|
Shortbread Biscuit
Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world. History Shortbread originated in Scotland. Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century. This type of shortbread was baked, cut into triangular wedges, and flavoured with caraway seeds. The triangular wedges became known as "petticoat tails" in Scots and this form of shortbread has become particularly associated with Mary, Quee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotland
Scotland (, ) is a country that is part of the United Kingdom. Covering the northern third of the island of Great Britain, mainland Scotland has a border with England to the southeast and is otherwise surrounded by the Atlantic Ocean to the north and west, the North Sea to the northeast and east, and the Irish Sea to the south. It also contains more than 790 islands, principally in the archipelagos of the Hebrides and the Northern Isles. Most of the population, including the capital Edinburgh, is concentrated in the Central Belt—the plain between the Scottish Highlands and the Southern Uplands—in the Scottish Lowlands. Scotland is divided into 32 administrative subdivisions or local authorities, known as council areas. Glasgow City is the largest council area in terms of population, with Highland being the largest in terms of area. Limited self-governing power, covering matters such as education, social services and roads and transportation, is devolved from the Scott ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortening
Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term ''shortening'' seldom refers to butter. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. In the earlier centuries, lard was the primary ingredient used to shorten dough. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it has short fibers. Solid fat prevents cross-linkage between gluten molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening is used to produce the desired texture. History and market Originally shortening was synonymous with lard, but with the invention of margarine from beef tallow by French chemist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Petticoat
A petticoat or underskirt is an article of clothing, a type of undergarment worn under a skirt or a dress. Its precise meaning varies over centuries and between countries. According to the ''Oxford English Dictionary'', in current British English, a petticoat is "a light loose undergarment ... hanging from the shoulders or waist". In modern American usage, "petticoat" refers only to a garment hanging from the waist. They are most often made of cotton, silk or tulle. Without petticoats, skirts of the 1850s would not have the volume they were known for. In historical contexts (16th to mid-19th centuries), ''petticoat'' refers to any separate skirt worn with a gown, bedgown, bodice or jacket; these petticoats are not, strictly speaking, underwear, as they were made to be seen. In both historical and modern contexts, ''petticoat'' refers to skirt-like undergarments worn for warmth or to give the skirt or dress the desired attractive shape. Terminology Sometimes a petticoat may be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Language
French ( or ) is a Romance language of the Indo-European family. It descended from the Vulgar Latin of the Roman Empire, as did all Romance languages. French evolved from Gallo-Romance, the Latin spoken in Gaul, and more specifically in Northern Gaul. Its closest relatives are the other langues d'oïl—languages historically spoken in northern France and in southern Belgium, which French ( Francien) largely supplanted. French was also influenced by native Celtic languages of Northern Roman Gaul like Gallia Belgica and by the ( Germanic) Frankish language of the post-Roman Frankish invaders. Today, owing to France's past overseas expansion, there are numerous French-based creole languages, most notably Haitian Creole. A French-speaking person or nation may be referred to as Francophone in both English and French. French is an official language in 29 countries across multiple continents, most of which are members of the ''Organisation internationale de la Francophonie'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortbread Fingers
Shortbread or shortie is a traditional Scottish biscuit usually made from one part sugar, white sugar, two parts butter, and three to four parts plain flour, plain wheat flour. Unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world. History Shortbread originated in Scotland. Although it was prepared during much of the 12th century, and probably benefited from cultural exchange with French pastry chefs during the Auld Alliance between France and Scotland, the refinement of shortbread is popularly credited to Mary, Queen of Scots in the 16th century. This type of shortbread was baked, cut into triangular wedges, and flavoured with caraway seeds. The triangular wedges became known as "petticoat tails" in Scots language, Scots and this form of shortbread has become particu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, ... [...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 mois ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bere (grain)
Bere, pronounced "bear," is a six-row barley currently cultivated mainly on 5-15 hectares of land in Orkney, Scotland. It is also grown in Shetland, Caithness and on a very small scale by a few crofters on some of the Western Isles, ''i.e.'' North Uist, Benbecula, South Uist, Islay and Barra. It is probably Britain's oldest cereal in continuous commercial cultivation. Bere is a landrace adapted to growing on soils of a low pH and to a short growing season with long hours of daylight, as found in the high latitudes of northern Scotland. It is sown in the spring and harvested in the summer. Because of its very rapid growth rate it is sown late but is often the first crop to be harvested. It is known locally as "the 90-day barley." Etymology Originally ''bere'' or ''beir'' or ''bear'' is a generic Scots word for barley of any kind, from Old English ''bere'', "barley", and was used throughout the country. Now it is used mainly in the north of Scotland.Smout, T.C. (1972) ''A Histo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymology Semolina is derived from the Italian word , 1790–1800; alteration of Italian ', equivalent to ''semol(a'') "bran" () + ''-ino'' diminutive suffix. In the Lithuanian language ' means something that is milled, ' means "flour" and ' means "to mill", while semolina in Lithuanian language is '. The words ''simila, semidalis, groat,'' and ''grain'' may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, ''samita'' and ''godhuma'', or may be loan words from the Semitic root ''smd'' "to grind into groats" (''cf.'' ar, سميد '). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Flour
Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained, which is then ground to flour. Types and names By rice Rice flour can be made from indica, japonica, and wild rice varieties. Usually, rice flour ( zh, c=米粉, p=mǐfěn, ja, 米粉, komeko, ko, 쌀가루, ssal-garu, vi, bột gạo, th, แป้งข้าวเจ้า, paeng khao chao, lo, ແປ້ງເຂົ້າຈ້າວ, pèng khao chao, km, ម្សៅអង្ករ, msau ângkâ, my, ဆန်မှုန့်, hcan hmun, ms, tepung beras, tr, pirinç) refers to flour made f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strawberry Shortcake (dessert)
Shortcake generally refers to a dessert with a crumbly scone like texture. There is multiple variations of shortcake most of which are usually served with fruit and cream, one of the most popular being strawberry shortcake which is typically served with whipped cream. Other variations common in the UK are Blackberry & clotted cream shortcake, and Lemon Berry Shortcake, which is served with lemon curd in place of cream. Preparation Shortcake is typically made with flour, sugar, baking powder or soda, salt, butter, milk or cream, and sometimes eggs. The dry ingredients are blended, and then the butter is cut in until the mixture resembles cornmeal. The liquid ingredients are then mixed in just until moistened, resulting in a shortened dough. The dough is then dropped in spoonfuls onto a baking sheet, rolled and cut like baking powder biscuits, or poured into a cake pan, depending on how wet the dough is and the baker's preferences. Then it is baked at a relatively high temperatu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leavening Agent
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain. Biological leavening agents * ''Saccharomyces cerevisiae'' producing carbon dioxide found in: ** baker's yeast ** Beer barm (unpasteurised—live yeast) ** ginger beer ** kefir ** sourdough starter * ''Clostridium perfringens'' pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
