My favourite pastry chef My favourite pastry chef I would like to share this site with the whole class Monday, 18 May 2015 Japan 1: Japan, we chose japan because Japanese pastry is based on combining staple foods, Japanese pastry offers a vast array of regional specialties that use traditional recipes and local ingredients. The Michelin Guide has awarded restaurants in Japan more Michelin stars than the rest of the world combined. 2: Anmitsu: It is made of small cubes of agar jelly, a white translucent jelly made from red algae. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyūhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries. The anmitsu usually comes with a small pot of sweet black syrup, or mitsu (the mitsu part of anmitsu) which one pours onto the jelly before eating. Anpan: is a Japanese sweet roll most commonly filled with red bean paste.

Anpan can also be prepared with other fillings, including white beans (shiro-an), green beans (uguisu-an), sesame (goma-an) and chestnut (kuri-an). Castella: Is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup. Now a specialty of Nagasaki, the cake was brought to Japan by Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile". Castella cake is usually sold in long boxes, with the cake inside being approximately 27 cm long. It is somewhat similar to Madeira cake, also associated with Portugal, but its closest relative is pão-de-ló, also a Portuguese cake. 3: Takashi Ochiai: it’s a pastry chef with a large experience in the pastry world he arrives in Catalunya at 80s In japan he was a pasrty chef also, but he want’s to learn about european pastry and he went to study in Belgium and london for 5 years long.

Then he arrives in Catalunya and he stay 3 years learning about catalan pastry history and traditions after open hes own local in barcelona named (OCHIAI) where he sell traditionall japanese pastry 4: INGREDIENTES 250 g of glutinous rice flour Sugar 100 g 300 ml of cold water Cornstarch (for sprinkling while kneading) For the filling: 250 g of azuki beans (red soy) Sugar 250 g Mochi dough: In a bowl mix flour, glutinous rice, sugar and water to be added slowly. Mix vigorously, adding water slowly until there are no lumps and the mixture is slightly sticky and elastic. Cover with a damp cloth bowl bamboo steamer, pour the dough inside and cover. Place the bowl over a pan of the same diameter, filled with boiling water. Cook for about 20-25 minutes until the dough acquires a matte texture more solid and pasty. Remove from heat and cool the dough until it is warm (at least 45 min). Knead manually or with the help of a clean damp cloth or a rigid spatula.

As a trick, you can add up to 10% more sugar for the mochis last longer. Sprinkle cornstarch over the counter (or in a baking tray for less hassle). We use this surface to pour the dough and flour embadurnarla to be manipulated and do not stick to your hands. Preparation of Daifuku mochi (or how to complete the mochi): Put the rice paste over the cornstarch and smear well so the dough does not stick to your hands when handling. Roll out the dough slightly and cut into small portions (meatball size) with the help of a rigid spatula. Flatten each ball in the palm of your hand, gently stretching into a disk. Place the filling in the center. This will consist of a shell strawberry red bean paste. By small rotations in the palm of his hand, gradually start closing the sides of the dough over the filling rice, as a flower bud, until we have the ball perfectly closed. Finally seal the rice dough just make tweaks in the cracks to make them stick and the surface is smooth. Filling anko (red bean paste) and strawberry.

The anko can be purchased ready-made, canned or homemade can be done by following the instructions below: Leave the beans to soak for 12 hours. Remove a little of the soaking water and pour the rest into the pressure cooker. Cook over high heat for 35 min. Uncover and remove all water. In the same pot, add sugar and a pinch of salt. Return to medium heat and add the sugar in three stages. Be cooked soybeans to obtain a paste. Then remove from heat and let cool. Once cool, red bean paste can be separated into small balls (meatball size) that can fill a strawberry. The ball is formed first, then flattens out and finally put the strawberry in the center and are closing the sides to wrap cutter carefully by slight rotations in the palm of your hand. It is the same mechanism that we use to fill the mochi. Posted by JAPAN 1. Choose any country in the world. Explain why? We choose japan because we think it’s a great country with a great gastronomic culture. The ingredients are so different than the ingredients that we have here. 2. Find some of the typical desserts and make a brief description.

