|Main ingredients||Wheat flour|
|Cookbook: Veka Media: Veka|
Veka (Polish: bułka paryska or bułka francuska) is a pastry produced in Czech Republic, Slovakia and Poland. Its character is similar to French baguette although the veka is wider, bigger, and fluffier and has smoother surface. It is made of wheat flour. Its weight is about 350 grams.
Polish regional names
- Kraków – weka
- Łódź – angielka
- Upper Silesia – francuz
- Podkarpacie Province – bina
- Poznań, Jelenia Góra – kawiorka
- Kujawy - "baton" or "bułka wyborowa"
- Central Poland – gryzka
- Częstochowa - linga
- The veka is also referred to as "bułka kielecka" and "bułka wrocławska"
Uses in Czech cuisine
It is commonly used creating of open sandwiches called obložené chlebíčky. Eating of obložený chlebíček as a fast food snack is widespread habit and they are even sold in specialized shops called bufet or chlebíčkárna ("bread shop").
- 1: cutting and weighing the dough
- 2: Molding the dough
- 3: Loaves of the dough ready for insertion into the scrolling device
- 4: The Scrolling device roll the dough up into...
- 5: needed shape of the veka
- 6: Rolled dough
- 7: The dough is rolled again by hands
- 8: Dough rolling
- 9: End of the dough shape is squashed
- 10: Last rolling
- 11: Fine baked vekas are being removed from an oven