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Streusel
In baking and pastry making, streusel () is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. wisegeek.com, Accessed 8 February 2015 Some modern recipes add and chopped nuts. The mixture can also be layered or ribboned in the middle of a cake. Some baked dishes which have a streusel topping are streuselkuchen, , |
Streuselkuchen
Streuselkuchen (; "crumb cake"), also known in English-speaking countries as crumb cake, is a cake made of yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, which are mixed at a 1:1:2 ratio. The recipe allegedly originated in the region of Silesia,Adimando, Stacy"Crumb Cake Is Germany's Gift to Baking" ''Saveur'', November 7, 2018. Retrieved February 20, 2020.Schuhbeck, Alfons"The German Cookbook" ''Phaidon Press'', October 8, 2018. and is popular in German, Polish and Ashkenazi Jewish cuisines. A streuselkuchen is usually a flat cake made on a baking tray and cut into oblong pieces. It should be flat – about thick – with crumbs making up about half of its height. The original version uses yeast dough, however a short crust is possible. A puff pastry at the bottom turns it into a prasselkuchen. Many variants of the cake are prepared with fillings such as fruit (mostly of sour taste, e.g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Cake
Coffee cake may refer to a sponge cake flavored with coffee or, in the United States, a sweet cake intended to be eaten with coffee or tea (similar to tea cake). A coffee-flavored cake is typically baked in a circular shape with two layers separated by coffee butter icing, which may also cover the top of the cake. Walnuts are a common addition. Varieties American coffee cake Contemporary coffee cakes in the United States rarely contain coffee. American coffee cakes are typically presented in a single layer, flavoured with either fruit or cinnamon, and leavened with baking soda (or baking powder), which results in a more cake-like texture, or yeast, which results in a more bread-like texture. They may be loaf-shaped or baked in a Bundt or tube pan. They may also feature a streusel or simple glaze topping, if any. Streusel is German for "sprinkle" or "strew" and refers to the popular crumbly topping of butter, flour, sugar. Sour cream is also sometimes used in traditional Americ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crumble
A crumble is a dish that can be made in a sweet or savoury version. Crumbles became popular in Britain during World War II, when the topping was an economical alternative to pies due to shortages of pastry ingredients as the result of rationing. See also * Cobbler (food) * Crisp * Apple crumble * Brown Betty * Smulpaj, a similar Swedish dessert * Streusel In baking and pastry making, streusel () is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. References External links Crumble recipes [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple Crisp
Apple crisp is a dessert made with a streusel topping. In the US and Canada, it is also called apple crumble, a word which refers to a different dessert in the UK, Australia, and New Zealand. Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg. One of the most common variants is ''apple rhubarb crisp'', in which the rhubarb provides a tart contrast to the apples. Many other kinds of fruit crisps are made. These may substitute other fruits, such as peaches, berries, or pears, for the apples. History Apple crisp is a relatively modern dish. It is notably absent from the first edition of the '' Fannie Farmer Cookbook'' (1896), which is a comprehensive collection of American recipes. The earliest reference to apple crisp in print occurs in 1924, with a recipe in the ''Everybody's Cook Book: A Comprehensive Manual of Home Cookery'', Isabel Ely Lord arcout Brace and Company: New York1924 (p. 239). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Pastries
German(s) may refer to: * Germany (of or related to) **Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Germanic peoples (Roman times) * German language **any of the Germanic languages * German cuisine, traditional foods of Germany People * German (given name) * German (surname) * Germán, a Spanish name Places * German (parish), Isle of Man * German, Albania, or Gërmej * German, Bulgaria * German, Iran * German, North Macedonia * German, New York, U.S. * Agios Germanos, Greece Other uses * German (mythology), a South Slavic mythological being * Germans (band), a Canadian rock band * "German" (song), a 2019 song by No Money Enterprise * ''The German'', a 2008 short film * "The Germans", an episode of ''Fawlty Towers'' * ''The German'', a nickname for Congolese rebel André Kisase Ngandu See also * Germanic (other) * Germa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ashkenazi Jewish Cuisine
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Eastern, Central, Western, Northern, and Southern Europe, and their descendants, particularly in the United States and other Western countries. Ashkenazi Jewish foods have frequently been unique to Ashkenazi Jewish communities, and they frequently consist of local ingredients (such as beets, cabbage, and potato), all of which are generally prepared in accordance with the laws of '' kashrut''. Some of these ingredients have not been popular in local or neighbouring non-Jewish communities due to a history of limited interaction between Ashkenazi Jews and non-Jews. The cuisine is largely based on ingredients that were affordable to the historically poor Ashkenazi Jewish community of Europe, and it is frequently composed of ingredients that were readily available and affordable in the regions and communities of Europe in which Ashkenazi Jews lived. Some ingredients were consid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Desserts
