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Concha
A Concha (Spanish, 'shell'), plural conchas, is a traditional Mexican sweet bread (''pan dulce'') with similar consistency to a brioche. 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). The most common topping flavors being chocolate, vanilla, and strawberry. Conchas are commonly found throughout Mexico, Guatemala, and their diasporas in ''panaderias.'' They can also be found in grocery stores and bakeries across the United States. History The exact origin of the concha is unknown. Many believe that it dates back to the colonial period, and was introduced by French bakers who settled in Mexico, known as New Spain back then. It is also believed that the idea came from a nobleman that dipped a piece of bread into some hot chocolate in front of many people and told them they should do it too. The first recorded recipe fo ... [...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. They are inexpensive treats and are consumed at breakfast, '' merienda'', or dinner. The pastries originated in Mexico following the introduction of wheat during the Spanish conquest of the Americas and developed into many varieties thanks to French influences in the 19th century. 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 *Bísquet *Bocado *Budín *Burrita *Calabaza *Calvo *Calzón *Canasta *Caracol *Cemita *Chafaldrana *Chamuco *Chicharrón *Chilindrina *Chimistlán *C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pineapple Bun
A pineapple bun () is a kind of sweet bun predominantly popular in Hong Kong and also common in Chinatowns worldwide. Despite the name, it does not traditionally contain pineapple; rather, the name refers to the look of the characteristic topping (which resembles the texture of a pineapple). History The origin of the pineapple bun is unclear. According to Tse Ching-yuen, current owner of Tai Tung in Hong Kong, this bakery was making pineapple buns when it opened in 1943. At the time, they were called 酥皮包 (crispy-skin buns), but customers kept calling them pineapple buns. By another account, the Ng family was deported from Mexico to Hong Kong and opened a restaurant there in 1946. They slightly adapted the concha to the local palate, creating the pineapple bun. The earliest documented evidence of the pineapple bun can be traced back to Hong Kong in 1942. It was during this time that the Tai Tung Bakery first opened its doors to the public. The shop owner, Tse Ching- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Melonpan
, also called melon bun or melon bread, is a Japanese Sweet roll, sweetbun covered in a layer of crispy cookie dough. The texture resembles that of a melon, such as a cantaloupe. It is not traditionally melon-flavored. Melonpan and pineapple bun from Hong Kong are very similar. By comparison, the Japanese style is lighter in weight and taste, slightly drier, and has a firmer outer layer (including top cookie crust) that resists flaking, unlike its Hong Kong counterpart, whose top cookie crust tends to flake easily. The Hong Kong version is also moister and is generally soft on the outside and inside, with a stronger butter flavor. Etymology ''Melonpan'' consists of two loanwords: the word ''melon'' and the Japanese words of Portuguese origin, Portuguese word ''pão'', meaning "bread".SeInfoseek Japanese-English dictionary for pan/パン/ref> It is called that because the grid or net-like pattern of the crispy surface looks like the skin of some melons. History There are s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coco (2017 Film)
''Coco'' is a 2017 American animated fantasy comedy-drama film produced by Pixar Animation Studios for Walt Disney Pictures. It was directed by Lee Unkrich, co-directed by Adrian Molina, and produced by Darla K. Anderson, from a screenplay written by Molina and Matthew Aldrich, and a story by Unkrich, Molina, Aldrich, and Jason Katz, based on an original idea conceived by Unkrich. The film stars the voices of Anthony Gonzalez, Gael García Bernal, Benjamin Bratt, Alanna Ubach, Renée Victor, Ana Ofelia Murguía, and Edward James Olmos. The story follows a 12-year-old boy in Mexico named Miguel (Gonzalez) who is accidentally transported to the Land of the Dead, where he seeks the help of his deceased musician great-great-grandfather to return him to his family and reverse their ban on music. The concept for ''Coco'' is inspired by the Mexican holiday Day of the Dead. Pixar began developing the animation in 2016. Unkrich, Molina, Anderson, and some of the film's crew visited ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Room Temperature
Room temperature, colloquially, denotes the range of air temperatures most people find comfortable indoors while dressed in typical clothing. Comfortable temperatures can be extended beyond this range depending on humidity, air circulation, and other factors. In certain fields, like science and engineering, and within a particular context, room temperature can mean different agreed-upon ranges. In contrast, ambient temperature is the actual temperature, as measured by a thermometer, of the air (or other medium and surroundings) in any particular place. The ambient temperature (e.g. an unheated room in winter) may be very different from an ideal ''room temperature''. Food and beverages may be served at "room temperature", meaning neither heated nor cooled. Comfort temperatures Comfort temperature is interchangeable with neutral temperature in the scientific literature, which can be calculated through regression analysis between thermal sensation votes and indoor temperature. ... [...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 in r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, breakfast cereals, Snack, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (alternatively ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other speci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanilla Extract
Vanilla extract is a Solution (chemistry), solution made by maceration (food), macerating and percolation, percolating vanilla, vanilla pods in a solution of ethanol and water. It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. Although its primary Flavoring, flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor. By contrast, artificial vanilla flavor is typically made up of only artificially derived vanillin, which is frequently made from a by-product of the wood pulp industry. Vanilla extract is the most common form of vanilla used today. Madagascar, Malagasy, Mexico, Mexican, Tahitian, Indonesian, and Ugandan vanilla beans are the main vanilla bean#Cultivars, varieties used today. The term "Bourbon vanilla" refers to the vanilla beans' provenance as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Evaporated Milk
Evaporated milk, known in some countries as "unsweetened condensed milk", is a shelf-stable canned cow’s milk product for which approximately 60% of the water has been removed from fresh milk. French inventor, Nicolas Appert, the "father of food science" perfected the process in the 1820s. It differs from sweetened condensed milk, which contains added sugar and requires less processing to preserve, as the added sugar inhibits bacterial growth. The production process involves the evaporation of 60% of the water from the milk, followed by homogenization, canning and heat sterilization. Evaporated milk consumes half the space of its nutritional equivalent in fresh milk. When the liquid product is mixed with a proportionate amount of water (150%), evaporated milk becomes the rough equivalent of fresh milk. This allows the product to have a shelf life of months or even years, depending upon the fat and sugar content, which made evaporated milk very popular before the age of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Oil
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil ( rapeseed oil), corn oil, peanut oil, sesame oil, sunflower oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavored with aromatic foodstuffs such as herbs, chilies or garlic. Cooking spray is an aerosol of coo ... [...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] |
Mexican Americans
Mexican Americans are Americans of full or partial Mexican descent. In 2022, Mexican Americans comprised 11.2% of the US population and 58.9% of all Hispanic and Latino Americans. In 2019, 71% of Mexican Americans were born in the United States. Mexicans born outside the US make up 53% of the total population of foreign-born Hispanic Americans and 25% of the total foreign-born population. Chicano is a term used by some to describe the unique identity held by Mexican-Americans. The United States is home to the second-largest Mexican community in the world (24% of the entire Mexican-origin population of the world), behind only Mexico. Most Mexican Americans reside in the Southwest, with more than 60% of Mexican Americans living in the states of California and Texas. They have varying degrees of indigenous and European ancestry, with the latter being of mostly Spanish origins. Those of indigenous ancestry descend from one or more of the over 60 indigenous groups in Mexico ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
