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60-513: The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough ( paste , later pâte ) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then

120-613: A good pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness. In the medieval cuisine of Northern Europe , pastry chefs were able to produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists of ingredients have been found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or ' huff paste ', that were eaten by servants only and included an egg yolk glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness. It

180-419: A hugely expensive investment, and the product should have the proper moisture, to appeal to consumers. While mochi can be refrigerated for a short storage period, it can also "become hard and not usable." The recommended preservation method is by freezing. The best method for freezing involves wrapping each mochi cake tightly in a sealed plastic bag. Although mochi can be kept in a freezer for almost one year,

240-399: A lot of time and focus. Presentation is an important aspect of pastry and dessert preparation. The job is often physically demanding, requiring attention to detail and long hours. Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is usually done in an area slightly separate from

300-434: A lower level of protein than all-purpose or bread flours. Lard or suet work well because they have a coarse, crystalline structure that is very effective. Using unclarified butter does not work well because of its water content; clarified butter , or ghee , which is virtually water-free, is better, but shortcrust pastry using only butter may develop an inferior texture. If the fat is melted with hot water or if liquid oil

360-528: A mochi covering to make mochi ice cream . In Japan, this is manufactured by the conglomerate Lotte under the name Yukimi Daifuku , "snow-viewing daifuku ". In Taiwan, a traditional Hakka and Hoklo pounded rice cake was called tauchi ( Chinese : 豆糍 ; Pe̍h-ōe-jī : tāu-chî ) and came in various styles and forms just like in Japan. Traditional Hakka tauchi is served as glutinous rice dough, covered with peanut or sesame powder. Not until

420-1050: A regular savory dim sum menu item. In the 19th century, the British brought western-style pastry to the Far East , though it would be the French-influenced Maxim in the 1950s that made western pastry popular in Chinese-speaking regions starting with Hong Kong . The term "western cake" (西餅) is used to refer to western pastry, otherwise Chinese pastry is assumed. Other Asian countries such as Korea prepare traditional pastry-confections such as tteok , hangwa , and yaksik with flour, rice, fruits, and regional specific ingredients to make unique desserts. Japan also has specialized pastry-confections better known as mochi and manjū . Pastry-confections that originate in Asia are clearly distinct from those that originate in

480-399: A result of this risk, Japanese authorities put out yearly warnings, advising people to cut mochi into small pieces before consumption. Mochi may be eaten alone as a major component of a main meal, and is used as an ingredient in other prepared foods. Many types of traditional wagashi and mochigashi (Japanese traditional sweets) are made with mochi. For example, daifuku is

540-431: A ritual offering on the days leading up to Hinamatsuri , or "Girls' Day" in Japan, on March 3 every year. Hishi mochi is rhomboid-shaped mochi with layers of red, green, and white. The three layers are coloured with jasmine flowers, water caltrop , and mugwort . Traditionally, mochi making is an important cultural event in Japan that involves members of a local community or family. Although less common today,

600-428: A soft round mochi stuffed with sweet filling, such as sweetened red bean paste ( anko ) or white bean paste ( shiro an ). Ichigo daifuku is a version containing a whole strawberry inside. Kusa mochi is a green variety of mochi flavored with mugwort ( yomogi ). When daifuku is made with kusa mochi , it is called yomogi daifuku . Small balls of ice cream are wrapped inside

660-404: A stronger and tougher gel. This increased resistance to the puncture test indicate that an increase in solute concentration leads to a more rigid and harder gel with an increased cohesiveness, internal binding, elasticity and springiness which means a decrease in material flow or an increase in viscosity. These results can also be brought about by an increase in heating time. Sensory assessments of

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720-560: A traditional Filipino sweet snack similar to Japanese mochi is called tikoy ( Chinese : 甜粿 ; Pe̍h-ōe-jī : tiⁿ-kóe ). There is also another delicacy called espasol with a taste similar to Japanese kinako mochi , though made with roasted rice flour (not kinako , roasted soy flour). The Philippines also has several steamed rice snacks with very similar names to mochi, including moche , mache , and masi . These are small steamed rice balls with bean paste or peanut fillings. However they are not derived from

780-473: A type of glutinous short-grain rice. The difference between shiratamako and mochiko comes from texture and processing methods. Shiratamako flour has been more refined and is a finer flour with a smoother, more elastic feel. Mochiko is less refined and has a doughier texture. Other ingredients may include water, sugar, and cornstarch (to prevent sticking). Additional other ingredients can be added to create different variations/flavors. Mochi

