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Bûche De Noël
A Yule log or bûche de Noël () is a traditional Christmas cake, often served as a dessert near Christmas, especially in France, Belgium, Luxembourg, Switzerland, and several former French colonies such as Canada, Vietnam, and Lebanon. Variants are also served in the United States, United Kingdom, Portugal, and Spain. Made of sponge cake, to resemble a miniature actual Yule log, it is a form of sweet roulade. The cake emerged in the 19th century, probably in France, before spreading to other countries. It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache, and icings flavored with espresso or liqueurs exist. Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United Kingdom
The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom (UK) or Britain, is a country in Europe, off the north-western coast of the European mainland, continental mainland. It comprises England, Scotland, Wales and Northern Ireland. The United Kingdom includes the island of Great Britain, the north-eastern part of the island of Ireland, and many List of islands of the United Kingdom, smaller islands within the British Isles. Northern Ireland shares Republic of Ireland–United Kingdom border, a land border with the Republic of Ireland; otherwise, the United Kingdom is surrounded by the Atlantic Ocean, the North Sea, the English Channel, the Celtic Sea and the Irish Sea. The total area of the United Kingdom is , with an estimated 2020 population of more than 67 million people. The United Kingdom has evolved from a series of annexations, unions and separations of constituent countries over several hundred years. The Treaty of Union between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Snow
Snow comprises individual ice crystals that grow while suspended in the atmosphere—usually within clouds—and then fall, accumulating on the ground where they undergo further changes. It consists of frozen crystalline water throughout its life cycle, starting when, under suitable conditions, the ice crystals form in the atmosphere, increase to millimeter size, precipitate and accumulate on surfaces, then metamorphose in place, and ultimately melt, slide or sublimate away. Snowstorms organize and develop by feeding on sources of atmospheric moisture and cold air. Snowflakes nucleate around particles in the atmosphere by attracting supercooled water droplets, which freeze in hexagonal-shaped crystals. Snowflakes take on a variety of shapes, basic among these are platelets, needles, columns and rime. As snow accumulates into a snowpack, it may blow into drifts. Over time, accumulated snow metamorphoses, by sintering, sublimation and freeze-thaw. Where the climate i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Powdered Sugar
Powdered sugar, also called confectioners' sugar, or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent – such as corn starch, potato starch or tricalcium phosphate – to absorb moisture, prevent clumping, and improve flow. Although most often produced in a factory, a proxy for powdered sugar can be made by processing ordinary granulated sugar in a coffee grinder, or by crushing it by hand in a mortar and pestle. Use Powdered sugar is used in industrial food production when a quick-dissolving sugar is required. Home cooks use it principally to make icing or frosting and other cake decorations. It is often dusted onto baked goods to add a subtle sweetness and delicate decoration. Powdered sugar is available in varying degrees of fineness, most commonly XXX, XXXX, and 10X: the greater the number of Xs, the finer the particles. Finer particles absorb more m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bark (botany)
Bark is the outermost layers of stems and roots of woody plants. Plants with bark include trees, woody vines, and shrubs. Bark refers to all the tissues outside the vascular cambium and is a nontechnical term. It overlays the wood and consists of the inner bark and the outer bark. The inner bark, which in older stems is living tissue, includes the innermost layer of the periderm. The outer bark on older stems includes the dead tissue on the surface of the stems, along with parts of the outermost periderm and all the tissues on the outer side of the periderm. The outer bark on trees which lies external to the living periderm is also called the rhytidome. Products derived from bark include bark shingle siding and wall coverings, spices and other flavorings, tanbark for tannin, resin, latex, medicines, poisons, various hallucinogenic chemicals and cork. Bark has been used to make cloth, canoes, and ropes and used as a surface for paintings and map making. A number of pl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liqueur
A liqueur (; ; ) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle. Liqueurs are historical descendants of herbal medicines. They were made in Italy as early as the 13th century, often prepared by monks (for example, Chartreuse). Today they are produced all over the world, commonly served neat, over ice, with coffee, in cocktails, and used in cooking. Etymology The French word ''liqueur'' is derived from the Latin ''liquifacere'', which means "to dissolve". In some parts of the United States and Canada, liqueurs may be referred to as cordials, or schnapps. This can cause confusion as in the United Kingdom a cordial would refer to a non-alcoholic concentrated fruit syrup, typically diluted to taste and consumed as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Espresso
