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- El sticky bun (en inglés ‘bollo pegajoso’) es un pastel de postre o desayuno que suele consistir en trozos estirados de masa con levadura, conteniendo a veces azúcar moreno o canela, que se aplastan juntos para obtener una especie de hogaza plana del tamaño de la bandeja de horno. Antes de poner la masa en ésta, se unta con ingredientes pegajosos, como jarabe de arce o miel, así como frutos secos y quizás más azúcar y a veces mantequilla. Tras el horneado, se le da la vuelta al bollo de forma que los ingredientes untados en la bandeja y adheridos a él queden arriba. Sin embargo, los sticky buns producidos industrialmente se hornean en un molde metálico de aluminio, lo que permite que estos ingredientes se introduzcan en el bollo, haciéndolo pegajoso por todas partes. La forma en la que el sticky bun se hornee permite extraer de él raciones individuales con mayor o menor dificultad, si bien nunca resulta fácil. Los sticky buns parecen tener un origen germánico, habiendo sido originalmente conocidos como schnecken (‘caracoles’). Allí donde se asentaron los emigrantes alemanes del siglo XVIII (como por ejemplo los alemanes de Pensilvania) los sticky buns perduraron mucho más que otros muchos rasgos culturales. En Venezuela, existe una versión local llamada golfeado que es muy similar. La única diferencia notable es que se le coloca queso fresco rallado encima, lo que le da una armonía dulce-salado bien particular. (es)
- Sticky buns are a type of dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — compressed together to form a kind of flat loaf corresponding to the size of the pan in which they are to be baked. Before the dough is placed in the baking-pan, the latter is lined with the "sticky" ingredients, such as brown sugar or honey (or both), as well as nuts and raisins and perhaps more sugar and sometimes butter. After the buns are baked, they are inverted so that the pan lining then becomes a topping. Commercially produced sticky buns, however, are usually just baked in an aluminum loaf tin, which allows the topping to suffuse the buns, making them sticky throughout. The way the buns were baked allows them to more or less be pulled off as individual servings, although it is often a futile effort. Sticky buns have been consumed since the Middle Ages, at which time cinnamon became more prominent. Sticky buns also have a Germanic origin and were originally known as "Schnecken". The Pennsylvania Dutch introduced Schnecken in the United States. Wherever 18th-century German settlers (such as the Pennsylvania Dutch) went, sticky buns have remained long after many other cultural traits have disappeared. In Venezuela, there is a very similar local version of them called golfeado. The main difference between them is the ground fresh cheese on top that gives the bun a very particular sweet-salty taste. (en)
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- A traditional sticky bun loaf (en)
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- Dough, brown sugar, honey (en)
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- El sticky bun (en inglés ‘bollo pegajoso’) es un pastel de postre o desayuno que suele consistir en trozos estirados de masa con levadura, conteniendo a veces azúcar moreno o canela, que se aplastan juntos para obtener una especie de hogaza plana del tamaño de la bandeja de horno. Antes de poner la masa en ésta, se unta con ingredientes pegajosos, como jarabe de arce o miel, así como frutos secos y quizás más azúcar y a veces mantequilla. Tras el horneado, se le da la vuelta al bollo de forma que los ingredientes untados en la bandeja y adheridos a él queden arriba. Sin embargo, los sticky buns producidos industrialmente se hornean en un molde metálico de aluminio, lo que permite que estos ingredientes se introduzcan en el bollo, haciéndolo pegajoso por todas partes. La forma en la que el (es)
- Sticky buns are a type of dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — compressed together to form a kind of flat loaf corresponding to the size of the pan in which they are to be baked. Before the dough is placed in the baking-pan, the latter is lined with the "sticky" ingredients, such as brown sugar or honey (or both), as well as nuts and raisins and perhaps more sugar and sometimes butter. After the buns are baked, they are inverted so that the pan lining then becomes a topping. Commercially produced sticky buns, however, are usually just baked in an aluminum loaf tin, which allows the topping to suffuse the buns, making them sticky throughout. The way the buns were baked allows them to more o (en)
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- Sticky bun (es)
- Sticky bun (en)
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