Mochi -> A little biscuit made with rice gluten and sugar, filled with many types of another ingredient like anko, chocolate, truffle or ice cream. Fried ice cream -> Fried ice cream is a dessert made from a breaded scoop of ice cream that is quickly deep-fried creating a warm, crispy shell around the still-cold ice cream. Dorayaki -> A red-bean pancake which consists of two small pancake-like patties made from castella wrapped around a filling of sweet Azuki red bean paste 3. Learn about the most famous pastry chef of that country. (personal information, studies, best dishes, etc) We choose a Japanese pastry chef who lives in Barcelona and his name is Takashi Ochiai: Since 1983, in Barcelona, the Ochiai pastry offers an assortment of Japanese pastry like ice cream, chocolate, cakes and other specialties. Takashi arrives to BCN in 80’s. In japan he was a pastry, but he want to learn more about the European pastry. He studies in Belgium and London for about five years. In 2013 won the title of The Best Croissant of Spain with a Matcha Tea Croissant.

Mochi recipe: - 250 gr of Glutinous rice flour - 100 gr sugar 1000+ images about japanese on Pinterest | Cherry blossoms, Japanese cake and Matcha Bean kids dango Wagashi shop Namikoshiken in Takashimaya department store, Nagoya, Japan Dango is a kind of Japanese traditional cake (wagashi). It is made with rice flour and bean paste. Nagoya have a lot of cute wagashi! See More List of Bread Varieties | The Taste of Aussie The Taste of Aussie Bringing the best recipes to you Search for: The Cook Leave a comment Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened (e.g. matzo).

Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy). Referred to colloquially as the “staff of life”, bread has been prepared for at least 30,000 years. Names information and descriptions of different types of bread with recipes Appam Aappam or Aappam hoppers are a type of food in Tamil Nadu, Kerala and Sri Lankan cuisine. It is called Pitha in Oriya, Paddu or Gulle Eriyappa in Kodava. It is known as Appa in Sinhala and Arpone in Burmese. It is eaten most frequently for breakfast or dinner. View Apam Balik Recipe Arepa An arepa is a dish made of ground corn dough or cooked flour, very prominent in the cuisine of Colombia and Venezuela. It is similar in shape to the Mexican gordita and the Salvadoran pupusa. Arepas can also be found in Panama, Puerto Rico, the Dominican Republic, and the Canary Islands.

Babka Traditional types usually contain some sort of fruit filling, and are glazed with fruit flavoured icing; some contain chocolate or cheese filling. Bagel Ring shaped, usually with a dense, chewy interior; usually topped with sesame or poppy seeds baked into the surface. Continue reading » Baguette Baguettes are long thin loaves of bread popular in France, and other French-speaking countries. Baguettes are common in Europe. Usually, they are made of white bread. Baguettes usually have a hard crust on the outside but soft white bread on the inside. French traditions say that bread may only contain the following four things: flour, water, yeast and salt. Anything containing more than those things must not be called bread. Balep korkun Round, flat, easy to make, made of barley flour, water, baking powder, cooked in frying pan; Balep Korkun is a type of Bannock. Bammy Made by frying a mix of cassava root and salt in coconut oil, dipped in coconut milk and then refried. Banana bread Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads.

Bannock Modern types are made with baking soda or baking powder as leavening agent, giving a light, airy texture. Bara Brith Sometimes termed ‘speckled bread’,raisins,currants and candied peel are added to dough. Barbari Bread This type of bread is perhaps the most common style baked in Iran. It is served in many restaurants with “Tabriz cheese”, of ewe’s milk, similar to feta cheese. It is also called “Tabrizi Bread” because of its connections with the City of Tabriz. Barmbrack Usually sold in flattened rounds, Barmbrack is often served toasted with butter along with a cup of tea in the afternoon. The dough is sweeter than sandwich bread, but not as rich as cake, and the sultanas and raisins add flavour and texture to the final product. In Ireland it is sometimes called Bairín Breac, and the term is also used as two words in its more common version. View Beer Bread Recipe Bhakri Usually grayish in color, made of cereals and thus high in protein and fibre. Bhatoora Very chewy bread made by flattened dough being fried until it puffs into a light brown fluffy form.

Bing Bing is a wheat flour-based Chinese food with a flattened or disk-like shape, similar to the French concept of a Galette. These foods may resemble the flatbreads, pancakes, unleavened dough foods of non-Chinese and western cuisines. Many of them are similar to the Indian roti, French crepes, or Mexican tortilla, while others are more similar to Western cakes and cookies. Biscuit In Europe, biscuits are crisp and dry; in North America, biscuits are light and fluffy. Black bread Made of rye grain, usually dark colored and high fibre, ranges from crispy in texture to dense and chewy. Bolani Bolani is a vegan flat-bread from Afghanistan, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. Bolani originates strictly from Afghanistan. It is vegan and very low-calorie. It is usually served as an appetiser, side-dish, or main dish. Borodinsky Made with rye flour Boule From the French for “ball”. Roll Short, oblong, served usually before or with meals, often with butter.

