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Cheese Bun
Cheese buns or cheese breads may refer to a variety of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Brazil. Cheese buns may be made with cassava and or corn starch, and cheese. In countries where the snack is popular, it is inexpensive and often sold from street vendors, bakeries, in snack shops, and in grocery stores. is the classic Brazilian cheese bread. It is considered the most representative recipe of Minas Gerais. In Colombia, there is a very similar product to Brazilian cheese bread, except for its traditional format (flattened) called or . Like the cheese bread, has a spongy texture, low density, and which hardens in a short time, characteristics that are attributed to the sour cassava starch, known in the country as , which is obtained the same way as in Brazil. Paraguay and Argentina provinces in the Northeast (Formosa, Chaco, Misiones and Corrientes) also have a variation of cheese bread, called or , respectively. The main differ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pão De Queijo
Pão de queijo (, "cheese bread" in Portuguese) or Brazilian cheese balls is a small, baked cheese roll or cheese ball, a popular snack and breakfast food in Brazil. It is a traditional Brazilian recipe, originating in the state of Minas Gerais. In Brazil, it is inexpensive and often sold from streetside stands by vendors carrying a heat-preserving container. It is also commonly found in groceries, supermarkets and bakeries, industrialized or freshly made. The cassava flour is what gives the snack its distinct texture, which is chewy and elastic, being crunchy on the outside. Most countries in South America have their own versions of this snack; the main difference between them in general is the ingredients used in the recipe, which can change slightly giving different results. In Brazil traditionally both sour and sweet cassava flour are used; the Brazilian recipe also excludes some ingredients used in other countries such as corn starch, all-purpose flour, black pepper, sugar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chipá
Chipa (, ) is a type of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Paraguay. The recipe has existed since the 18th century and its origins lie with the Guaraní people of Asunción. It is inexpensive and often sold from streetside stands and on buses by vendors carrying a large basket with the warm chipa wrapped in a cloth. The original name is from Guarani ''chipa''. A small chipa may be called a chipita. In Santa Cruz de la Sierra, Bolivia, the term cuñapé ( Guarani) is often used. In some parts of Argentina, it is called chipá (with an accent mark), or chipacito when it is small. Vocabulary ''Chipa'' is often baked in smaller doughnuts or buns that may be called ''chipita'' or ''chipacitos''. These are sold in small bags by street sellers of big cities and small towns. In the preparation of chipa yeast is not used, so in spite of the high temperatures of the region it can be preserved for many days. It is a festive food and can be found in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buns
A bun is a type of bread that is round and small enough that it can generally be eaten hand-held. Whether a bun is considered sweetened or unsweetened differs between countries: it is considered sweetened in the United Kingdom, a savory bread in Northern Ireland, and either a sweet bread or a savory bread roll in the United States. Terminology In England and Scotland, a bun is considered a type of sweet cake, understood as very rich, spiced and studded with fruit in Scotland, seen in the example of the currant bun. In the US, a roll is understood as a bread roll, particularly one that holds a burger, and is cut horizontally. Chinese baozi, with savory or sweet fillings, are often referred to as "buns" in English. Composition Buns are usually made from a dough of flour, milk, yeast and small amounts of sugar and/or butter. Sweet bun dough is distinguished from bread dough by the addition of sugar, butter and sometimes egg. Common sweet varieties contain small fruit or nuts, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khachapuri
Khachapuri ( ka, ხაჭაპური, tr from 'curd' + 'bread') is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), and sometimes eggs or other ingredients. It is popular in Georgia, both in restaurants and as street food. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index", developed by the International School of Economics at Tbilisi State University. It is Georgia's national dish, included in the list of the intangible cultural heritage of Georgia. On the behalf and initiative of the Gastronomic Association of Georgia, the 27th of February was announced as National Khachapuri Day, to celebrate Georgia's signature pastry as well as to promote its recognition internationally. The kha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gougère
