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This is a list of bread rolls and buns. A bread roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter). A roll can be served and eaten whole or cut transversely and dressed with filling between the two halves. Rolls are also commonly used to make sandwiches similar to those produced using slices ...
A wrap is a culinary dish made with a soft flatbread rolled around a filling.. The usual flatbreads are wheat tortillas, lavash, or pita; the filling may include cold sliced meat, poultry, or fish, shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch dressing or honey mustard.
A British dessert made of vanilla ice cream wrapped in a thin layer of sponge cake to form a roll, with a layer of raspberry flavoured sauce between the sponge and the ice cream. Arem-arem: Indonesia: An Indonesian food made of rice filled with spicy meat mix or spicy vegetables mix wrapped in thin plain omelette then wrapped in banana leaves.
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
A variety of rolls are found in Europe, from white rolls made with wheat flour, to dark rolls containing mostly rye flour. Many variants include spices, such as coriander and cumin, or nuts. Also common are bread rolls containing or garnished with whole seeds such as sesame, poppy, pumpkin or sunflower. [citation needed]
Small pastry in the form of a double roll made from two pieces of dough, the content of which is at least 50% rye. Roti: Flatbread India. Pakistan. Unleavened, made from stone ground wholemeal flour, traditionally named atta flour. Roti bolen: Sweet bread Indonesia: Made of baked flour with butter or margarine layers, filled with cheese, durian ...
Gauze veil Tutu Gauze swab Gauze balls. Gauze is a thin, translucent fabric with a loose open weave.In technical terms, "gauze" is a weave structure in which the weft yarns are arranged in pairs and are crossed before and after each warp yarn, keeping the weft firmly in place. [1]
Varying the ratio of liquid and flour in a basic pasta dough may create a softer dough like that used for the German soup noodle spaetzle. [6] Eggs are a very common addition to make the dough moist and easier to roll out. The dough can be filled or shaped various ways and boiled, baked, steamed or fried. [7] [8]
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