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科学制作曲奇饼干

How to Cookie with Science

Everyone loves chocolate chip cookies,
人人都爱巧克力碎曲奇
but we all enjoy them in different ways.
但每个人享用的方式不尽相同
And let’s not even get started on nuts.
我们甚至先不谈坚果
But how can you get your cookies to turn out just the way you like them?
但怎样把曲奇做成你喜欢的样子呢?
Well, you play with the recipe.
嗯 用这个方子
Changing up the ingredients, manipulate the technique.
改变配方 调整技巧
Hey that Kind of sounds like – science!
这听起来像是——科学
[SPLASH – Reactions logo]
[啪——反应标志]
Baking has a ton of chemistry going on,
烘焙过程有太多的化学反应
but let’s start with chewiness.
但是我们先从嚼劲开始吧
A cookie’s chewiness comes from gluten
曲奇的嚼劲来自于
that forms when you mix flour and water.
在混合面粉和水时形成的面筋
For extra chewy cookies, use bread flour instead of all purpose flour.
想要更有嚼劲的曲奇 要用面包粉而不是通用面粉
Bread flour has more protein, which helps with the gluten development.
面包粉含有更多的蛋白质 有助于面筋的形成
So, Say you like a cookie with more complex flavors well then turn up that heat!
所以 如果你喜欢味道更复杂的饼干 那就把温度调高!
When you bake your cookies at 375 degrees Fahrenheit, instead of the typical 350,
当在华氏375度 而不是典型的华氏350度烘焙曲奇时
sugar breaks down in a process called “caramelization.”
糖在“焦糖化”过程中分解
This reaction pleases your tongue
这个反应通过产生奶油糖果 朗姆酒和坚果口味的分子
by producing molecules with butterscotch, rum, and nut flavors.
来取悦你的舌头
For a fluffier cookie, add some good ol’ sodium bicarbonate,
想要蓬松的曲奇 那就添加一点小苏打
more commonly known as baking soda.
其更为人熟知的名字是烘焙苏打
Baking soda breaks down in the oven creating carbon dioxide gas bubbles
小苏打在烤箱中分解会产生二氧化碳气泡
which keep your cookie from getting too dense.
防止饼干变得太紧实
But you don’t have to take my word for it.
但是你不用非得按我说的做
We’re going to invade our favorite cookie expert—
我们来到我们最爱的曲奇专家——
Science News’ Bethany Brookshire’s kitchen,
科学新闻栏目的Bethany Brookshire的厨房
who’s going to use the scientific method
她将用科学的方法
to see the difference chilled, room temperature and melted butter make in cookie making.
来观察冷冻 室温和融化的黄油在曲奇制作中的区别
For the past year,
在过去几年里
I’ve made over 500 cookies in the name of science.
我以科学之名制作了500多个曲奇
But today we’re just going to make 6 dozen.
但是今天我们只做6打
When your using the scientific method
当你使用科学方法时
you need to start by asking yourself a question:
你需要先问自己一个问题:
“Why does something work the way it does?
“为什么有些东西会这样运行?
Why do ingredients in cookies bake the way they do?”
为什么曲奇的原料要这样烘烤呢?”
For this experiment, I’m going to ask
在这个实验里 我将会问
a question about cookies and butter.
一个关于曲奇和黄油的问题
“Most cookie recipes call for butter that’s softened or melted. Why?
“大多数曲奇配方需要软化或融化的黄油 为什么?
What’s so important about the butter in cookies?”
为什么黄油在曲奇里如此重要呢?”
I’m going to make three batches,
我将制作三批曲奇
exactly the same, changing only the butter.
完全一样 仅改变黄油的状态
Before I begin my experiment, I’m going to make a few guesses or a hypothesis
开始实验之前 我要关于这个实验的结果
about how I think this experiment is going to turn out.
做出些猜测与假设
I think using that chilled butter will create a harder dough, a colder dough,
我认为冷冻的黄油会做出更硬 更凉的面团
that will result in a smaller cookie.
做出来的曲奇会更小
Using room temperature butter will create a slightly softer dough
使用室温黄油会做出软点儿的面团
and a slightly wider cookie.
和宽点儿的曲奇
Finally, using melted butter will create a much runny dough,
最后 用融化的黄油可以制作出松软的面团
that will spread out on the pan making a flat wider cookie.
它可以铺在平底锅上 做成更宽的扁平曲奇
Now let’s test it.
现在让我们测试一下
In this first batch I’m going to use chilled butter.
第一批 我将使用冷冻黄油
This second one we’ll put in room temperature butter
第二批我会放室温黄油
and the third one is getting some butter
第三批使用的
that I put in the microwave for about a minute and a half.
是在微波炉里加热一分半钟的黄油
(Baking experiment in Progress)
【烘焙实验进行中】
(Baking experiment in Progress)
【烘焙实验进行中】
(Results time)
【出结果时间】
As you can tell, our hypothesis was correct.
你们可以看到 我们的假设是正确的
Melted butter actually did produce larger cookies than cold butter did.
融化黄油做出的曲奇确实比冷冻黄油做出的更大
You can actually do this with any ingredients in your cookies or with any other kinds of food.
实际上 你可以用曲奇或其他食物中的任何配料来做这个
For cookies try different kinds of sweeteners, different kinds of flour,
做曲奇 你可以尝试不同的甜味剂 不同的面粉
see what kind of chocolate makes the best chips.
看看哪种巧克力做出的曲奇最好
It’s all up to you.
一切由你决定
But remember, if you’re going to do good science,
但请记住 如果你要得出科学的结论
you’re going to have to repeat your experiments many, many times.
就必须重复很多次实验
and this might mean baking a lot cookies.
那就意味着要烘焙很多的曲奇
And a special Thanks to the ACS ChemClubs for making this video possible.
特别感谢美国化学协会化学俱乐部制作本视频
This year marks the 10th anniversary of ChemClubs.
今年是化学俱乐部成立十周年
To celebrate, they’re throwing a big food chemistry-themed party on Nov. 16th,
为了庆祝 他们将于11月16日将举办大型食品化学主题聚会
and they’re live streaming the whole thing.
并现场直播整场聚会
Click the link in the summary for more details.
单击摘要中的链接以获得更多详细信息
Try your own experiments with cookies and let us know what results you find.
尝试你自己的曲奇实验 并让我们知道结果
Tweet us your pictures or post on our Facebook page.
在推特或在我们的脸书页面发布你的曲奇照片
Or email your cookies.
或将其用电子邮件发给我们
We’re down for that too.
我们等你哟
For more cookie information head on over to Bethany’s Eureka! Lab blog series —
想了解更多曲奇信息 请前往 Bethany的“找到了!”实验室博客系列——
links are in the summary.
链接在摘要
And hey, thanks for watching!
嘿 谢谢观看!

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视频概述

揭秘曲奇制作秘笈——配方中黄油的形态!仅仅是这一点改变,制作出的曲奇口感形状就迥然不同哦!快来康康!

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视频来源

https://www.youtube.com/watch?v=3b4shT7EBZQ

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