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A "conical temple roof" is similar in appearance to the shape of the wotou. [19] The Chinese Journal of Physiology described an experiment using mixed flour to make the hollow cone shaped wotou steamed bread, with it consisting of 2 parts millet, 2 parts red kaoliang, and 1 part soybean. [20] [21] It was known as wotou 窩頭, "maize-soybean ...
Steamed bread is a kind of bread, typically made from wheat, that is prepared by steaming instead of baking.Steamed bread is produced and consumed all around the world. In Chinese cuisine, mantou is a staple food of northern China, where up to 70% of flour production in the region is used to make it. [1]
Mahua or fried dough twist – Very different from youtiao, with a more solid texture; Mantou – Plain, slightly sweet, steamed wheat flour yeast buns (unfilled); the traditional basis for Chinese steamed buns (baozi) with fillings; Mooncake – Traditional variations are heavy lotus seed paste filled pastry, sometimes with 1–2 egg yolks in ...
Bagel – a bread product originating in Poland, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. Bread roll – a small, often round loaf of bread [5] [6] served as a meal accompaniment (eaten plain or with butter)
Ingredients: Also made with wheat flour, but may use different types of flour or add rice flour for a slightly different texture. Sugar is often more prominent in the dough. Texture: Southern mantou tends to be softer and fluffier, with a lighter and more delicate texture due to variations in the kneading process and fermentation.
Made by spreading dough on a griddle or skillet in a rough circular shape, then cutting it into four equal pieces and cooking. Farinata: Chickpea flour flatbread from Italy Argentina, Italy, Uruguay: Flat bread made with chickpea flour and water, also known as fainá (masculine noun in Uruguay, feminine noun in Argentina). Felipe: Leavened
Fufu – Dough-like food in African cuisine; Ginataang mais – Filipino sweet corn and rice gruel; Grits – Porridge of boiled cornmeal; Hasty pudding – Type of pudding or porridge; Kačamak – Maize porridge from the Balkans; Mămăligă – Porridge made out of yellow maize flour, traditional in Romania
Shengjian is made from semi-leavened dough, wrapped around pork and gelatin fillings. Chopped green onions and sesame are placed atop the buns during the cooking process. [2] The name of the bun comes from its method of cooking. The buns are lined up in an oiled, shallow, flat pan. Typical commercial pans are more than a metre in diameter.