|
A bun is a small, sometimes sweet, bread or bread roll. Though they come in many shapes and sizes, they are most commonly hand-sized or smaller, with a round top and flat bottom. Buns are usually made from flour, sugar, milk, yeast and butter. Common varieties contain small fruit or nuts, are topped with icing or caramel, or filled with jam or cream. Some types of buns are filled with various meats. "Bun" may also refer to particular types of filled dumplings, such as Chinese baozi. Some of these types of dumplings may be bread-like in texture. A bun is normally made from dough that has been enriched with sugar and butter and even sometimes egg. Without any of these the dough remains to be 'bread dough' rather than 'bun dough' and the resultant product will be called a roll, rather than a bun. ==List of buns== B * Bánh bao – (literally "enveloping cake") is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushrooms and vegetables, in Vietnamese cuisine * Baozi – a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations * Bath bun – a rich, round sweet roll that has a lump of sugar baked in the bottom and more crushed sugar sprinkled on top after baking * Beef bun – a type of Hong Kong pastry; one of the most standard pastries in Hong Kong and can also be found in most Chinatown bakery shops; has a ground beef filling, sometimes including pieces of onions〔 〕〔 〕 * Belgian bun – a sweet bun containing sultanas and usually topped with fondant icing and half a glace cherry * Blaa – a dough-like, white bread bun (roll) speciality particularly associated with Waterford, Ireland;〔Healy, Alison. ("Waterford's blaa roll bakers honoured in awards" ), ''The Irish Times'', Tuesday 18 November 2008.〕 historically, the blaa is also believed to have been made in Kilkenny and Wexford〔''How the Irish Invented Slang: The Secret Language of the Crossroads'' (Counterpunch) (Irish Edition)〕 * Boston bun – a large spiced bun with a thick layer of coconut icing, prevalent in Australia and New Zealand * Bun kebab – of Pakistani origin, a spicy patty which is shallow-fried, onions, and chutney or raita in a hot dog bun C * Cha siu bao – a Cantonese barbecue-pork-filled bun (''baozi'');〔Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. (). The food of China: a journey for food lovers. Bay Books. ISBN 978-0-681-02584-4. p24.〕 filled with barbecue-flavored cha siu pork〔 * Cheese bun – a variety of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Bolivia, Brazil (especially in the state of Minas Gerais), Paraguay and northern Argentina〔Elichondo, Margarita: ''La comida criolla: Memoria y recetas''. Popular Culture Library, Editions of EL SOL, 2003 (ISBN 950-9413-76-3) ()〕 * Chelsea bun – a currant bun first created in the 18th century at the Bun House in Chelsea,〔Kathryn Hawkins (''The Food of London: A Culinary Tour of Classic British Cuisine'' ), Singapore: Periplus Editions (HK) Ltd, 2002, p.26〕 an establishment favoured by Hanoverian royalty which was demolished in 1839〔Alan Davidson "Bun" in ''The Oxford Companion to Food'' Oxford University Press, 1999, p. 114 ISBN 0-19-211579-0〕 * Cinnamon bun – a sweet roll served commonly in Northern Europe and North America; its main ingredients are dough, cinnamon, sugar, and butter, which provide a robust and sweet flavor * Cocktail bun – a Hong Kong-style sweet bun with a filling of shredded coconut; one of several iconic types of baked goods originating from Hong Kong〔 (【引用サイトリンク】title=Chinese Bakery )〕 * Colston bun – named after Sir Edward Colston; made in the city of Bristol, England; composed of a yeast dough flavored with dried fruit, candied peel and sweet spices * Cream bun – variations of cream buns exist all around the world; typically they are made with an enriched dough bread roll that is baked and cooled, then split and filled with cream * Currant bun – a sweet bun that contains currants or raisins; towards the end of the seventeenth century the Reverend Samuel Wigley founded the Currant Bun Company in Southampton, Hampshire UK D * Dampfnudel – a white bread roll or sweet roll eaten as a meal or as a dessert in Germany and in France (Alsace); a typical dish in southern Germany F * Fruit bun – a sweet roll made with fruit, fruit peel, spices and sometimes nuts; a tradition in Britain〔(Weapons of mass confection: Marine's mum sends thousands of buns to British troops in Afghanistan | Mail Online )〕 and former British colonies including Jamaica, Australia,〔() 〕 Singapore,〔(Using bread improver - New Straits Times | HighBeam Research )〕 and India〔(‘Best before date of food items is date of expiry’ - Indian Express )〕 H * Ham and egg bun – a Hong Kong pastry; a bun or bread that contains a sheet of egg and ham * Hamburger bun – typically round buns designed to encase a hamburger; invented in 1916 by a fry cook named Walter Anderson, who co-founded White Castle in 1921 * Honey bun – a sweet roll of American origin, somewhat similar to the cinnamon bun, that is popular in the southeast United States * Hot cross bun – a spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the UK, Australia, New Zealand, South Africa, and Canada, but now popular all year round〔(BBC - How did hot cross buns become two a penny? )〕 * Hot dog bun – a soft bun shaped specifically to contain a hot dog or frankfurter I * Iced bun – a bread roll made to a sweet recipe with an icing sugar glaze