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Butterkaka
Butterkaka (butter cake), or systerkaka (sister cake) is a pastry composed of rolled buns. The buns are made in the usual way, similar to cinnamon rolls, by rolling out the yeast dough, adding the almond–cinnamon filling, rolling it up, and cutting the log into smaller rolls. These are laid beside each other, with one cut surface down, in a baking pan Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware ... (usually circular), and during the process of rising and baking, the buns stick together (compare with monkey bread). Butterkaka is often garnished with vanilla custard and glaze. Etymology The name originates from the German name '' Butterkuchen'', which, however, refers to a different pastry.Svenska Akademien (1924). SAOB spalt: B4622. References {{Pastries Pastries Swe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butterkaka (521524670)
Butterkaka (butter cake), or systerkaka (sister cake) is a pastry composed of rolled buns. The buns are made in the usual way, similar to cinnamon rolls, by rolling out the yeast dough, adding the almond–cinnamon filling, rolling it up, and cutting the log into smaller rolls. These are laid beside each other, with one cut surface down, in a baking pan Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware ... (usually circular), and during the process of rising and baking, the buns stick together (compare with monkey bread). Butterkaka is often garnished with vanilla custard and glaze. Etymology The name originates from the German name '' Butterkuchen'', which, however, refers to a different pastry.Svenska Akademien (1924). SAOB spalt: B4622. References {{Pastries Pastries Swe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butterkaka
Butterkaka (butter cake), or systerkaka (sister cake) is a pastry composed of rolled buns. The buns are made in the usual way, similar to cinnamon rolls, by rolling out the yeast dough, adding the almond–cinnamon filling, rolling it up, and cutting the log into smaller rolls. These are laid beside each other, with one cut surface down, in a baking pan Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware ... (usually circular), and during the process of rising and baking, the buns stick together (compare with monkey bread). Butterkaka is often garnished with vanilla custard and glaze. Etymology The name originates from the German name '' Butterkuchen'', which, however, refers to a different pastry.Svenska Akademien (1924). SAOB spalt: B4622. References {{Pastries Pastries Swe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon Roll
A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria and Germany) and North America. In Sweden it is called ''kanelbulle'', in Denmark it is known as ''kanelsnegl'', in Norway it is known as ''kanelbolle'', ''skillingsbolle'' or ''kanelsnurr'', in Finland it is known as ''korvapuusti'', in Iceland it is known as ''kanilsnúður'', and in Estonia it is known as ''kaneelirull''. In Austria and Germany it is called ''Zimtschnecke''. Pastry A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked. The deep fried version is cinnamon roll or cinnamon bun doughnut. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nationalencyklopedin
''Nationalencyklopedin'' (; "The National Encyclopedia" in English), abbreviated NE, is a comprehensive contemporary Swedish-language encyclopedia, initiated by a favourable loan from the Government of Sweden of 17 million Swedish kronor in 1980, which was repaid by December 1990. The printed version consists of 20 volumes with 172,000 articles; the Internet version comprises 260,000 articles (as of June 2005). History The project was born in 1980, when a government committee suggested that negotiations be initiated with various publishers. This stage was finished in August 1985, when in Höganäs became the publisher responsible for the project. The project specifications were for a modern reference work based on a scientific paradigm incorporating gender and environmental issues. Pre-orders for the work were unprecedented; before the first volume was published in December 1989, 54,000 customers had ordered the encyclopedia. The last volume came out in 1996, with three suppl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ''Prunus'', it is classified with the peach in the subgenus ''Amygdalus'', distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. ''Shelling'' almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored over time. Almonds are used in many food cuisines, often featuring prominently in desserts, such as marzipan. The almond tree p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking Pan
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. History The history of cooking vessels before the development of pottery is minimal due to the limited archae ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monkey Bread
Monkey bread (also known by other names including plucking cake, pull-apart bread, and bubble bread) is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It consists of pieces of soft baked dough sprinkled with cinnamon. It is often served at Street fair, fairs and festivals. Name The origin of the term "monkey bread" comes from the pastry being a finger food; the consumer would pick apart the bread as a monkey would. Origins What most people know as monkey bread today in the United States is actually the Hungarian dessert ''arany galuska'' ("golden dumpling"). Dating back to the 1880s in Hungarian literature, Hungarian immigrants brought this dish with them when they immigrated to America and began introducing it into the country's food landscape when Hungarians, Hungarian and Hungarian-Jewish, Hungarian Jewish bakeries began selling it in the mid-twentieth century. In 1972, a cookbook published by Betty Crocker included a recipe for ''arany ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butterkuchen
''Butterkuchen'' or ''Zuckerkuchen'' is a simple German butter cake baked on a tray. Flakes of butter are distributed on the dough which, after baking, form the characteristic holes. The whole cake is sprinkled with sugar or streusel. After further kneading the ''Butterkuchen'' is baked. As a variation the dough can be sprinkled with roasted almond flakes. ''Butterkuchen'' is a favourite element of Westphalian and North German coffee tables. It is also served at weddings and funerals and, as a result, is sometimes called ''Freud-und-Leid-Kuchen'' ("joy and sorrow cake") or ''Beerdigungskuchen'' ("funeral cake"). A regional variation is to sprinkle the ''Butterkuchen'' with a sugar- cinnamon mixture rather than with sugar alone. This is very similar to Moravian Sugar Cake. In Germany in the trade, at least 30 parts butter, clarified butter or butterfat must be used to 100 parts of flour. See also * Kouign-amann * List of butter dishes * List of cakes The following is a lis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastries
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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