Source: Foodie Research Institute
When I was a child, I stopped at the bread stand in the food factory. The varieties you can see are square bread, small round meal bread, bean paste bread and caterpillars. However, from that day on, the bakery on the corner of the street suddenly became more and more famous. It’s okay to say that those whose names are Cabatta, Focacha, and Brioso are as if they are mysteriously facing the joint code when paying the bill. What exactly are they with?
In fact, it is not difficult to find out with a little homework that chabata, focaccia, and brioche to bread are like steamed buns, flower rolls, and white rice buns to pasta. They are nothing more than a subdivision of the method and flavor. However, when it comes to their own characteristics, they each have their own excitement.
A corner of the bakery丨Tuzhun Creative
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Under the ordinary appearance, there is a gold-like core
/ Please do not take the package by appearance /
- Rural bread
If only one bread can be used to represent France, I believe no one will vote against the baguette. But if we can deliberately avoid the halo of the baguette, we can actually discover the beauty of French country bread. As its name suggests, the rural bread naturally has a bit of unruly and unruly rural atmosphere. However, although its ingredients list only have a few kinds of medium-gluten flour, yeast, etc., it puts high requirements on the quality of flour and the skills of the baker.
Rural Bread丨Photo Fan Beiming
Rural Bread is basically free of sugar and oil, so even if it is just released, it will inevitably appear too ordinary and lack attractiveness. Some surfaces are even roughly covered with some raw flour, which makes people uninterested. However, when it comes to rural bread, don’t make the superficial mistake of “judging the bread by appearance”. As long as you are careful, you can always discover its beauty.
Cut a piece of newly baked country bread and you can immediately see irregular pores of varying sizes left by the yeast in the dough.
Rural Bread | Shooting Fan Beiming
That is the biological legend that yeast carefully brewed during the slow fermentation process. Every pore is as mysterious as a volcanic rock of different shapes, and as romantic as a beautiful bubble made by the little mermaid. After observing the power of hidden growth, you can better understand the haiku of Ishikawa Woodpecker. "Sometimes I feel my heart is like freshly baked bread."
Rural bread is crispy on the outside and tough on the inside, rich in chewyness, and the aroma of flour is filled with the wheat fragrance of flour. Whether it is used with soup or simply eating it dry with empty mouths, it has a charm.
- Cabatta ciabatta
Compared with French country bread, Italian Chabatta has a more distinct personality. This is a bread baked with ordinary wheat flour. It is said that its invention is to counter the popularity of baguettes in the Italian market. Lovely Italians, they always have their own little pride.
But pride is the pride, the raw materials of chabata are very similar to baguettes, nothing more than water, yeast, flour, salt
, and some of them also add olive oil. Therefore, French bakers often call ciabatta "a baguette with olive oil." Yes, the French also have the pride of the French. As for the grudges on the panel, we still have to leave them to diners to comment.
cut chabata |flickr / anjuli_ayer
Chabata dough has a high moisture content, so it is very soft, which makes people exclaim that this is not dough, it is simply a ball of batter that cannot be supported on the board! Therefore, you don’t need to knead it when making it, just fold it continuously. This not only reduces the beat time and the heat produced, makes the internal tissue of the dough more delicate, but also retains more of the original aroma of the flour.
The baked cibata looks very much like a slipper, so the Italians call "cibata", which is the pronunciation of "slippers" in Italian. It’s a bit ugly, but under the crispy skin of chabata, there is a soft and wet and glutinous bread core. This is simply the raw material for making sandwiches and panini, which is enough to carry unlimited matching and creativity.
Chabata丨Photo by Fan Beiming
- knot cake brezel
knot cake, also known as alkaline water knot and prekind, is a common traditional pasta dish on the streets of Germany. Since the dough was soaked in alkaline water during production, the surface of the knot cake after high temperature was dark brown and red, which did not look odorful.
alkaline water knot丨Photographed by Fan Beiming
But if you give it a chance, it can contract your meal. That’s right, the knot cake is a natural companion for German beer. The two are combined and the wine is well drunk.
