Greece Pavilion

Location: Within Zone C of the Expo Site
Recommend: Pita,  Souvlaki,  Greek yogurt
★★★

Souvlaki (Greek: Σουβλάκι) or souvlakia is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes or pilaf. The meat is traditionally lamb in Greece and Cyprus, or in modern times increasingly pork due to the lower cost.  In other countries and for tourists, souvlaki may be made with other meats such as beef, chicken and sometimes fish (especially swordfish).

Greeks regard olive oil as a holy gift that is as valuable as gold. Their wealth is centered around it and the golden liquid has become their gold.

Greek yogurt is a type of yogurt that is celebrated for its very thick and creamy texture. The process for making it includes extra steps that result in its thickness. It has about the same creamy texture as sour cream, and provides an excellent substitute. It has recently become more increasingly available in the US, because the taste and the lack of bitterness make it a wonderful treat. 

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment and even hardware stores, no special tools are required to make madeleines.  But The madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.  Why here?

The other things

Comment《Food Travel with Expo 2010 Shanghai - Greece Pavilion》

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A cookie table is a wedding tradition said to originate in Youngstown, Ohio where in place of or in addition to a wedding cake, a large table with different cookies is presented to guests at the wedding reception.  Cookies are generally prepared by family members in advance of the reception.

Red Velvet Cake Balls are based on a mix, but I imagine you can follow the same directions substituting from scratch cake and frosting (I’ll try that one day). You can also try it with other cake combinations.

Red Velvet Cake Balls   Makes about 36 cake Balls.   - 3/4 Cup unsalted butter, room temp.   - 287 grams cake flour (not self-rising).  About 2 1/2 cups.   - 3 Tablespoons unsweetened cocoa powder   - 1 1/2 Teaspoons Baking Powder   - 2 Cups sugar   - 3 large eggs   - 1 Teaspoon vanilla extract   - 1/4 Teaspoon salt   - 1 1-ounce bottles of red liquid food coloring   - 3 Tablespoons lukewarm water   - 1 Cup buttermilk (very important)   - 1 Teaspoon baking soda   - 1 Tablespoon white vinegar   - 250g Cream Cheese   - 300g Chocolate   350 degrees F (170 degrees C) , 20 minutes

Red Velvet Cake Balls Method:

1、Prepairing.
2、Start by whisking your cake flour, baking powder, and cocoa powder in a bowl.
3、Add your butter and sugar to your mixer and mix on medium for about 3-4 minutes until the butter and sugar are combined and really fluffy. 
4、Slowly add your eggs, one at a time.
5、This is the creaming step.
6、Then add the water, salt, vanilla, and red food coloring.
7、Once you have the base for your batter done, you just need to incorporate your buttermilk and dry ingredients.  Start by slowly adding 1/3 of your dry ingredients, then 1/2 your buttermilk, then 1/3 of your dry ingredients, then the last half of your buttermilk.  Finally, the last of your dry ingredients.  So: dry, wet, dry, wet, dry.
8、At the very end, you'll want to combine your vinegar and baking soda to provide some fizz to the finished cakes.
9、Preheat your oven to 350 degrees and line your baking cups with cupcake liners.  Fill up your cupcakes until they are about 2/3 full.

10、Melt cream cheese.
11、After cake is cooked and cooled completely, crumble into large bowl.
12-13、Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.
14、Roll mixture into quarter size balls and lay on cookie sheet. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.
15、Melt chocolate.

16、Take a lollipop stick and dip into the melting chocolate.
17、Placing the ball on the end of a lollipop stick.
18、Chill for several hours. (You can speed this up by putting in the freezer.
19-20、Roll balls in chocolate and lay on wax paper until firm.