Breadstick A dry bread formed into sticks, served as an appetiser. Brioche Brioche is a highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is “light and slightly puffy, more or less fine, according to the proportion of butter and eggs”. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. Broa – Portuguese Corn Bread This yeast bread has the rustic flavour and texture that suitably accompanies soups, especially caldo verde, the Portuguese green soup made with tender collard greens, potatoes, and chouriço sausages. Brown bread Made of a significant amount of whole grain flour, usually rye or wheat; sometimes made with molasses or coffee. Also known as”wholemeal bread”. Bublik Similar to a bagel. See Sushki. Bun Small, dome-shaped roll, of sweet bread, or savory bread commonly used in sandwiches. Cesnica Baked during Christmas season with a solid silver coin in the dough for good luck; the family member whose bread piece contains the coin is viewed as the most fortunate for that year.

Chai Banana Bread The delicious spices of Chai tea work really well together and are a good contrast with the sweetness of the banana in this melt-in-your-mouth loaf of Chai Banana Bread. Continue reading » Challah Braided, made with wheat flour, yeast, oil/butter and eggs (optional), usually made by Jewish people for Shabbat. Chapati Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapati is a form of roti or rotta (bread). The words are often used interchangeably. While roti or rotta refers to any flat unleavened bread, chapati is a roti made of whole wheat flour and cooked on a tava (flat skillet). Chickpea bread . Christmas wafer Christmas wafers are usually embossed with images of Christian figures, such as Jesus or Virgin Mary. Christopsomo These sweet breads are eaten at Christmas in Greece. Zakynthian Christopsomo or Christmas bread has been compared to the Italian “panettone”, which it also resembles in appearance. The Ithacan kouloura is made of the same dough but in the shape of a large ring.

Continue reading » Ciabatta Loaf is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle. Colomba Pasquale Easter Dove in English, is dove shaped and covered with icing sugar and almonds, to be eaten at Easter in celebration; more properly viewed as a cake, not a bread. Coppia Ferrarese Twisted in shape. Made with flour, lard, olive oil, and malt. Cornbread Can be baked or fried, has a golden appearance, usually has a moist interior. Cottage loaf Name refers mostly to shape of loaf not consistency, loaves are made when larger and smaller roughly spherical balls are squashed together, forming a cottage shape. Crêpe Extremely thin pancakes, can be stuffed with cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke, or meat products.In Canada, they are often filled with fruit and consumed as a breakfast dish. Crisp bread Very dry, traditionally consists of wholemeal rye flour, salt, and water. Croissant A buttery horn- or crescent-shaped pastry, made from a rolled triangle, sometimes filled with cheese or chocolate.

View Crumpets Recipe Cuban bread A fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list. Curry bread Some Japanese curry is wrapped in a piece of dough, which is coated in flaky bread crumbs, and deep fried usually, or baked. Damper Made of a wheat flour, traditionally baked in the coals of a campfire; iconic Australian dish. Dampfnudel Usually dense and moist with a white top surface. Dinkelbrot Made of 90% spelt flour or coarse meal. Doughnut A doughnut or donut is a type of fried dough confectionery or dessert food. Doughnuts are popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. Continue reading » Dosa Dosa or Dosé or Dosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as being popular in Sri Lanka.

Dosa is also popular in Malaysia and Singapore, where the name Thosai is more common, and in Myanmar as Toshay. Farl Made by spreading dough on a griddle or skillet in a rough circular shape, then cutting it into four equal pieces and cooking. Filone Similar to French baguette. Flatbread A flatbread is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened — made without yeast or sourdough culture — although some flatbread is made with yeast, such as pita bread. Continue reading » Flatbrød Traditional food, currently usually eaten with fish, salted meats and soups. Flatkaka Soft, round, thin and dark with a characteristic pattern from the frying pan; traditionally fried in small, heavy cast iron frying pans. Focaccia Often punctured with a knife to relieve surface bubbling, or dotted. Fougasse Some versions are sculpted or slashed into a pattern resembling an ear of wheat. Green onion pancake General term.