Alkali water knot with beer, the more you drink it, the more you get | massbrewbros.com
The most wonderful thing is the coarse salt sprinkled on the surface of the knot cake, like the balsamic vinegar that is used to remove hairy crabs, the bit of sour plum sauce dipped in roast goose, and the few drops of lemon juice squeezed by swallowing raw oysters, which is a bit of finishing touch. Generally speaking, a few knot cakes with a portion of Bavarian white intestines and yellow mustard with beer is a very rich meal. If you cut the Prekiller horizontally and apply butter, no one would think it was a perfunctory meal. In short, it is not fancy, has content, has a firm texture and a full taste.
Alkali water knot bread, mustard sauce, beer in a German restaurant | anaheimbrew.com
Preknot is undoubtedly the representative of German bread. Because of its unique shape, it is directly used by many bread guilds as the symbol of the guild. Some say that the shape of the Prekha is like a stirrup, and some say that it was invented by a German priest based on the posture of the prayer holding hands. In short, the unique shape of the Prejet leaves a deep feeling in our memories of the tip of the tongue, which is really unforgettable.
alkaline water knot丨Photographed
- pita cake pita
pita cake looks like a pocket from a distance, but it looks like a pocket from a close distance. If you think about it seriously, you even think it is a brother who is left on the Middle East and the Mediterranean coast of Shaanxi Roujiamo, Chifeng Tongjia, and Hejian donkey meat firecracker. Pita is a Greek national pastry and is affectionately called "pocket bread". It is no exaggeration to say that its popularity is even better than that of Baiji Mo. After all, there are so many noodles in China, and if you don’t eat this or that, but in Greece, there is a tendency to abandon all cakes and respect Pita alone.
Pita cake | flickr / Nadir Hashmi
Pita cake is hollow, so you can add any ingredients to it, no matter whether it is beef and mutton with a solid taste, chickpeas and chicken liver sauce with a unique flavor, no matter whether you are fresh and refreshing lettuce, onions, sour cucumbers, or rich fries, fried eggs, sesame paste, you can wrap it and hand it to you. What's wrong with the ordinary look? Pita cakes made in private tastes are each limited edition.
Pita cake filled with filling |wikipedia
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good looks and taste more charming
https://www.ls.com/ /
- Brioche
Among the many bread names that are not clear about,Brioche is undoubtedly the one that looks very powerful. In fact, its production process is really amazing, making people look forward to it just by looking at the production process.
"Complex and luxurious!" "The fragrance permeates the romance!" Diderot, a famous French enlightenment thinker, praised it enthusiastically without hesitation.Brioso was originally called "noble bread" because it added a lot of eggs and butter during the production process, without a drop of water. The first two ingredients were quite precious at the time and only nobles could enjoy it, so this is said. At that time, people even divided Brioche into the "civilian version" with a butter content of 20%, the "rich version" of 50%-60% and the "royal version" of 80% based on the butter content.
The newly released Briosho skin is golden and crispy, but it is super soft inside, with a cake-like texture and a very touching fragrance.
Homemade Briosheu丨flickr / jamieanne
And the braided bread we are familiar with is actually a kind of Briosheu bread. It has many subdivided braiding methods, and the early braided bread also has certain religious significance. Who can resist the temptation of braided bread? Europeans may not know the famous quote "Green clouds disturb you, and comb your dawn", but they cleverly freeze the beautiful moments in life on the face.
Braided bread丨TuChong Creative
Briosho bread is not suitable for slices. You might as well tear off with your hands along the natural texture of the dough and slowly feel the fluffy texture of the eggs and the delicate and moisturized butter. After taking a bite, the soft Brioso slowly collapsed in his mouth like a cloud. At this time, he naturally understood Diderot's praise and realized the luck and happiness of being born.
- Focaccia
Focaccia in Latin is "central" or "stove". In fact, think about it, the beautiful scenery of the kitchen is just a fire in the stove, and the fragrance fills the hillside. Focaccia is very popular in Italy and is a bread with rich ingredients and flat shapes. Usually people will season them with a variety of herbs and olive oil, paired with cheese, bacon and various vegetables, like another form of pizza.
