. . . "\u30DC\u30EA\u30EA\u30E7\uFF08\u30B9\u30DA\u30A4\u30F3\u8A9E: Bolillo\u3001\u30B9\u30DA\u30A4\u30F3\u8A9E\u767A\u97F3: [bo\u02C8li\u029Do]\uFF09\u306A\u3044\u3057\u30D1\u30F3\u30FB\u30D5\u30E9\u30F3\u30BB\u30B9\uFF08\u30B9\u30DA\u30A4\u30F3\u8A9E: pan franc\u00E9s\u3001\u300C\u30D5\u30E9\u30F3\u30B9\u306E\u30D1\u30F3\u300D\uFF09\u306F\u30E1\u30AD\u30B7\u30B3\u306E\u4F1D\u7D71\u7684\u306A\u30D1\u30F3\u306E\u4E00\u7A2E\u3060\u304C\u3001\u4E2D\u592E\u30A2\u30E1\u30EA\u30AB\u3067\u3082\u4F5C\u3089\u308C\u3066\u3044\u308B\u3002 \u30D0\u30B2\u30C3\u30C8\u306E\u4E00\u7A2E\u3060\u304C\u3001\u9577\u3055\u304C\u77ED\u304F\u3001\u77F3\u7AAF\u3067\u713C\u304B\u308C\u308B\u3053\u3068\u304C\u591A\u3044\u30021860\u5E74\u4EE3\u306B\u30DE\u30AF\u30B7\u30DF\u30EA\u30A2\u30F3\u7687\u5E1D\u306E\u8ABF\u7406\u5E2B\u306E\u4E00\u56E3\u306B\u3088\u3063\u3066\u6301\u3061\u8FBC\u307E\u308C\u3001\u77AC\u304F\u9593\u306B\u5168\u571F\u306B\u5E83\u307E\u3063\u305F\u3002 \u9577\u3055\u306F\u304A\u3088\u305D15cm\u307B\u3069\u306E\u30AA\u30FC\u30D0\u30EB\u3067\u3001\u30D1\u30EA\u30D1\u30EA\u3057\u305F\u8868\u76AE\u3068\u30DF\u30AC\u30DB\u30F3\uFF08\u30B9\u30DA\u30A4\u30F3\u8A9E: migaj\u00F3n\u3001(\u30B9\u30DA\u30A4\u30F3\u8A9E\u767A\u97F3: [mi\u0263a\u02C8xon]\uFF09\u3068\u8A00\u308F\u308C\u308B\u5185\u5074\u3092\u6709\u3057\u3066\u3044\u308B\u3002\u30C8\u30EB\u30BF\u3068\u306E\u4E3B\u306A\u6750\u6599\u3067\u3042\u308B\u3002\u8868\u9762\u306B\u5668\u5177\u3067\u4ED8\u3051\u3089\u308C\u305F\u5207\u308A\u8FBC\u307F\u304C\u3042\u308A\u3001\u3053\u3053\u304B\u3089\u713C\u6210\u4E2D\u306B\u6C34\u84B8\u6C17\u304C\u9003\u3052\u308B\u3053\u3068\u306B\u3088\u3063\u3066\u8868\u76AE\u306B\u30B9\u30C8\u30EC\u30B9\u3092\u304B\u3051\u305A\u306B\u30D1\u30F3\u304C\u81A8\u3089\u3080\u3053\u3068\u3092\u53EF\u80FD\u306B\u3057\u3066\u3044\u308B\u3002\u30DC\u30EA\u30EA\u30E7\u306E\u30D0\u30EA\u30A8\u30FC\u30B7\u30E7\u30F3\u3068\u3057\u3066\u306F\u304C\u3042\u308A\u3001\u5916\u898B\u306F\u975E\u5E38\u306B\u4F3C\u3066\u3044\u308B\u304C\u3001\u901A\u5E38\u306F\u30DC\u30EA\u30EA\u30E7\u3088\u308A\u3082\u67D4\u3089\u304B\u304F\u3001\u73FE\u5728\u306E\u6D41\u884C\u3067\u306F\u7518\u304F\u306A\u3063\u3066\u3044\u308B\u3002\u305D\u306E\u4ED6\u306E\u30D0\u30EA\u30A8\u30FC\u30B7\u30E7\u30F3\u306B\u306F\u5168\u7C92\u7C89\u3001\u5C0F\u9EA6\u80DA\u82BD\u3001\u4E9C\u9EBB\u306A\u3069\u306E\u4EE3\u66FF\u6750\u6599\u3067\u4F5C\u3089\u308C\u305F\u300C\u30DC\u30EA\u30EA\u30E7\u30B9\u300D\u306A\u3069\u304C\u3042\u308B\u3002"@ja . . "3695"^^ . "El bolillo es bolillo y siempre ser\u00E1 bolillo El bolillo, pan blanco, barra o pan franc\u00E9s es, en M\u00E9xico y Centroam\u00E9rica, un tipo de pan econ\u00F3mico y bastante popular elaborado con harina de trigo, que no es considerado dulce. Tiene forma ovalada o romboidal y un corte longitudinal en la parte superior; por afuera es dorado y crujiente, por dentro es blanco y suave.\u200B El bolillo es similar al pan franc\u00E9s y con \u00E9l se preparan los molletes y las tortas mexicanas. A veces, a la masa del bolillo se le da la forma de un pan en tres cuerpos, y comercialmente se le da el nombre de telera.\u200B En Jalisco se elabora un pan similar de origen franc\u00E9s llamado birote, que se caracteriza por tener un sabor distinto y por venderse en tres variantes: fleima, salado y dulce. El birote salado es m\u00E1s alargado, posee un sabor agrio y consistencia correosa y se utiliza en la preparaci\u00F3n de las tortas ahogadas.