Bread is called by several names. What is the name of the bun noodles?

Today's bread can be basically divided into two categories: one is soft bread, represented by Japan, the United States, and Southeast Asia; One is hard bread, represented by European countries such as Germany, Britain, France, and Italy, as well as Singapore, Vietnam and other Asian countries.

1. Soft bread.

This bread is beautifully styled and delicately organized, with sugar, oil or eggs as the main recipe for a crispy and fluffy effect. Soft-form bread is typical of those made in Japan! The knifework, shape and color of the bread are very particular, especially the sweet filling, and the soft and smooth outer crust, which is even more attractive; As for the United States, it is heavy cream and high sugar.

Since Taiwan was once under Japanese colonial rule, Japanese soft bread is still the mainstream of consumption in the habit of bread consumption. Soft bread is mostly baked in a flat-pan oven.

2. Hard bread (European bread).

Europeans regard bread as a staple food and prefer "hard bread" with a strong bite. The recipe of the hard bread is simple, focusing on the control of the baking process, the skin is crispy and aromatic, the inside is soft and tough, and there is a rich wheat aroma, the more you chew, the more you chew, the more flavorful. The most common types of hard bread are German bread, French bread, English cottage bread, Italian bread and so on.

European bread uses a rotary oven, so it can be sprayed with steam at the beginning of baking, which can not only increase the internal moisture retention rate of the bread, but also prevent the surface of the bread from drying out.

Hello, in general, it is not recommended to eat after pregnancy, but it is baked and cooked.

Wrapping noodles(Wonton) is the name of Jiangxi in the Jifeng Hall, commonly known as clear soup, and also called Bao Mian andWonton

Wonton other base area name:

Beijing] places like northern China are commonly known as wontons.

Sichuan] is commonly known as copying hands, Sichuan people love spicy, there is a famous dish called "red oil copying hands" ("copying hands" has the meaning of "holding your hand").

Chongqing] Chongqing is called Zhaoshou, Kaizhou District in the northeast of Chongqing.

Wanzhou, Yunyang.

and other places are called baomen.

Hubei] Some people also call dumplings (called in Wuhan) and noodles (called in other Ziyin areas in Hubei).

Anhui] southern Anhui is called "burden".

Jiangnan] Shanghai, southern Jiangsu.

Wu dialect in Zhejiang and other places.

wonton", with Cantonese.

The pronunciation is quite similar. Shanghai wontons are usually boiled in plain water and then added to a soup stock made from chicken, broth or bone broth, with sesame oil or soy sauce dripping into it if you like it. Shanghai wontons are sometimes wrapped in coriander or celery.

Wonton Features:

If the wonton is compared with the dumplings, the wonton skin is a square with a side length of about 6 cm, or an isosceles trapezoidal shape with a top edge of about 5 cm and a bottom edge of about 7 cm. The dumpling wrapper is round with a diameter of about 7 cm.

The wonton skin is thinner and has a transparent feel when cooked. Because of the difference between thin and thick, the same amount of wontons and dumplings are boiled in boiling water, and it takes less time to cook the wontons; In the process of boiling dumplings, cold water needs to be added 3 times to experience the so-called 'three sins and three floats' to ensure that they are cooked.

Wontons are heavy on soup stock, while dumplings are heavy on dipping sauce.

The above content reference: Encyclopedia - Bao Mian.

The types of bread include meat floss fancy bread, multigrain bread, honey bread, butter bread, toast bread, Danish bread, lasagna bread, French bread, English bread, coconut bread, cheese bread, spicy curry bread, soft European bread, brioche bread, cheese bread, cheese bread, etc.

Bread, also known as artificial fruit, comes in a wide variety of varieties with its own flavor. Bread is a high-calorie carbohydrate food, and eating more is easy to become obese. When the temperature is high, it is soft and delicious, but it will become hard at low temperature, and the flavor and texture will be much worse.

Although people all over the world generally eat bread, from the perspective of historical development and dietary habits, the countries that use bread as the main carbohydrate food are still concentrated in Europe, North America, South America, Australia, the Middle East and some countries in Asia and Africa that have experienced European colonialism. Some bread cheeses, creams, and butters on the market are high in saturated fat, so they should not be eaten too much. Some breads will contain higher calories because salt, sugar, and edible fats are added during the preparation process.