Espresso (, ) is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water (about ) is forced under of pressure through finely-ground coffee beans. Espresso can be made with a wide variety of coffee beans and roast degrees. Espresso is the most common way of making coffee in southern Europe, especially in Italy, France, Spain, and Portugal. It is also popular in Switzerland, Croatia, Bosnia and Herzegovina, Bulgaria, Greece, South Africa, the United Kingdom, the United States, Canada, Australia and New Zealand. Espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. This is due to the higher concentration of suspended and dissolved solids, and the ''crema'' on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. Espresso has more caffeine per unit volume than most coffe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ganache
Ganache (; ) is a glaze, icing, sauce, or filling for pastries, made from chocolate and cream. Preparation Ganache is a chocolate preparation, normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first, then pouring it over the chocolate. The mixture is then typically left to rest for a short period (between 3 and 10 minutes generally, dependent on volume) before it is stirred or blended until smooth, with liqueurs or extracts added if desired. The resting period allows the hot cream to increase the temperature of the bowl and its contents. If one were to blend immediately this would introduce air reducing the temperature and preventing the chocolate from melting consistently. Butter is generally added to give the ganache a shiny appearance and smooth texture. Adding corn syrup also gives it a shiny color and is used to sweeten the ganache without the crystallization side effect that comes from other sugars. Depending on the kind of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Icing (food)
Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes. When it is used between layers of cake it is known as a filling. Icing can be formed into shapes such as flowers and leaves using a pastry bag. Such decorations are commonplace on birthday and wedding cakes. Edible dyes can be added to icing mixtures to achieve a desired hue. Sprinkles, edible inks or other decorations are often used on top of icing. A basic icing is called a glacé, containing powdered sugar (also known as icing sugar or confectioners' sugar) and water. This can be flavored and colored as desired, for example, by using lemon juice in place of the water. More complex icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Roll
A Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial versions of the cake are sold with the brand names of Ho Hos, Yodels, Swiss Cake Rolls, and others. A type of roll cake called Yule log is traditionally served at Christmas. The spiral layered shape of the Swiss roll has inspired usage as a descriptive term in other fields, such as the jelly roll fold, a protein fold, the "Swiss roll" metamaterial in optics, and the term ''jelly roll'' in science, quilting and other fields. History The earliest published reference for a rolled cake spread with jelly was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genoise
A génoise (, , ; usually spelled genoise in English), also known as Genoese cake or Genovese cake, is an Italian sponge cake named after the city of Genoa and associated with Italian and French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume. Genoise should not be confused with ''pain de Gênes'' ("Genoa bread") which is made from almond paste, but it is similar to ' ("Spanish bread"), another Italian sponge cake. It is a whole-egg cake, unlike some other sponge cakes for which yolks and whites are beaten separately, such as Pão de Ló. The eggs, and sometimes extra yolks, are beaten with sugar and heated at the same time, using a bain-marie or flame, to a stage known to patissiers as the "ribbon stage". A genoise is generally a fairly lean cake, getting most of its fat from egg yolks, but some recipes also add in melted butter before baking. Use and preparation Genoise is a basic building block of much French ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roulade
A roulade () is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term ''roulade'' originates from the French word ''rouler'', meaning "to roll". Meat A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. The roulade is sliced into rounds and served. Of this common form, there are several notable dishes: *Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats *Rinderroulade, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Kohlrouladen, cabbage filled with minced meat. *Španělské ptáčky (Spanish birds) are roulade in Czech cuisine. The recipe is pract ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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