| 词条 | Monkey bread |
| 释义 |
| name = Monkey bread | image = Monkey Bread.jpg | image_size = 250px | caption = | alternate_name = Monkey puzzle bread, sticky bread, Hungarian coffee cake, golden dumpling coffee cake, pinch-me cake, bubble loaf, bubble bread, pull-apart bread | country = Hungary | region = | creator = | course = Breakfast | type = Bread or pastry | served = baked at 175 degrees Celsius (350 degrees Fahrenheit), then left 10 minutes to cool | main_ingredient = bread flour[1] | variations = | calories = 352 | other = | fat = 15 | sugars = 27 | protein = 4 | carbohydrate = 51 }}Monkey bread, also called monkey puzzle bread, sticky bread, Hungarian coffee cake, golden dumpling coffee cake, pinch-me cake, and pluck-it cake is a soft, sweet, sticky pastry served in the United States for breakfast or as a treat. It consists of pieces of soft baked dough sprinkled with cinnamon. It is often served at fairs and festivals.[2] NameThe origin of the term "monkey bread" comes from the pastry being a finger food: the consumer would pick apart the bread as a monkey would.[3] OriginsWhat most people know as monkey bread today in the United States is actually the Hungarian dessert arany galuska ("golden dumpling"). Dating back to the 1880s in Hungarian literature, Hungarian immigrants brought this dish with them when they immigrated to America and began introducing it into the country's food landscape when Hungarian and Hungarian Jewish bakeries began selling it in the mid-twentieth century.{{cn|date=December 2018}} In 1972, a cookbook published by Betty Crocker included a recipe for arany galuska, which they referred to as "Hungarian Coffee Cake". As it became more popular in America, arany galuska came to be confused with monkey bread in which the balls of dough are not dipped in cinnamon and sugar but only in butter. "Monkey bread" soon became the more common name for this Hungarian Jewish dessert.[4] Recipes for the bread first appeared in American women's magazines and community cookbooks in the 1950s, but the dish is still virtually unknown outside the United States.{{cn|date=December 2018}} PreparationThe bread is made with pieces of sweet yeast dough (often frozen), which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar, and chopped pecans.[5] It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.[6] See also{{portal|Food}}
References1. ^{{cite web|url=https://www.taste.com.au/recipes/monkey-bread/aecb430d-c5fa-485f-8e47-d195ef771d8a|title=Monkey bread recipe|publisher=taste.com.au|date=7 July 2015}} 2. ^{{cite episode | title = House of the Rising Bun | episodelink =List of Good Eats episodes | series = Good Eats | network = Food Network | serieslink = Good Eats | airdate = April 7, 2006 | season = 10 | number =EA1003 }} 3. ^{{cite web | url=http://www.foodtimeline.org/foodbreads.html#monkeybread | title=The Food Timeline: history notes | accessdate= October 4, 2008}} 4. ^{{cite book|author=Gil Marks|title=Encyclopedia of Jewish Food|url=https://books.google.com/books?id=gFK_yx7Ps7cC|date=17 November 2010|publisher=HMH|isbn=978-0-544-18631-6}} 5. ^{{cite web | last =Brown | first =Alton | authorlink =Alton Brown | coauthors = | title =Overnight Monkey Bread | work ="Good Eats" Recipes | publisher =Food Network | year =2006 | url =http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33874,00.html | doi = | accessdate = September 10, 2007 }} 6. ^{{cite web | last =Boodro | first =Michael | authorlink =Michael Boodro | coauthors = | title =Just Say Dough | work ="FOOD" Magazine | publisher =The New York Times Company | year =2003 | url =https://www.nytimes.com/2003/02/23/magazine/food-just-say-dough.html | doi = | accessdate = 2016-09-11 }} 3 : Food and drink introduced in the 19th century|Breads|Pastries |
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