1. Sweet bread: Sweet bread is a kind of bread with higher ingredients, not only the amount of sugar in its formula is higher to make it truly worthy of its name, but also the amount of raw materials such as oil and eggs is relatively high. With the continuous development of the baking industry, new flavors, new ideas, healthy and delicious sweet breads are emerging in an endless stream, which are classified as follows:

According to the taste, it is divided into: American sweet bread, European sweet bread, Japanese sweet bread, and according to the form, it is divided into: toast, such as grape toast, etc.; weaving, such as braided bags, etc.; Decorative, such as Mexican, pineapple buns, etc.; Other categories, such as salad sticks, etc., are divided according to the way the filling is wrapped:

Fillings, such as red bean bread, soufflé bread, etc.; Fillings, such as Mexican bread, pineapple bread, etc.; Conditioned bread, such as cheese prepared bread, spicy prepared bread, etc.; 2. Danish bread: Danish bread originated from a Danish master, and later spread throughout Europe and around the world. Danish bread is a kind of bread with high ingredients and high grades.

Unlike ordinary bread, Danish bread has long been appreciated by countries around the world for its fluffy, refreshing, mellow flavor and layered appearance. Danish bread is classified as follows:

cos, such as large, medium and small Danish croissants; Danish toast, such as large, medium and small Danish toast; Danish conditioning, such as mud sandwich, mulberry fruit cup, etc., is divided into European style according to taste: European style, the dough itself is lighter in composition and heavier in oil; In the American style, the dough itself is heavier, especially the proportion of sugar and oil is high; British style, dough and wrapped in oil are heavier, set the advantages of Europe and the United States in one 3, health: health bread, as the name suggests, is a large category of bread that is beneficial to human health and has the function of regulating the human body.

In the past, bread making pursued the fineness and softness of the product, but with the improvement of people's living standards and the continuous efforts of the industry, bread with natural health as the appeal point has gradually become popular and has been valued and affirmed by the public.

There are basically three types of bread:

1.Leavened bread.

Leavened bread contains pores, and the effect of fermentation is produced by the yeast that makes the bread. Raisin bread and whole wheat bread, for example, are leavened breads. Pizza and burgers also fall under the category of leavened bread.

2.Quick bread.

It takes less time to make quick bread than leavened bread. The effect of their fermentation is caused by baking powder, not yeast. For example, cornbread, doughnuts, muffins, and crepes are all examples of fast bread.

3.Flat bread.

This bread, like its name, is flat. Flat bread includes tortilla crusts, chapatis, and Middle Eastern pita. Usually, they all have voids that are used to fill fillings and seasonings.

The right way to eat bread.

In a regular Western restaurant, a bread pan and butter knife are usually placed on your left hand. When eating bread, you should tear the bread into small pieces. It is rude to cut with a knife or bite directly.

You can only butter the croutons you want to eat (not bread on other plates). It's okay for breadcrumbs to fall on a plate or on a table, and the waiter will take care of cleaning up.

There are staple foods (sweet bread), fast bread, fruit and vegetable bread, fried bread, puff pastry bread, nutrition and health bread, etc.

1. According to the softness and hardness of the bread:

Soft bread: the texture is relatively soft, sweet, and a certain proportion of oil, sugar, eggs, milk and other ingredients, etc., the flavor mainly comes from various ingredients, and the direct fermentation method or medium method is more.

Such as toast, some soft European buns with more ingredients, most small meal packets, nutritious bread, etc.

Hard bread: the taste is relatively the outside, soft on the inside, there is less or no sugar in the egg milk, the flavor mainly comes from the aroma of flour fermentation, and there are many fermentation methods or natural yeast fermentation methods.

Such as baguettes, hard European bread, large lieba, German bread, etc.

Oily bread:

The oil content is very large, and the puff pastry is layered, and the puff pastry effect is obtained by folding the fat in a series of folds and hiding it in the dough.

Such as croissants, Danish bread, croissants, and the recently popular dirty buns (delicious but meaty bread).

2. Divide according to the moisture content of the dough.

The moisture content is around 50%: the dough is smooth and non-sticky. Such as bagel bread.

The moisture content is around 60-65% (most breads): the dough is slightly sticky but not sticky, and the finished product has a soft texture. Such as toast, sandwiches, all kinds of small meal packs, and some soft European buns.

3. Different dough fermentation methods.

Direct fermentation method: It is made by direct one-time fermentation without pre-fermentation. Such as all kinds of fast bread, small meal packs, etc.

