|
Sonho
Doughnuts are a type of fried dough food. The following is a list of doughnut and fried dough pastry varieties. Variations and specialties by region The terms below constitute either names for different doughnut types created using local recipes, or for the local language translation of the term for an imported doughnut product. * Argentina – Sopaipilla, also called ''tortas fritas'' (fried pastries) or ''Kreppel'', is a fried pastry or quick bread that was introduced by German immigrants, and is similar to the Berliner. Facturas are a popular baked doughnut found in every corner bakery. Other names that may be seen in bakeries are ''berlinesas'' and ''bolas de fraile'' ("friar's balls"). * Armenia – ''Ponchik'', borrowed from Russian, is a deep-fried piece of dough shaped into a flattened sphere and filled with confiture or other sweet filling. ''Tukalik'' are similar to doughnut holes, and Armenian doughnuts are referred to as ''chickies''. * Australia – Kitchener bun, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely and may be ''enriched'' with eggs, sugars, spices, and fats. With respect to enrichment, the dough are forming a spectrum with two extremes: * lean dough contains mostly the basic ingredients (flour, water, salt, and, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croustillons
An (; plural ; or ; see more below) is a Dutch beignet, a variety of doughnut or fried dough that is traditionally eaten on New Year's Eve. People often eat it with raisins baked inside and with powdered sugar on top. Another variation is made with apple inside instead of raisins. There are similar foods all around the world, for example Samoan Panikeke, eaten mostly with jam or butter on top. Name They are called (literally 'oil balls') or (literally 'lard balls') in the Netherlands, (literally: 'lard spheres') in Flanders and (loosely 'crispies') in Wallonia, (same meaning as in Belgian Dutch ) in Eastern Belgium German. In France, with they are also commonly called (literally 'fast beignets') and croustillons hollandais (loosely 'Dutch crispies'). In out-of-Belgium German, they are called (same meaning as in Dutch ), (informal for 'puppets' or 'babies') and (same meaning, especially used in Alsace for these ones), (loosely 'messed up Saint Sylvesters') in North ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oliebollen
An (; plural ; or ; see more below) is a Dutch beignet, a variety of doughnut or fried dough that is traditionally eaten on New Year's Eve. People often eat it with raisins baked inside and with powdered sugar on top. Another variation is made with apple inside instead of raisins. There are similar foods all around the world, for example Samoan Panikeke, eaten mostly with jam or butter on top. Name They are called (literally 'oil balls') or (literally ' lard balls') in the Netherlands, (literally: 'lard spheres') in Flanders and (loosely 'crispies') in Wallonia, (same meaning as in Belgian Dutch ) in Eastern Belgium German. In France, with they are also commonly called (literally 'fast beignets') and croustillons hollandais (loosely 'Dutch crispies'). In out-of-Belgium German, they are called (same meaning as in Dutch ), (informal for 'puppets' or 'babies') and (same meaning, especially used in Alsace for these ones), (loosely 'messed up Saint Sylvesters') ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malassada
''Malassada'' is a Portuguese fried pastry from the Azores. It is a type of doughnut, made of flattened rounds of yeasted dough, coated with sugar and cinnamon or accompanied with molasses. The name is often used interchangeably with . However, according to the ''Direção-Geral de Agricultura e Desenvolvimento Rural'' (DGARD), these two regional pastries are distinct―the Azorean is made during , while the of Penedono is made with brandy and olive oil instead of milk and is enjoyed year-round. Another similar pastry from the Central Region is . History The is believed to be derived from the from mainland Portugal and Madeira, a product of the growing sugar industry during the sixteenth century. It was exported throughout Macaronesia, where it was introduced to the Azores and Canary Islands, reaching as far as Brazil during the sixteenth and seventeenth centuries. were first described in the in 1609, and recorded in the ledgers of the in Lisbon between 1688 and 1762. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filhó
