| 时间 | 英文 | 中文 |
|---|---|---|
| [00:32] | Hello, girls. How are you? | 美女们 你们好 |
| [00:36] | Thank you for my eggs. | 多谢你们的鸡蛋 |
| [00:38] | To make the best pastry | 要想做出世上最好的油酥点心 |
| [00:40] | in the world there’s two things, ingredients, | 需要两样东西 一是食材 |
| [00:43] | beautiful organic eggs, good quality flour, | 完美的有机鸡蛋 优质面粉 |
| [00:46] | incredible butter, unrefined sugar, etcetera, etcetera. | 上等黄油 粗糖 等等 |
| [00:49] | And technique, getting it made properly and efficiently. | 二是技术 手法要有效到位 |
| [00:52] | That’s what l’ll be working on today, | 这就是我今天要做的事 |
| [00:54] | and I’m gonna make a whole load of lovely dishes. | 做一堆美味酥点 |
| [01:01] | Oh, it’s still warm! | 还热乎呢 |
| [01:18] | l’ll give you a really reliable recipe for a shortcrust pastry. | 我会给你一张可靠的油酥松饼食谱 |
| [01:21] | l’m going to do one sweet, lovely fruit tarts, stuff like that. | 我会做一份甜的 水果馅或者类似的东西 |
| [01:25] | One savoury, things like quiches. | 一份咸的 比如乳蛋饼 |
| [01:27] | The recipe l’m using is based on the one my mum did, | 这份食谱融合了我母亲 |
| [01:30] | Mrs Beeton did, my great grandmum did. | 比顿太太以及我曾祖母的做法 |
| [01:33] | lt’s half fat to flour, dead simple, | 油脂和面粉1:2 非常简单 |
| [01:35] | so let’s start with the flour. | 先称面粉 |
| [01:37] | l want to get 500 grams of plain flour, plain being a soft flour. | 我需要500克普通面粉 也就是低筋面粉 |
| [01:42] | lt’s not got high gluten and it’s not going to go firm. | 这种面粉筋度不高 不会变硬 |
| [01:45] | lt’s going to be nice and short. | 面团油滑 |
| [01:47] | l want to sift that to make | 然后我筛一下面粉 |
| [01:48] | it light and catch any lumps if there are any. | 使它细腻轻薄或者打碎结块的面粉 |
| [01:52] | And at the same time as doing the old-fashioned method by hand, | 在展示这种传统手工方法的同时 |
| [01:56] | l’ll show you the modern method | 我给大家展示一下现代方式 |
| [01:58] | which is with my trusty food processor. | 用我靠谱的食品处理机 |
| [02:00] | So, here l want exactly the same, 500 grams of flour. | 一样也称500克面粉 |
| [02:07] | Sieve that into here. | 筛进去 |
| [02:13] | Get in there. | 进去了 |
| [02:20] | For my sweet one l’m using butter. | 做甜酥饼用的面皮中我用黄油 |
| [02:21] | l’ve got 250 grams half fat to flour into this one here. | 面粉的一半 250克黄油放进去 |
| [02:26] | For the savoury one, l’m going to use lard. | 咸酥饼的面皮 我将用猪油 |
| [02:28] | l’ve got 200 grams, we | 这里是200克 |
| [02:30] | need another 50 grams to make the fat part. | 还需要另外50克油 |
| [02:32] | l’m using a bit of good quality Cheddar cheese. | 这50克我要用优质的切达干酪 |
| [02:35] | So, that goes into there like that, just break it down. | 就这样放进去 捏捏碎 |
| [02:40] | Here we go. | 好了 |
| [02:42] | A nice, good pinch of salt. | 一撮盐 |
| [02:44] | And then, for this sweet version, | 甜味酥饼中 |
| [02:47] | about a handful of icing sugar or a 1 00 grams, | 加入一把或者100克糖霜 |
| [02:50] | and l’m going to sieve that as well. | 我也筛一下 |
| [02:52] | With my hands l’m picking | 用手抓起黄油块 |
| [02:54] | the butter up and pushing it through my fingers | 并用手指揉捏 |
| [02:56] | and mixing it up with the flour. | 和面粉混合 |
| [02:59] | People say, ”l’m bad at making pastry, l’ve got hot hands”. | 有人说 “我做不好油酥点心 手太热了” |
| [03:02] | There is some truth in that, if you’ve got hot hands | 这话说得有点道理 如果你的手太热 |
| [03:05] | you’ll melt the butter too quick. | 就会让黄油过快融化 |
| [03:07] | So, get an ice bucket or put your hand in a cold sink of water. | 所以先把手往冰桶或者凉水池里浸一下 |
| [03:10] | To be honest, by the time they’ve heated up again, | 实话说 等你手又热起来时 |
| [03:13] | you should have had this part done. | 还得再浸一遍 |
| [03:15] | What you end up with is golden, very fine breadcrumbs. | 最后呈现在你面前的是金黄细腻的面包粉 |
| [03:18] | And then here… | 而这边 |
| [03:23] | A couple of pulses and it takes seconds. | 打几下 就几秒钟 |
| [03:26] | Now, this is the opportunity you have | 现在你可以在或甜或咸的口味中 |
