Idyllic but not violent, elegant but not exciting, reflecting the character of "Kosong" and other fancy breads.
Many people know "Kesong" because they have seen the shop sign of "Kesongfang".
In fact, "Kesong" is not only a brand, but also a Kind of Western-style Dim Sum.
The corporate image logo of "Kesongfang" is a bull-shaped loaf of bread, which is as intuitive as the "steering wheel" of the "Benchi" car, and all the information that needs to be conveyed is in it.
In the past one or two decades, "Croson Place" has been the logo of the more upscale cake houses in the metropolis, and now its "battle line" seems to have shrunk a lot, perhaps as a result of too fierce competition.
In the eyes of the Chinese people, "kesong" only means puff pastry bread in the shape of a cow's horn or a sheep's horn. As for whether the "horn" is appropriate or the "horn" is appropriate, it can only be judged based on personal experience. In general, horns of this shape are relatively rare compared to bull horns. However, the problem is not big, "Zhuangzi Getaway" said "90,000 miles of the one who shakes the horn of the sheep", and the "horn" here means the wind of bending and rotating. In the eyes of paranoid people, "kosan" must be curved, otherwise the possibility of attribution to other varieties must be considered.
As the old patron knows, "Kesongfang" does not only sell cattle horn (croissant) bread, but its varieties are so numerous that it is difficult to repeat. "KesongFang" is obviously inconvenient to become a "Kesong" store.
Of course, the "KesongFang" of "Kesongfang" is its fist product, outstanding.
Kosan, is a transliteration of Croissant.
According to the Chinese-Chinese dictionary, Croissant refers to "crescent moon". Then, the most appropriate name for "kosan" in the context of western bread should be "crescent bread".
In most cases, the vitality of language is not in the hands of those who compile dictionaries, but in the hands of the masses of the people. In the scope of my knowledge, no one must call "crescent bread" to "praise", but "croissants" and "croissants" are endless. People don't find them tacky at all.
Mr. Zhu Ziqing wrote a very good collection of prose works, "European Travel Miscellaneous", in which he wrote in the "Paris" section: "Parisians eat breakfast, most of them in 'coffee'. The average one cup of coffee, two or three crescents is enough, not as much as the British eat. Crescent cake is a kind of bread, crescent-shaped, crisp and soft, and the most fragrant to eat while it is hot; the French would have baked bread, which is not only delicious, but also beautiful. ”
I can't confirm that Mr. Zhu's "crescent cake" can fully correspond to the familiar "Kesong", but I think the probability of them overlapping should be no less than 90%.
The French nation is quite romantic, and it is also a "loose and collapsed" (inner structure honeycomb)" in the dim sum, which is called a real "dim sum", far less solid than the British muffins and German kinks.
I noticed that Croissant also has a meaning, referring to the national emblem of Turkey. Its "crescent moon holding the star" pattern follows the Ottoman Empire's national emblem routine.
Is there any connection between "Koso" and the Ottoman Empire?
Legend has it that in 1683 the Ottoman Empire besieged Vienna. Unable to conquer for a long time, they came up with the idea of secretly digging tunnels to raid Vienna. Unexpectedly, this move was detected by an early baker and called the police. Vienna gathered elite divisions and smashed the imperial conspiracy. To commemorate this great victory, the Austrians made bread into the shape of the crescent moon on the flag of Turkey today, which became the prototype of "Koso".
So, how did "Croissant" affect France? The path was taken by Marie Antoinette (1755-1793), Grand Duke of Austria, when she married King Louis XVI of France.
The above-mentioned "invention" and "transmission" processes are originally two unrelated legends, and I have pinched them together, hoping that such splicing does not show excessive logical absurdity.
History has never been a little girl who can be dressed up, but the legend is OK.
There are three kinds of bread: hard bread, soft bread and puff pastry bread. "Koso" definitely belongs to the third type.
The shape is full, the surface is flat, the texture is clear, the layers are clear, the color is golden, the milk is rich, the outer skin is crisp, the inside is soft, the view is lightless, the touch is oilless, is its basic quality. In terms of taste, sweet or salty is not the main theme of "praise". Idyllic but not violent, elegant but not exciting, reflecting its different character from other fancy breads.
I admire the "praise" fans who never look around and go straight to the subject when they step into the cake house. It should be noted that the standard "praise", neither dazzling brilliance, nor the endowment of stimulating the taste buds, for heavy taste, especially those who are accustomed to eating hair and blood, it is simply "fading out of the mouth". Only a true taster can appreciate the wisps of fragrance that escape from the puff pastry, what a pleasant pleasure it is; if it is accompanied by a cup of coffee, it is perfect.
Generally speaking, "kosan" is in the shape of a horn (horn), while the shape of a horn (horn) is not necessarily "koan". That's right. However, now when I go to bakeries and supermarkets to buy "Kesong", I hardly see "horns" and "horns", most of which are olive-shaped or rectangular, which makes me wonder: is it caused by the complexity of the process, or is it some other reason?
It has been said that "cow horns" (sheep's horns) are mostly made of butter, and "olives" are mostly made of vegetable oil, thus cutting.
Do you believe it? I don't believe it anyway! Then let him believe it. (West Slope)