|
Puff Pastry
Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer. This produces a laminated dough. During baking, gaps form between the layers left by the fat melting; the pastry is leavened by steam from the water content of the fat as it expands, puffing the separate layers. The pastry layers crisp as the heated fat is in contact with its surfaces. History While modern puff pastry was developed in France in the 17th century, related laminated and air-leavened pastry has a long history. In Spain, likely built upon Arab or Moorish culinary traditions, the first known recipe for pastry using butter or lard following the Arab technique of making each layer separately, appears in the Spanish recipe book ('book on the art of cooking') by Domingo Hernández d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. 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. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puff Pastry With Sugar
Puff or puffs may refer to: Science and technology * Puff, a small quantity of gas or smoke in the air ** Puff, a light gust of wind ** Exhalation ** Inhalation * Puff model, volcanic ash tracking model developed at the University of Alaska Fairbanks * PUFFS (NetBSD), a NetBSD kernel subsystem developed for running filesystems in userspace * Chromosome puff or "Puffs", diffused uncoiled regions of the polytene chromosome that are sites of RNA transcription * Picofarad (pF), a unit of capacitance sometimes pronounced "puff" Foods * Cocoa Puffs, a brand of chocolate-flavored puffed grain breakfast cereal, manufactured by General Mills * Cream puff or profiterole * Curry puff * Puff pastry * Puffed grain ** Cheese puffs, extruded corn snacks (and other flavors) ** Sugar Puffs, a brand of sugar-frosted puffed grain breakfast cereal Military * Passive Underwater Fire Control Feasibility System, a US Navy submarine sonar system * Douglas AC-47 Spooky (nickname "Puff, the Magi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pain Au Chocolat
''Pain au chocolat'' (, ), also known as ''chocolatine'' () in the south-west part of France and in French language, French speaking parts of Canada, ''couque au chocolat'' in Belgium, or ''chocolate croissant'' in the United States, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of Baker's yeast, yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. The chocolate usually has a slight bite to the texture. ''Pain au chocolat'' is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in Pâtisserie, French bakeries and supermarkets. Name In France, the name of the ''pain au chocolat'' varies by region: *In the Hauts-de-France and in Alsace, the words or are used. *In central France, in southern France and in Paris, is used. *In southwestern France (Nouvelle-Aquitaine, Occitania (administrative region), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Danish Pastry
A Danish pastry (sometimes shortened to danish; , ) is a multilayered, laminated sweet pastry in the '' viennoiserie'' tradition. Like other ''viennoiserie'' pastries, such as croissants, it is a variant of puff pastry made of laminated yeast-leavened dough that creates a layered texture. It is thought that some bakery techniques were brought to Denmark by Austrian bakers, and originated the name of this pastry. The Danish recipe is however different from the Viennese one and has since developed into a Danish specialty. The origin of the pastry itself is also not clear. Danish pastries were brought with immigrants to the United States, where they are often topped with a fruit or cream cheese filling, and are now popular around the world. Terminology In Danish, Norwegian, and Swedish, the term for Danish pastry is (or ), meaning 'Viennese bread'. The same etymology is also the origin of the Icelandic , Finnish and Estonian ('Viennese pastry'). In Vienna, conversely ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baker's Yeast
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species ''Saccharomyces cerevisiae'', and is the same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast or the deactivated form nutritional yeast. Baker's yeast is also a single-cell microorganism found on and around the human body. The use of steamed or boiled potatoes, water from potato boiling, or sugar in a bread dough provides food for the growth of yeasts; however, too much sugar will dehydrate them. Yeast growth is inhibited by both salt and sugar, but more so by salt than sugar. Some sources say fats, such as butter and eggs, slow down yeast growth; others say the effect of fat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strudel
Strudel ( , ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg monarchy, Habsburg Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a (PAT) of South Tyrol. The oldest strudel recipes (a Milk-cream strudel, Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry is probably descended from similar pastries such as börek and baklava. Etymology Strudel is an English loanword from German. The word derives from the German word ''Strudel'', which in Middle High German literally means 'whirlpool' or 'eddy (fluid dynamics), eddy'. Although it is known by its German name in most language areas, it used to be called by its Hungarian language, Hungarian name, ''rétes''. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phyllo
Filo or phyllo is a very thin Leavening agent, unleavened dough used for making pastries such as baklava and ''börek'' in Middle Eastern cuisine, Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. Name and etymology The name ''filo'' or ''phyllo'' comes from Greek language, Greek 'thin sheet'.Alan Davidson (2014). ''[ The Oxford Companion to Food]''. Oxford: Oxford University Press. . p. 307. History The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.Mayer, Caroline E.Phyllo Facts. Washington Post. 1989Archived Most say that it was derived from the Greeks; Homer's ''Odyssey'', written around 800 BC, mentions thin breads sweetened with walnuts and honey. In the fifth century BC, Philoxenus of Cythera, Philoxenos states in his poem "''Dinner''" that, in the final drinking course of a meal, hosts would pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rustico Leccese
Rustico may refer to: * Rustico (pastry), Italian snack of Salento made with puff pastry and a stuffing * Rustico Torrecampo (born 1972), Filipino boxer See also * North Rustico, town in Queens County, Prince Edward Island, Canada * Rustico-Emerald, provincial electoral district in Prince Edward Island, Canada * Rustico Farm & Cellars, heritage building in British Columbia, Canada {{disambiguation, given name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mouthfeel
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture. It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. It is evaluated from initial perception on the palate to first bite, through chewing to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Research indicates texture and mouthfeel can also influence satiety with the effect of viscosity most significant. Mouthfeel is often related to a product's water activity—hard or crisp products having lower water activities and soft products having intermediate to high water activities. Qualities perceived ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): ''Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants''. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortening
Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. In 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 had short fibers. Solid fat prevents cross-linking 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 Hippolyte Mège-Mouriès in 1869, margarine also came to be included in the term. Since the invention of hydrogenated vegetable oi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food), spread, melted as a condiment, and used as a Cooking fat, fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including Sheep milk, sheep, Goat milk, goats, Buffalo milk, buffalo, and Yak milk, yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Dairy salt, Salt has been added to butter since antiquity to help Food preservation, preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste and food coloring added for color. Kit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
