Sie suchten nach: croissant (Englisch - Estnisch)

making the croissant dough
sarvesaiataina valmistamine

filling and shaping into a croissant
pagaritoote täitmine ja vormimine sarvesaiaks

a yeast-based croissant dough is used.
toode valmistatakse pärmi-sarvesaia tainast.

this produces the layering which is characteristic of croissant dough.
sel viisil saadakse sarvesaia jaoks iseloomulik kihiline tainas.

9 — judgment of the french conseil d’État of 7 july 1978, croissant.
9 – prantsuse conseil d’État’ 7. juuli 1978. aasta otsus croissant.

the proposed amendment is dictated by changes in the behaviour of consumers, who for some time have been calling for a croissant that weighs less.
muudatusettepanek on tingitud muutustest tarbijate käitumises, tarbijad on nimelt juba mõnda aega avaldanud soovi kergekaalulisema sarvesaia järele.

the croissant shape also has traditional roots; its origin is attributed to the time of king jan iii sobieski’s victory over the turks at the gates of vienna.
see on nimelt pärit ajast, mil poola kuningas jan iii sobieski võitis türklasi viini väravate all toimunud lahingus.

this is a yeast dough which, after rising and cooling, is rolled together with margarine to produce a croissant dough which, during baking, acquires a light, characteristically flaky texture.
tegemist on pärmitainaga. pärast kerkimist ja jahutamist lisatakse sellesse margariini ning saadakse sarvesaia tainas, mis küpsemise käigus omandab õhulise ja tootele iseloomuliku kihilise tekstuuri.

the flaky croissant dough, containing the following ingredients: wheat flour, margarine, milk, eggs, sugar, yeast, salt, lemon flavouring.
leheline sarvesaiatainas, mis sisaldab järgmisi koostisaineid: nisujahu, margariini, piima, mune, suhkrut, pärmi, soola, sidrunimaitseainet;

according to one of these legends, the first person to bake the ‘rogal świętomarciński’ in poznań was the confectioner józef melzer, who encouraged his employer to bake croissants which were then distributed to the city’s poor.
Ühe legendi kohaselt küpsetas poznańis esimese „rogal świętomarciński” kondiiter józef melzer, kes andis oma tööandjale idee küpsetada sarvesaiu ja need seejärel linna vaestele jagada.