| [03:29] | in savoury or sweet world, to spike it. | 掺入一些汁水 |
| [03:32] | l personally love a little bit of lemon zest in pastry. | 我个人喜欢在油酥点心中加点柠檬调味 |
| [03:36] | Three or four or five little rubs. | 磨个三五下 |
| [03:40] | Here in savoury world, rosemary, sage. | 咸味酥饼中用迷迭香 鼠尾草 |
| [03:44] | l’m going to use a bit of thyme. | 我还要用一点儿百里香 |
| [03:46] | Now l’ve just got to introduce moisture, | 现在要加点湿度 |
| [03:48] | and that comes in the form of two really large organic eggs, | 增加湿度的方式就是打入两颗有机大鸡蛋 |
| [03:53] | and good eggs make all the difference. | 好鸡蛋至关重要 |
| [04:02] | Two in here. | 这里打两个 |
| [04:05] | So, l’ve got my two eggs in. | 我已经打入了两颗鸡蛋 |
| [04:07] | Just a little splash, literally, of milk in there… | 洒一点儿牛奶在上面 这边也是 |
| [04:12] | We’ll bring it together. | 把它搅拌起来 |
| [04:15] | See it coming together. | 看到它在搅拌了吗 |
| [04:18] | And, stop. | 然后… 停 |
| [04:20] | ln this method, what l do is use my fingers, | 手工法中 我就用手 |
| [04:23] | break up yolks and whites. | 把蛋黄和蛋白打碎 |
| [04:25] | Mix it up like that. | 像这样混合 |
| [04:28] | Just mix it with everything else. | 然后和其他的一起搅拌 |
| [04:30] | Now it’s going to become claggy and get thicker like that. | 慢慢变得粘稠 就像这样 |
| [04:35] | l think the trick to a good | 我认为要做出好的油酥点心 |
| [04:37] | pastry is you don’t want to work it too much, | 诀窍在于你不需要揉太多 |
| [04:39] | because that starts working the starch and it won’t be short, | 因为这样就在揉淀粉了 面团会不油滑 |
| [04:43] | it’ll be hard. | 会发硬 |
| [04:44] | So, a little bit of flour goes on the bottom. | 底部洒一些面粉 |
| [04:50] | l’m going to take this out. | 我把这些拿出来 |
| [04:52] | lt still doesn’t quite look like pastry yet. | 现在还不太像油酥点心的样子 |
| [04:54] | l think your instinct is to kind of think dough, pasta, | 我觉得你们直觉会认为是生面团 面团 |
| [04:59] | and be like, giving it all of that. | 然后像这样不停揉 |
| [05:01] | That’s not going to make your pastry crumbly. | 但做油酥松饼可不是那样的 |
| [05:03] | So, l’m just going to pat it, squeeze it. | 我只要轻轻挤轻轻拍 |
| [05:06] | Almost like making a little mud cake when you were a kid. | 就像你小时候做泥巴蛋糕一样 |
| [05:09] | l really haven’t worked it that much at all. | 所以我根本没怎么揉面 |
| [05:12] | Done. Job done. | 好了 完工 |
| [05:14] | Then, look at this. | 然后看这个 |
| [05:18] | But this, again, l’m just | 但同样的 |
| [05:20] | going to push it together, push it and hug it. | 我只需把面推一块儿 堆一下挤一下 |
| [05:23] | You can see this is more dense, | 这块看起来更密实 |
| [05:25] | and that’s partly because | 一部分原因是 |
| [05:26] | we’ve used the lard instead of the butter, | 我们没用黄油而用了猪油 |
| [05:28] | and also because the food | 还有是因为 |
| [05:30] | processor’s not as delicate as my delicate hands. | 食品处理机的手法不如我手指来得精细 |
| [05:32] | l’ve got two lovely, reliable pastries there, sweet and savoury. | 现在两个酥饼面团都做好了 一甜一咸 |
| [05:37] | l want to rest this in the fridge | 在擀面皮之前 |
| [05:39] | for half an hour at least before rolling it out. | 先将它们冷藏至少半小时 |
| [05:41] | Or you could freeze this now | 或者你现在放进冰箱 |
| [05:43] | and use it over the next couple of months. | 接下来几个月都能用 |
| [05:45] | So really really good, | 非常棒 |
| [05:46] | and l’m going to do a couple of cracking recipes. | 待会儿我要做几个超赞食谱 |
| [05:49] | 放入冰箱冷藏半小时以上 (或者一直冷藏到下次取用时) | |
| [05:51] | 不好!!热手会让黄油过快融化 浸入冰桶 太棒了! 凉手正合适 | |
| [05:57] | Right, l am going to do | 是的 我要做的是 |
| [06:00] | my personal favourite, apple pie. | 我个人最爱的苹果派 |
| [06:04] | Classic, classic stuff. | 经典美食 |
| [06:05] | A key to a really good apple pie is using Bramley’s apples. | 做苹果派的要点在于使用绿色大苹果 |
| [06:09] | But also, instead of going 1 00% that, | 但也不是全部用一种苹果 |
| [06:11] | l like to mix it up with good eaters as well. | 我喜欢混点其他美味水果 |
| [06:13] | l’ve used Cox’s. | 我还用了考克斯苹果 |
| [06:15] | Slice the apple up, like this, | 苹果切片 就像这样 |