Gugelhupf Soft yeast dough containing raisins, almonds and Kirschwasser cherry brandy, some also with candied fruits, nuts; some filled, often with a layer of sweetened ground poppy seeds. Haardstoet(hardebrood) A dry white flat bread, consisting of two layers, each as thick as an American pancake, that are connected at the dents. Hallulla Round, baked with butter, used for Chilean aliados: cheese and ham sandwich. Hardtack A simple type of cracker or biscuit, made from flour, water, and sometimes salt. Himbasha Celebratory, slightly sweet, often served at special occasions, several varieties, most distinctive flavouring is ground cardamom seeds. Hoecake See Johnny cake. Hojaldras Panameñas Traditional Panamanian breakfast cuisine and are basically the Panamanian equivalent of fried dough. Hojaldre are delicious with anything from a fried egg to cheese slices on top. Continue reading » Johnnycake Fried gruel made of yellow or white cornmeal, mixed with salt, hot water or milk; sometimes sweetened; probable origin:Native Americans.

Ka’ak Ka’ak can refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds. Fermented chickpeas (known as hummus in Arabic) are used as a leavening agent. Widely sold by street vendors, it is usually eaten as a snack or for breakfast with za’atar. In East Jerusalem, it’s sometimes served alongside oven-baked eggs and falafel. Palestinians from Hebron to Jenin consider Jerusalem ka’ak to be a unique specialty good, and those from the city or visiting there often buy several loaves to give to others outside the city as a gift. Kenyér Common Thai street food, resemble tacos made of rice flour, usually first topped or filled with coconut cream, then sweet or savory toppings: shredded coconut, strips of fried eggs or egg yolks, chopped scallions. Khanom bueang Common Thai street food, resemble tacos made of rice flour, usually first topped or filled with coconut cream, then sweet or savory toppings: shredded coconut, strips of fried eggs or egg yolks, chopped scallions.

Khobz dyal Zraa’ – Moroccan Wheat Bread Moroccans who make bread at home are very inclined to use a mix of flours. This recipe calls for half whole wheat and half white flour, which yields a rich flavour and light texture. Kulcha Made of Maida flour dough, mashed potatoes, onion (optional), lots of spices, rolled into flat round shape, baked until golden brown, usually rubbed with butter, eaten with spicy chickpea curry. Lagana Special kind of azyme bread, baked only on Clean Monday, the first day of Lent. Lahmacun – Flat Bread with Lamb and Tomatoes Turkish Lahmacun is a baked flatbread topped with minced meat, onions, tomatoes, peppers and spices served with a side of parsley and a lemon wedge that add a hint of freshness. Continue reading » Lahoh Spongy, pancake-like, dough of plain flour, self-raising flour, warm water, yeast, pinch of salt.

Laobing Unleavened, sometimes called a Chinese pancake, very like Indian chapati, can be size of large pizza, about one centimeter thick, doughy and chewy texture, made by pan frying thick unleavened batter made of salt, flour, water. Laufabrauð Round, very thin flat cakes, diameter about 15–20 cm (6-8 inches), decorated with leaf-like, geometric patterns, then fried briefly in hot fat. Lavash Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven. While quite flexible when fresh, lavash dries out quickly and becomes brittle and hard. The soft form is easier to use when making wrap sandwiches; however, the dry form can be used for long-term storage (almost one year) and is used instead of leavened bread in Eucharist traditions by the Armenian Apostolic Church. In villages in Armenia, the dried lavash is stacked high in layers to be used later, and when the time comes to rehydrate the bread, it is sprinkled with water to make it softer again.

Lefse Soft, made of potato, milk or cream (or sometimes lard), flour, cooked on a griddle. Luchi Made of wheat flour typical of Oriya, Assamese and Bengali cuisine, dough is made by mixing fine maida flour with water and spoonful of ghee, then divided in small balls, flattened by rolling-pin, individually deep-fried in cooking oil or ghee, 4-5 inches diameter, usually served with curries or gravies. Malooga Pizza-like dough (flour, water, yeast, salt) kneaded well, risen, cut to large rounds, stretched, repeatedly warm ghee spread on dough as it is folded, round is stretched into flat round form, baked in tandoor-like oven. Mantou Steamed, made of white flour, often slightly sweetened. Markook Usually large, round, about 2 feet, thin, almost translucent, dough is flattened, kept thin before cooking, baked on domed-convex metal griddle. Massa Sovada Round, made with milk, sugar or honey, subtly sweet lightly textured loaf, traditionally made for Christmas and Easter (when hard boiled eggs often baked in) times, today made year round.

