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Donat - Donut with panna cotta - دونات با مزه انبه - دونات با پاناکوتای انبه

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Donat - Donut with panna cotta - دنات با مزه انبه - دنات با پاناکوتای انبه
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دونات نوعی فراورده قندی سرخ کردنی یا دسر است. دونات در بسیاری از کشورها خوراکی محبوب است و می‌توان آن را در اشکال مختلف به عنوان میان وعده‌ای شیرین به صورت خانگی آماده یا از بیرون تهیه کرد.
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A doughnut or donut (/ˈdoʊnət/ or /ˈdoʊnʌt/; see spelling differences) is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually deep-fried from a flour dough, and typically either ring-shaped or without a hole and often filled. Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. In addition to flour, doughnuts may also include such ingredients as water, leavening, eggs, milk, sugar, oil/shortening, natural flavors and/or artificial flavors.

The two most common types are the toroidal ring doughnut and the filled doughnut—which is injected with fruit preserves, cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Other shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. Doughnut varieties are also divided into cake and risen type doughnuts.

Panna cotta (from Italian cooked cream) is an Italian dessert made by blending thick cream, egg white and honey.[1] The blend is then baked in a bain-marie in a low oven. The original panna cotta really does feel and taste like "cooked cream," but requires very careful monitoring of oven temperatures and timing. Alternative recipes, mostly used in restaurants outside of Italy, use simmering together cream, milk, and sugar, mixing this with gelatin, and letting it cool until set. It is generally believed to have originated in the Northern Italian region of Piedmont,[2] although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce, or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier commercial recipes for the dish did not directly mention gelatin, but instead included a step in which fish bones were boiled; this is now known to extract collagen from the bones, which turns to gelatin. Home preparation has always used honey and egg whites, traditionally abundant in Italian homes, left over from the yolks used to enrich hand-made pasta and cakes. Sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved, commercially, into what is now a gelatin dessert, flavoured with vanilla and topped with fruit or spices, and served chilled.
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