840-532: Is gluten- and cholesterol -free, as it is made from rice flour. A single serving of 44.0 g (1.55 oz) has 96 calories (kilocalories), 1.0 g (0.035 oz) of fat, but no trans or saturated fat, 1.0 mg (0.015 gr) of sodium, 22.0 g (0.78 oz) of carbohydrates, no dietary fiber, 6.0 g (0.21 oz) of sugar, and 1.0 g (0.035 oz) of protein. Amylose and amylopectin are both components of starch and polysaccharides made from D- glucose units. The big difference between

900-488: Is a Japanese rice cake made of mochigome ( もち米 ) , a short-grain japonica glutinous rice , and sometimes other ingredients such as water, sugar, and cornstarch . The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki ( 餅搗き ) . While eaten year-round, mochi is a traditional food for the Japanese New Year , and

960-473: Is best for mochi-making, as long-grain varieties will not expand correctly. Water is essential in the early stages of preparation. Other additives such as salt and other seasonings and flavourings are important for nutritive value and taste. However, additives can cause breakage of the mass, so should not be added to the rice before the cake is formed. The balls of rice are then flattened and cut into pieces or shaped into rounds. The machines for mass production are

1020-548: Is called ruqaq or ruqaqat ; in the Maghreb , warqa ( Arabic : ورقة ) which is different from regular filo dough. In Turkish, it is called yufka 'thin'. The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit. Most say that it was derived from the Greeks; Homer's Odyssey , written around 800 BC, mentions thin breads sweetened with walnuts and honey. In

1080-574: Is close to having or has a 0% amylose content. The table below summarizes the amylose and amylopectin content of different starches, waxy and nonwaxy: The soaking of the glutinous rice is an elemental step in the preparation of mochi, either traditionally or industrially. During this process, glutinous rice decreases in protein content as it is soaked in water. The chemicals that make up the flavour of plain or "natural" mochi are ethyl acetate , ethanol , 2-butanol , 2 methyl 1-propanol , 1-butanol , isoamyl alcohol , 1-pentanol and propane acid. Mochi

1140-411: Is commonly sold and eaten during that time. Mochi is made up of polysaccharides , lipids , protein , and water. Mochi has a varied structure of amylopectin gel, starch grains, and air bubbles. In terms of starch content, the rice used for mochi is very low in amylose and has a high amylopectin level, producing a gel-like consistency. The protein content of the japonica rice used to make mochi

1200-406: Is due to the polysaccharides in it. The viscosity and elasticity that account for this chewiness are affected by many factors such as the starch concentration, configuration of the swollen starch granules, the conditions of heating (temperature, heating period and rate of heating) as well as the junction zones that interconnect each polymer chain. The more junction zones the substance has, the stronger

1260-403: Is higher than that of standard short-grain rice. Mochi is similar to dango , which is made with rice flour instead of pounded rice grains. Red rice was the original variant used in the production of mochi. The cultural significance of mochi in Japan is unique, though it has elements in common with other auspicious foods in other Asian countries. According to archaeological research,

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1320-410: Is made with same ingredients but their fillings are filled with crushed peanuts. There is also kuih tepung gomak , which has similar ingredients and texture to mochi but larger in size. The snack is quite popular in the east coast of Malaysia. In Singapore , muah chee is made from glutinous rice flour and is usually coated with either crushed peanuts or black sesame seeds. In Taiwan ,

1380-464: Is mention of sweetmeats, including small pastries filled with fruit. Roman cuisine used flour, oil, and water to make pastries that were used to cover meats and fowls during baking in order to keep in the juices, but the pastry was not meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small pastries containing eggs or little birds and that were often served at banquets. Greeks and Romans both struggled in making

1440-399: Is mixed with water and cooked on a stovetop or in the microwave until it forms a sticky, opaque, white mass. This process is performed twice, stirring the mass in between until it becomes malleable and slightly transparent. With modern equipment, mochi can be made at home, with the technology automating the laborious dough pounding. Household mochi appliances provide a suitable space where

1500-418: Is placed on family altars ( kamidana ) on December 28 each year. The cherry blossom ( sakura ) is a symbol of Japan and signifies the onset of full-fledged spring. Sakuramochi is a pink-coloured mochi surrounding sweet red bean paste and wrapped in an edible, salted cherry blossom leaf; this dish is usually made during the spring. Children's Day is celebrated in Japan on May 5. On this day,