Matzo Unleavened, used in Judaism mainly during Passover. Melonpan Made of enriched dough covered in thin layer of crispy cookie dough. Michetta Also known as rosetta, it has a hollow, bulging shape. Monkey bread Also termed African coffee cake, golden crown, pinch-me cake and bubbleloaf; is a sticky, gooey pastry served as a breakfast treat. Muffin Small, round, thin, usually dusted with cornmeal and served split horizontally, toasted, buttered, eaten as a snack alone or part of meal, usually breakfast or, in UK and Ireland, early-evening tea. Muffuletta Bread Making your own is the best way of getting the authentic taste and texture. This is actually a very easy bread recipe. The object is a nice crisp crust and a light centre – you don’t want a real chewy, hearty bread for a Muffuletta sandwich. Pan de Pascua Sweet spongy, with ginger, honey, candied fruits, raisins, nuts, traditionally eaten around Eastertime. Panbrioche Similar tobrioche.

Pancake A pancake is a thin, flat, round cake prepared from a batter and cooked on a hot griddle or frying pan. In Britain it is made without a raising agent, and is similar to a crêpe. In America, a raising agent is used (typically baking powder). The American pancake is similar to a Scotch pancake or drop scone. Pandesal A rounded bread made of flour, eggs, yeast, sugar, and salt. Pandoro Traditional sweet yeast loaf, most popular around Christmas and New Year, typically Veronese, usually shaped like a frustum with 8 pointed-star section, often served dusted with vanilla scented icing sugar made to resemble the snowy peaks of winter Italian Alps. Pane carasau Traditional flatbread, thin, crisp, usually in form of a dish half a meter wide, made by taking baked Flatbread, splitting it in two sheets that are re-baked, recipe is ancient for shepherds who used to stay far from home for months, can last up to one year if kept dry. Pane di Altamura Made from durum flour, often odd in shape.

Pane ticinese White, distinguished by its shape and softness, made of several small sub-loaves or -rolls to be broken off by hand, and by oil added to dough which makes it soft. Panettone Fluffy, base round, octagon or star section, takes days to make to cure acidic dough like sourdough, contains candied citrus, raisins, sliced vertically, served with sweet hot beverages or wine, made Christmas, New Year. Panfocaccia Similar tofocaccia. View Pão de Queijo Recipe Papadum Thin, crisp cracker-like, served with meal, as appetizer, as final item in meal, or as snack, eaten with various toppings: chopped onions, chutney, other dips and condiments. Paratha It is one of the most popular unleavened flat-breads in Indian cuisine, Pakistani cuisine and Bengali cuisine and is made by pan frying whole-wheat dough on a tava. The paratha dough usually contains ghee or cooking oil which is also layered on the freshly prepared paratha. Parathas are usually stuffed with vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese).

A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top, with chutney, with pickles and yogurt, or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha into the tea. Parotta A parotta, porotta or barotta, is a common layered flat bread of Southern India and Bengal. This is not to be confused with the North Indian Paratha. Parottas are usually available in restaurants and road side shops across Tamil Nadu, Kerala, Karnataka, and the Middle East introduced by the South Indians. It is also served in marriage and religious festival and feasts. It is prepared with maida, egg and oil/ghee by beating the mixture into thin layers and later forming a round bread with the thin layers. Penia Made from sugar, butter, eggs, anise seeds and lemons. Phulka Unleavened, made from stone ground wholemeal flour, traditionally named atta flour.

Piadina Thin, usually made in Romagna region with white flour, lard or olive oil, salt, water, dough traditionally cooked on terracotta dish, today flat pans or electric griddles are more common. Pide A delicious, healthy alternative to ciabatta, panini or traditional sandwich loaf, our light and versatile Turkish Flatbread, topped with nigella and sesame seeds, will change the way create bread and sandwiches. Continue reading » Pita Pita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Cyprus, Greece, the Balkans, the Levant, Armenia, Turkey, and parts of the Indian Subcontinent. The “pocket” in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. Pizza From our pizza recipe collection you can choose an easy and cheesy Margherita Pizza to a tasty Seafood Marinara Pizza or something with a mix of vegetables and meat like the Lamb Pizza with Salsa and Tzatziki – we’ve got your dinner covered.