Chinese Version

Comment《Red Velvet Cake Balls》

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A.Flour

面粉／中筋面粉  Plain flour /all-purpose flour
低筋面粉／低根粉  cake flour / soft flour / weak flour / low protein flour
高筋面粉／筋面／根面／高根粉  gluten flour / strong flour / bread flour / baker’s flour / high protein flour
小麦面粉  Whole meal flour
全麦面粉  whole wheat flour
澄面粉／澄粉／澄面  non-glutinous flour / wheat flour / wheat starch
自发面粉  self- raising flour
粗玉米豆粉  polenta / yellow cornmeal
粟粉／粟米粉／玉米粉／玉米淀粉  corn flour / cornstarch
生粉／太白粉／地瓜粉  potato starch / potato flour
树薯粉／木薯粉／茨粉／菱粉／泰国生粉／太白粉／地瓜粉  Tapioca starch / tapioca flour
蕃薯粉／地瓜粉  sweet potato flour
臭粉／胺粉／阿摩尼亚粉／嗅粉  powdered baking ammonia / carbonate of ammonia / ammonia bicarbonate / ammonia carbonate / hartshorn
发粉／泡打粉／泡大粉／速发粉／蛋糕发粉  baking powder
苏打粉／小苏打／梳打粉／小梳打／食粉／重曹  baking soda / bicarb ofsoda
塔塔粉／他他粉  cream of tartar
卡士达粉／蛋黄粉／吉士粉／吉时粉／ custard powder
卡士达／克林姆／奶皇馅／蛋奶馅  custard / pastry cream
蛋白粉  egg white powder
粘米粉／黏米粉／在来米粉／在莱米粉／再来米粉  rice flour
糕仔粉  cooked rice flour
糯米粉  glutinous rice flour / sweet rice flour
凤片粉／熟糯米粉／糕粉／加工糕粉  fried sweet rice flour / fried glutinous rice flour
绿豆粉  mung bean flour / tepung hun kwee
小麦胚芽／麦芽粉  wheat germ
小麦蛋白／面筋粉  wheat gluten
酵母／酒饼  yeast／ibu roti
面包糠／面包屑  breadcrumbs
杂粮预拌粉  multi-grain flour

B. Sugar

黑蔗糖浆／糖蜜／甘蔗糖蜜  molasses
金黄糖浆  golden syrup
枫糖浆／枫树糖浆／枫糖  maple syrup
玉米糖浆  corn syrup／karo syrup
葡萄糖浆  glucose syrup
麦芽糖浆  barley maltsyrup／maltsyrup
麦芽糖  maltose／malt sugar
焦糖  carmael
果糖  fructos
乳糖  lactose
转化糖  invert sugar
日式糙米糖浆  amazake
绵花糖霜  marshmallow cream cream
冰糖  rock sugar
椰糖／爪哇红糖  palm sugar／gula malacca
黄砂糖  brown sugar
红糖／黑糖  dark brown sugar
粗糖／黑砂糖  muscovado sugar
金砂糖  demerara sugar
原蔗糖  raw sugar／raw cane sugar／unrefined cane sugar
白砂糖／粗砂糖  white sugar／refined sugar／refined cane sugar／coarse granulated sugar
细砂糖／幼砂糖/ 幼糖  castor sugar / caster sugar（适用于做糕点）
糖份混合物  icing sugar mixture
糖粉  icing sugar／confectioners’ sugar
糖霜／点缀霜  icing／frosting
蜜叶糖／甜叶菊  stevia／honey leaf
代糖／阿斯巴甜  aspartame／sweetener／sugar substitute
什色糖珠
巧克力米／朱古力米  chocolate vermicelli
巧克力削／朱古力削  chocolate curls
巧克力珠／朱古力珠  choc bits／chocolate chips
耐烤巧克力豆  choc bits (澳洲的英文名) / chocolate chips (美国、加拿大的英文名)

C.Accessories

抹荼粉  green tea powder
马蹄粉  water chestnut flour
葛粉  arrowroot flour
杏仁粉  almond flour／almond mieal
海苔粉  ground seaweed
凉粉／仙草  grass jelly
椰丝／椰茸／椰子粉  desiccated coconut／shredded coconut
果子冻／果冻粉／啫喱  jelly
鱼胶粉／吉利丁／明胶  gelatine sheets／powdered gelatine　
大菜／大菜丝／菜燕／燕菜精／洋菜／洋菜粉／琼脂  agar powder
白矾  alum
硼砂  borax
石膏  gypsum
碱水／(木见)水/ 碳酸钾  alkaline water／lye water／potassium carbonate
食用色素  food colouring
香草豆／香草荚／香草片／香子兰荚  vanilla bean／vanilla pod
香草精／云尼拉香精／凡尼拉香精  vanilla extract／vanilla essence
香草粉  vanilla powder
班兰粉／香兰粉  ground pandan／ground screwpine leaves／serbok daun pandan
班兰精／香兰精  pandan paste／pasta pandan
玫瑰露／玫瑰露精  rosewater／rosewater essence essence
皮屑  grated zest／grated rind

