We started our baking trivia series a few weeks ago, and this is the second part of that series. To help you learn more about baking, the many different kinds of pastries and goodies you can bake, and the history of some of these, do read on.
Cakes – Did you know that before the creation of all those artistically crafted cakes that come out of bakery ovens all over the world, these were actually just unleavened bread that was cooked on hot stone in early Egypt? Cakes have come a long way from their humble origins, with the flat types baked long ago, to the bread-like variants that emerged when yeast was added, down to the early versions of cakes that had eggs and butter in them.
Chocolate Chip Cookies – Ever wonder why those chocolate chips you use in your cookies are from a brand called Nestle Toll House? Well, the owner of Toll House Inn in Massachusetts is actually credited for inventing this very popular cookie. Ruth Wakefield was said to have added a chopped up chocolate bar into her butter cookie dough. The cookie became a hit with the inn’s customers and word got to Nestle about this innovative cookie. 9 years later, they came up with Toll House chocolate morsels which are made specifically for these cookies, and the rest is history.
Cookies – If you are wondering where this term originated, wonder no more. This name for any flat or slightly raised sweet confection comes from the Dutch, with the word koekie meaning small cake being said to be the origin of such a term. While cookies were only eaten on New Year’s Day in the past, these days, these small, sweet morsels are eaten at any time of the day and are usually paired with either milk or coffee for the perfect snack.
Chiffon Cake – If you are a fan of these light and airy cakes, then you might want to know where these first emerged. This kind of a cake was first made in the 1940s, and is essentially a sponge cake and butter cake hybrid. Instead of butter however, these cakes use oil in them. The oil helps keep the cake moist even when it is refrigerated since it does not harden, not like butter which becomes hard when in a cold environment. Chiffon cakes are similar to sponge cakes due to the beating of the egg whites into stiff peaks, which helps add to the airiness of the cake.
These are just a few more of the interesting tidbits about baking and baked goodies. More baking trivia and information in this series will be added in the next few weeks, so stay tuned for more interesting information on baked goodies, baking equipment, and the world of baking.