| [06:17] | into a bowl, just about 500 grams there. | 放入碗中 大约500克 |
| [06:20] | l’m going to use nice, unrefined sugar, a good handful. | 接下来要使用一大把优质粗糖 |
| [06:24] | Get that in there, and then l’ve got some stem ginger. | 撒进去 然后加一些子姜 |
| [06:27] | Stem ginger to me is like the edge. | 对我来说子姜就是决定成败的关键 |
| [06:30] | Three of these little babies | 3颗小子姜 |
| [06:32] | and a little tablespoon of this syrup, right. | 加一小茶匙的糖浆 |
| [06:36] | With this ginger l’m just | 处理这个子姜 |
| [06:38] | going to slice it up. It just has that… | 我只需将它切片 子姜有那种… |
| [06:41] | that heat and hum, but sweetness. | 那种热辣刺鼻的感觉 但甜沁人心 |
| [06:43] | So, we get that in there. | 一起放进去 |
| [06:45] | The blackberry season is over by about a month and a half. | 黑莓的丰收季已经过去一个半月了 |
| [06:48] | l’ve frozen a load and they freeze really well. | 我冷藏了不少 而且冰得很好 |
| [06:51] | All l want is a handful in there. | 这里面只需要放一把 |
| [06:53] | Toss the sugar, ginger, blackberries around a bit. | 把糖 姜 黑莓一起稍稍拌一下 |
| [06:58] | You can see the blackberries just starting to break up a bit | 你们可以看见黑莓有点破皮了 |
| [07:02] | and a bit of staining going on. | 颜色染到苹果上 |
| [07:04] | Shaky, shaky, get rid of that, wash my hands. | 摇一摇 放一边 洗个手 |
| [07:10] | Right, l’ve rolled out some pastry, | 我擀了一些面皮 |
| [07:12] | l want to give you a little tip. | 给大家一个小贴士 |
| [07:15] | Some people start rolling | 有些人擀皮时 |
| [07:17] | pastry out and it all gets a bit of a mess. | 会弄得一团糟 |
| [07:20] | Pastry, like anything, pasta, bread making, | 做油酥点心和做意面做蛋糕一样 |
| [07:22] | you have to rattle it out a few times and make mistakes | 你得先尝试几次 犯几个错误 |
| [07:26] | before you get to know how it feels | 然后找到感觉 |
| [07:27] | and reacts and this and the other. | 知道如何应对各种情况 |
| [07:29] | So, a little tip that saves | 所以这个反败为胜的小贴士 |
| [07:30] | the day a bit is get some greaseproof paper, | 就是使用防油纸 |
| [07:33] | and l’m going to put a sheet on the bottom, sheet on top, | 我在底部衬一张 上面再覆一张 |
| [07:36] | and this really does help out. | 真的很有用 |
| [07:39] | Say, for instance, it tore, right? Let’s tear it on purpose. | 假设扯坏了 可以吗 我们故意来扯一下 |
| [07:42] | Oh, no! Oh, l’m so stupid. | 哦不 我好笨 |
| [07:45] | You just get a little bit of the pastry and just stretch it | 你只需将这块面皮往前拉一点 |
| [07:48] | and you put it over like that. | 像这样重叠 |
| [07:50] | You put your old bit of greaseproof on and you just gently… | 然后盖上防油纸 只要轻轻擀 |
| [07:53] | You can tear it and you can make mistakes. | 允许你扯坏 允许你犯错 |
| [07:56] | With the greaseproof, it’s very forgiving and you wouldn’t know. | 有了防油纸 不怕犯错而且不留痕迹 |
| [08:00] | So, l’ve got a nice mould, take the top piece off. | 我拿了个漂亮的模子 揭开上面那层纸 |
| [08:03] | Lay this pastry over the top, like that. | 把面皮铺在上面 就像这样 |
| [08:09] | Sag it in like this, let it hit the bottom right into the corner. | 把它像这样往里铺 面皮着底 角落服帖 |
| [08:15] | All you’ve got to do is get your lovely, little mould | 现在要做的就是拿这个可爱的小面杖 |
| [08:18] | and just run that over the top like that. | 在模子边缘像这样滚一圈 |
| [08:23] | Get your excess off. Then, in with my lovely fruit. | 去掉多余部分 然后放入诱人水果 |
| [08:27] | Look at that! | 看看 |
| [08:30] | l love it, l love it, l love it. | 真喜欢 真心爱 |
| [08:33] | Last bit of pastry for my lid. | 最后一块面皮做酥盖 |
| [08:37] | A bit of flour, roll and turn. Turn it over. | 撒点面粉 擀一下翻个面 |
| [08:42] | Making sure it’s got flour underneath is really important | 保证下面撒了面粉 这一点很重要 |
| [08:45] | otherwise it will bite you. | 否则就会粘手了 |
| [08:46] | Most importantly, make sure it’s even. | 最重要的是 一定要擀平整 |
| [08:50] | So, we roll up the pastry. | 我们把面皮卷起来 |
| [08:52] | l want a nice, little knob of butter, | 我要取一小块黄油 |
| [08:55] | so l want about three ounces of butter, just little knobs. | 大概3盎司的黄油 分成小块 |
| [09:00] | Break it up over the top. | 捏碎放在表面 |
