phyllo

简明释义

英[ˈfiːləʊ]美[ˈfaɪlo]

n. （为制作酥点擀成的）极薄的生面

英英释义

单词用法

同义词

反义词

例句

1.Filo (or phyllo) dough comes in fresh or frozen paper-thin layers and is similar to strudel pastry.

费罗面团像新鲜的或冷冻纸一样薄，它类似于一种点心或蛋糕。

2.Filo (or phyllo) dough comes in fresh or frozen paper-thin layers and is similar to strudel pastry.

费罗面团像新鲜的或冷冻纸一样薄，它类似于一种点心或蛋糕。

3.I made a delicious dessert using phyllo pastry for the first time.

我第一次使用薄酥皮制作了美味的甜点。

4.The chef layered phyllo dough with spinach and feta cheese to create a savory pie.

厨师用薄酥皮面团层叠菠菜和菲达奶酪，制作了一种咸派。

5.You can find phyllo in the frozen section of most grocery stores.

你可以在大多数杂货店的冷冻区找到薄酥皮。

6.For the baklava, it’s essential to use high-quality phyllo sheets.

对于巴克拉瓦，使用高质量的薄酥皮是至关重要的。

7.I always brush melted butter between the layers of phyllo to keep it crispy.

我总是在薄酥皮的每一层之间刷上融化的黄油，以保持其酥脆。

作文

Phyllo, also known as filo, is a type of very thin pastry dough used in various cuisines, particularly in Mediterranean and Middle Eastern dishes. The name 'phyllo' comes from the Greek word for 'leaf', which aptly describes the thinness and layered nature of this pastry. In culinary terms, phyllo (菲罗) is often used to create delicate and flaky pastries that can be filled with a variety of ingredients, ranging from sweet to savory. One of the most famous dishes made with phyllo (菲罗) is baklava, a rich dessert made with layers of phyllo (菲罗) dough, nuts, and honey syrup. The preparation of phyllo (菲罗) requires skill, as the dough must be rolled out to an almost transparent thickness without tearing. This process can be quite labor-intensive, but the result is well worth the effort. In addition to baklava, phyllo (菲罗) is used in a variety of other dishes, such as spanakopita, a Greek spinach pie, and tiropita, a cheese pie. Both of these dishes showcase the versatility of phyllo (菲罗) pastry, as they can be adapted to include different fillings based on personal preferences or regional variations. The key to working with phyllo (菲罗) is to keep it covered with a damp cloth while you work, as it dries out quickly and becomes brittle. Cooking with phyllo (菲罗) can be a rewarding experience, as it allows home cooks to experiment with textures and flavors. When baked, phyllo (菲罗) creates a wonderfully crispy and flaky crust that contrasts beautifully with any filling. It is important to brush each layer of phyllo (菲罗) with melted butter or oil to achieve that perfect golden-brown finish. This technique not only adds flavor but also helps to separate the layers, enhancing the overall texture of the final dish. Moreover, phyllo (菲罗) is a relatively low-calorie alternative to traditional pie crusts, making it a popular choice for those looking to enjoy delicious pastries without the extra calories. Its lightness allows for a greater focus on the filling, whether it be a rich nut mixture or a savory blend of vegetables and cheese. This adaptability is one reason why phyllo (菲罗) has gained popularity beyond its traditional roots, finding its way into modern fusion cuisine. In conclusion, phyllo (菲罗) is more than just a type of pastry; it represents a culinary tradition that spans centuries and cultures. Whether you are preparing a classic baklava or experimenting with new fillings, the use of phyllo (菲罗) can elevate your cooking and impress your guests. Its unique characteristics and versatility make it a staple in many kitchens around the world, allowing for endless creativity and delicious results. So next time you find yourself in the kitchen, consider reaching for some phyllo (菲罗) dough and exploring the delightful possibilities it offers.

菲罗（phyllo），也称为filo，是一种非常薄的酥皮面团，广泛用于各种美食，特别是地中海和中东菜肴。'phyllo'这个名字源自希腊语，意为'叶子'，这恰如其分地描述了这种面团的薄度和分层特性。在烹饪术语中，phyllo（菲罗）常用于制作精致而酥脆的糕点，可以填充各种成分，从甜到咸不等。用phyllo（菲罗）制作的最著名的菜肴之一是巴克拉瓦（baklava），这是一种用多层phyllo（菲罗）面团、坚果和蜂蜜糖浆制成的丰富甜点。制作phyllo（菲罗）需要技巧，因为面团必须擀得几乎透明而不撕裂。这一过程可能相当费力，但结果绝对值得。 除了巴克拉瓦，phyllo（菲罗）还用于多种其他菜肴，如希腊菠菜派（spanakopita）和奶酪派（tiropita）。这两道菜展示了phyllo（菲罗）面团的多功能性，因为它们可以根据个人喜好或地区变化进行不同的填充。使用phyllo（菲罗）的关键是在工作时保持其覆盖在湿布下，因为它会迅速干燥并变得脆弱。 使用phyllo（菲罗）烹饪可以是一种令人满意的体验，因为它允许家庭厨师在质地和风味上进行实验。当烘焙时，phyllo（菲罗）会形成一种美妙的酥脆外壳，与任何馅料形成美丽的对比。重要的是要用融化的黄油或油刷每一层phyllo（菲罗），以达到完美的金棕色表面。这种技巧不仅增加了风味，还帮助分离层次，增强了最终菜肴的整体口感。 此外，phyllo（菲罗）是传统派皮的相对低热量替代品，因此成为那些希望享受美味糕点而不增加额外卡路里的人们的热门选择。它的轻盈使得人们更能专注于馅料，无论是丰富的坚果混合物还是咸味的蔬菜和奶酪混合物。这种适应性是phyllo（菲罗）在其传统根源之外受到欢迎的原因之一，使其进入现代融合菜肴。 总之，phyllo（菲罗）不仅仅是一种面团；它代表了一种跨越几个世纪和文化的烹饪传统。无论你是在准备经典的巴克拉瓦还是尝试新的馅料，使用phyllo（菲罗）都能提升你的烹饪水平，并给客人留下深刻印象。它独特的特性和多功能性使其成为世界各地许多厨房的主食，允许无限的创造力和美味的结果。因此，下次你在厨房时，不妨考虑拿起一些phyllo（菲罗）面团，探索它所提供的美妙可能性。