual and texture of 5 desserts, with recipes

Dessert is the last course of the set meal. It usually a sweet meal which will easily attract the guest to visit the restaurant again. There are many types of dessert such as tarts, cake, pastries and others. In this assignment, 5 different types of dessert are required to describe the history, visual and texture and the recipe of the dessert. After that, new recipe have to be created in each group after the 5 dessert. In our group, dessert that going to describe are croissant, sponge cake, waffles, tarts and scone. Croissant is a French roll made of sweet flaky pastry. Sponge cake made from batter containing eggs which have been beaten into a foamy consistency. Waffles is a small crisp batter cake. Tarts is an open pastry case containing a filling. Scone is a small or lightly sweetened biscuit like cake made form flour, fat, and milk. All of us had taste the dessert and we describe the visual and texture. Most of the dessert are came from Flavourest café which state at Petaling Jaya and TK bakery. It is very special from other assignment because we have to experience ourselves so that we will know whether the dessert nice or not.
The Croissant is France’s Most Famous Pastry, but it’s Origins Come from outside France. A croissant normally made from ultra-thin layers of a pâte levée feuilletée, a puff pastry of yeast, butter, and more. A well done croissant will contain 40% or more of its weight from butter for the French. Agree to the 19th century, forefather of the croissant, the Kipferl has been recording in Austria for going back 13th century in various and many different types of shapes. Croissant is a flaky, buttery, and one type of pastry that have named in crescent shape. The croissant was established extensive consistence culinary legends. August Zang, who is an Austrian artilleryman officer, was established a Viennese bakery which is named as “Boulangerie Viennoise” in Paris. The birth of croissant is confirmation from the planning machine form of Kipferl. The bakery had served the Kipferl and the Vienna loaf and become very famous and popular and enlighten French epigone. Kipferl was named as crescent (croissant) shape and also can be identified shape across the world in France.
• Croissant au Beurre : A croissant that filled with butter and it is original taste.
• Croissant aux Chocolate : A croissant that filled with sweet chocolate.
• Croissant au Jambon : A croissant that filled with ham.
• Croissant aux Saumon : A croissant that filled with salmon.
• Croissant au Fromage : A croissant that filled with cheese.
First, I reach to this Café, the outside of the Café looks like a normal and simple Café. But when the first step I walk in to the Café, it looks like very attractive and very adorable. Because the full of the Café full of attractive design such as teddy bear and so on. The first impression when I saw this BBQ Chicken croissant, it looks like very attractive and very delicious croissant. First bite when I ate the croissant, I can feel the croissant are very flaky and the layer of croissant and also have some crunchy sound. The croissant contains more butter and more cheese inside the croissant and the cheese are very gluten. Furthermore, the fragrance of the croissant is very nice. The shredded chicken is very smooth and delicious. I also can feel the BBQ chicken also very gluten and have some elastic. About the BBQ sauce, it contains not too sweet but a very fragrance BBQ sauce, it is very suitable to the chicken and the croissant. I could feel the fluffy, flaky and so on and this is the most satisfaction croissant that I had ever tried and ate.
Sponge cake is very easy to make, and it is just needed three basic ingredients: flour, sugar and eggs. During the renaissance 1420 – 1520 years, Italian cooks is very famous in baking skills, they were introduced new items called “biscuits”, so they were became the forerunner of what we now think to be sponge cake.
After that, in 1615 years, Gervase Markham is an English poet; he recorded the incipient sponge cake recipe in 1615 years. The sponge cake is more likely thin and crisp cakes.
In 18th Century, yeast had not going to use anymore in raising agent for cakes in favor of beaten the eggs. Once a lot air as probable had been beaten in the mixture, after that the mixture would be fall into the model, often the creations are complex. But it also got a simple method, for instance, two tin hoops group on parchment paper on the cookie sheet.  It is that our modern cake pans created.
Lemon Chiffon Sponge- A sponge cake layered lemon cake filed with a fresh cream filling.
Classic Victoria sponge- A very soft vanilla sponge cake and it is filled with strawberry jam and butter cream.
Orange sponge cake- A sponge cake is mixed with orange juice ingredient.
Coffee sponge cake- A sponge cake is mixed with coffee.
Pineapple sponge cake- A sponge cake is mixed with pineapple juice.
The appearance of the cake is small size with bear head shape, and the look is very cute and attractive. At first, I thought it will like ice cream cake. But, when I eat the bear cake is got two layers of texture, it is spongy cake sectioned with custard-like mousse. It is not ice cream cake.  The texture of the cake is light and refreshing instead of creamy and the chocolate is melt in my mouth. The cake is very smooth and soft. Besides that, the chocolate is dense and tasty exactly suitable my appetite.
The batter-based flat cake known as a waffle is a Belgian culinary specialty. The basic ingredients for waffle are flour, milk, eggs, and a pinch of salt. But some people will add in yeast, caramelized sugar, cake and raising ingredients, and fillings or toppings. The recipes of waffle are passed over from one generation to next generation, as jealously as a great cake recipe. Belgian waffle is a very simple flat cake cooked on a hot rock in a camp fire, culture probably originated in the Mediterranean.
American-style Waffles
The first impression when I saw the desserts, I feel it very attractive and cute because of the shape similar as bear. The bear is made from vanilla ice cream and decorate with chocolate button and some fruits which is mango and strawberry. Its look like a bear wearing a hat and sitting on some fruits on the top of the waffle. Inside of the ice cream have chocolate fondant. The texture of the waffle is crispy outside and soft in inside. The sweetness of the waffle is acceptable for common. The waffle must be eat together with ice cream and fruits, we can feel the multiple texture of the dessert when the ice cream started to melt slowly in the mouth. After few minutes, the waffle become soft because the ice cream is melt on the waffle. But, it’s still taste good although it’s become soft.