| [09:02] | You’ve got blackberries, ginger, sweetness from the apples. | 这里面有黑莓 子姜 还有苹果的甘甜 |
| [09:05] | Putting it at the top means it has a journey to the bottom | 黄油放在面上意味着它将开启探底旅行 |
| [09:08] | and that journey’s going to be a pretty tasty one. | 而且这场旅行一定非常美味 |
| [09:13] | Bit of egg. | 打个鸡蛋 |
| [09:21] | Really brush the edges here, it’s like glue this stuff. | 边缘好好刷一下 这东西就像胶水一样 |
| [09:29] | Then, we get our lovely pastry… | 然后把我们可爱的面皮 |
| [09:34] | over the top. | 盖在上面 |
| [09:35] | lf you’ve got any slack, let it fall. | 如果有点松 就让它自然下垂 |
| [09:37] | Let it fall in-between the shapes of the apples. | 让它垂在这些苹果片中间 |
| [09:40] | l love that about apple pie, l don’t want it flat and perfect. | 我就喜欢这样的苹果派 我不想要它平整完美 |
| [09:43] | l want to see the curvature | 我想看见苹果的弧度 |
| [09:45] | of apples and all this business going on. | 就像现在这样 |
| [09:48] | All you’ve got to do is use your hand | 现在你要做的就是 |
| [09:50] | and as you put your palm down on it, it jams it tight. | 用手掌往下压 压紧边缘 |
| [09:53] | What a lovely apple pie. | 多美妙的苹果派 |
| [09:56] | Personally, what l like to do is l get my egg wash. | 我个人喜欢刷上蛋浆 |
| [10:00] | Egg wash the top, | 上皮刷上蛋浆 |
| [10:02] | make sure there’s no little pools that gather up. | 注意一定不要让蛋浆聚集在小坑里 |
| [10:05] | A little tweak, cinnamon. | 加点好东西 肉桂 |
| [10:07] | About half a teaspoon of cinnamon, from a height. | 大约半茶匙肉桂 从高处撒下 |
| [10:14] | Then sugar. | 然后加糖 |
| [10:18] | You get your little knife and you make a few little cuts. | 然后用刀划一些小口子 |
| [10:22] | The reason l put a few cuts is because it will steam in there. | 划这些小口子是因为里面会有蒸汽 |
| [10:25] | You want to release some of that moisture. | 需要释放出一些来 |
| [10:28] | So, there you go. Awesome, awesome apple pie. | 好了 超赞 超赞的苹果派 |
| [10:31] | Fifty minutes, in an oven. | 烤箱里烤50分钟 |
| [10:37] | l’m putting it at the bottom | 我把它放在底层 |
| [10:39] | so heat gets to the bottom of that pastry. | 这样热气直接烤到油酥点心的底部 |
| [10:41] | l’m going to cook it for about 40 to 50 minutes | 我将烤40至50分钟 |
| [10:44] | at a 1 80 Celsius, 350 Fahrenheit. | 温度在180摄氏度 即350华氏度 |
| [10:46] | That will be one of the most incredible pies. | 这将会是最诱人的馅饼 |
| [10:54] | Woo-hoo, l’m burning! | 烫死我啦 |
| [10:56] | l haven’t burnt the pie, honestly! | 老实说 我没把这馅饼烤焦 |
| [10:59] | But, what’s happened all the juice fell out, | 但为什么汁水都溢出来 |
| [11:02] | and it’s caramelised on the bottom of the oven. | 而且烤箱底部还有凝成的焦糖 |
| [11:05] | See all the bubbles? | 看到这些小泡泡了吗 |
| [11:08] | Really, good. Let’s serve it up. | 真的很棒 我们上菜吧 |
| [11:10] | l don’t like home-made custard with this. | 我不喜欢用自制的奶油冻 |
| [11:12] | l like the stuff from the supermarket | 我喜欢买超市的 |
| [11:15] | that’s already made for you and really cold. | 现成品 冻得很好 |
| [11:18] | Wind that onto the plate. | 取一块放到盘子里 |
| [11:22] | Look at that little humdinger, right. | 看这了不起的小玩意儿 |
| [11:25] | Get that on the side there. Look at the juice in here! | 把它放在侧面 看看这里面的汁水 |
| [11:31] | Marble that in and around that custard. | 均匀地淋在奶油冻上 |
| [11:36] | Well, you can’t get much better than that, can you? | 好的不能再好了 是吧 |
| [11:50] | l’m going to show you one of the best pies l know. | 下面我将演示据我所知最美味的馅饼 |
| [11:52] | First, we’ve got to get the filling done. | 首先 我要把馅料做好 |
| [11:55] | l’ve got three onions here, peeled and sliced. | 这里面有3个洋葱 去皮切丝 |
| [11:57] | That’s in a pan with a little olive oil, salt and pepper. | 平底锅里加一点橄榄油 盐和辣椒 |
| [12:00] | l want a sprig of rosemary. | 一小枝迷迭香 |
| [12:07] | l’ve got three cloves of garlic. | 3瓣大蒜头 |
| [12:11] | Just grate it on a grater. | 擦蓉器上磨碎 |
| [12:12] | You could slice it up, but it’s quite nice l think, | 你也可以切片 但我觉得这样比较好 |
| [12:15] | or you could use a garlic pressers. | 也可以用压蒜器 |
