Almost everyone has experienced the pleasant sensation of walking into a bakery and smelling the sweet aroma of fresh-baked goods right out of the oven. In an age where prepackaged and frozen foods dominate the retail grocery industry, bakeries provide a refreshing alternative and wide variety of delicious treats.
Bakeries produce a wide variety of breads. Breads are one of the oldest forms of food in the world and are made by baking dough, a flour and water mixture. Other ingredients such as salt, fat, milk, sugar, baking soda and yeast can be added. Breads come in a variety of forms, including rolls and loaves. Other common ingredients in bread include nuts, seeds and vegetables.
Doughnuts provide a tasty snack and can be eaten for breakfast. Usually sweet and deep fried, doughnuts come with a hole in the middle or as a solid piece filled with items such as jelly, creams or custards. Doughnuts can be baked in an oven instead of deep fried. Common doughnut toppings include powdered sugar, glaze and caramel. The two main types of doughnuts include yeast and cake. Yeast doughnuts are lighter and fluffier. Cake doughnuts tend to be heavier. The majority of doughnuts have a round shape.
Bagels, popular breakfast items, are usually made of yeast wheat dough and come in the form of a ring. Bagels have a thick and tough exterior that is crisp and often browned. Common bagel toppings include poppy and sesame seeds. Most bakeries carry bagels, although bagel shops specialize in bagels only.
Bakeries sell pies as dessert items. A pie is a baked dish consisting of layers of pastry dough that form a shell and have sweet or sour fillings. Pies can also be filled with meat and eaten as a dinner, however such pies are rarely found in bakeries. Some traditional varieties of pies sold in bakeries include apple, strawberry, blackberry, cherry, cream, custard, key lime and lemon meringue.
Pastries refer to baked goods made with ingredients that often include butter, sugar, shortening, flour, baking powder and eggs. Pastries, higher in fat content than breads, include small desserts and quiches. Other types include Danish pastry and croissants.
Cupcake and Muffin
The Real Difference Between a Cupcake and a Muffin
And why it is socially acceptable to eat a muffin for breakfast, and not a cupcake.
Cupcakes are cupcakes and muffins are muffins.
Though it may be hard to pinpoint the difference between a cupcake and muffin, it should be clear whether or not you’re eating a cupcake or muffin after your first bite.
One similarity between cupcakes and muffins is the ingredients. Both usually contain flour, eggs, butter, sugar and milk. However, muffins sometimes replace all-purpose flour with whole wheat flour, oat flour or even various nut flours. Muffins can also be filled with a variety of tasty mix-ins, such as dried fruits, nuts or chocolate chips. In addition, muffins may replace butter with a liquid form of fat, such as vegetable oil. The amount of butter and sugar is higher in cupcakes than in muffins.
The mixing process and the consistency of the batter differentiates cupcakes and muffins. Cupcakes are made by creaming the butter and sugar together to create a smooth, fluffy batter. Cupcake batter is beaten significantly longer than muffin batter; this creates a uniformness of air bubbles throughout the cupcake. Muffin batter, on the other hand, is beaten briefly and remains relatively lumpy. This makes for a more dense baked good.
Muffins are often believed to be the healthier option, which is why it is acceptable to eat them for breakfast. But muffins are not always the healthier option. You can, however, have savory muffins, but not savory cupcakes.
The most obvious visual difference between cupcakes and muffins is, of course, the frosting. Cupcakes are topped with creamy, delicious frosting. Instead, muffins may have a sugared top or a very thin glaze. Usually the fillings inside the muffins add enough excitement to the baked good, so there might not be anything on top.
If you think removing the frosting from a cupcake makes it a muffin, you’re wrong. A cupcake is a small cake and a muffin is a small quick bread. If you can’t pour the the batter into a 8-in. circular pan and make a birthday cake, then you have yourself a muffin.
Macarons & Macaroons
In one heavenly confection, a crispy almond meringue shell with a chewy interior yields to a lush, creamy ganache sandwiched within. In the other, a bite clean through reveals a consistent concentration of coconut that’s dense and chewy. Macarons and macaroons: Many confuse these two separate desserts.
It’s no spelling mistake.
Macarons, with a single “o,” are meringue-like French cookies made with almond meal and egg whites, sandwiched around ganache, jam, or a cream-based filling.
Because these French confections are made with almond meal (or more rarely, ground hazelnut or pistachio), the shells of macarons are completely gluten-free.
Macaroon is the American word for a dense, chewy, flourless cookie, usually made with coconut. It can also include nuts or nut paste. Also made with egg whites, macaroons are often served for dessert at Passover celebrations because they usually don’t contain flour or leavening agents.
Besides their similar spellings and use of egg whites and sugar, the two sweets do have a shared, somewhat disputed history. The word “macaroon” is derived from the Italian word ammaccare,meaning “to crush,” referring to the almond paste,
Meanwhile, European Jews took the original version and swapped in coconut. Dense and chewy coconut macaroons are popular in the United Kingdom and United States, partly because of their hardiness and transportability.
French macarons are much more delicate.