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6 The European tradition of pastry-making is frequently traced back again to the shortcrust era of flaky doughs that have been being used throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks and Phoenicians all had filo-style pastries within their culinary traditions. There is also strong evidence that Egyptians produced pastry-like confections of made by dipping a baked flour cake in honey and serving with desert nuts as toppings.

Lovers of manti can try rose manti in its most practical form
ROSE MANTI
For the dough:
1 cup of water
1 egg
1 teaspoon salt
3.5 cups of flour
For internal mortar:
400 gr minced meat,
1 finely chopped onion
Salt, pepper, cumin
For sauce
2 tablespoons of tomato paste
2 tablespoons of Siviyag
Salt
3,5-4 cups of water
FABRICATION:
We knead a hard dough with dough ingredients and cover it. We rest for 15-20 minutes
In the meantime, we knead the ingredients of minced meat in a bowl.
We make the rest of the dough in 2 cups. We are hungry in order to be thin. When opening, we use little flour. Then we cut round with a round die or cup. As in the video, we cut the roses and put them on the greased tray
In this way, we cook for 10 minutes in a preheated 190-200 degree oven. Then we mix the sauce ingredients and pour on it. Covering with greaseproof paper or a tray, we cook it for another half an hour in a 180-degree oven (it must be covered in the second oven or it will be too dry)
We take it from the stove and serve it with garlic yogurt. If you want, you can make butter on it.

 

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Zübeyde Mutfakta (@zubeydemutfakta)’in paylaştığı bir gönderi ()

 

It was not until in regards to the mid-16th century that actual pastry recipes began

In the medieval cuisine of Northern Europe, pastry chefs were able to produce nice, stiff pastries simply because they cooked with shortening and butter. Some incomplete lists of ingredients have already been present in medieval cookbooks, but no full, detailed versions. There have been stiff, empty pastries called coffins or’huff paste ‘, that have been eaten by servants only and included an egg yolk glaze to help with making them more pleasant to consume. Medieval pastries also included small tarts to incorporate richness.

These recipes were adopted and adapted over time in various European countries, leading to the myriad pastry traditions proven to the region, from Portuguese “pastéis de nata” in the west to Russian “pirozhki” in the east. The utilization of chocolate in pastry-making in the west, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from the New World starting in the 16th century. Many culinary historians consider French pastry chef Antonin Carême (1784–1833) to own been the first great master of pastry making in modern times.

Pastry-making has a strong tradition in several parts of Asia. Chinese pastry is made from rice, or various kinds of flour, with fruit , sweet bean paste or sesame-based fillings. The mooncakes are element of Chinese Mid Autumn Festival traditions, while cha siu bao, steamed or baked pork buns, really are a regular savory dim sum menu item. In the 19th century, the British brought western-style pastry to the far east, though it is the French-influenced Maxim in the 1950s that made western pastry popular in Chinese-speaking regions starting with Hong Kong. The term “western cake ”  can be used to make reference to western pastry, otherwise Chinese pastry is assumed. Other Asian countries such as for instance Korea prepare traditional pastry-confections such as tteok, hangwa, and yaksik with flour, rice, fruits, and regional specific ingredients to make unique desserts. Japan also offers specialized pastry-confections better known as mochi and manjū. Pastry-confections that originate in Asia are clearly distinct from those who originate in the west, which are usually much sweeter.

They’d professional bakers that surely had the skills to take action, and in addition they had needed materials like flour, oil, and honey citation needed] In the plays of Aristophanes, written in the 5th century BC, there’s reference to sweetmeats, including small pastries full of fruit. Roman cuisine used flour, oil and water to make pastries that have been used to cover meats and fowls during baking to be able to keep in the juices, however the pastry was not meant to be eaten. A pastry which was meant to be eaten was a richer pastry which was converted to small pastries containing eggs or little birds and that have been often served at banquets. Greeks and Romans both struggled in creating a good pastry simply because they used oil in the cooking process, and oil causes the pastry to lose its stiffness.

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