D. Butter/Cream

牛油／奶油  butter
软化牛油  soft butter
玛珈琳／玛琪琳／乳玛琳／雅玛琳／人造奶油／菜油  margarine
起酥油／起酥玛琪琳  pastry margarine / oleo margarine
猪油／白油／大油／板油  lard / cooking fat
酥油／雪白奶油  shortening
硬化椰子油  copha
椰油  Creamed Coconut
烤油  dripping
牛油忌廉  butter cream
淡忌廉  light cream／coffee cream／table cream
鲜奶油／忌廉／鲜忌廉  cream／whipping cream
包括：1 light whipping cream
      2 heavy whipping cream／heavy cream／thickened cream
      3 double cream／pure cream
酸奶油／酸忌廉／酸奶酪／酸奶酪  sour cream
酸奶   butter milk
牛奶／鲜奶／鲜乳  milk
奶粉  powdered milk / milk powder
花奶／淡奶／奶水／蒸发奶／蒸发奶水  evaporated milk
炼奶  condensedmilk／sweetened condensed milk
吉士／起司／芝士／奶酪／奶酪／干酪／乳饼  cheese
起司粉  powdered cheese
奶油起司／芝士忌廉／奶油奶酪／凝脂奶酪  cream cheese
玛斯卡波尼起司／马司卡膨起司／马斯卡波涅起司／意大利奶酪  mascarpone cheese
优格／乳果／酸奶／酸奶酪  yoghurt
优酪乳  yoghurt drink／drinking yoghurt

E. Baking

面包／面饱  bread
土司面包／吐司  toast
法式吐司  french toast
裸麦面包  rye bread
派／批  pie
塔／挞  tart
冻派／冻批  cream pie
蛋塔  egg tart / custard tart
法式蛋塔  quiche lorraine
戚风蛋糕  chiffon cake
海绵蛋糕  sponge cake
泡芙  choux pastry / puff
玛琳／焗蛋泡  meringue
蛋蜜乳 eggnog
可丽饼  crepe
煎饼／热饼／薄烤饼  pancake
厚松饼  pikelet / hotcake
墨西哥面饼  tortillas
曲奇  cookies
慕斯／慕思  mousse
布甸／布丁  pudding
司康／比司吉 scones
舒芙蕾  souffles
洋芋块  hash brown
英式松饼／玛芬面包  english muffin
松糕／玛芬  american muffin　
格子松饼  waffle
手指饼干  sponge fingers / ladyfingers / savoiardi (意大利名)
苏打饼干  saltine crackers
威化饼干  wafer biscuit

F. Condiment

香辣椒／多香果／牙买加胡椒 Allspice
大茴香／八角／大料 Anise (star anise)
大茴香子 Aniseed
罗勒／紫苏／九层塔 Basil
香叶／月桂树叶 Bay leaf
马槟榔 Caper
藏茴香果／葛缕子／页蒿 Caraway
小豆蔻 Cardamom
辣椒／牛角椒 Cayenne pepper
细香葱／ 虾夷葱 Chive
肉桂 Cinnamon
丁香 Clove
芫荽／香菜／胡芫 Coriander-
孜然／小茴香／枯茗 Cumin-
莳萝 Dill
茴香 Fennel
胡芦巴 Fenugreek
忽布／啤酒花 Hop
山葵／辣根 Horseradish-
月桂 Laurel
薄荷 Mint
芥末 Mustard
肉豆蔻 Nutmeg
牛至 Oregano
红辣椒粉 Paprika
欧芹／洋芫荽／洋香菜 Parsley
罂粟种子 Poppy seed
迷迭香 Rosemary
藏红花／番红花 Saffron
鼠尾草／洋苏草 Sage
龙 蒿／蛇蒿／菌陈蒿 Tarragon
百里香／麝香草 Thyme
姜黄 Turmeric
香草／香子兰 vanilla
苦艾／蒿 Wormwood

Chinese Version

Comment《Baking materials in bilingual form》

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Comment《2010 Bakery China in Shanghai - Bread》

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Comment《2010 Bakery China in Shanghai - Cakes》

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Method:

DAY ONE
1.Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).
2.Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed)
3.in order to form a sticky ball of dough.
4.On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.
NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.
The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

5.Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas). I cut it into 4 equal sizes.
NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.
6.Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.
NOTE: If the dough sticks to your hands, then dip your hands into the flour again.
7.Transfer the dough balls to the lined jelly pan and mist them generously with spray oil.
8.Slip the pan into plastic bag or enclose in plastic food wrap.  Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.
NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil (a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO
9.On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.Then stretch it into the size you desire, top it off with favorite ingredients and bake in a 450F – 500F oven. Enjoy!

Comment《How to make Pizza Dough》

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