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DOUGH NUTS
A doughnut, also spelled as donut, is a type of sweet deep fried pastry. Variations on
doughnuts are popular all over the world, where they are called by a wide variety of names,
although the basic incarnation of fried sweet dough remains the same. The doughnut is often
sprinkled with sugar or other toppings, and may be frosted or glazed as well. Associated in
some nations with breakfast, the doughnut is generally agreed to be a sweet and delicious
indulgence. Some countries also consume donut holes, a nod to the missing chunk of pastry
in a classical doughnut.
There are two primary divisions of doughnut: yeast doughnuts and cake doughnuts. The yeast
doughnut hails back to the origins of doughnuts as leftover baking scraps, and tends to be
lighter and fluffier with a distinctive yeasty flavor which some consumers find quite appealing.
Yeast doughnuts are sometimes baked, as this is perceived to be healthier than deep frying.
Cake doughnuts are heavier, with a denser cake-like texture to them. Fried pastries come in
many shapes, but the doughnut is usually only recognized as a circular pastry with a hole in
the middle. Doughnuts can be filled or glazed, but the basic shape will remain the same. When
cooked properly, the doughnut will retain a round shape and a crisp exterior.
BAGELS
A bagel is a bread product, traditionally made of yeasted wheat dough in the form of a roughly
hand-sized ring which is first boiled in water and then baked. The result is a dense, chewy,
doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with
seeds baked onto the outer crust, with the traditional being poppy or sesame seeds. Some
have salt sprinkled on the surface of the bagel.
MUFFINS
Muffins, usually sweet cupcake-shaped breads, may require a double explanation in the UK.
Typically, and until recently, muffin in the UK referred to what most call the English muffin: a
flat round yeast bread that is split and toasted. The US type is very different, and is defined as
a quick bread, since it doesn’t contain yeast. Many variants exist and both types are sold in
the UK now. In fact the term may come from an old French word introduced into English,
moufflet, in approximately 1000 CE. The term may have once been mufflins, and at least was
so used by some Irish immigrants to the US in the early 20th century.
Muffins get their characteristic rise from baking powder, or sometimes baking soda, instead of
yeast. No matter what type you are making, you can mess up a recipe with a few novice
mistakes that are easily remedied. First, when you’re mixing muffin batter, even if you’re using
a premade mix, you only want to mix until the ingredients are just combined. Overmixing
causes tunnels and affects the fine crumb each muffin should have. Second, people err by
overfilling muffin tins. Typically, you want to fill each tin to no more than 2/3 capacity.
People who are fans of the blueberry muffin may make another simple mistake. If you add
blueberries straight to your batter, you will end up with blue to purple batter. By lightly coating
the blueberries in flour, you’ll have a white or golden crumb instead or a totally blue cake.
You’ll find an abundance of recipes for these treats in cookbooks and on the Internet. Sweet
recipes may add fruit, especially blueberries and bananas. Chocolate varieties are more like
cupcakes, and may even be given an extra chocolate dose with chocolate chips. Lemon,
cranberry, zucchini, carrot, and bran are also popular. Corn muffins, with savory spices are
also common, though some prefer them to be sweeter. These may be especially enjoyed with
chili.
PUFFS
Cream puffs are always made with the same method. Water and butter are brought to a boil in
a saucepan, then flour is stirred in all at once. The dough that forms is stirred and cooked for
a few minutes, until it leaves the sides of the pan. Then, off the heat, eggs are beaten in, one
at a time, until the dough is shiny, glossy, and sticky. The dough is dropped onto cookie
sheets and baked in a hot oven. Steam forms as the puffs bake, and the strong gluten
structure formed by beating the dough stretches to hold the steam, then sets into place as the
heat coagulates (sets) the protein. The puffs will be dark golden brown, with a hollow center
crisscrossed with soft filaments of dough.
RUSKS
These type s of bread are double baked . Rusk are popular teatime snacks .Its hard and
rectangular shaped and are available various varities like milk ,aniseed , whole wheat ,
condensed milk type
PIZZA
Pizza (pronounced /ˈpiːtsə/ listen (help·info), in Italian: ['pit.tsa]) is a popular dish made with
an oven-baked, flat, generally round bread that is covered with tomatoes or a tomato-based
sauce and mozzarella cheese. Other toppings are added according to region, culture or
personal preference.
BUNS
Hot cross buns are a type of spicy, sweet yeast bread traditionally exchanged between
Christians on Good Friday, particularly in England. They are also available at other times of
the year, and are among the family of yeast leavened pastries available at most bakeries. Hot
cross buns have a familiar and distinctive appearance, being puffy pastries quartered with a
cross made from dough, icing, or simple slashes in the buns before they are baked.
Traditionally, hot cross buns are baked together in a large pan and torn apart, creating a
ragged edge along the sides of the bun.
PASTRIES
Pastry is the name given to various kinds of baked goods made from ingredients such as flour,
butter, shortening, baking powder or eggs. It may also refer to the dough from which such
baked goods are made. Pastry dough is rolled out thinly and used as a base for baked goods.
Common pastry dishes include pies, tarts and quiches.
Pastry is distinguished from bread by having a higher fat content, which contributes to a flaky
or crumbly texture. A good pastry is light and airy and fatty, but firm enough to support the
weight of the filling. When making a shortcrust pastry, care must be taken to blend the fat and
flour thoroughly before adding any liquid. This ensures that the flour granules are adequately
coated with fat and less likely to develop gluten. On the other hand, overmixing results in long
gluten strands that toughen the pastry. In other types of pastry, such as Danish pastry and
croissants, the characteristic flaky texture is achieved by repeatedly rolling out a dough similar
to that for yeast bread, spreading it with butter, and folding it to produce many thin layers of
folds.