Egg tart or dàn tà (Mandarin) is a western dessert which made by the egg slurry; that is a filling can see on the surface, if the filling is covered by the crust on the top of the tart, and then it will become a pie. Making procedures of an egg tart is put the dough into a little circle mold, and then put sugar, fresh milk, and egg mix together then become egg slurry, after that bake the tart until it’s crust become crispy and the egg slurry in the middle turn to yellow color and firm solid.
In the Traditional Foods of Britain, Laura Mason say that in the middle of century, British had used milk product, sugar, egg and other spice, make a similar food like egg tart. In year 1399, there is an evidence shows that is egg tart serving in one of the banquet of King Henry IV of the England.
In 1920s, Guang Zhou, there was a very big competitive between all of the supermarkets, the chef of the supermarket company will make a “Chef’s Special” to attract the customer every week, egg tart begin to release in China. In year 1927, Zheng Guang Restaurant be the first restaurant who starting to sell egg tart, that is very popular and every people like it, this make others restaurant try to be like them to begin their egg tart journey. After that, the trends of egg tart bring to Hong Kong. In year 1949 the communist, every restaurants and hypermarkets income must pay to their government, but egg tart still selling in every restaurant in Guang Zhou.
Two main variety:
• Short crust pastry
• Puff pastry
This is made by much lard rather than butter or shortening. Both of them are filled with a rich custard which is more eggier and creamy.
First of all, when I walk into TK bakery shop, the smell of egg tart spread over the bakery shop, it smell great and attracted me to have a bite on it. The color of the egg tart look very nice, the color of the egg slurry is deep yellow and the egg slurry on the middle of the tart is flat, not rugged. The crust is well golden brown in color, looks like crispy because the crust have some crumb. When I bite on the egg tart, the crust is very crispy until the crumb drop lots on the floor, the egg is not tough, but it is soft fluffy, and my lips feel that the egg is a very smooth silky creamy egg. I could feel that the egg melted inside my mouth together with the crust, softness egg mix with crispy crust, which is a delicious and awesome egg tart I ever try.
Scone have a name which is Scottish Quick Bread. This name usually came from Stone of Destiny, place where Sottish kings were once crowned. Now, it has others name such as bannock which is large round cake and triangles scone. The original scone normally as big as medium-sized plate. The scone made by the unleavened oats and will cut into triangular-shaped and baked on a griddle.
Now, the scones usually more to flour-based and baked in the oven. They have various shapes such as triangles, rounds, squares, diamonds and hexagonal. When baking at home, they normally prefer family recipe than recipe books because some families using their own treasured recipe.
British scones are little bit sweet, but it also can be a part of savoury. This type of scone will made with include raisins, currants, cheese or dates.
Savoury scone such as potato scones, also known as tattie scones. This scone made with potato flour and is a small, thin savoury pancakes. It often serve with fried in a full Scottish breakfast.
Griddle scone is a scone that cooked on a griddle or on the stove top rather than baked in the oven.
Dropped scone is similar to pancake, using frying pan or griddle to cook the batter after the method of dropping.
Lemonade scone, made with lemonade and cream instead of butter and milk.
Fruit scone is like plain round scone with fruit mix. It contains currants, sultanas, peel and glacé cherries.
Teddy On The Rock is a scone serve with Nuttella corn flake, fresh fruit and a scoop of cute teddy ice cream. When it serve in front of me, it look attractive with the ‘bear’ shape ice cream. The ears, eyes and nostril of the bear are using chocolate chips and the nose and hands using whip cream. For the others part are using vanilla ice cream and chocolate cream. When look more clearly, the main part which is the scone are under the bear. It look like the bear sitting or maybe hiding the scone. Color of strawberries and mango make the appearance of this dessert more impressive. When cut the ice cream I was very surprise that inside got cream flow out. When I see the scone, it was golden color and crisp on the outside. The moment I eat the scone, it was very flaky, but not so firm in texture. My mouth is very dry after I eat. Therefore, I eat the scone with the ice cream. Not lying, it is perfect match, because I don’t feel any dry in my mouth and it turn firm texture. I realize that maybe the pastry chef don’t want the result of too sweet so he made less texture of scone and the ice cream help to increase the texture.
Secret Vanilla is a mango pudding layer with vanilla sponge cake. It has a layer of caramel on top. On the top there, it has the bear shape which using icing sugar to form it. It has a cream cheese filling. Secret Vanilla is round in shape, it is medium size. When eating the cake, you will be surprise that it has mango pudding and sponge cake which formed layer by layer. The texture of the sponge cake is airy and very soft. It is so delightful and flavourful.  Since is the sponge cake is vanilla flavour, some customer will feel boring with the flavour, therefore mango pudding are add in to increase the firm texture. When you eat both of them together, the taste is like sweet and sour because mango is sour and the vanilla is sweet. Moreover the cream cheese feeling is used freshly when we add to the cake. It is different from other soft cheese which it taste slightly sour and salty. When combine all this, the taste of the cake having sweet, sour and slight salty. It is hard to imagine the taste, so you will not regret to try it because it is really a perfect match of dessert.
The Secret Vanilla are suitable for all people except for those who dislike the cheese. The dessert majority target to people who really like dessert like girls and cheese lovers. People who like to try new food can be our target too. Children may also like it since we have the bear design on the top of cake.
In the nutshell, different types of dessert is make from different types of method. In each of the method, the amount of ingredients and temperature are very important to form a firm texture and flavor. We found that it really interesting because we need to taste the dessert ourselves and describe the visual and texture.