Frangipane

Frangipane
	Frangipane cream before baking
	Buku masakan: Frangipane Médhia: Frangipane

Versi yang bisa dicetak tidak lagi didukung dan mungkin memiliki kesalahan tampilan. Tolong perbarui markah penjelajah Anda dan gunakan fungsi cetak penjelajah yang baku.

Frangipane ( /ˈfrændʒᵻpæn, -peɪn/ FRAN-jih-pa(y)n, palafalan jroning basa Italia: [ˌfrandʒiˈpaːne] ) iku almond-roso manis puding digunakake ing macem-macem cara kalebu roti lan kuwi pastries minangka tart Bakewell, obrolan tart, Jésuite lan pithivier . ^[1] Ejaan Prancis saka buku masak taun 1674 minangka waralaba kanthi ejaan modern paling awal sing asale saka kamus reseptor taun 1732. ^[2] Awalé ditunjuk minangka tart kastard sing dirasakake almond utawa pistachios, mengko milih sebutan sing bisa digunakake ing macem-macem panganan lan roti panggang.Saiki umume digawe saka mentega, gula, endhog, lan kacang almond .

Referensi

↑ Ayto, John (2013). The Diner's Dictionary. Oxford University Press.
↑ Davidson, Alan (2013). The Oxford Companion to Food. Oxford University Press.

[1] Ayto, John (2013). The Diner's Dictionary. Oxford University Press.

[2] Davidson, Alan (2013). The Oxford Companion to Food. Oxford University Press.

[1]

[2]