| [12:17] | So, that goes into there, like that. | 然后放进去 像这样 |
| [12:23] | And it’s in, and at this point l want a nice knob of butter. | 放进去了 这时我需要一块黄油 |
| [12:31] | About two ounces, straight in. | 大约2盎司 直接放入 |
| [12:36] | While it’s melting, | 在它融化的这段时间 |
| [12:37] | l’ve got two sticks of celery l’ve finely sliced. | 我细细地切了两根西芹 |
| [12:42] | Two carrots peeled and sliced. | 两根胡萝卜去皮切片 |
| [12:46] | Mushrooms, just slice them up. | 蘑菇 全部切片即可 |
| [12:51] | Don’t use button mushrooms because l hate them. | 我不用口蘑因为我不喜欢 |
| [12:54] | Field mushrooms, portobello mushrooms. | 我用的是野蘑菇 这个是褐菇 |
| [12:57] | You can kind of break them up in your hands a bit as well, | 你可以用手把它揉碎点 |
| [12:59] | good flavour. | 这样更入味 |
| [13:01] | l’ve got some brisket of beef. | 我准备了些牛胸肉 |
| [13:03] | l’ve got inch dice of brisket of beef and straight in there. | 切成2厘米左右的肉块 然后放在上面 |
| [13:10] | So, at this point we’re just about there. | 现在差不多了 |
| [13:14] | A big pinch of pepper, a big pinch of salt. | 再捏上一大把胡椒和盐 |
| [13:19] | Then one can, just under a pint, of Guinness. | 倒一罐健力士啤酒 不超过560毫升 |
| [13:23] | l’m just going to pour that in. | 直接倒在上面 |
| [13:27] | Guinness and red meat is genius. | 健力士和红肉是绝妙搭配 |
| [13:33] | l just want to stir in a heaped tablespoon of flour, | 我还要撒上一大汤匙面粉 |
| [13:37] | and that’s just to give it an element of body and thickness. | 目的是为了让汤汁粘稠 |
| [13:41] | All l have to do now is | 现在我要做的是 |
| [13:42] | just get a little bit of water or beef stock | 加点水或者牛肉汤 |
| [13:44] | and top that up just a little bit, | 只加少量 不要没过肉块 |
| [13:47] | so you can see the meat, but it’s not covering it. | 这样能看到肉块没有全部浸在水里 |
| [13:51] | Lid on, put that in an oven | 盖上盖子 放进烤箱 |
| [13:52] | at 180 degrees Celsius or 350 Fahrenheit | 设置成180摄氏度或者华氏350度 |
| [13:56] | just to let all the flavours mix up, | 这样所有的味道会充分混合 |
| [13:59] | and you’re going to get a really nice robust stew, | 你就能炖成非常美味的食物 |
| [14:01] | perfect either for a stew or for a filling. | 它既可以当作一道炖菜也可以是馅料 |
| [14:09] | This stew’s been in for about two hours, let’s have a look. | 它已经炖了两个小时 我们来看看 |
| [14:12] | What you really want for a perfect pie filling | 一个完美的馅料 |
| [14:15] | is a reasonably dry stew inside. | 应该略微粘稠 |
| [14:18] | lf it’s too wet there’s | 如果它太稀的话 |
| [14:19] | going to be stock and juice pouring everywhere. | 里面的食材和汤汁就会流的到处都是 |
| [14:22] | l’m going to leave that there and l want to get into pastry mode. | 我先把它放到一边 开始准备饼皮 |
| [14:25] | l’m cheating | 这回我有点偷懒 |
| [14:27] | because l’m going to use a pre-bought puff pastry. | 因为我用的是买来的泡芙饼皮 |
| [14:29] | When you go to supermarkets now, you can get | 你在逛超市的时候 就能买到 |
| [14:32] | all-butter, pre-packed, pre-made puff pastry. | 提前做好 包装完整的全黄油泡芙饼皮 |
| [14:36] | Erm, and, to be honest… | 而且老实说 |
| [14:41] | l can’t think of a situation where l’d ever made my own puff pastry. | 我想不起来什么场合我做过泡芙饼皮了 |
| [14:45] | lt’s a right palaver. | 做饼皮真是太麻烦 |
| [14:47] | lt needs quite a bit of experience and time to do it. | 需要丰富经验和大量时间 |
| [14:50] | So, l’m just going to get it out, onto there. | 好 我现在把它拿出来 放在面板上 |
| [14:55] | l want to just cut off a third of it, just like that. | 然后我切掉三分之一 就像这样 |
| [14:59] | For my lid. | 用来做饼盖 |
| [15:01] | l’ll have a little bit of flour. | 再撒上点面粉 |
| [15:02] | This is an opportunity | 现在是 |
| [15:03] | really to go over some real basics of rolling. | 复习擀面皮基本技巧的好机会 |
| [15:09] | When l was taught to do it | 我以前学习的时候 |
| [15:10] | l was taught to roll in front of you, | 老师告诉我要前后推擀面杖 |
| [15:13] | so not go like this or like that, | 既不是这样也不是那样 |
| [15:15] | just move the pastry around to suit you. | 而是要根据情况 调整饼皮位置 |
| [15:19] | And, keep it lightly dusted | 稍微蘸些面粉 |