\u200B Se cree que la manera de elaborar la pasta y el pan bolillo tal cual es, llegaron a M\u00E9xico en el siglo XIX, durante la intervenci\u00F3n francesa en M\u00E9xico. En ciertas partes del pa\u00EDs (por ejemplo, Jalisco), un pan similar al baguette se elaboraba con antelaci\u00F3n a la popularizaci\u00F3n de dicho pan en los supermercados, acaecida durante la acelerada urbanizaci\u00F3n en el siglo XX."@es . . . . . . "1110750503"^^ . "Pan franc\u00E9s"@en . "Pan franc\u00E9s (El Salvador)"@en . "A bolillo (Spanish pronunciation: [bo\u02C8li\u029Do]) (in Mexico) or pan franc\u00E9s (in Central America) (meaning \"French bread\") is a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. Brought to Mexico City in the 1860s by Emperor Maximilian's troupe of cooks, its use quickly spread throughout the country."@en . . . . . . . "Bolillo"@en . . . . . . . "Bolillo"@it . . . . . . "El bolillo es bolillo y siempre ser\u00E1 bolillo El bolillo, pan blanco, barra o pan franc\u00E9s es, en M\u00E9xico y Centroam\u00E9rica, un tipo de pan econ\u00F3mico y bastante popular elaborado con harina de trigo, que no es considerado dulce. Se cree que la manera de elaborar la pasta y el pan bolillo tal cual es, llegaron a M\u00E9xico en el siglo XIX, durante la intervenci\u00F3n francesa en M\u00E9xico. En ciertas partes del pa\u00EDs (por ejemplo, Jalisco), un pan similar al baguette se elaboraba con antelaci\u00F3n a la popularizaci\u00F3n de dicho pan en los supermercados, acaecida durante la acelerada urbanizaci\u00F3n en el siglo XX."@es . . . "A bolillo (Spanish pronunciation: [bo\u02C8li\u029Do]) (in Mexico) or pan franc\u00E9s (in Central America) (meaning \"French bread\") is a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. Brought to Mexico City in the 1860s by Emperor Maximilian's troupe of cooks, its use quickly spread throughout the country. It is roughly 15 centimeters (5.9 in) long, in the shape of an ovoid, with a crunchy crust and a soft inside known as migaj\u00F3n (Spanish pronunciation: [mi\u0263a\u02C8xon]). It is the main ingredient for tortas and molletes. It has a slash on top made with a slashing tool or bread lame, which permits the exhaust of steam and the expansion of bread without stressing its skin. A variation of the bolillo is the 'telera', which is very similar, but in this case, is usually softer and as a current trend sweeter. Other variations include bolillos made of alternate ingredients such as whole wheat, wheat germ, or flax."@en . . "\u30DC\u30EA\u30EA\u30E7\uFF08\u30B9\u30DA\u30A4\u30F3\u8A9E: Bolillo\u3001\u30B9\u30DA\u30A4\u30F3\u8A9E\u767A\u97F3: [bo\u02C8li\u029Do]\uFF09\u306A\u3044\u3057\u30D1\u30F3\u30FB\u30D5\u30E9\u30F3\u30BB\u30B9\uFF08\u30B9\u30DA\u30A4\u30F3\u8A9E: pan franc\u00E9s\u3001\u300C\u30D5\u30E9\u30F3\u30B9\u306E\u30D1\u30F3\u300D\uFF09\u306F\u30E1\u30AD\u30B7\u30B3\u306E\u4F1D\u7D71\u7684\u306A\u30D1\u30F3\u306E\u4E00\u7A2E\u3060\u304C\u3001\u4E2D\u592E\u30A2\u30E1\u30EA\u30AB\u3067\u3082\u4F5C\u3089\u308C\u3066\u3044\u308B\u3002 \u30D0\u30B2\u30C3\u30C8\u306E\u4E00\u7A2E\u3060\u304C\u3001\u9577\u3055\u304C\u77ED\u304F\u3001\u77F3\u7AAF\u3067\u713C\u304B\u308C\u308B\u3053\u3068\u304C\u591A\u3044\u30021860\u5E74\u4EE3\u306B\u30DE\u30AF\u30B7\u30DF\u30EA\u30A2\u30F3\u7687\u5E1D\u306E\u8ABF\u7406\u5E2B\u306E\u4E00\u56E3\u306B\u3088\u3063\u3066\u6301\u3061\u8FBC\u307E\u308C\u3001\u77AC\u304F\u9593\u306B\u5168\u571F\u306B\u5E83\u307E\u3063\u305F\u3002 \u9577\u3055\u306F\u304A\u3088\u305D15cm\u307B\u3069\u306E\u30AA\u30FC\u30D0\u30EB\u3067\u3001\u30D1\u30EA\u30D1\u30EA\u3057\u305F\u8868\u76AE\u3068\u30DF\u30AC\u30DB\u30F3\uFF08\u30B9\u30DA\u30A4\u30F3\u8A9E: migaj\u00F3n\u3001(\u30B9\u30DA\u30A4\u30F3\u8A9E\u767A\u97F3: [mi\u0263a\u02C8xon]\uFF09\u3068\u8A00\u308F\u308C\u308B\u5185\u5074\u3092\u6709\u3057\u3066\u3044\u308B\u3002\u30C8\u30EB\u30BF\u3068\u306E\u4E3B\u306A\u6750\u6599\u3067\u3042\u308B\u3002\u8868\u9762\u306B\u5668\u5177\u3067\u4ED8\u3051\u3089\u308C\u305F\u5207\u308A\u8FBC\u307F\u304C\u3042\u308A\u3001\u3053\u3053\u304B\u3089\u713C\u6210\u4E2D\u306B\u6C34\u84B8\u6C17\u304C\u9003\u3052\u308B\u3053\u3068\u306B\u3088\u3063\u3066\u8868\u76AE\u306B\u30B9\u30C8\u30EC\u30B9\u3092\u304B\u3051\u305A\u306B\u30D1\u30F3\u304C\u81A8\u3089\u3080\u3053\u3068\u3092\u53EF\u80FD\u306B\u3057\u3066\u3044\u308B\u3002\u30DC\u30EA\u30EA\u30E7\u306E\u30D0\u30EA\u30A8\u30FC\u30B7\u30E7\u30F3\u3068\u3057\u3066\u306F\u304C\u3042\u308A\u3001\u5916\u898B\u306F\u975E\u5E38\u306B\u4F3C\u3066\u3044\u308B\u304C\u3001\u901A\u5E38\u306F\u30DC\u30EA\u30EA\u30E7\u3088\u308A\u3082\u67D4\u3089\u304B\u304F\u3001\u73FE\u5728\u306E\u6D41\u884C\u3067\u306F\u7518\u304F\u306A\u3063\u3066\u3044\u308B\u3002\u305D\u306E\u4ED6\u306E\u30D0\u30EA\u30A8\u30FC\u30B7\u30E7\u30F3\u306B\u306F\u5168\u7C92\u7C89\u3001\u5C0F\u9EA6\u80DA\u82BD\u3001\u4E9C\u9EBB\u306A\u3069\u306E\u4EE3\u66FF\u6750\u6599\u3067\u4F5C\u3089\u308C\u305F\u300C\u30DC\u30EA\u30EA\u30E7\u30B9\u300D\u306A\u3069\u304C\u3042\u308B\u3002"@ja . "Bolillo"@en . . . . . . . . . . . . . . "Il bolillo ([bo\u02C8li\u029Do]) o pan franc\u00E9s (pane francese) \u00E8 un tipo di pane diffuso in Messico e nel resto dell'America Centrale. \u00C8 una variazione della baguette, ma pi\u00F9 corto e spesso cotto in . Portato a Citt\u00E0 del Messico nel 1860 circa dai cuochi di Massimiliano I del Messico, si \u00E8 poi diffuso in tutto il paese. \u00C8 lungo circa 15 cm, di forma ovale, con una crosta croccante e una soffice mollica conosciuta come migaj\u00F3n ([mi\u0263a\u02C8xon]). \u00C8 l'ingrediente principale per torte e . Una variazione del bolillo \u00E8 la telera, che \u00E8 molto simile: ha una forma pi\u00F9 rotonda, \u00E8 divisa in tre parti e solitamente \u00E8 pi\u00F9 soffice. I bolillos possono anche essere preparati con ingredienti alternativi come , germe o lino."@it . "6036209"^^ . . . . . "\u0628\u0648\u0644\u064A\u0644\u0648"@ar . . . . . . "\u30DC\u30EA\u30EA\u30E7"@ja . . . . . "Bolillo"@en . . . . . . . . . "250"^^ . . 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"Bolillo (pan)"@es . . . "Il bolillo ([bo\u02C8li\u029Do]) o pan franc\u00E9s (pane francese) \u00E8 un tipo di pane diffuso in Messico e nel resto dell'America Centrale. \u00C8 una variazione della baguette, ma pi\u00F9 corto e spesso cotto in . Portato a Citt\u00E0 del Messico nel 1860 circa dai cuochi di Massimiliano I del Messico, si \u00E8 poi diffuso in tutto il paese."@it . . . . .