1560-426: Is that it stains red when iodine is added, whereas nonglutinous rice stains blue. This phenomenon occurs when iodine is mixed with iodide to form tri-iodide and penta-iodide. Penta-iodide intercalates between the starch molecules and stains amylose and amylopectin blue and red, respectively. The gelation and viscous texture of glutinous rice is due to amylopectin being more hygroscopic than amylose, thus water enters

1620-454: Is used, the thin oily layer between the grains offers less of an obstacle to gluten formation and the resulting pastry is tougher. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry , care must be taken to blend the fat and flour thoroughly before adding any liquid---to ensure that the flour granules are adequately coated with fat and less likely to develop gluten . On

1680-481: Is usually composed solely of glutinous rice, however, some variations may include the additions of salt, spices and flavourings such as cinnamon ( cinnamaldehyde ). Food additives such as sucrose , sorbitol or glycerol may be added to increase viscosity and therefore increase gelatinization. Additives that slow down retrogradation are not usually added since amylopectin has a very stable shelf life due to its high amylopectin content. Mochi's characteristic chewiness

1740-501: Is usually filled with sweet bean paste and covered with sesame seeds. Kue moci comes from Sukabumi , West Java and Semarang , Central Java . Another Indonesian mochi is yangko , a Yogyakarta mochi made from glutinuous rice. In Pontianak , mochi is covered with ground peanut powder and the dish named kaloci . In Malaysia , kuih kochi is made from glutinous rice flour and filled with coconut filling and palm sugar . Another Chinese Malaysian variant, loh mai chi

1800-470: The Japanese era was Japanese-style mochi introduced and gained popularity. Nowadays, Taiwanese mochi ( 𫃎糬 ; môa-chî ) often comes with bean paste fillings. In China , tangyuan is made from glutinous rice flour mixed with a small amount of water to form balls and is then cooked and served in boiling water. Tangyuan is typically filled with black sesame paste or peanut paste and served in

1860-532: The samurai class during the Muromachi period . Kagami mochi are composed of two spheres of mochi stacked on top of one another, topped with a bitter orange ( daidai ). In welcoming the New Year, samurai decorated kagami mochi with Japanese armour and Japanese swords and would place them in the tokonoma (alcove in a traditional Japanese room where art or flowers are displayed) to pray for

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1920-589: The Japanese mochi, but are derivatives of the Chinese jian dui (called buchi in the Philippines). They are also made with the native galapong process, which mixes ground slightly fermented cooked glutinous rice with coconut milk . In Korea , chapssal-tteok ( Hangul : 찹쌀떡 ) varieties are made of steamed glutinous rice or steamed glutinous rice flour. In Indonesia , kue moci

1980-400: The Japanese promote the happiness and well-being of children. Kashiwa-mochi and chimaki are made especially for this celebration. Kashiwa-mochi is white mochi surrounding a sweet red bean paste filling with a kashiwa oak leaf wrapped around it. Chimaki is a variation of a dango wrapped in bamboo leaves. Hishi mochi is a ceremonial dessert presented as

2040-614: The New World starting in the 16th century. Many culinary historians consider French pastry chef Antonin Carême (1784–1833) to have been the first great master of pastry making in modern times. Pastry-making has a strong tradition in many parts of Asia. Chinese pastry is made from rice, or different types of flour, with fruit, sweet bean paste or sesame -based fillings. The mooncakes are part of Chinese Mid Autumn Festival traditions, while cha siu bao , steamed or baked pork buns, are

2100-439: The cohesiveness of the gel, thereby forming a more solid-like material. The perfect mochi has the perfect balance between viscosity and elasticity so that it is not inextensible and fragile but rather extensible yet firm. Many tests have been conducted on the factors that affect the viscoelastic properties of mochi. As puncture tests show, samples with a higher solid (polysaccharide) content show an increased resistance and thereby

2160-537: The dough is stretched by hand, a long, thin rolling pin is used, with continual flouring between layers to prevent the sheets from sticking to one another. In modern times, mechanical rollers are also used. Prior to World War I , households in Istanbul typically had two filo makers to prepare razor thin sheets for baklava, and the relatively thicker sheets used for börek . Fresh and frozen versions are prepared for commercial markets. When using filo to make pastries,