A ''filhó'' (or ''filhós'' in plural) is a traditional pastry in Portugal and Northeastern Brazil. ''Filhós'' are usually made by forming balls from a mixture of flour and eggs. When the dough has risen, the balls are deep-fried and sprinkled with a mixture of sugar and cinnamon. This is a traditional Christmas bake in Portugal, although it is now commercialised throughout the year. Although there is not a specific place of origin, this sweet has strong roots in the inland regions of central Northern Portugal. See also *List of doughnut varieties * * , from the Azores The Azores ( , , ; , ), officially the Autonomous Region of the Azores (), is one of the two autonomous regions of Portugal (along with Madeira). It is an archipelago composed of nine volcanic islands in the Macaronesia region of the North Atl ... * References External links * Portuguese desserts Christmas food Doughnuts Squash and pumpkin dishes {{Portugal-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azores
The Azores ( , , ; , ), officially the Autonomous Region of the Azores (), is one of the two autonomous regions of Portugal (along with Madeira). It is an archipelago composed of nine volcanic islands in the Macaronesia region of the North Atlantic Ocean, about west of Lisbon, about northwest of Morocco, about southeast of Newfoundland, Canada, and the same distance southwest of Cork, Ireland. Its main industries are agriculture, dairy farming, livestock, fishing, and tourism, which has become a major service activity in the region. In the 20th century and to some extent into the 21st, they have served as a waypoint for refueling aircraft flying between Europe and North America. The government of the Azores employs a large percentage of the population directly or indirectly in the service and tertiary sectors. The largest city of the Azores is Ponta Delgada. The culture, dialect, cuisine, and traditions of the Azorean islands vary considerably, because these remote island ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Powdered Sugar
Powdered sugar, also called confectioners' sugar and 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. The most commonly used powdered sugars ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Icing (food)
Icing, or frosting, is a sweet, often creamy Glaze (cooking technique), glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or cake decorating, decorate baked goods, such as cakes. When it is used between layer cake, layers of cake it is known as a filling. Icing can be formed into shapes such as flowers and leaves using a pastry bag. Such decorations are commonplace on birthday cake, birthday and wedding cakes. food coloring, Edible dyes can be added to icing mixtures to achieve a desired hue. Sprinkles, edible inks or other decorations are often used on top of icing. A basic icing is called a glacé, containing powdered sugar (also known as icing sugar or confectioners' sugar) and water. This can be flavored and colored as desired, for example, by using lemon juice in place of the water. More complex icings can be made by beating fat into powdered sugar (as i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cafe Mocha
A coffeehouse, coffee shop, or café (), is an establishment that serves various types of coffee, espresso, latte, americano and cappuccino, among other hot beverages. Many coffeehouses in West Asia offer ''shisha'' (actually called ''nargile'' in Levantine Arabic, Greek, and Turkish), flavored tobacco smoked through a hookah. An espresso bar is a type of coffeehouse that specializes in serving espresso and espresso-based drinks. Some coffeehouses may serve iced coffee among other cold beverages, such as iced tea, as well as other non-caffeinated beverages. A coffeehouse may also serve food, such as light snacks, sandwiches, muffins, cakes, breads, pastries or donuts. Many doughnut shops in Canada and the U.S. serve coffee as an accompaniment to doughnuts, so these can be also classified as coffee shops, although doughnut shop tends to be more casual and serve lower-end fare which also facilitates take-out and drive-through which is popular in those countries, compa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with Eggs as food, egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream () used to fill éclairs. The most common custards are used in List of custard desserts, custard desserts or dessert sauces and typically include sugar and vanilla; however, Umami, savory custards are also found, e.g., in quiche. Preparation Custard is usually cooked in a double boiler (''bain-marie''), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a Bain-marie, water bath, or even cooked in a Pressure cooking, pressure cooker. Custard preparation is a delicate operation because a ''temperature'' increase of leads to overcooking and curdling. Generally, a fully cooked custard should not exceed ; it begins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
