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A baguette (/ b æ ˈ ɡ ɛ t /; French: ⓘ) is a long, thin type of bread of French origin [3] that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). [4] It is distinguishable by its length and crisp crust .
Some sweet breads, such as Portuguese pão doce, may be prepared with potato flour, which imparts a sweet flavor and light texture to them. [2] Some sweet breads that originated as cake-breads, such as lardy cake, Bath buns, and Chelsea buns, are classified as sweet breads in contemporary culinary taxonomy, even though some still have the word ...
Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage [1] or assembled into a final product. It has been used to increase the mass manufacture and distribution of bread products, including bagels. [2] When parbaking is used to bake bread, it increases the shelf life of the loaf ...
Sweet bread Indonesia: Made of baked flour with butter or margarine layers, filled with cheese, durian or banana. Roti buaya: Sweet bread Indonesia: Crocodile-shaped bread made of yam or cassava, traditionally served in Batavian wedding. Roti canai: Flatbread Indonesia Malaysia Singapore Thailand: Flatbread dish served with curry.
In general, sweet doughs take longer to rise. That’s because sugar absorbs the liquid in the dough—the same liquid that the yeast feeds on.
A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used to make sandwiches similar to those produced using slices of bread. A bun is a small, sometimes sweet, bread, or bread roll. Though they come in many shapes and sizes, they are most commonly hand-sized or ...
Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. [1] Pain de mie – a white or brown bread with a thin, soft crust. It is used as a sandwich bread at times. [1] Pain de seigle – a rye bread with flavor notes of chocolate and malt [1]
Mint humbugs. Humbugs are a traditional hard-boiled sweet available in the United Kingdom, Ireland, South Africa, Canada, Australia, Zimbabwe and New Zealand. They are usually flavoured with peppermint [1] and striped in two different colours (often black and white). In Australia, the black-and-white-striped humbugs may be aniseed flavoured.