Name: 芝加哥最好吃的肉桂卷--傳奇吃法 (The Best Cinnamon Rolls In Chicago | Legendary Eats)
Uploaded: 2020-10-23T19:46:10.000Z
Duration: 9 min 38 s

Medha Imam: Layers and layers of cinnamon

And its cinnamon rolls have kept customers

而它的肉桂卷也讓顧客絡繹不絕。

coming through its doors for almost 80 years.

在近80年的時間裡，通過它的門來。

Customer: Best thing on the menu has gotta be

顧客：最好的東西在菜單上必須是

Customers: These are absolutely excellent.

but people in Chicago have been coming here

how has this mom-and-pop shop stood the test of time?

這家母嬰店是如何經受住時間考驗的？

Step into Ann Sather's and you instantly feel at home,

走進Ann Sather's，你會立刻有家的感覺。

and, of course, the scent of its delectable cinnamon rolls.

當然，還有它美味的肉桂卷的香味。

Tom: How can no one not have an Ann Sather cinnamon roll,

湯姆：怎麼能沒有人不吃安-薩瑟的肉桂卷。

Featured on "Rachael Ray" and Food Network,

在 "Rachael Ray "和食品網絡上有特色。

Ann Sather's gooey, made-from-scratch creations

安-薩瑟的粘稠的，從頭開始的創作。

prepares about 60 cinnamon rolls per tray

Tom: And you know what? I still eat them.

湯姆：你知道嗎？我還在吃它們。

OK, so you say, "Oh, you must be sick of them."

好吧，所以你說，"哦，你一定是厭倦了他們。"

Well, I'll go for a period and not eat them,

好吧，我去來一段時期，不吃它們。

and then all of a sudden I'll have four in a day. [laughs]

然後突然間，我將有四個在一天。[笑]

In 1981, Ann Sather, the restaurant's founder,

1981年，餐廳的創始人安-薩瑟。

was looking for a successor who would continue

正在尋找一個將繼續進行的接班人

serving homemade Swedish and Scandinavian recipes

瑞典和斯堪的納維亞半島的家常菜譜

The two hit it off, Ann sold the restaurant to Tom,

兩人一拍即合，安把餐廳賣給了湯姆。

from cooking to cleaning tables to serving,

Tom: Ann's was this oasis, they used to call it.

湯姆：安氏是這個綠洲，他們以前叫它。

It was a place where families could come,

The cinnamon roll is a 75-year tradition of Ann Sather's.

It's when we incorporated the cinnamon roll

我們就是在這個時候加入了肉桂卷。

into the breakfast menu that it took off on wildfire.

成的早餐菜單，以至於它的發展如火如荼。

Medha: According to Tom, the recipe behind

the belly-warming Chicago breakfast staple

Tom: The base of the cinnamon roll is a yeast product.

湯姆：桂花捲的基礎是酵母產品。

we have a dry mix that's made specifically for us

我們有一個專門為我們做的幹混。

Tom: No, it's a very complex little formula

湯姆：不，這是一個非常複雜的小公式。

actually start off as that special dry mix,

其實一開始就是那種特殊的幹混。

which is combined with lukewarm water and yeast.

Tom: The yeast product needs to rise and fall,

which is what makes it gooey and delicious.

這就是為什麼它的粘性和美味。

Medha: And so, the ingredients that you can tell us?

梅達所以，你可以告訴我們的成分？

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芝加哥最好吃的肉桂卷--傳奇吃法 (The Best Cinnamon Rolls In Chicago | Legendary Eats)

absolutely

ingredient

crave

staple