Continue reading » Potato Bread In Ireland, potato bread is also known as potato farl. No Irish breakfast would ever be complete without a piece or two of potato bread. Today in Ireland you can sometimes find it made with the addition of a handful of finely chopped spring onions thrown into the mixture this effectively makes the potato bread into “Champ” or “Poundies” bread Potbrood Produced in a cast iron pot covered with wood coals, ther are a wide range of flavours but is often made with wheat flour and sweetcorn. Pretzel An Alemannic knot-shaped bread, sometimes soft, sometimes hard, sometimes sweet, sometimes salty. Proja Small muffins or loaves of cornbread, was popular in times of widespread poverty, now is a common everyday meal. Puftaloon Made from flour, salt, butter, milk, traditionally fried in animal fat, popular with children in winter. Pumpernickel Very heavy, dense, slightly sweet dark pure rye traditionally made with coarsely ground flour, now often made with mixed flour and whole grain berries. Puri Puri (also poori or boori) is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent.

It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji. Continue reading » Quick Bread Quick bread is a type of bread which is leavened with leavening agents other than yeast. Quick breads include many cakes, brownies and cookies, as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread. Rice bread Made from rice flour. Rugbrød Made of rye and wheat flour or up to 1/3 whole rye grains may have whole seeds, usual sourdough base, low fat, no oil or flavouring but salt, high fibre, little or no sugar, usually long brown rectangle. Rumali Roti . Rye bread Made of various fractions of rye grain flour, colour light to dark via flour used and if colors added, usually denser and higher fibre than many common breads, darker colour, stronger flavour. Sacramental bread General term, used in Christian Eucharist ritual. Scone Small quick bread usually made of wheat, barley or oatmeal, baking powder leavening.

Sgabeo Cut into strips, fried and salted. Shirmal Saffron-flavoured traditional flatbread, usually made with milk instead of water. Soda bread Quick and simple to make, freshly baked soda bread has a delicious flavour. Try our easy soda bread recipe for when you want bread in a hurry. In Ireland, “plain” soda bread is as likely to be eaten as an accompaniment to a main meal (to soak up the gravy) as it’s likely to appear at breakfast. Sopaipilla A sopaipilla is traditionally made from leavened wheat dough (or a mixture of wheat flour and masa harina) to which some shortening or butter is added. After being allowed to rise, the dough is rolled into a sheet that is then cut into circular, square or triangular shapes. The shapes are 8-10 cm in size for the longest dimension (if intended for a dessert) or 15-20 cm (if intended to be stuffed for a main course). The shapes are then deep-fried in oil, sometimes after allowing them to rise further before frying: the frying causes the shapes to puff up, ideally forming a hollow pocket in the centre.

Sourdough Bread Sourdough is a bread product made by a long fermentation of dough using naturally occurring yeasts and lactobacilli. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli. Speckendick A rye pancake made between two iron plates, filled with lard or bacon, dried sausage and a little syrup . Taboon Bread Taboon is a wrap used in many cuisines. This type of flatbread is traditionally baked in a Tabun oven and eaten with different fillings. Continue reading » Taftan Leavened flour bread with saffron and small amount of cardamom powder baked in a clay oven. Taiyaki Taiyaki ( literally “baked sea bream” ) is a Japanese fish-shaped cake. The most common filling is red bean paste that is made from sweetened azuki beans. Other common fillings may be custard, chocolate, or cheese. Some shops even sell taiyaki with okonomiyaki, gyoza filling, or a sausage inside. Taiyaki is made using regular pancake or waffle batter.

The batter is poured into a fish-shaped mould for each side. The filling is then put on one side and the mould is closed. It is then cooked on both sides until golden brown. Tandoor bread . Teacake Any kind of cake that is sturdy enough to be picked up with the fingers. Tiger bread Rice paste bread made with sesame oil and with a pattern baked into the top made by painting rice paste onto the surface prior to baking. The paste dries and cracks during the baking process, creating a two-colour effect similar to a tiger’s markings, hence the name. Tortas Fritas – Argentinian and Uruguayan Fry Bread Tortas fritas are quick to make and a great treat for weekend mornings as well. In Argentina and Uruguay, tortas fritas are often served with dulce de leche or jam. They are normally fried in lard, but you can substitute vegetable shortening. Tortilla General term. Tsoureki A sweet bread formed of braided strands of dough and may also be savoury.