| [15:22] | so it’s not going to stick. | 这样饼皮不会粘住 |
| [15:26] | l want to get this pastry | 我要把这张饼皮 |
| [15:28] | rolled out to about three millimetres thick. | 擀成大约三毫米厚 |
| [15:33] | Oh, ah, nearly did it then! You nearly caught me! | 我差点这样擀 还好没被你发现 |
| [15:37] | My old pastry teacher would kill me for that! | 我的糕点老师看到非杀了我不可 |
| [15:40] | Right, so we’re there. | 好了 饼皮擀好了 |
| [15:42] | All l want to do is take | 现在要做的是 |
| [15:44] | the pastry to one side, get my lovely dish. | 先把饼皮放在一边 准备一个盘子 |
| [15:49] | Let the sides in here like that | 把饼皮这样摆放 |
| [15:50] | and have the excess hanging over. | 然后把多出的部分留在盘子外 |
| [15:56] | Now once you’ve done that, | 做完这一切后 |
| [15:57] | we can start thinking about filling this baby. | 我们要考虑把馅料放进去 |
| [16:00] | On the cheese front, | 首先要放入干酪 |
| [16:01] | l’ve got 100 grams of Cheddar cheese | 我准备了100克的切达干酪 |
| [16:03] | stirred into the stew. | 放入馅料里面搅拌一下 |
| [16:07] | All l want to do now is get this filling in here | 现在我要把馅料倒进去 |
| [16:12] | like this. | 像这样 |
| [16:16] | Look at that. Every last bit of it. | 全部都倒进去 |
| [16:23] | Very importantly, you want another 100 grams of cheese | 很重要的是 你还要再把100克 |
| [16:27] | or another handful on the top. | 或者一把干酪放在馅料上面 |
| [16:35] | There you go. | 这些够了 |
| [16:39] | That just makes a little cap on the top. | 把它堆在上面就可以 |
| [16:42] | Then, with this little bit of pastry, | 然后是这一小块饼皮 |
| [16:45] | very quickly, roll out your lid. | 迅速地擀成饼盖 |
| [16:48] | You don’t need it to be massive, | 不用把它擀得太大 |
| [16:50] | you just need it to cover the exposed stew really. | 只要能盖住露出来的馅料就行 |
| [16:52] | And, you can have it a little bit thicker. | 这个可以擀得厚一点 |
| [17:00] | Crack an egg in there. | 打个鸡蛋 |
| [17:08] | First, l want to get my egg wash | 首先 我要把蛋液 |
| [17:09] | and just brush it around the outside here. | 涂抹在馅饼边缘 |
| [17:12] | And what’s this is going to do is to give you a nice seal | 它会在饼盖和底部之间 |
| [17:14] | between the lid and the bottom of the pastry. | 起到良好的密封作用 |
| [17:17] | Of course that’s going to help to hold in juices, | 当然这样做还能够锁住汤汁 |
| [17:20] | the steam and the flavour. | 蒸汽和味道 |
| [17:22] | As far as this lid’s concerned, | 至于这张饼盖 |
| [17:24] | just score it lightly with a knife in a criss-cross fashion | 轻轻地在表面划成十字刀花 |
| [17:28] | about a centimetre apart. | 大约间隔一厘米 |
| [17:30] | lt’s not just to make it look pretty, | 这么做不仅是为了美观 |
| [17:32] | when the pastry cooks and it starts to puff, | 当烘烤的时候 馅饼会膨胀 |
| [17:34] | it goes different directions you kind of have more crispy bits | 这样的划纹能够让饼皮更酥脆 |
| [17:38] | and it’s like the best bit some ways. | 而且这样划过之后 饼皮是最酥脆的 |
| [17:41] | So just score that across like that. | 就像这样划一下 |
| [17:44] | Egg wash this now. | 涂上蛋液 |
| [17:50] | l’m going to pick this up and put this straight over the pie. | 然后把饼盖拿起来直接放在馅饼上面 |
| [17:54] | With these bits, just pull them back over and crinkle this up. | 至于多出的边角 把它们折回来卷起 |
| [17:58] | Absolutely if you were taught officially in college to do this | 当然如果你是在大学正规学习的话 |
| [18:01] | you’d have been told to clean off excess and crimp the sides. | 老师肯定告诉你要清理多余角料 卷边 |
| [18:04] | I’m not, l don’t want to throw away any stuff, waste any stuff. | 我不那样做 我不想浪费任何食材 |
| [18:07] | People always fight over the pastry, | 人们都喜欢吃饼皮 |
| [18:09] | plus it makes it look nice and rustic. | 而且这样看起来更有乡村风格 更好看 |
| [18:11] | Quaff it all up like that, | 就能够更放开地大快朵颐 |
| [18:13] | and look at that, that is a beautiful pie. | 看看 馅饼是不是很漂亮 |
| [18:15] | l’m now going to put that in the oven | 我现在要把它再放回烤箱 |
| [18:17] | back at a 180, 350 Fahrenheit. | 还设置成180摄氏度即华氏350度 |
| [18:19] | l’ll cook that for about 40 minutes or until bubblin’ and golden. | 我要烘烤四十分钟直至表皮冒泡成金黄色 |