A gougère (), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ingredients. Gougères are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department. Gougères can be made as small pastries, in diameter; aperitif gougères, ; individual gougères; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougère is usually made using a ring or pie tin. In Burgundy, they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer. History While the term currently refers specifically to savory choux pastries, eighteenth and nineteenth century records suggest that it was once an umbrella term for a number of preparations, some composed of just cheese, eggs, and breadcrumbs.Pierre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan De Yuca
Pan de yuca ('' Spanish for Cassava bread'') is a type of bread made of cassava starch and cheese typical of western Ecuador and southern Colombia. History An 1856 watercolor by Manuel María Paz shows cassava bread being prepared by members of the Saliva people in Casanare Province. Gallery File:Manuel_María_Paz_(watercolor_9017,_1856_CE).png, An 1856 watercolor by Manuel María Paz shows cassava bread being prepared by members of the Saliva people in Casanare Province File:Pandeyuca, Pandebono y Almojábana. Colombia.JPG, Image containing: in the back two Pandeyucas, in front to the right two Pandebono Pandebono or pan de bono is a type of Colombian bread made of cassava starch, cheese, eggs, and in some regions of the country, guava paste. Traditionally, it is consumed with hot chocolate, still warm a few minutes after baking. It is very po ...s and in front to the left an Almojábana. See also * Cheese bun References {{Reflist Colombian cuisine Cassava ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan De Queso
Pan de queso () is a traditional razilian roll made with tapioca flour and grated cheese. It is served plain or filled with cream cheese or jam. This food is especially common in the Paisa region of Colombia as breakfast or parva (food), parva. Pan de queso is one of the breads (along with pandebono and buñuelos) that is made with fermented cassava starch. Fermented starch allows biscuits to become light and voluminous. A similar food is prepared in Brazil, known as ''pão de queijo''. Pão de queijo is common in the southeast of Brazil, especially the Minas Gerais Minas Gerais () is one of the 27 federative units of Brazil, being the fourth largest state by area and the second largest in number of inhabitants with a population of 20,539,989 according to the 2022 Brazilian census, 2022 census. Located in ... region. References {{portal, Colombia Colombian cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pandebono
Pandebono or pan de bono is a type of Colombian bread made of cassava starch, cheese, eggs, and in some regions of the country, guava paste. Traditionally, it is consumed with hot chocolate, still warm a few minutes after baking. It is very popular in the Colombian department of Valle del Cauca. This bread can be made in both a round and a ring shape. Etymology The version documented by Edouard André in "Equinoctial America" published in ''Picturesque America'' ''Picturesque America'' (Barcelona: Montaner y Simon, 1884) volume 3, p. 704 is that there was a place called "Hacienda El Bono" on the road between Dagua and Cali where this product was first prepared. In this hacienda, a bread was made that was consumed by the muleteers who passed by on their way to Buenaventura, and everyone knew it as 'El pan de El Bono' (the bread of El Bono). Oral tradition merged the terms to popularize it as 'pandebono'. The somewhat valid historical records suggest that it was Genoveva, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuñapé
Chipa (, ) is a type of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Paraguay. The recipe has existed since the 18th century and its origins lie with the Guaraní people of Asunción. It is inexpensive and often sold from Street food, streetside stands and on buses by vendors carrying a large basket with the warm chipa wrapped in a cloth. The original name is from Guarani language, Guarani ''chipa''. A small chipa may be called a chipita. In Santa Cruz de la Sierra, Bolivia, the term cuñapé (Guarani language, Guarani) is often used. In some parts of Argentina, it is called chipá (with an accent mark), or chipacito when it is small. Vocabulary ''Chipa'' is often baked in smaller doughnuts or buns that may be called ''chipita'' or ''chipacitos''. These are sold in small bags by street sellers of big cities and small towns. In the preparation of chipa yeast is not used, so in spite of the high temperatures of the region it can be preserved for many ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