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are Native American, British, German, Spanish, West African, Greek and Italian cuisines. While some of American cuisine is fusion cuisine, many regions in the United States have a specific regional cuisine. Several are deeply rooted in ethnic heritages, such as American Chinese, Cajun, New Mexican, Louisiana Creole, Pennsylvania Dutch, Soul food, Tex-Mex, and Tlingit. American cuisine saw significant expansion during the 19th and 20th centuries, primarily due to the influx of immigrants from different nations. This has allowed for the current rich diversity in food dishes throughout the country. This was driven in part by the many Chefs and television personalities who contributed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alsatian Cuisine
Alsatian cuisine, the cuisine of the Alsace region of France, incorporates Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer. Alsatian food is synonymous with conviviality, the dishes are substantial and served in generous portions and it has one of the richest regional kitchens. Food Savory specialties Traditional dishes include ''baeckeoffe'', '' flammekueche'', ''choucroute'', ''cordon bleu'', ''Vol-au-vent'', ''spaetzle'', '' fleischnacka and bretzel.'' The region's version of coq au vin is coq au Riesling. Southern Alsace, also called the Sundgau, is characterized by '' carpe frite'' (that also exists in Yiddish tradition). Alsace is also well known for its foie gras made in the region since the 17th century. The gastronomic symbol of the ''région'' is undoubtedly the Choucroute, a local variety of Sauerkraut. The word Sauerkraut in Alsatian has the form ''sûrkrût'', same as in other so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soboro-ppang
''Soboro-ppang'' (), or ''Gombo-ppang'' (; standard language), often translated as soboro bread, soboro pastry, or soboro bun, and also known as Korean streusel bread, is a sweet bun with a streusel-like upper crust popular in Korea. The bun is made of flour, sugar, eggs, and dough and baked with a crisp, bumpy surface on top. The word "soboro" is a Japanese word which refers to the streusel topping of the bun, which is often made with peanut butter as a key ingredient. Soboro refers to fried and minced meat or fish in Japanese, which resembles the streusel on top of the bread. See also * ''Melonpan'' * Pineapple bun * List of sweet breads This is a list of sweet breads. Sweet bread, also referred to as pan dulce, buns or coffee bread, is a bread or cake that is typically sweet in flavor. Some sweet breads, such as Portuguese Pao Douce, may be prepared with potato flour, which im ... References Korean breads Sweet breads {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cognate
In historical linguistics, cognates or lexical cognates are sets of words in different languages that have been inherited in direct descent from an etymology, etymological ancestor in a proto-language, common parent language. Because language change can have radical effects on both the sound and the meaning of a word, cognates may not be obvious, and often it takes rigorous study of historical sources and the application of the comparative method to establish whether lexemes are cognate or not. Cognates are distinguished from Loanword, loanwords, where a word has been borrowed from another language. The term ''cognate'' derives from the Latin noun '':wikt:cognatus, cognatus blood relative'. Characteristics Cognates need not have the same meaning, which semantic drift, may have changed as the languages developed independently. For example English language, English ''wikt:starve#English, starve'' and Dutch language, Dutch ''wikt:sterven#Dutch, sterven'' 'to die' or German languag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Language
German ( ) is a West Germanic languages, West Germanic language mainly spoken in Central Europe. It is the most widely spoken and Official language, official or co-official language in Germany, Austria, Switzerland, Liechtenstein, and the Italy, Italian province of South Tyrol. It is also a co-official language of Luxembourg and German-speaking Community of Belgium, Belgium, as well as a national language in Namibia. Outside Germany, it is also spoken by German communities in France (Bas-Rhin), Czech Republic (North Bohemia), Poland (Upper Silesia), Slovakia (Bratislava Region), and Hungary (Sopron). German is most similar to other languages within the West Germanic language branch, including Afrikaans, Dutch language, Dutch, English language, English, the Frisian languages, Low German, Luxembourgish, Scots language, Scots, and Yiddish. It also contains close similarities in vocabulary to some languages in the North Germanic languages, North Germanic group, such as Danish lan ... [...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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