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Rabu, 15 Juni 2011

The classification of the Middle East, based on the dough

Middle Eastern sweets may be classified in many ways. For example, depending on the type are made of dough can be included, or you can use the type of performance that is made from nuts, dates, cheese or cream. Also could include, as are the different types of desserts, such as cakes, cookies and cakes. Each of these perspectives provides a unique way of looking at this from a certain angle.

It's less popular to use a type of dough for the classification, but is often used between bakers and people who are informed about the different types of dough that are used. When viewed from a high level, one can distinguish three main types of sweets Middle East: those of flour dough, which manufacture of semolina and you whose dough includes cheese. Almost all fall into one of these three categories. For those who know something about the dough may be easy to find used with the specific piece. They often have very different texture and it would be easy to help themselves by examining a bit in a minute.

Flour dough is used in many cakes, and pastries are no exception. It's very easy to make a mixture of clay, because it's just flour and water. Looking at this extremely short list of ingredients one might think that it is very easy. However, it is not the case, because the mixture shall be processed in a particular way to produce the final form of the dough, which would have been ready for use, to bread. You can use two types of this mixture of flour and water. The first is called the phyllo, while the second is the name of Knafeh dough. These are the types are very different in form, even when they are made from similar ingredients.

Middle Eastern sweets, especially pastries such as Baklava, and Ballorieh, are made from one of the two forms of flour dough is just mentioned. Some are made from phyllo, while others are made from a form of Knafeh. Phyllo type is kneaded on a very thin slices, that look like paper and then stacked one above the other. The stack is then cut into various shapes and administered to many species of Baklava. Others use Knafeh dough type of which is composed of long fibres, which are flexible at first but harden, once baked. Pieces, as they are made up of Borma and Ballorieh.

On the other hand, the semolina is used in other types of os in sweets and cookies and cakes. Maamoul, Nammoura and Sfouf are made of, and benefit from its fragile and granular texture. These items have a large base of fans and popular in many countries. Often also produce home as people learned how to handle such a dough and many courses become available online.

It is the last category, which includes cheese in its batter. Most of these products is filled with cream and are generally seasonal. Among the Favorites are the Katayef, which is very popular in the month of Ramadan.

This classification of the Middle East sweets are often used by bakers, and those who know something about these desserts. Most people, however, is allocated to pastries, cookies and cakes whereas it may look more evident way. Others still would like to distinguish between the different fillings are used, but is at least used method among the three of them.