History of Kringles
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, w5 }& g$ E& N) x- ?1 E" ~7 W. X z1 MKringles are oval, butter-layered Danish pastries that were first introduce to Racine in the late 1800s by immigrant Danish bakers. they were originally pretzel-shaped, almond-filled coffee cakes called Wienerbroth (Viennese bread). over the years, a variety of fruit and nut fillings were added, and the pretzel shape was changed to its present oval shape to eliminate the unfilled, overlapping parts.( a3 `) \% I0 H. C( |" h/ `: i
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True kringles are very labor intensive and can take up to three days to prepare, as they are made with up to thirty layers of delicate pastry dough. the challenge for a kringle baker is to roll butter thinly between several layers of yeast-raised dough. According to kringle bakers, you must roll very slowly to make the layers thinner. the traditional Racine bakeries offer a flat, oval kringle. The best places to enjoy kringles are in the bakeries in Racine.
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3 q8 a! v* W# m+ b& X* KRacine, Wisconsin, is known as the "most Danish city in America." One of its favorite Danish treats is the kringle. There is a story (or folk tale) about one resident:
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Lars Larson, was on his deathbed in an upstairs bedroom. His doctor had said Lars would last for only a matter of hours. Lars woke from a deep sleep and sniffed. His wife must have just returned from the bakery, and the aroma of freshly baked kringles bought a spark to Lars. He whispered, "If I could just have a taste of kringle before I die, it would make my dying sweeter."
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# F- a K1 c) ~; V4 f- oHe mustered every ounce of strength and got out of bed. Slowly he made his way downstairs and into the kitchen. there he spied two kringles on the counter. Just as he was reaching out to take a piece, his wife swatted his hand away. "Stop that," she said. "We're saving these for the funeral."
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/ W$ s! H0 h. o; ]2 }$ qThe Kringles were created by German bakers from Austria who introduced their method of rolling butter between layers of yeast dough and letting it rest for hours before baking.
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% ?7 e+ B- _" {When Danish bakers in Copenhagen went on strike, the bakery owners fired them and hired replacements from Austria. Once the Danish bakers returned to their jobs, they continued to make dough the Austrian way.
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8 M+ K- R/ S9 |3 L7 D' f" RThe first Kringle was 3 feet by eight feet and weighted 40 pounds. Immigrant Danish bakers first introduced the Kringle to Racine, Wisconsin in the late 1800s.
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6 X* b# ?: U- r9 x' i不知道这个是不是大家都在讨论的kringle……9 v% N" v4 P$ Z& t* D1 i
不过找到了关于这种饼干或者糖的历史，说不好算是糖还是饼干？？？
" l$ V9 H$ D$ [6 Zkringle是一种椭圆形表层覆有黄油的丹麦起酥点心，它首先在19世纪末由丹麦点心师介绍给拉辛。起初，这种点心是扭结状的杏仁夹心的咖啡蛋糕叫做Wienerbroth（维也纳面包）。随着时间的推移，各种水果和坚果都陆续被作为陷料加入，其形状也由扭结变为现在的椭圆形，以避免陷料填充不均匀。$ w! _2 T) A* Z+ K7 ~$ G
真正的kringle需要大量人力，甚至需要花三天来准备。原因在于它由大约三十层薄薄的油酥面皮堆叠而成，对于kringle点心师的挑战在于将黄油薄薄的抹在发酵的两层面皮之间。点心师需要擀得很慢以使面皮更薄。传统的拉辛点心师会提供扁平椭圆的kringle。享受kringle最好的地方就是拉辛的点心房。
% L' X1 c$ L' Y& n( N下面的以后再译，眼睛睁不开了，睡觉了，大家晚安～～～～～～
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http://www.ohdanishbakery.com/index.htm
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发表于 2007-4-6 18:07
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