Focaca丨wikipedia / Fred Benenson
Unlike the crispy chabata, the taste of Focacaca is very soft and moist, like the land that has just been turned up in spring, with a moist and vigorous aroma. What's even better is that the trend of people not knowing where it started to "paint" on the flat surface of Focaccia. The flat bread crust is a natural "canvas", the passionate red peppers and tomatoes, the overflowing bell peppers and orange peels, the elegant rosemary, the nine-layer tower, the noble onion heads, carrots... The ingredients that are picked up at will make a natural pattern, a sweet and salty taste, which connects the rise and fall of emotions. Where is the food? It is clearly a hot spirit of life.
Focaccia with other ingredients 丨TuChong Creative
- Panitoni panettone and Pandoro
Panitoni (Italian Christmas Fruit Cake) and Pandoro (Golden Bread) are both "reds" on the Christmas table. They are called "Christmas Twin Legends" and are indispensable holiday pastries on the Italian holiday table. The two types of bread are cylindrical and the other is star-shaped.
The former is like a super large cup cake, filled with rich dried fruit stains.
Penitoni丨Photographed
The latter is baked from a special mold and the finished product is placed on the table, like an edible Christmas tree. Looking from a distance, the bread covered with frosted leaves is like a city after falling snow, which naturally reminds people of the novels of the Italian contemporary writer Calvino.Is it frosting like snow or snow like frosting? Which one is sweeter than the fairy tale world with Panettoni and Pandoro?
Pandoro丨Tuzhun Creative
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scented and sweet, blooming
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Europeans like to add cinnamon powder to the dish. Whether it is cooking red wine, making hot tea, baking biscuits or baking apple pie, you always have to add that little. In the distant Nordic region, people also use it as the main ingredient to make a bread with a unique and rich aroma - cinnamon roll. Cinnamon has a warm taste and a spicy aftertaste. This feature makes it the most suitable to eat in the cold winter. North America and Nordic regions have long winters and no summers, so it is not surprising that cinnamon rolls are regarded as home-cooked delicacies.
Cinnamon Roll丨wikipedia
Cinnamon Roll is not complicated. Just use cinnamon sugar as the filling and roll it in the ordinary process. When eating cinnamon rolls, you need to be while it is hot, and it is better to be able to stay by the stove and wait for a new one. Take it in your hand and take a hot bite, and then pair it with a cup of hot American or hot tea, it is enough to forget your worries.
It is worth mentioning that the cinnamon sugar filling is quite thick, and people will also drizzle a thick layer of cream cheese on the outer skin of the cinnamon roll to make the skin look milky white. Although it satisfys your cravings, a small piece can definitely be considered a feast for calories.
cinnamon rolls丨wikipedia / Soer
- Danish pastry
Danish pastry
Danish pastryhtml is a major category, which is a bread made of fat, sugar and eggs as raw materials. Danish crispy dough is used in the production process, so the finished product has a crispy and crispy texture, and every bite is so fragrant that it is so fragrant.
Danish Crisp丨Douguo Food Network netizen jmy's private dish
If you want to be crispy, oily skin is the key. Therefore, Danish crisps use a lot of butter during the production process, which is a small "dark side" of deliciousness. However, as for delicious food, you can only smile knowingly, which is a reward for your hard work.
Common crisps are cake-shaped, roll-shaped, twist-shaped, and even more. In terms of ingredients, there are those who add raisins and walnut kernels, and some add canned yellow peaches or blueberry sauce. There is no need to pursue authenticity too much. The so-called delicious food is justice.
Danish crispy丨Tuzhun Creative
"Master, I hope I sleep as heavy as a stone and as light as a bread." In "War and Peace", Tolstoy said this through the mouth of Praton. He is worthy of being a literary master, and it makes people feel at ease when reading it. Of course, the beauty can be told to you!
I wish everyone can have a deep sleep like a stone, and I hope that when we wake up in the morning, we can all be as full, vigorous, sweet and light as fermented dough.
no matter how delicious the bread is, it is not as good as the wonderful language of the great writers
Image and text source: Foodie Research Institute