covering the top L * London bun – a finger-shaped or elongated bun made of rich yeast dough flavored with either currants or caraway seeds and topped with white sugar icing * Lotus seed bun – a Chinese sweet bun found in China, prepared by steaming a yeast-leavened dough that contains lotus seed paste〔 ISBN 0961875941〕 M * Manchet or manchette - a wheaten yeast bread of very good quality, or a small flat circular loaf of the same; small enough to be held in the hand; 'Lady Arundel's Manchet' is a speciality from the south of England. * Mandarin roll – a steamed bun originating from China; cooked by steaming; a food staple of Chinese cuisine which is similar to white bread in western cuisine * Mantou – a steamed bread or bun originating in China; typically eaten as a staple in northern parts of China where wheat, rather than rice, is grown * Melonpan – a sweet bun from Japan, also popular in Taiwan, China and Latin America; made from an enriched dough covered in a thin layer of crisp cookie dough N * Nikuman – made from flour dough, and filled with cooked ground pork or other ingredients; a kind of ''chūka man'' (中華まん lit. Chinese-style steamed bun) also known in English as pork buns P * Pan de muerto – Spanish for "Bread of the Dead"; also called "pan de los muertos"; a sweet roll traditionally baked in Mexico during the weeks leading up to the Día de los Muertos, celebrated on November 1 and 2; a sweetened soft bread shaped like a bun, often decorated with bone-like pieces * Peanut butter bun – a Hong Kong sweet bun also found in Chinatown bakery shops; it has layers of peanut butter filling, sometimes with light sprinkles of sugar mixed in for extra flavor * Pebete – an Argentine soft oval bun made of wheat flour with a thin brown crust,〔(http://buscon.rae.es/draeI/SrvltObtenerHtml?LEMA=pebete&SUPIND=0&CAREXT=10000&NEDIC=No#0_1 ) ''Buscon.rae.es'' 〕 rather like a fatter hot dog roll * Penny bun – or a penny loaf, was a small bread bun or loaf which cost one old penny at the time when there were 240 pence to the pound; it was a common size loaf of bread in England regulated by the Assize of Bread Act of 1266; the size of the loaf could vary depending on the prevailing cost of the flour used in the baking; a version of the nursery rhyme ''London Bridge Is Falling Down'' includes the line "build it up with penny loaves" * Piggy bun – a Hong Kong pastry that is essentially the equivalent of the French baguette; found in Hong Kong bakeries and Cha chaan teng; in Hong Kong, it is often cut in half and served with butter and condensed milk〔 〕 * Pineapple bun – a sweet bun predominantly popular in Hong Kong and Macau, though they are not uncommon in Chinatowns worldwide; although it is known as "pineapple bun", the traditional version contains no pineapple * Pork chop bun – a famous and popular snack in Macau, the "piggy bun" is crisp outside and soft inside; a freshly fried pork chop is filled into it S * Saffron bun – a rich, spiced, yeast-leavened sweet bun, flavored with saffron and cinnamon or nutmeg, and contains currants, similar to a teacake * Sally Lunn bun – an enriched yeast bread associated with the city of Bath in the West Country of England * Sausage bun – a Hong Kong pastry, essentially the equivalent of pigs in a blanket; found in Hong Kong as well as in many bakeries in Chinatowns in western countries * Semla – a traditional sweet roll made in various forms in Denmark, the Faroe Islands, Iceland, Estonia, Finland, Latvia, Lithuania, Sweden〔(Semla recipe )〕 and Norway; associated with Lent and especially Shrove Monday and Shrove Tuesday; the oldest version of the semla was a plain bread bun, eaten in a bowl of warm milk; in Swedish this is known as ''hetvägg'' * Siopao – a Hokkien term for ''bāozi'' (包 子), literally meaning "steamed buns"; it has also been incorporated into Thai cuisine where it is called ''salapao'' ((タイ語:ซาลาเปา)) * Spiced bun – a sweet bun to which spices are added; common examples are the hot cross bun and the Jamaican spiced bun * Sticky bun – a dessert or breakfast sweet roll that generally consists of rolled pieces of leavened dough, sometimes containing brown sugar or cinnamon, which are then compressed together to form a flat loaf corresponding to the size of the baking pan; they have been consumed since the Middle Ages, at which time cinnamon became more prominent T * Tuna bun – a Hong Kong-style fish bun that contains tuna paste; commonly found in Hong Kong〔(【引用サイトリンク】url=http://nutrilea.com/content/articles/item/id/92/title/local_bakery.html )〕 X * Xiaolongbao - a steamed bun from the Jiangnan region of China; fillings vary by region and usually include some meat and/or a gelatin-gelled aspic that becomes a soup when steamed File:Itstheicingonthecake.jpg|Belgian buns File:Roastporkbun.jpg|Cha siu bao, filled with char siu pork File:Kanelboller.jpg|Norwegian ''skillingsbolle'', a type of cinnamon bun File:Cocktail Bun fancy cross-section.JPG|A cross-section view of a cocktail bun, revealing the coconut filling File:Chinesepastry Creambun.jpg|A cream bun File:Honey Buns from Spring Hill Pastry Shop.jpg|Honey buns File:Austrian Hot Dog.jpg|An Austrian hot dog bun, with a sausage enclosed File:ClassicwhiteMantou.jpg|Mantou, a type of steamed bun File:Sticky Bun and Nuts Loaf 2300px.jpg|A sticky bun loaf 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「bun」の詳細全文を読む スポンサード リンク
|