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  • Today, I'm going to make custard pudding. I think I might add this one to my

    我今天要來做卡士達布丁,我想我可能會把這個食譜

  • notebook cookbook. I started keeping it when I was young, when I first started

    加到我的食譜筆記本裡。我還很年輕、剛開始學烹飪的時候就有這本筆記本了。

  • cooking. It was the best advice I was ever given and I always encourage my

    這是我給出最棒的建議了,我一直以來都

  • maids to do the same.

    鼓勵我的女僕們也這麼做。

  • Usually I make custard pudding with isinglass, but the grocer

    我通常都用魚膠來製作卡士達布丁

  • in Walden didn't have any, so today I'm going to have to use gelatine.

    但是在瓦爾登湖這裡的雜貨店買不到魚膠,所以我今天要用明膠。

  • I hope it works.

    希望能成功。

  • For this recipe you will need:

    這個食譜所需的食材有:

  • cream

    鮮奶油

  • gelatine

    明膠

  • egg yolks

    蛋黃

  • orange flower water

    橙花水

  • brandy

    白蘭地

  • and blackcurrant jam.

    和黑醋栗果醬。

  • Now to make an excellent custard. Firstly, I've taken a quarter

    要製作出色的卡士達,首先我會取四分之一的鮮奶油

  • of the cream, heated it a little and melted the gelatine.

    稍微加熱一下,並將明膠融在裡面。

  • Now I'm going to whisk some eggs.

    接著,我要來打這些蛋黃。

  • Simple sweets like this are eaten in the second course.

    像這種簡單的甜品通常會當作第二道菜。

  • Lord and Lady Braybrooke are very fond of custard.

    Braybrooke 先生和女士非常喜歡卡士達布丁呢!

  • In fact, I think Lord Braybrooke would eat it with everything!

    其實我覺得 Braybrooke 先生可以把任何東西跟布丁一起吃!

  • Now these are well whisked, I'm going to add the rest of the cold cream.

    這些已經均勻攪拌了,接著我要加入剩餘的冷鮮奶油。

  • And now the warm cream.

    然後再加入溫熱的鮮奶油。

  • And now to make this thicken, I need to put it over a low heat.

    為了讓它變濃稠,我要把它用小火加熱。

  • You need to heat it in order to thicken it

    你需要加熱才能讓它變濃稠

  • but you must be careful not to curdle it.

    但是一定要小心不要讓它結塊了。

  • Now the custard is thoroughly cool, I can add the brandy

    現在卡士達已經完全冷卻了,我接著要加入白蘭地

  • and a little orange flower water.

    還有一些橙花水。

  • It's quite an old-fashioned flavour - and scent. I'm only going to use a

    這是一個滿傳統的口味,味道也是。我只有要加入一點點

  • little because it can be quite overpowering

    因為它的味道很濃烈

  • and I wouldn't want to cheapen it.

    我也不想讓這個味道變得太廉價。

  • It's now time to put the custard into the mould. I've already lined

    接著我們要來把卡式達倒入模具當中,我已經先在裡面

  • it with almond oil, so all I need to do is to pour the custard in.

    刷了一層杏仁油,所以我現在只要把它倒進去就行了。

  • Ooh, very good.

    噢,太棒了。

  • I'm now going to put it in the icebox.

    現在我要把它放到冷藏裡面。

  • Now my custard is set it's time to de-mould it.

    布丁已經完全凝固了,接著要讓它脫模。

  • I've heated up a little blackcurrant jam

    我已經先把一些黑醋栗果醬加熱了

  • with some port and ginger wine and put it through a sieve.

    裡面加入了一些波特酒和薑汁酒,並且將他們過篩。

  • I'm now going to pour it just around the side of the custard.

    我要把它們淋在布丁的周圍。

  • I must make sure it's not too hot... I don't want it to melt the custard.

    要小心這個果醬不要太燙,我不想把布丁給融化了。

  • And there we have it - my custard pudding!

    這樣就完成了,我的卡士達布丁!

Today, I'm going to make custard pudding. I think I might add this one to my

我今天要來做卡士達布丁,我想我可能會把這個食譜

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如何做牛油布丁--維多利亞的方式 (How to Make Custard Pudding - The Victorian Way)

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    April Lu 發佈於 2021 年 01 月 14 日
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