t is called Bollería generically to all the buns and sweets whose main component is the mass of flour . By extension, a pastry is a place where generally baked pieces of pastry are sold in individual portions.
Obtaining the corn dough
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- 1 abusive consumption
- 2 European gastronomy
- 1 The Buns
- 2 In America
- 2.1 Different terms
- 3 Tip
- 4 Sources
The industrially-made pastries have developed rapidly, which has led to an abusive consumption of this type of food, especially in the child population without taking into account its high caloric content. This consumption is often associated with junk (or junk) food.
Pastries in Europe are traditional and artisanal. It is an important element of food, so it is consumed daily in breakfasts and snacks.
The word bollo (round bun) comes from the Latin bulla = “ball” (that is, round, hence “bula” and “brocal.” The pastry (usually sweet), usually baked in individual portions, is called a bun . They are made with different types of flour doughs and depending on the pastry chef who makes it, they can be filled or not. Most of them look like small sweet breads. They are made in many different shapes and sizes: short and round or long and thin. Very useful for breakfast and snacks There are “the balls” of corn and viands in Cuba and other parts of the American continent.
Invoices on plate
- The bun is a food of indigenous origin based on corndough (In Cuba it is known as a tamale, although in the eastern part of the archipelago there are sweet corn buns (fried food) or non-sweet corn (boiled corn balls, yucca or banana ) that are wrapped in corn husks and cooked or boiled in boiling water. It is typical and deeply rooted in the Colombian Caribbean coast and in Panama . It is similar to the Andean humita, the Venezuelan, and the Brazilian pamoña. prepare with sweet potato .
- According to the American country, this round bagel object of work in pastries is called:
- cake (kake)
- pancake (tortica)
- thread (small thread)
- In Cubait is called “Dulcería” instead of Bollería and it is generalized by calling “sweets” or individualized by calling the different types of buns by name (cake, donut, cofikake, pie, etc.). When the base is wheat flour it is called bread and it is made and sold in the “bakery” (as it is also called in Uruguay ).
- The empanadilla: It is a mixture of ground cooked corn, grated cassava, water and salt, then balls of the desired size are made, a smeared bottle of butter is passed to it, meat mince is placed in the center, it is paired and then it is fried.
- In Argentina, the great variety of sweet doughs that were introduced by the European immigration that went to the Río de la Plata region, and that over time were adapted to the taste of the region , is called Invoices .
- In Uruguay they are made “bread” quite similar (although not the same), known as biscuits. The place of sale is named bakery.
- In order not to be at risk of obesity, insane tendencies in the diet of children and adolescents that are common, shared and imitated among friends should be avoided:
- Children who encourage their parents to buy them, for breakfast or almost every day, the buns, chocolate cereals or stuffed cookies that their class friends eat for breakfast.
- Children who reject the proposed lunch because they would rather have the chocolate or the bun that their friends eat at school recess.