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Kaisersemmel or Imperial roll. In the 19th century, for the first time, bread was made only from beer yeast and new dough rather than a sourdough starter. The first known example of this was the sweet-fermented Imperial "Kaiser-Semmel" roll of the Vienna bakery at the Paris International Exposition of 1867. [2]
Danish pastry is made of yeast-leavened dough of wheat flour, milk, eggs, sugar, and large amounts of butter or margarine. [3]A yeast dough is rolled out thinly, covered with thin slices of butter between the layers of dough, and then the dough is folded and rolled several times, creating 27 layers.
The Kaiser roll (German: Kaiserbrötchen [ˈkaɪzɐˌbʁøːtçn̩] ⓘ; "Emperor roll"; Slovene: kajzerica; Polish: kajzerka; Hungarian: császárzsemle), also called a Vienna roll (Wiener Kaisersemmel), a hard roll or, if made by hand, also Handsemmel, is a typically round bread roll, originally from Austria.
Viennoiseries (French: [vjɛnwazʁi]; English: "things in the style of Vienna") are French baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. [1]
The Danish pastry is said to originate from Vienna and in Denmark is called wienerbrød (Viennese bread). The Danish pastry uses a dough in the classic cuisine referred to as "Viennese Dough", made of thin layers of butter and flour dough, imported to Denmark by Austrian bakers hired during a strike among the workers in Danish bakeries in 1850. [4]
Vienna bread; Z. Zopf This page was last edited on 11 September 2018, at 08:35 (UTC). Text is available under the ... Contact Wikipedia; Code of Conduct;
Viennese cuisine is often treated as equivalent to Austrian cuisine, but while elements of Viennese cuisine have spread throughout Austria, other Austrian regions have their own unique variations. Viennese cuisine is best known for its Wiener schnitzel and pastries, but it includes a wide range of other unique dishes. [1] [2] [3] [4]
Bread is hollowed out and either toasted or fried before it is filled with a creamy stew of chicken, seafood, tripe, or mushroom. It is then topped with a piece of toasted or fried bread, creating the "coffin" look Coppia Ferrarese: Sourdough: Italy: Twisted in shape. Sourdough bread made with flour, lard, olive oil, and malt. Cornbread ...