bột nhão

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The Vietnamese word "bột nhão" refers to a type of dough or pastry that is soft and pliable. It is typically used in cooking and baking to create various types of foods, such as dumplings, cakes, and pastries.

Basic Explanation:

• Meaning: "Bột nhão" is a soft, wet mixture made from flour and water (and sometimes other ingredients) that can be shaped or molded for cooking.
• Usage: You can use "bột nhão" when you want to talk about the dough used in making items like bánh (Vietnamese cakes) or other pastries.

Example:

• "Khi làm bánh, chúng ta cần phải nhào bột nhão cho thật mịn." (When making cake, we need to knead the soft dough until it's smooth.)

Advanced Usage:

In a more advanced context, "bột nhão" can refer to various types of dough in different recipes. For instance, the texture and moisture levels can change depending on the specific dish you are preparing, whether it's a sweet pastry or a savory dumpling.

Word Variants:

• Bột: This means "flour" and is the base ingredient for "bột nhão."
• Nhão: This means "soft" or "mushy," indicating the texture of the dough.

Different Meanings:

While "bột nhão" primarily refers to this soft dough, it can also be used in a broader sense to describe any mixture that has a similar soft and wet consistency, such as a thick paste.

Synonyms:

• Bột: Flour (a basic ingredient)
• Bột mì: Wheat flour (commonly used for making various types of dough)
• Bột mềm: Soft flour (another term that can describe softer types of flour used for pastries)

Conclusion:

Understanding "bột nhão" is essential for anyone interested in Vietnamese cooking, as it plays a crucial role in many traditional dishes.

Academic

1. Pastry