| 词条 | Dampfnudel |
| 释义 |
| name = Dampfnudel |name_lang=de |name_italics=true | image = CDampfnudelnWP6.jpg | caption = | alternate_name = | country = Germany and Alsace | region = | creator = | course = | type = Sweet bread | served = | main_ingredient = Flour, water, yeast, butter or margarine; sometimes eggs or sugar | variations = | calories = | other = }} {{lang|de|Dampfnudel}} (plural {{lang|de|Dampfnudeln}}, lit. "steam-noodle"; Alsatian: {{lang|gsw|Dampfnüdel}}) is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in Germany, Austria[1] and in France (Alsace). It is a typical dish in southern Germany. HistoryThere are {{lang|de|Dampfnudel}} city gates in Freckenfeld and Kandel, two towns in the Rhineland-Palatinate, in western Germany, very near the border with French Alsace. It is reputed that, during the Thirty Years' War, Swedish troops arrived at Freckenfeld and demanded ransom. Master baker Johannes Muck, with his wife and apprentice, made 1,286 {{lang|de|Dampfnudeln}} to feed the soldiers, who then spared the village from further extortion and pillage.[2] The {{lang|de|Dampfnudeltor}} (Dampfnudel gate) even features on the coat of arms of the municipality of Freckenfeld. Ingredients and preparation{{lang|de|Dampfnudeln}} are made from a dough composed of white flour, water, yeast, salt, butter or margarine, and sometimes also eggs and a little sugar. The dough is formed into balls about the size of an egg or a fist, left to rise and then cooked in a closed pot, preferably a high-rimmed iron pan with a lid, with milk and butter (or salt water and fat) until a golden brown crust forms at the bottom after the liquid has evaporated. The tops remain white. Serving{{lang|de|Dampfnudeln}} are typically served as a main course with savoury accompaniment such as cabbage, salad, gherkins, potato soup, lentil soup, or mushrooms in a Béchamel sauce. They can also be served as a dessert with vanilla custard, jam, or boiled fruit. In Bavaria and the Palatinate, however, {{lang|de|Dampfnudeln}} are traditionally served as the main dish even though they are normally served sweet in those regions.{{clarify |date=September 2016 }}{{citation needed |date=September 2016 }} See also{{Portal|Food}}
References1. ^{{cite web|title=Dampfbuchteln — Sweet Yeast Dumplings|author=N. F. Simpson|website=Delicious Days|url=http://www.deliciousdays.com/archives/2005/08/05/dampfbuchteln-sweet-yeast-dumplings/|accessdate=October 1, 2016}} 2. ^{{cite web |url=https://www.vg-kandel.de/vg_kandel/Die%20Verbandsgemeinde/Freckenfeld/FreckenfelderGeschichte.pdf |title=Freckenfelder Geschichte |trans-title=History of Freckenfeld |publisher=Collective municipality of Kandel |page=4 |accessdate=7 September 2016 |language=de |format=PDF }} Further reading
7 : Alsatian cuisine|Austrian breads|German breads|German desserts|Steamed buns|Sweet breads|Yeast breads |
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