Roti jagung

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Cornbread
Skillet cornbread (cropped).jpg
Skillet cornbread
Jeneng liyanéCorn pone
JinisQuick bread
Panggonan asalUnited States
Tlatah utawa prajaSoutheastern United States
DigawéCherokee, Chickasaw, Choctaw, and Creek of the Southeastern United States, adapted by Southern Colonists
Hawa ajanganWarm or room temperature
Woworan pokokCornmeal, baking powder
VariasiBaked cornbread, Cracklin' bread, Corn pone, Hot water cornbread, Johnnycakes, Hushpuppies
Buku masakan: Cornbread  Médhia: Cornbread

Cornbread apa roti cepet ngemot cornmeal, lan Native masakan Amérika . Biasane ragi nganggo bubuk manggang . [1]Roti jagung minangka barang sing populer ing masakan Kidul sing disenengi wong kanggo tekstur lan aroma. Roti jagung bisa dipanggang, digoreng, utawa (arang) dikukus. Roti jagung sing dikukus kurang empuk, empuk, lan liyane kaya puding jagung tinimbang sing paling dianggep roti jagung tradisional. Roti jagung uga bisa dipanggang dadi jagung.

Roti jagung, disiyapake minangka muffin

Cathetan lan referensi[besut | besut sumber]

  1. The acid-base reaction effected by baking powder mixed with the water-based liquids in the dough releases gas that causes the bread to rise during baking. Yeast is a living organism that releases gas under low-temperature conditions as it rises before baking. The yeast bodies continue rising so long as sufficient nutrients and proper warmth exist. During baking the temperature exceeds that which the yeast bodies can tolerate, and they die.