Tunnbröd Soft (used as wrap for other food), or crisp (used with fermented herring), many variants depending on type of grain (any mix of wheat, barley, rye), leavening agent (or lack), and rolling pin. Vánocka A bread baked traditionally at Christmastime. It is rich in eggs and butter, making it similar to brioche. Lemon rind and nutmeg add colour and flavour; the dough can also contain raisins and almonds, and is braided like challah. Vienna bread A type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process in part used high milling of Hungarian grain, cereal press-yeast for leavening, and care and thought in the production process. White bread Bread made from wheat flour from which the bran and the germ have been removed through a process known as milling. Whole wheat bread A type of bread that is made using flour which is partly or entirely made from whole or almost whole wheat grains, see whole wheat flour and whole grain.

View You Tiao Recipe Yufka Thin, round, unleavened, similar to lavash, about 40–50 cm wide, usually made of wheat flour, water, table salt, has low moisture content, depending on how low this is, a long shelf life. Zopf Zopf or Züpfe is a type of Swiss bread made from white flour, milk, eggs, butter and yeast. The dough is brushed with egg yolk before baking, lending it its golden crust. It is baked in the form of a plait and traditionally eaten on Sunday mornings. A variant from Swabia is known as a Hefekranz (also: Hefezopf), and is distinguished from the Swiss Zopf in being sweet. Zwieback A type of crisp, sweetened bread, made with eggs and baked twice. It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast.

You might like these : Bread | Japan Info Enjoy Scrumptious Breakfast Meals at These 8 Cafes in Nagoya Dec 27, 2016 I feel like having a slow breakfast in Japan has become a luxury because of how busy people are and how early mornings start. I completely understand that every second of sleep is more valuable than making time to get a good breakfast for a lot of people. But... Craving for Bread? Buy Specialty Bread at These 4 Bakeries in Kyoto Dec 19, 2016 Bread has a historical significance in Japan. It used to be a substitute for white rice during the World War II which later on became a staple food. A couple of years later, real bread was made by bakers in genuine ovens and bread began adorning tables nationwide. letsforking.wordpress.com/ Kyoto (京都)... Looking for a New Pastry Favorite? Check Out these 4 Eclair Shops in Tokyo! Aug 3, 2016 Eclairs are perfect little pastries to buy given their usually affordable price range and relatively small size. The sweet cream that melts out of the crispy yet soft dough has people falling in love with them all the time.

Here is a list of 4 shops where you can... Healthier Cupcakes? Here are 5 Cafes in Tokyo to Grab Your Muffins From! Aug 2, 2016 I feel like muffins are the healthier breakfast equivalent of cupcakes, and recently, I have been more into finding muffins than their sugary counterpart. They go perfectly with coffee or green tea and are the perfect thing to eat for breakfast or at tea time during the day. Here... Fill Your Stomach With Unlimited Donuts and More at Mister Donut’s Buffet! Aug 1, 2016 Mister Donut is an extremely famous and popular donut franchise here in Japan. Most Japanese people are familiar with the brand itself but may not be aware that Mister Donut actually originated in Boston, Massachusetts. Founded in 1955, this brand was eventually bought by the US company Allied Lyons... Satisfy Your Pastry Cravings with Japan’s Best Bread Rolls from Fukuda Pan in Morioka! Jul 30, 2016 In Japan, bread rolls called "koppe pan" are extremely popular and when you go to elementary schools in Japan, these bread rolls are frequently included in the lunch menus.

They are basically the Japanese equivalent of hot dog buns but slightly larger and fluffier. In Morioka City in Iwate prefecture,... ‘DONUT’ Worry, Be Happy for Here are 5 Must-Visit Donut Shops in Tokyo! Jul 28, 2016 Tokyo is filled with less known bakeries and pastry shops that offer some of the most delicious donuts in the country. While going to your go-to mainstream donut shop is always good, why not try stepping out of your comfort zone to visit some of the donut shops throughout... Chill Out and Relax at These 5 Quaint Cafes in Machida! Jul 28, 2016 The city of Machida in Tokyo is actually the home of many classy and stylish cafes. I absolutely love going to cafes to enjoy the quiet atmosphere and coffee, and I get a lot of work done in my time spent at cafes. Here are 5 cafes in Machida... Imaginative Japanese Baker Makes Adorable Works of Art With Delightful Surprises Beneath Their Crust! Jul 27, 2016 Are you a pastry enthusiast?

