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El bagel de Montreal es una variedad disti … El bagel de Montreal es una variedad distintiva de bagel hecho a mano y cocido en horno de leña. En contraste con bagel de Nueva York, el de Montreal es más pequeño, dulce y denso, con un agujero mayor, y siempre se cuece en un horno de leña. Contiene malta, huevo pero no sal, y se cuece en agua endulzada con miel antes de hornearlo. Las llamas irregulares del fuego de leña le dan a su superficie un aspecto moteado. En muchos locales de Montreal los bagels siguen produciéndose a mano en hornos de leña, a menudo a la vista de los clientes. Hay dos variedades predominantes: la de semillas negras (de ) y la de semillas blancas (de sésamo).de ) y la de semillas blancas (de sésamo).
, Le bagel de Montréal, ou bagel montréalais (parfois beigel ; en yiddish : בײגל beygl), est une variété distinctive de bagel fait à la main et cuit au feu de bois.
, The Montreal-style bagel or Montreal bagel … The Montreal-style bagel or Montreal bagel (sometimes beigel; Yiddish: בײגל beygl; French: Bagel de Montréal), is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, which also contains sourdough, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt, and is boiled in honey-sweetened water before being baked. In some Montreal establishments, bagels are still produced by hand and baked in full view of the patrons. There are two predominant varieties: black-seed (poppy seed), or white-seed (sesame seed).(poppy seed), or white-seed (sesame seed).
, 몬트리올 베이글(영어: Montreal-style bagel 몬트리올스타일 … 몬트리올 베이글(영어: Montreal-style bagel 몬트리올스타일 베이글[*])은 독특한 종류의 베이글의 일종이다. 기계 작업 없이 손으로 만들며 나무에 불을 붙여 굽는다. 에 비해서 몬트리올 베이글은 더 작고, 더 단 맛이 나며, 더 밀도가 높다. 중앙에 뚫려 있는 베이글 특유의 구멍 역시 몬트리올 베이글이 좀 더 큰 편이다. 몬트리올 베이글은 항상 나무에 불을 붙여 그 위에서 굽는다. 엿기름과 달걀이 주 재료로 들어가며 소금은 이 베이글에 들어가지 않는다. 그리고 나무에 불을 붙여 굽기 전에는 보통 꿀이 들어간 뜨거운 물에 베이글을 데운다. 많은 몬트리올의 빵집에서는 아직도 몬트리올 베이글을 수작업으로 손수 만들며 나무를 태워서 굽는다. 시중에서 팔리는 몬트리올 베이글에는 양귀비 씨가 뿌려진 "블랙 시드"와 참깨가 뿌려진 "화이트 시드"가 있다. 양귀비 씨가 뿌려진 "블랙 시드"와 참깨가 뿌려진 "화이트 시드"가 있다.
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| rdfs:comment |
The Montreal-style bagel or Montreal bagel … The Montreal-style bagel or Montreal bagel (sometimes beigel; Yiddish: בײגל beygl; French: Bagel de Montréal), is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, which also contains sourdough, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt, and is boiled in honey-sweetened water before being baked. honey-sweetened water before being baked.
, El bagel de Montreal es una variedad disti … El bagel de Montreal es una variedad distintiva de bagel hecho a mano y cocido en horno de leña. En contraste con bagel de Nueva York, el de Montreal es más pequeño, dulce y denso, con un agujero mayor, y siempre se cuece en un horno de leña. Contiene malta, huevo pero no sal, y se cuece en agua endulzada con miel antes de hornearlo. Las llamas irregulares del fuego de leña le dan a su superficie un aspecto moteado.le dan a su superficie un aspecto moteado.
, 몬트리올 베이글(영어: Montreal-style bagel 몬트리올스타일 … 몬트리올 베이글(영어: Montreal-style bagel 몬트리올스타일 베이글[*])은 독특한 종류의 베이글의 일종이다. 기계 작업 없이 손으로 만들며 나무에 불을 붙여 굽는다. 에 비해서 몬트리올 베이글은 더 작고, 더 단 맛이 나며, 더 밀도가 높다. 중앙에 뚫려 있는 베이글 특유의 구멍 역시 몬트리올 베이글이 좀 더 큰 편이다. 몬트리올 베이글은 항상 나무에 불을 붙여 그 위에서 굽는다. 엿기름과 달걀이 주 재료로 들어가며 소금은 이 베이글에 들어가지 않는다. 그리고 나무에 불을 붙여 굽기 전에는 보통 꿀이 들어간 뜨거운 물에 베이글을 데운다. 많은 몬트리올의 빵집에서는 아직도 몬트리올 베이글을 수작업으로 손수 만들며 나무를 태워서 굽는다. 시중에서 팔리는 몬트리올 베이글에는 양귀비 씨가 뿌려진 "블랙 시드"와 참깨가 뿌려진 "화이트 시드"가 있다. 양귀비 씨가 뿌려진 "블랙 시드"와 참깨가 뿌려진 "화이트 시드"가 있다.
, Le bagel de Montréal, ou bagel montréalais (parfois beigel ; en yiddish : בײגל beygl), est une variété distinctive de bagel fait à la main et cuit au feu de bois.
|
| rdfs:label |
몬트리올 베이글
, Montreal-style bagel
, Bagel de Montreal
, Bagel de Montréal
|
