Inserisci una parola o una frase in qualsiasi lingua 👆
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Traduzione e analisi delle parole tramite l'intelligenza artificiale ChatGPT
In questa pagina puoi ottenere un'analisi dettagliata di una parola o frase, prodotta utilizzando la migliore tecnologia di intelligenza artificiale fino ad oggi:
- come viene usata la parola
- frequenza di utilizzo
- è usato più spesso nel discorso orale o scritto
- opzioni di traduzione delle parole
- esempi di utilizzo (varie frasi con traduzione)
- etimologia
pastry$58335$ - traduzione in greco
KITCHEN UTENSIL USED TO MIX A HARD FAT INTO FLOUR
Pastry knife; Pastry cutter
pastry
n. ζυμαρικό, γλυκοζυμαρικά, ζύμη, πάστα, γλύκισμα
rolling pin
![A wooden ''belan'' rolling pin is used on a round ''chakla'' to make [[chapati]]s.](https://commons.wikimedia.org/wiki/Special:FilePath/Chappati-0013.jpg?width=200 "A wooden ''belan'' rolling pin is used on a round ''chakla'' to make [[chapati]]s.")
.jpg?width=200 "A tapered (top) and straight (bottom) \"rod\" type rolling pins")
![Striated rolling pin surface for making Norwegian [[Lefse]]](https://commons.wikimedia.org/wiki/Special:FilePath/Lefse rolling pin.jpg?width=200 "Striated rolling pin surface for making Norwegian [[Lefse]]")
![Long rolling pin used for making Japanese [[udon]] noodles](https://commons.wikimedia.org/wiki/Special:FilePath/Udon making.jpg?width=200 "Long rolling pin used for making Japanese [[udon]] noodles")
KITCHEN INSTRUMENT USED TO SHAPE DOUGH
Rolling-pin; Dough roller; Oklava; Chakla; Rolling pins; Belan (cooking); Belan (chakla); Belan (roti); Belan (roller); Belan (rolling pin)
πλάστης, πλάστης ζύμης
Definizione
flaky pastry
¦ noun pastry consisting of a number of thin layers.
Wikipedia
Pastry blender
A pastry blender, or pastry knife, is a cooking utensil used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as "cutting in"). It is also used to break these fats (shortening, butter, lard) into smaller pieces. The blending of fat into flour at this stage impacts the amount of water that will be needed to bind the pastry into a dough.
