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羊角面包 – 巴黎的味道 – 译学馆
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羊角面包 - 巴黎的味道

Croissant - Taste of Paris - Bruno Albouze - THE REAL DEAL

Have you had dreamt of having croissants
你是否梦想过享用那种
served in a hotel room in Paris?
巴黎的酒店为客房供应的羊角面包?
I am going to give you my secret.
我这就把我的秘方给你
With my recipe, you will succeed.
有了我的方子 你会梦想成真
布鲁诺烹饪
Join me on my journey to making the perfect
和我一起制作完美的
buttery and flaky croissants.
黄油酥皮羊角包
Combine water and yeast.
水和酵母混合
Meanwhile, mix flour, sugar, and salt together.
同时将面粉 糖 盐搅拌在一起
Homogenize with the liquid yeast.
倒入酵母液拌匀
Then incorporate the 6 1/2 tablespoon of softened butter into the mixture.
然后向混合物中加入6½茶匙的软化黄油
Continue kneading.
继续揉面
When just combined,
揉好了以后
transfer the dough to your work surface without additional flour.
把面团转移到操作台上 无需多加面粉
Use your palm to smash the dough and folding in half
用手掌用力揉搓面团 然后对折
and smash it together again.
再次用力揉在一起
The croissant dough is kneaded after the initial mixing
初次搅拌完成后 就要揉羊角包面团了
both to realign the strands of gluten that have began to develop,
既是为了让开始形成的面筋链重新排列整齐
and to strengthen them to form the network structure of the dough.
也是为了加强面筋链以形成面团的网状结构
Kneading whether by hand or machine
无论是手工还是机器揉面
is a way of mixing the dough by streching it,
都是通过拉伸来搅拌面团的方法
which is what makes the gluten network stronger.
由此面筋网络变得更为强韧
Smells incredible!
闻起来好极了!
Dust your work surface and the dough with flour.
在操作台和面团上撒上面粉
Deflate the dough and pat it into a rectangle shape.
轻拍面团排出气体并把它塑成长方形
Wrap it and refrigerate overnight.
保鲜膜包好 放入冰箱冷藏一晚
Now, how to make a slab of butter?
现在 如何制作黄油厚片呢?
Here is my secret weapon.
这就是我的秘密武器
Just place the 16 1/2 tablespoon of butter
只需把16½茶匙黄油
in a 7-by-8-inches plastic bag,
放入一只7*8英寸的塑料袋中
and shape it into a slab.
把它擀成厚片
Once chilled, trim off the edges to take the butter slab out.
冷藏后 削开袋子边缘 取出黄油厚片
When the butter slab is soft enough,
黄油厚片充分软化后
remove the chill dough from the refrigerator.
把冷面团从冰箱里取出
Now in a floured surface,
在撒好面粉的操作台上
roll the dough into a 15-by-7-inches rectangle.
把面团擀成15*17英寸的长方形
Place the softened butter slab on one half
把软化好的黄油厚片放在面团的一个半边
and fold in the other half.
将另半边折叠过来
Tap the dough gently with the rolling pin.
用擀面杖轻拍面团
Then roll from the center out until you have a rectangle
接着从中间向两边擀 直到面团变为
24-inches long by 8-inches wide.
24英寸长 8英寸宽的长方形
When you have reached the proper size,
当你做好了正确的尺寸
sweep off any excess flour,
扫去多余面粉
then fold the left corner two-third of the dough
然后把面团的左角折向面团2/3处
up to the end almost.
几乎快到底的位置
Folding the right corner and readjust the thickness of the paton.
再把右角折过来 调整折叠后的面团厚度
Fold in half like a book.
像一本书一样对折
You have now made a double turn called two double.
现在你已经叠了两回 这称作双叠
Repeat the same step,
重复这一步骤
and roll out until you have a rectangle
将面团擀平 直到它变为
24-inches long by 8-inches wide.
24英寸*8英寸的长方形
Fold the left third of the paton up to the center
把左边1/3的面团向里叠
and the right third over that.
再把右边1/3叠在上面
You have now made your simple turn.
现在你完成了简易叠
Wrap it up and refrigerate for one hour.
保鲜膜包好 放入冰箱冷藏一小时
Meanwhile, to make a perfect eggwash,
在此期间 制作完美的蛋液
crack two eggs and blend them with a pinch of salt.
磕开两个鸡蛋 加一撮盐后搅打
When the dough has rested, shaping the croissant using half the dough a time,
面团静置期间 每次用一半面团制作羊角包
chill the other half,
冷藏另一半
making sure the croissant dough is always cold while working with.
确保羊角包面团在制作期间保持低温
Roll it to a rectangle 18-inches long by 9-inches wide,
把面团擀成18英寸长 9英寸宽
and 1/8 thick, which is about 3 milimeters.
1/8英寸厚即大约3厘米的长方形
With your chef knife, divide the dough into 6 large croissants.
用厨师刀把面团分成6份羊角包
Roll them giving it that beautiful and familiar look.
卷起来便有了那般漂亮且相似的模样
Repeat this with remaining dough,
用剩下的面团重复这一步骤
and place the croissants on a greased parchment paper.
把羊角包放在抹了油的烘焙纸上
Brush them with eggwash.
刷上蛋液
You can make the croissants ahead of time,
你可以提前制作好
and refrigerate them up to 12 hours before baking.
在烤制之前冷藏12小时
Before the proofing process, arrange croissants by 6 on the baking tray.
最后一次发酵前 把羊角包6个一组放在烤盘里
To proof the croissants, place them on a countertop.
发酵时 把羊角包放在操作台上
Set aside to proof for
在室温下
2 1/2 to 3 hours at room temperature,
静置2½至3个小时发酵
untill puffed up and spongy.
直至膨胀松软
Preheat your oven to 400 degrees and bake them for 10 minutes.
烤箱预热至400度 烘烤10分钟
Then, turn down the heat to 375 degrees,
然后温度下调至375度
and bake them for another 12 to 15 minutes.
再烤12到15分钟
Gorgeous, I love it.
棒极了 我太爱它了
You’ve all been waiting for delicious buttery and flaky croissants.
你们期待已久的美味黄油酥皮羊角包
Sorry guys.
抱歉我先享用啦

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译制信息
视频概述

正宗法式黄油酥皮羊角包的制作方法

听录译者

思琦

翻译译者

晚糖

审核员

审核员MS

视频来源

https://www.youtube.com/watch?v=2OAUM0MRgQw

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