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Concha (bread)
Concha (plural conchas, meaning "shell" in Spanish) is a traditional Mexican sweet bread roll (''pan dulce''). Conchas get their name from their round shape and their striped, seashell-like appearance. A concha consists of two parts, a sweetened bread roll, and a crunchy topping (composed of flour, butter, and sugar). Their distinctive pattern is made by pressing a bread stamp (cf. Butter stamp) over the topping while the dough is proofing. Although the roll and topping are usually the same flavor, the top layer may have different flavorings or colors (strawberry, coffee, chocolate, etc.). Conchas are popular in bakeries in Mexico and throughout the United States. They are usually eaten with coffee at breakfast or as an afternoon snack at ''merienda''. Conchas rose in popularity with attention from chefs; some added fillings and some spices. Conchas became so popular that a "concha bun burger" won the James Beard Foundation The James Beard Foundation is a New York City-ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexico
Mexico (Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatemala, Belize, and the Caribbean Sea; and to the east by the Gulf of Mexico. Mexico covers ,Mexico ''''. . making it the world's 13th-largest country by are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Cuisine
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine). Today's food staples native to the land include corn (maize), turkey, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, spirulina, sweet potato, cactus, and chili pepper. Its history over the centuries has resulted in regional cuisines based on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Language
Spanish ( or , Castilian) is a Romance languages, Romance language of the Indo-European language family that evolved from colloquial Latin spoken on the Iberian peninsula. Today, it is a world language, global language with more than 500 million native speakers, mainly in the Americas and Spain. Spanish is the official language of List of countries where Spanish is an official language, 20 countries. It is the world's list of languages by number of native speakers, second-most spoken native language after Mandarin Chinese; the world's list of languages by total number of speakers, fourth-most spoken language overall after English language, English, Mandarin Chinese, and Hindustani language, Hindustani (Hindi-Urdu); and the world's most widely spoken Romance languages, Romance language. The largest population of native speakers is in Mexico. Spanish is part of the Iberian Romance languages, Ibero-Romance group of languages, which evolved from several dialects of Vulgar Latin in I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Breads
Mexican breads and other baked goods are the result of centuries of experimentation and the blending of influence from various European baking traditions. Wheat, and bread baked from it, was introduced by the Spanish at the time of the Spanish conquest of the Aztec Empire, Conquest. The French influence in Mexican Bread is the strongest. From the bolillo evolving from a French baguette to Concha (bread), the concha branching out from a French brioche even the terminology comes from France. A baño maría, meaning a water bath for a custard type budín or bread pudding comes from the French word bain marie. While the consumption of wheat has never surpassed that of corn in the country, wheat is still a staple food and an important part of everyday and special rituals. While Mexico has adopted various bread styles from Europe and the United States, most of the hundreds of varieties of breads made in the country were developed here. However, there is little to no baking done in Mexican ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan Dulce
Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries. Bread was introduced in Mexico by Spanish colonists, settlers and immigrants; however, Mexican pan dulce as we know it today rose to popularity during the French occupation in the mid 1800s. They are inexpensive treats and are consumed as breakfast and or dinner. Types The creative contribution of French baked goods to Mexico's cuisine peaked in the early 20th century during the dictatorship of Porfirio Díaz. Skilled Mexican bakers adopted French techniques to create new bread designs with colorful names. Today it is estimated that there are between 500 and 2,000 types of bread currently produced in Mexico. Among these are: *Alamar *Almohada *Antaño *Barquillo *Barra para rebanadas *Beso *Bicicletas *Bigote *Bisquet *Bocado *Budín *Burrita *Calabaza *Calvo *Calzón *Canasta *Caracol *Cemita *Chafaldrana *Chamuco *Chicharrón *Chilindrina *Chimistlán *Chirimoya *Chirindolf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seashell
A seashell or sea shell, also known simply as a shell, is a hard, protective outer layer usually created by an animal or organism that lives in the sea. The shell is part of the body of the animal. Empty seashells are often found washed up on beaches by beachcombers. The shells are empty because the animal has died and the soft parts have decomposed or been eaten by another animal. A seashell is usually the exoskeleton of an invertebrate (an animal without a backbone), and is typically composed of calcium carbonate or chitin. Most shells that are found on beaches are the shells of marine mollusks, partly because these shells are usually made of calcium carbonate, and endure better than shells made of chitin. Apart from mollusk shells, other shells that can be found on beaches are those of barnacles, horseshoe crabs and brachiopods. Marine annelid worms in the family Serpulidae create shells which are tubes made of calcium carbonate cemented onto other surfaces. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Roll
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Stamp
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as catt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter Stamp
A butter stamp is a device for stamping a design onto a block of warm butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condimen .... Butter stamps were sometimes commercial but usually purely decorative and applied in homes. They were typically made of wood and feature simple designs of cows, flowers or geometric patterns and, if commercial, the name of the retailer. Often, they formed part of a box-like mould for forming the whole block. Other designs achieved the same effect by carving the design at the bottom of a butter mould. Part of the intent for commercial moulds and stamps was to demonstrate consistency in the quantity of butter sold. Both moulds and stamps are now normally inexpensive antiques. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proofing (baking Technique)
In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast Fermentation in food processing, ferments the dough and produces gases, thereby Leavening agent, leavening the dough. In contrast, proofing or blooming ''yeast'' (as opposed to proofing the dough) may refer to the process of first suspending yeast in warm water, a necessary hydration step when baking with baker's yeast#Types of baker's yeast, active dry yeast.Instant dry yeast may be placed directly into flour without hydrating first. Proofing can also refer to the process of testing the viability of dry yeast by suspending it in warm water with carbohydrates (sugars). If the yeast is still alive, it will feed on the sugar and produce a visible layer of foam on the surface of the water mixture. Fermentation rest periods are not always explicitly named, and can appear ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Merienda
Merienda is a light meal in southern Europe, particularly Spain (merenda in Galician, berenar in Catalan), Portugal (lanche or merenda) and Italy (merenda), as well as Hispanic America, Philippines (meryenda/merienda), North Africa (Morocco), and Brazil (lanche or merenda). Usually taken in the afternoon or for brunch, it fills in the meal gap between the noontime meal and the evening meal, being the equivalent of afternoon tea in the English-speaking world; or between breakfast and lunch. It is a simple meal that often consists of a piece of fruit, bread, cookies, yogurt, and other snacks paired with juice, milk, hot chocolate, coffee, spirits, or other beverages. It is typical for Argentines, Paraguayans, and Uruguayans to have merienda around 5pm, between the midday meal and supper. It generally consists of an infusion (tea, mate, coffee, mate cocido, etc.) and a baked snack (scones, bread, toasts, cake, facturas, etc.), usually accompanied with dulce de leche, honey, but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Beard Foundation
The James Beard Foundation is a New York City-based national non-profit culinary arts organization named in honor of James Beard, a prolific food writer, teacher, and cookbook author, who was also known as the "Dean of American Cookery." The programs run the gamut from elegant guest-chef dinners to scholarships for aspiring culinary students, educational conferences, and industry awards. In the spirit of James Beard's legacy, the foundation not only creates programs that help educate people about American cuisine, but also support and promote the chefs and other industry professionals who are behind it. History The foundation was started in 1986 by Peter Kump, a former student of James Beard who also founded the Institute of Culinary Education. At Julia Child's suggestion, Kump purchased Beard's New York brownstone townhouse at 167 West 12th Street in Greenwich Village and preserved it as a gathering place where the general public and press alike would be able to appreciate t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