2220-531: The environment of the dough can be controlled. The assembly-line sections in mochi production control these aspects: Varieties of glutinous and waxy rice are produced as major raw material for mochi. The rice is chosen for tensile strength and compressibility. One study found that in kantomochi rice 172 and BC3, amylopectin distribution varied and affected the hardness of mochi. Kantomochi rice produced harder, brittle, grainy textures, all undesirable qualities except for ease of cutting. For mass production,

2280-614: The fifth century BC, Philoxenos states in his poem " Dinner " that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie. It is also said to have been popular in the Byzantine Empire . Some claim that the Turks also invented a form of filo/yufka independently in Central Asia; the 11th-century Dīwān Lughāt al-Turk by Mahmud Kashgari records

2340-433: The frozen mochi may lose flavor and softness or get freezer-burned. Food additives , such as modified tapioca starch, can also extend the shelf life of mochi. Mochi is relatively simple to make, as only a few ingredients are needed for plain mochi. The main ingredient is either shiratamako or mochiko , Japanese sweet glutinous rice flours. Both shiratamako and mochiko are made from mochigome ,

2400-545: The gelatinization of mochi. When the temperature fell below this point, the hardening was too slow. It was concluded that a processing temperature below 62 °C (144 °F) was unsuitable for dough preparation. Mochi is a variation of a low-calorie, low-fat rice cake. The cake has two essential raw materials, rice and water. Sticky rice (also called sweet rice, Oryza sativa var. glutinosa , glutinous sticky rice, glutinous rice, waxy rice, botan rice, biroin chal , mochi rice, pearl rice, and pulut ), whether brown or white,

2460-422: The hardness, stickiness and elasticity of mochi and their relationship with solute concentration and heating time were performed. Similar to the puncture test results, sensory tests determine that hardness and elasticity increase with increasing time of heating and solid concentration. However, stickiness of the samples increase with increasing time of heating and solid concentration until a certain level, above which

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2520-510: The homemade production of mochi increased beginning in the 6th century ( Kofun period ), when earthenware steamers became popular in every household, mainly in eastern Japan. In the Bungo no kuni fudoki , compiled in the late 8th century in the Nara period , a legend concerning mochi was described. According to the book, when a rich man made a flat mochi from leftover rice and shot an arrow at it,

2580-587: The main kitchen. This section of the kitchen is in charge of making pastries, desserts, and other baked goods. Filo Filo ( Turkish : yufka ) is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines . Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. The name filo (phonetic) or phyllo (transliteration) comes from Greek φύλλο 'leaf'. In Arabic, it

2640-509: The meaning of yurgha , an archaic term for yufka , as "pleated or folded bread". Filo is documented in the Topkapı Palace in the Ottoman period. Filo dough is made with flour, water and a small amount of oil. Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table is used, preferably with a marble top. If

2700-534: The mochi transformed into a white bird and flew away, and after that, the man's rice field became desolate and barren. This legend shows that round white mochi was historically held to have spiritual power. In the Heian period (794–1185), mochi was often used in Shinto events to celebrate childbirth and marriage. According to the Ōkagami compiled in the 12th century, emperors and nobilities used to put mochi into

2760-770: The mouths of babies that were 50 days old. In this period, it became customary in aristocratic society for the bride and groom to eat mochi together at the bride's house three days after the wedding. The first recorded accounts of mochi being used as a part of New Year's festivities are from the Heian period. The nobles of the Imperial court believed that long strands of freshly made mochi symbolized long life and well-being, while dried mochi helped strengthen one's teeth. Accounts of it can also be found in The Tale of Genji . The custom of kagami mochi (mirror mochi) began among

2820-481: The other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants , the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to yeast bread dough, spreading it with butter, and folding it to produce many thin layers. Pastry chefs use a combination of culinary ability and creativity for baking, decoration, and flavoring with ingredients. Many baked goods require

2880-526: The pastry category. Pastries also tend to be baked. The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks, and Phoenicians all had filo-style pastries in their culinary traditions. In the plays of Aristophanes , written in the 5th century BC, there

2940-435: The prosperity of their families in the New Year. When people ate kagami mochi after the New Year period, they avoided cutting it with a hōchō (knife) so as not to violate the kami , and smashed it with a wooden hammer after it naturally dried and cracked. Mochi continues to be one of the traditional foods eaten around Japanese New Year and is sold and consumed in abundance around this time. A kagami mochi