Indirect fermentation method (subdivision): Artificial yeast, natural yeast, etc. are used to make various yeast heads (there are a number of various yeasts later) and pre-fermentation is carried out first. Most breads with a fragrant flavor are pre-fermented, such as various breads, soft breads, natural yeast breads, etc.

Soup method: also known as blanching, is to add a small amount of flour to 65-100 degrees of warm boiled water for gelatinization, and then mix the cooled batter with most of the remaining flour to make a dough, the soup noodles contain high water, the bread texture is light, soft and delicate, such as 65 degrees C in the soup bread and so on.

Fourth, according to the type of yeast:

Artificial yeast bread: bread made with various dry yeast powders, or rapid biobulking agents such as instant dry yeast and fresh yeast.

Natural yeast bread: bread made with a variety of naturally cultivated natural yeasts with fermentation ability, such as fruit natural yeast, rye natural yeast, hop natural yeast, etc.

Artificial, natural yeast blended bread: This is one of the most commonly used methods by far, using a small amount of artificial yeast and naturally fed yeast for fermentation, which has the advantage of shortening the fermentation time and retaining some of the flavor of the natural yeast.

5. Classification by region: such as European, Italian, American, Japanese, Taiwanese, etc.

6. Classification by use:

Staple bread: For example, most European bread is eaten as a staple food in Europe, similar to our big steamed buns.

There are basically three types of bread:

1. Fermented bread: Fermented bread contains pores, and the fermentation effect is produced by the yeast of Shixiao that makes bread. Raisin bread and whole wheat bread, for example, are leavened breads. Pizza and burgers are also fermented bread;

2. Fast bread: It takes less time to make fast bread than leavened bread. The effect of their fermentation is caused by baking powder, not yeast. For example, cornbread, doughnuts, muffins, and crepes are all short-served breads.

3. Flat bread: This kind of bread, like its name, is flat. Flat bread includes tortilla crusts, chapatis, and Middle Eastern pita. Usually, they all have voids that are used to fill fillings and seasonings.

With the change of dietary structure, bread has also become one of the foods in our daily life, and many times bread is eaten as breakfast, but there are many types of bread, so what are the types?

1. Toast. Toast is also a type of Western-style bread, which is a transliteration of English toast, and is generally called toast in Cantonese, which is actually a rectangular toasted bread made with or without a lid. The bread baked with a lid is sliced into a square and sandwiched with ham or vegetables.

The bread baked without a lid is rectangular dome-shaped, similar to the rectangular loaf of bread in China.

2. Croissants.

Croissants are very popular in France, not from France, but from other countries"Imported products"。Strictly speaking, in France, bread is bread, that is, what the French call pain, such as the French bread that the Chinese people are familiar with, but, such as"Croissants"and other brioche rolls, but they are commonly known in France"Viennese sweet bread or dessert", somewhat similar to our donuts or American donuts, and comes in a variety of flavors such as chocolate, jam, cream, raisins, etc.

3. Whole wheat bread.

Since whole wheat bread refers to bread made with whole wheat flour without removing the outer bran and wheat germ, it is rich in crude fiber, which is different from ordinary bread made with fine flour. Whole wheat bread is characterized by a slightly brown color, and many small grains of wheat bran can be seen with the naked eye, and the texture is relatively coarse, but it has an aroma. Because its nutritional value is higher than that of white bread, it is rich in crude fiber, vitamin E, zinc, potassium and other minerals, it is very popular abroad, rich in B vitamins, and microorganisms especially like it, so it is more likely to mold and deteriorate than ordinary bread.

4. White bread.

White bread is made from the endosperm in the center of the wheat. The taste is soft and easy to make. It is mainly made of high-gluten flour, yeast and butter. It is served with milk and soy milk for breakfast. However, patients with diabetes such as Zheng disease need to pay attention and eat less.

5. Multigrain bread.

Bread made from oat flour, wheat flour, flax seeds, ganhua seeds, walnuts, hazelnuts and other ingredients is called by Dregs"Multigrain bread"。Compared to regular bread, it is richer in minerals, fibre and vitamins.

6. Rye bread.

Rye bread is a type of bread made from rye flour that is common in Northern and Eastern Europe and has a stronger flavor. Compared to white bread, rye bread is darker in color and contains more dietary fiber and iron.