| [18:23] | That is a good ‘un. | 看着不错 |
| [18:29] | Right, l’ve got some nice, frozen peas. | 现在准备一些上好的冷冻过的豌豆 |
| [18:32] | Frozen peas are fantastic actually, | 冷冻过的豌豆非常美味 |
| [18:34] | tossed in some butter and that is it. | 用黄油拌一下就可以了 |
| [18:37] | My pie has had about 40 minutes in here. | 馅饼已经烤制四十分钟了 |
| [18:41] | Have a look at that. Beautiful. | 我们来看看 太漂亮了 |
| [18:45] | Let’s serve this little baby up. | 我们来切一块看看 |
| [18:58] | Go on, right over the top. | 上面再放点豌豆 |
| [19:00] | Whoa, beautiful. | 非常不错 |
| [19:15] | Right, stinging nettles. | 这有些刺荨麻 |
| [19:17] | You’ve got an old one | 这有一株成熟的刺荨麻 |
| [19:18] | here which l’ll pick up like a pansy, right? | 我像个小姑娘似的采一朵 |
| [19:21] | This one will sting you, horrible thing. | 这种会蛰你 非常讨厌 |
| [19:24] | These ones here are lovely, they don’t sting at all. | 这样的比较好 不会蜇人 |
| [19:27] | And these leaves are delicious. | 而且叶子也非常好吃 |
| [19:29] | The way to tell the good one is it’s slightly paler. | 识别它的方法是 这种叶子的颜色较淡 |
| [19:32] | lt has these beautiful, white flowers and it’s smaller. | 有这样非常漂亮的白色花瓣 个头不大 |
| [19:35] | l’m going to just pick these ones with the white flowers. | 我要摘些长有白色花朵的 |
| [19:38] | Big handfuls. | 摘一大把 |
| [19:41] | Chuck that in your pasta, risotto, | 做意面 意大利烩饭和汤的时候 |
| [19:44] | soups. | 就可以放些进去 |
| [19:45] | There you go, nice little free bit of greens. | 这些够了 免费又不错的绿色植物 |
| [20:04] | l’m going to do an ltalian-style quiche using the savoury pastry. | 我要做一个意式乳蛋饼 用的是香薄荷饼皮 |
| [20:08] | l’ve rolled this out just under a centimetre thick. | 饼皮已经擀成不到一厘米厚了 |
| [20:11] | l’m going to use this rolling pin | 我现在要用擀面杖 |
| [20:13] | to actually very carefully wind the pastry up. | 小心翼翼地把饼皮卷起来 |
| [20:17] | Just unwind it over the tray, | 然后在托盘上铺开 |
| [20:19] | and that way it’s all nice and safe. | 这样它就会比较完整 |
| [20:24] | Trim the excess. | 裁掉边角料 |
| [20:26] | You can still have about a centimetre of a lip hanging over. | 你可以在边缘留出大约一厘米 |
| [20:33] | Then, l want to just pinch it. | 然后我要压捏它 |
| [20:36] | Really simple. Raise it up about an inch. | 这个很简单 四周大概捏起2厘米高 |
| [20:39] | The reason l’m doing this is so it can hold in the quiche mixture, | 我这么做的原因是要装住乳蛋液 |
| [20:44] | and l don’t want it to run off and go anywhere. | 我可不想它流得到处都是 |
| [20:47] | That’s what l’ve got, nice and rustic. | 这样就弄好了 简单漂亮 |
| [20:49] | l use a fork, stab it all over. | 我用叉子在上面扎一遍 |
| [20:51] | That’ll stop it shrinking and let the heat get in. | 这样能防止它收缩 热量就可以进入 |
| [20:54] | l’m going to put it in an oven | 现在要把它放到烤箱里 |
| [20:56] | for six or seven minutes to half cook it, | 烤制六到七分钟 半成熟 |
| [20:58] | or they call it baking the pastry blind. | 或者按他们的说法 盲烤饼皮 |
| [21:01] | l’m going to put that in at about 180 degrees Celsius | 温度设置成180摄氏度 |
| [21:05] | or 350 Fahrenheit. | 或者华氏350度 |
| [21:08] | ln here l have got two onions | 这个锅里放了两个圆葱 |
| [21:09] | that have been sweating for about ten minutes. | 为了去除水分 我已经炒了十分钟 |
| [21:13] | They look nice and sweet with a bit of olive oil. | 里面放了些橄榄油所以看起来非常美味 |
| [21:15] | l’m going to put a handful of spinach from the garden. | 我要往里面放一把从花园里采的菠菜 |
| [21:18] | And in no time at all, that’s going to wilt down. | 很快菠菜就会炒透 |
| [21:22] | Here, l’ve got the stinging nettles. | 然后我准备些刺荨麻 |
| [21:24] | l’m just going to take these lovely leaves off. | 把上面的叶子摘下来 |
| [21:28] | You don’t want the stalk | 去除茎部 |
| [21:30] | but the flowers and the leaves you can have. | 只保留叶子和花 |
| [21:36] | So, in with my stinging nettles, | 再把刺荨麻放到锅里 |
| [21:39] | they’ll all cook down. | 一起炒一下 |
| [21:43] | Butter, little knob of that. | 放一小块黄油 |
| [21:47] | Then, to season it, a nice bit of salt and pepper | 加入调味料盐和胡椒粉 |
| [21:51] | but Mr Nutmeg, brilliant. | 然后放肉豆蔻 |
