Parker House roll (original) (raw)
Un Parker House roll es un panecillo que se elabora aplanando el centro de una bola de masa con un rodillo de cocina, de forma que adquiera una forma oval, y entonces se dobla por la mitad. Se hacen con leche y suelen ser bastante tierno y ligeramente dulce, con una corteza crujiente. Fueron inventados en el hotel Parker House de Boston (Massachusetts), donde se siguen sirviendo. Fannie Farmer da una receta en su Boston Cooking-School Cook Book de 1896.
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| dbo:abstract | Un Parker House roll es un panecillo que se elabora aplanando el centro de una bola de masa con un rodillo de cocina, de forma que adquiera una forma oval, y entonces se dobla por la mitad. Se hacen con leche y suelen ser bastante tierno y ligeramente dulce, con una corteza crujiente. Fueron inventados en el hotel Parker House de Boston (Massachusetts), donde se siguen sirviendo. Fannie Farmer da una receta en su Boston Cooking-School Cook Book de 1896. (es) Un Parker House roll est un petit pain fabriqué en aplatissant le centre d'une pâte ronde à l'aide d'un rouleau à pâtisserie de manière à obtenir une forme ovale, puis en pliant l'ovale en deux. Ils sont fabriqués à base de lait et sont généralement assez beurrés, mous et légèrement sucrés avec une coquille croustillante. (fr) A Parker House roll is a bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell. They were invented at the Parker House Hotel in Boston, during the 1870s. Fannie Farmer gives a recipe for them in her 1896 Boston Cooking-School Cook Book. The story of their creation has several variations, but they all involve an angry pastry cook throwing unfinished rolls into the oven, which results in their dented appearance. The recipe for Parker House Rolls first started appearing in cookbooks in the 1880s. (en) 派克賓館麵包卷（英語：Parker House roll）在1870年代由波士顿歐尼帕克豪斯酒店發明的圓麵包，其作法是以擀麵棍將麵團變成橢圓形並從中間折成兩半，它們是用牛奶製成，有黄油的、柔軟的、甜的和脆的。最早的食譜出現在1880年代，他們創作的故事有好幾種變化，但全都牽涉憤怒的糕點廚師將未完成的麵包卷放入烤箱，使其外觀凹陷；芬妮·法默在1896年上發表了其食譜。 (zh) |
| dbo:country | dbr:United_States |
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| dbo:ingredient | dbr:Sugar dbr:Flour dbr:Egg_(food) dbr:Butter dbr:Milk dbr:Margarine |
| dbo:ingredientName | Flour,milk,butterormargarine,eggs,sugar |
| dbo:thumbnail | wiki-commons:Special:FilePath/Parker_House_Rolls.jpg?width=300 |
| dbo:type | dbr:Bread_roll |
| dbo:wikiPageExternalLink | https://web.archive.org/web/20071026042045/http:/listserv.linguistlist.org/cgi-bin/wa%3FA2=ind0503B&L=ADS-L&P=R8233&I=-3 https://web.archive.org/web/20080724144401/http:/www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_16719,00.html |
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| dbp:country | dbr:United_States |
| dbp:creator | dbr:Parker_House_Hotel |
| dbp:imageSize | 250 (xsd:integer) |
| dbp:mainIngredient | Flour, milk, butter or margarine, eggs, sugar (en) |
| dbp:name | Parker House roll (en) |
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| gold:hypernym | dbr:Roll |
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| rdfs:comment | Un Parker House roll es un panecillo que se elabora aplanando el centro de una bola de masa con un rodillo de cocina, de forma que adquiera una forma oval, y entonces se dobla por la mitad. Se hacen con leche y suelen ser bastante tierno y ligeramente dulce, con una corteza crujiente. Fueron inventados en el hotel Parker House de Boston (Massachusetts), donde se siguen sirviendo. Fannie Farmer da una receta en su Boston Cooking-School Cook Book de 1896. (es) Un Parker House roll est un petit pain fabriqué en aplatissant le centre d'une pâte ronde à l'aide d'un rouleau à pâtisserie de manière à obtenir une forme ovale, puis en pliant l'ovale en deux. Ils sont fabriqués à base de lait et sont généralement assez beurrés, mous et légèrement sucrés avec une coquille croustillante. (fr) 派克賓館麵包卷（英語：Parker House roll）在1870年代由波士顿歐尼帕克豪斯酒店發明的圓麵包，其作法是以擀麵棍將麵團變成橢圓形並從中間折成兩半，它們是用牛奶製成，有黄油的、柔軟的、甜的和脆的。最早的食譜出現在1880年代，他們創作的故事有好幾種變化，但全都牽涉憤怒的糕點廚師將未完成的麵包卷放入烤箱，使其外觀凹陷；芬妮·法默在1896年上發表了其食譜。 (zh) A Parker House roll is a bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell. They were invented at the Parker House Hotel in Boston, during the 1870s. Fannie Farmer gives a recipe for them in her 1896 Boston Cooking-School Cook Book. (en) |
| rdfs:label | Parker House roll (es) Parker House roll (fr) Parker House roll (en) 派克賓館麵包卷 (zh) |
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| foaf:name | Parker House roll (en) |
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