3000-700: The reverse is observed. These relationships are important because too hard or elastic a mochi is undesirable, as is one that is too sticky and will stick to walls of the container. Suffocation deaths are caused by mochi every year in Japan, especially among elderly people. In 2015, it was reported that according to the Tokyo Fire Department – which responds to choking cases – more than 100 people were hospitalised per year for choking on mochi in Tokyo alone. Also in Tokyo, between 2006 and 2009 there were 18 reported deaths resulting from choking on mochi. As

3060-415: The rice variety should be chewy, but easy to separate. Generally, two types of machines are used for mochi production in an assembly line. One machine prepares the dough, while the other forms the dough into consistent shapes, unfilled or with filling. The first type of machine controls the temperature at which the rice gelatinizes. One study found that a temperature of 62 °C (144 °F) corresponds to

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3120-429: The starch granule, causing it to swell, while the amylose leaves the starch granule and becomes part of a colloidal solution. In other words, the higher the amylopectin content, the higher the swelling of the starch granule. Though the amylopectin content plays a major role in the defined characteristic of viscosity in glutinous rice, factors such as heat also play a very important role in the swelling, since it enhances

3180-454: The term more often referred to the sweet and often ornate confections implied today. The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough , puff pastry , choux pastry , short dough , pâte brisée , pâte sucrée , and other enriched doughs. Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor—simple breads are thus excluded from

3240-553: The thin layers are made by first rolling out the sheets of dough to the final thickness, then brushing them with oil, or melted butter for some desserts, and stacking them. This contrasts with puff pastry and croissant doughs, where the layers are stacked into a thick layer of dough, then folded and rolled out multiple times to produce a laminated dough containing thin layers of dough and fat. Filo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings. Mochi Mochi ( もち, 餅 ) [motɕi]

3300-423: The traditional process still exists in most rural areas, as well as in urban temples, shrines, and community spaces, especially in the days leading up to the new year. The traditional process of mochi-pounding (called mochitsuki ( 餅つき ) ) involves whole rice as the only ingredient and takes place in three basic steps: The modern preparation of mochi uses a sweet flour of sweet rice ( mochiko ). The flour

3360-640: The two is that amylose is linear because it only has αlpha-1,4- glycosidic bonds. Amylopectin, though, is a branched polysaccharide because it has αlpha-1,4-glycosidic bonds with occasional αlpha-1,6-glycosidic bonds around every 22 D-glucose units. Glutinous rice is nearly 100% composed of amylopectin and almost completely lacks its counterpart, amylose, in its starch granules. A nonglutinous rice grain contains amylose at about 10–30% weight by weight and amylopectin at about 70–90% weight by weight. Glutinous or waxy type of starches occur in maize, sorghum, wheat, and rice. An interesting characteristic of glutinous rice

3420-410: The uptake of water into the starch granule significantly. The high amylopectin content of waxy or glutinous starches is genetically controlled by the waxy or wax gene. Its quality of greater viscosity and gelation is dependent on the distribution of the amylopectin unit chains. Grains that have this gene are considered mutants, which explains why most of them are selectively bred to create a grain that

3480-432: The water that it was boiled in. In Hong Kong and other Cantonese regions, the traditional lo mai chi ( Chinese : 糯米糍 ; Jyutping : no6 mai5 ci4 ) is made of glutinous rice flour in the shape of a ball, with fillings such as crushed peanuts, coconut, red bean paste, and black sesame paste. It can come in a variety of modern flavors such as green tea, mango, taro, strawberry, and more. In Philippines ,

3540-479: The west, which are generally much sweeter. Different kinds of pastry doughs are made by utilizing the natural characteristics of wheat flour and certain fats. When wheat flour is mixed with water and kneaded into plain dough, it develops strands of gluten, which are what make bread tough and elastic. In a typical pastry, however, this toughness is unwanted, so fat or oil is added to slow down the development of gluten. Pastry flour can also be used, since it typically has

3600-466: Was not until about the mid-16th century that actual pastry recipes began appearing. These recipes were adopted and adapted over time in various European countries, resulting in the myriad pastry traditions known to the region, from Portuguese " pastéis de nata " in the west to Russian " pirozhki " in the east. The use of chocolate in pastry-making in the west, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from

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