Recently, a Japanese baker based in Tokyo has been posting pictures of her beautiful creations online. This Japanese comfort food is made by using carefully pieced lengths of dyed dough to create a cylindrical loaf which is similar to "slice and bake" cookies. You... These 3 Fluffy Bread Creations Found in Tokyo Will Satisfy Your Sweet Tooth! May 23, 2016 Rice is a staple food in Japan. But do you know that Japanese people love bread too? In fact, you can see several shops selling sandwiches and various types of sweet and savory bread. If you're after fluffy bread with sweet filling, here are three of the must-eats in... Popular Japanese Snacks in Anime - Quest For Japan (Discovering Japan From a New Perspective) Popular Japanese Snacks in Anime Date Published： Last Update：2015/05/18 Food , Pop Culture & OTAKU anpan , dorayaki , Konpeitō , melonpan , pocky Anime, though often exaggerated, is a portrayal of real life. In some anime, the creators make it as relatable to the audience through using real-life food.

The most common among them would be Japanese cuisine like sushi, curry, and ramen. In this post, we will feature other popular foods and snacks that are usually seen in anime and how they made it more popular. Japanese Snacks That Are Usually Seen in Anime Melonpan The name may be confusing but the melonpan or melon bread does not taste like melon at all. It is a type of sweet bun of enriched dough covered in a thin layer of cookie. They are so called melon bread because its appearance, which is recognizable by its crisscross pattern on top, resembles a melon especially the cantaloupe melon. The upper part of the bread is greatly loved by many that a bakery recently sold melonpan with only the top part. Melonpan. (Photo by Janine on Flickr ) The titular character of the anime Shakugan no Shana loves melonpan. She is often seen eating melonpan as her breakfast. Anpan Anpan is another type of sweet roll that is has a red bean paste filling.

The bread’s history can be traced back to the Meiji Period (1868-1912) when Yasubei Kimura, a samurai who lost his job and wanted to create a bread that was more to Japanese tastes. Anpan was then born and made still popular until today. Anpan. (Photo by David Nichols on Flickr ) A manga which has also an anime version called Anpanman is about a superhero with the anpan as its head. The other characters of the series are also bread-themed and that includes Currypanman (bun filled with curry), Shokupanman (sliced white bread), Melonpanna (melon bread), and others. The shows target audience are kids and because of its popularity, it has been merchandised to many children’s products: from toys to snack foods to video games. The superhero Anpanman has an anpan has its head. When it is necessary, he takes a part of its head let it be eaten by children. (Photo by Eric on Flickr ) Dorayaki Dorayaki is a Japanese version of the pancake. It consists of two pancake-like patties that are has a sweet Azuki red bean paste as a filling.

The dorayaki has got its name from its appearance. Dora means gong in Japanese. Dorayaki (Photo by Hiroshi Yoshinaga on Flickr ) In Doraemon , one of the longest running anime of all time, the titular character Doraemon is fond of the dorayaki. It is his favorite food that he will do anything just to have it for snacks. He is also oftentimes fell for traps when dthe dorayaki is involved. Doreamon, the mechanical cat from the future, loves Dorayaki so much that he usually fell into traps when dorayaki is involved. (Photo by MIKI Yoshihito on Flickr ) Pocky Pocky is a chocolate-coated biscuit sticks made by the Japanese confectionary company Glico . Aside from the original chocolate flavor, Pocky is also available in strawberry, almond, cookies and cream, milk, banana, green tea, coconut, and honey. There are also flavors that are only available in certain regions of Japan (azuki bean in Kyoto, Kobe wine in Kobe, etc.). The original chocolate flavor of Pocky.

(Photo by Mike Mozart on Flickr ) It made its way into romance manga and anime through the Pocky game or Pocky kiss. It is somehow the pocky equivalent of the spaghetti kiss where two persons bite at opposite sides until they their lips meet at the middle. Konpeitō Konpeitō are colorful Japanese sugar candies that are often unflavored. Because of its appearance, it is very appealing to kids. The most popular scene that Konpeitō is seen in a movie would be in Studio Ghibli’s Spirited Away where the black soot spirits pick up Konpeitō before they went back to their holes. What are other Japanese snacks that you saw in manga/anime? Share it with us in the comments! The following two tabs change content below.

Question: Anpan is a sweet roll, usually filled with red bean paste, which originates from which country?
Answer: Japan