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Bread roll or dinner roll Commonly served as a meal accompaniment (eaten plain or with butter), or else – cut transversely and with a filling placed between the two halves – used to make sandwiches similar to those produced using slices of bread. Breakfast roll: Ireland: A bread roll filled with elements of a traditional Irish fried ...
A Butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential desserts. The tart consists of butter, sugar, syrup, and egg filled into a flaky pastry and baked until the filling is semi-solid with a crunchy top.
The milk-cream strudel is an oven-baked pastry dough stuffed with a sweet bread, raisin and cream filling and served in the pan with hot vanilla sauce. [66] Mille-feuille: France: The mille-feuille ("thousand sheets"), vanilla slice, cream slice, custard slice, also known as the Napoleon or kremschnitt, is a pastry originating in France.
Profiterole. Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and ...
A creation which is made with fried sweet pastry where the pastry dough is extruded through a funnel into a pan of hot oil and allowed to "criss-cross" in the oil until the string of dough fills the bottom of the pan in a kind of tangled spaghetti-like arrangement, which is cooked as a cake rather than an individual snack.
Consists of a poached or braised chicken served with rice cooked in the chicken's cooking liquid. Puffed rice cakes Indian subcontinent: Commonly used in breakfast cereal or snack foods, and served as a popular street food. Pulihora: India: Pulihora is rice seasoned with tamarind. [citation needed] Puso: Cebu, Philippines: Rice filled inside a ...
To get all science-y, the tiny sugar crystals cut through the softened butter and leave air pockets in their wake, which then capture the gases released by the leavener in the recipe and adds loft ...
[9] [10] In a majority of Kashmiri cooking, bread is not part of the meal. [11] Bread is generally only eaten with tea in the morning or evening. [11] A typical Kashmiri meal consists of a generous serving of rice (about 250 g), mutton (100 g) and vegetables (about 100 g, mostly greens) cooked in oil, and yoghurt (50 to 250 g). [6]