SOUTH-WEST AMERICAN BREADS
沙龙|杜德春
Texas, New Mexico and Arizona all border Mexico and their cuisine, includ- ing the bread, shows all the influences of its southern neighbor. Food can be spicy and very hot, and tortillas and other corn breads are as common as breads made with wheat.
JALAPEÑO CORN BREAD
This is a typical Tex-Mex-style bread made with a blend of cornmeal and white flour. Hot jalapeño chiles are kneaded into the dough, and some loaves may contain whole corn kernels and cheese, too. The bread can be baked in loaf pans or shaped into rounds and oven bottom-baked and it has a unique, snappy flavor.
SOPAIPILLAS
These small, puffy breads are a speciality of New Mexico. They are made by mixing together flour, baking powder and salt, adding water to makea dough and then incorporating some vegetable fat, as when making puff i pastry. The dough is then rolled out extremely thinly and cut into small squares, which are deep fried until puffy. If made professionally in a restau- rant or by a baker, the corners can then be snipped off and filled with honeys Otherwise honey or syrup can simply be poured over the breads. A savory alternative uses refried beans.
HoBo BREAD
Hobo bread is so-called, not because it is a favorite among tramps and vagrants, but because it is traditionally eaten outdoors. It is a sweet bread, rich with golden raisins and nuts, that has been baked in a coffee can so that it is shaped like a long cylinder. Its populart ity as an outdoor bread is probably due to the fact that the bread keeps well for several months. It is normally stored in the can in which it is cooked.
Dr. Du Dechun, Chief Engineer of China Baked Food Technology.