| [21:54] | Fine grater. About a third of a nutmeg. | 用擦蓉器磨出三分之一 |
| [22:04] | So, marjoram. Marjoram is incredible. | 再准备些马郁兰 它是非常好的植物 |
| [22:07] | l’m going to pick those off the stalk. A nice big handful. | 我要把它们的茎去掉 准备一大把 |
| [22:11] | All l have to do now is give it a good old chop up. | 然后把它们细细地切碎 |
| [22:19] | Get the old marjin. | 把马郁兰放入锅内 |
| [22:24] | So, the actual egg custardy mixture. | 现在开始准备乳蛋液 |
| [22:26] | l’m using creme fraiche, you could use double cream. | 我用鲜奶油 你也可以用高脂厚奶油 |
| [22:29] | l’ve got 500 grams of creme fraiche there. | 准备500克的鲜奶油 |
| [22:33] | l want a handful of Parmesan to season. | 然后放一把帕尔马干酪调味 |
| [22:37] | Then, l want three nice eggs from my garden. | 再打入三个产自我园子里的鸡蛋 |
| [22:41] | Look at those, look at the colour. | 看它颜色多亮 |
| [22:50] | Pepper, salt. | 放入胡椒粉 盐 |
| [22:54] | Mix it up. | 搅拌一下 |
| [22:55] | So, 500 grams of creme fraiche, three eggs, Parmesan, | 500克的鲜奶油 三个鸡蛋和帕尔马 |
| [22:58] | that’s the base recipe and from that | 干酪是基本配方 除了这些 |
| [23:00] | you can flavour it with sun dried tomatoes, sliced tomatoes, | 你还可以放些晒干的番茄 番茄丝入味 |
| [23:04] | basil or different cheeses. | 罗勒干酪或其他品种 |
| [23:05] | Then, let’s get our pastry. | 现在把饼皮拿出来 |
| [23:09] | So, you see there’s not much colour on there, but enough. | 虽然上面没什么颜色 但是这样就够了 |
| [23:13] | l’m going to get my lovely intense spinach | 我要把炒好的菠菜 |
| [23:16] | and stinging nettles. | 刺荨麻大杂烩倒在上面 |
| [23:20] | Then, l want you just to put it around the place. | 然后把它们铺匀 |
| [23:23] | Make some holes in it. | 上面留些空间 |
| [23:24] | That’s going to hold all your lovely creamy, | 这要才能有地方装乳白色的 |
| [23:27] | custardy quichy mixture. | 乳蛋液 |
| [23:29] | What l’m going to do, is l’ve got some | 接下来我要在上面放些 |
| [23:32] | nice, smoked, boiled ham. | 烟熏后煮熟的火腿 |
| [23:34] | Sprinkle some in like this. | 这样撒在上面 |
| [23:39] | Beauty. | 真漂亮 |
| [23:45] | Then for the filling, let’s just pour that filling in the middle | 然后就是乳蛋液 把它倒在中间 |
| [23:49] | and hopefully if your ridges are high enough, | 要是之前捏起的饼边够高的话 |
| [23:54] | then it won’t go anywhere. | 它就不会流得到处都是 |
| [23:56] | Over the top, just a bit of extra Parmesan, be quite generous. | 这个上面再放一层帕尔马干酪 多放点 |
| [24:04] | Get some little bits of marjoram, sprinkle it on top like that. | 再摘些马郁兰 撒在上面 |
| [24:09] | Nice bit of olive oil. Little lugs, like that. | 滴些橄榄油 这样折线型滴入 |
| [24:14] | Then, back in the oven 180 again, 350. | 然后再放入烤箱设置成相同的温度 |
| [24:20] | For about 12 minutes, just over ten minutes. | 烤制大约12分钟 稍微超过十分钟 |
| [24:23] | lt’s only thin so it only | 它非常薄所以 |
| [24:24] | needs that short amount of time to cook, | 只需要很短的时间就能烤熟 |
| [24:27] | and when it’s ready, beautiful. | 而且当它烤熟之后会非常漂亮 |
| [24:34] | Whey, hey! Come on, baby! | 出来吧 宝贝 |
| [24:39] | Oh, l’m so pleased with that. He’s a good looker, ain’t he? | 做成这样我太满意了 看着不错吧 |
| [24:42] | l could probably easily get eight portions out of this, | 这个很容易就可以分成八份 |
| [24:45] | but l’m going to go for four really greedy ones. | 但我打算分成四大份 |
| [24:48] | So, l’m just going to cut straight across here. | 所以我就这里切过来一刀 |
| [24:51] | You can see what’s nice is it’s set | 你能看到它的外观非常漂亮 |
| [24:54] | but also it’s got a nice texture inside. | 而且内部也是馅料丰富 |
| [24:59] | Get the old fish slice under there, knife under there. | 把铲子放到切好的这块下面 |
| [25:02] | Come on, darling. Don’t you break on me! | 加油 亲爱的 千万别掉 |
| [25:05] | Nice. | 好极了 |
| [25:06] | And to go with this, a bit of watercress with some olive oil. | 作为配菜 准备一些西洋菜拌橄榄油 |
| [25:12] | A pinch of salt, a bit of lemon. | 捏少许盐 再滴些柠檬汁 |
| [25:16] | A bit of lemon juice there. Just dress it. | 柠檬汁滴入后 调拌一下 |
| [25:24] | Have you ever seen a tart look so deeply appealing? | 你见过这么诱人的馅饼吗 |