봄 케이크
Barm cake 버터 녹인 바름 케이크와 블랙 푸딩 | |
| 유형 | 빵 |
|---|---|
| 원산지 | 잉글랜드 |
| 지역 또는 주 | 역사 랭커셔 |
| 주성분 | 바름 |
바름 케이크는 북서부 잉글랜드에서 온 부드럽고 둥글며 납작한 빵 롤로 전통적으로 바름으로 발효되었다.[1][2][3][4]
칩은 영국 북서부 지역의 대부분의 생선 가게와 칩 가게에서 판매되며 흔히 칩 바름이라고 불린다. 북서부, 특히 그레이터맨체스터에서 인기 있는 또 다른 충원은 패스트리 바름이다.[5] [6] 위건에서는, 지역적으로 "위건 케밥"[7]으로 알려진 바램 케이크에 완전한 맛의 파이가 제공된다.
참고 항목
참조
- ^ John Ayto (18 October 2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. p. 21. ISBN 978-0-19-964024-9.
- ^ Angus Stevenson (19 August 2010). Oxford Dictionary of English. Oxford University Press. p. 133. ISBN 978-0-19-957112-3.
- ^ Allied Chambers (1998). The Chambers Dictionary. Allied Publishers. p. 129. ISBN 978-81-86062-25-8.
- ^ Downes, John (28 July 2011). "BBC Food blog: The ale-barm method: Worthy of revival or just barmy bread?". BBC Online. Retrieved 14 June 2019.
...the original method of making yeast bread in Britain was a by-product of ale-making. When traditional ale is made, a yeasty froth appears on top of the fermenting liquid, the wort. This used to be scooped off, washed and added to bread dough in order to leaven it. Bread made this way is sweeter tasting than sourdough, and the leavening yeast used to be called 'barm'. Its unpredictability created the word 'barmy'. In the 19th century, the process was refined and industrialized, manufacturing it on a large scale with what is known today as 'baker's yeast', and used worldwide as the primary method of leavening bread. The barm method appears to be an ancient method developed by Gaelic peoples, and was quite different from that used in Europe, which is to leaven bread with a sourdough or leaven (the French call a similar product 'levain'). When the Romans first conquered Gaul, modern day France, they were astonished by the light sweet bread made by the Celtic inhabitants. Barm bread survived with the Celtic peoples in Britain, Scotland and Ireland, but was not common in Europe, being condemned during the Enlightenment as 'unwholesome'. In England, noblemen's bread, manchet, was always made with the barm method, whereas the commoners' bread, maslin, was a sourdough. Barm bread survived until World War Two, and even later in the North of England, largely as barm cakes. Curiously, the old method of making a sponge, or thick batter of flour and water with the barm was still used with the new industrially produced yeast, and was re-introduced to Europe from Vienna where the first yeast factories were established. This became popular in France as a 'poolish', the favoured method of making crusty bread such as a baguette.
- ^ "GH Sheldon, Family Bakers, White Barm Cake, Brown Barm Cake". Archived from the original on October 11, 2007.
- ^ "Delicacy is town's favourite snack". The Bolton News.
- ^ 파이 바름이란 무엇인가? 위건에선 삶의 방식이야, 가디언
