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  • Medha Imam: Layers and layers of cinnamon

    嶕嶚,。層層疊疊的肉桂

  • rolled into a buttery dough,

    擀成奶油麵團。

  • dripping with a sweet vanilla glaze.

    淋上甜美的香草釉。

  • This is Ann Sather.

    我是安-薩瑟

  • 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

  • the cinnamon rolls.

    肉桂卷。

  • The best, ever.

    最好的,有史以來。

  • Customers: These are absolutely excellent.

    客戶。這些都是絕對優秀的。

  • These are delicious.

    這些都是美味。

  • Medha: Ann Sather sells a bevy

    梅達安-薩瑟賣了一大堆東西

  • of breakfast items,

    的早餐項目。

  • but people in Chicago have been coming here

    但芝加哥的人都來這裡了

  • for the cinnamon rolls since 1945.

    為1945年以來的桂花捲。

  • But with the rise of bakery giants,

    但隨著烘焙巨頭的崛起。

  • 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?

  • Let's go inside and find out.

    我們進去看看吧。

  • 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。

  • surrounded by families, friends,

    在家人、朋友的簇擁下。

  • and boatloads of comfort food.

    和一船的舒適食物。

  • Tom Tunney: Just right out of the oven.

    湯姆-唐尼:剛出爐的。

  • Oh, you had some, all right.

    哦,你有一些,所有的權利。

  • You've already gotten.

    你已經得到了。

  • Oh, good. Good.

    哦,好。很好。

  • Medha: The colorful diner is filled

    美達。五顏六色的餐廳裡

  • with traditional Scandinavian art

    與傳統的斯堪的納維亞藝術

  • 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。

  • unless they're from out of town?

    除非他們是外地人?

  • Medha: That's Tom Tunney,

    梅達那是湯姆-唐尼

  • a Chicago native and current owner

    芝加哥人,目前擁有

  • of Ann Sather Restaurants.

    的安-薩瑟餐廳。

  • 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。

  • are served hot from the oven

    熱騰騰

  • and drizzled with frosting

    淋上糖霜

  • that oozes onto customers' plates.

    滲入到顧客的盤子裡。

  • On average, the team at Ann Sather

    平均而言,Ann Sather的團隊

  • prepares about 60 cinnamon rolls per tray

    肉桂卷

  • and sells about 100 trays daily.

    並每天銷售100盤左右。

  • That's 6,000 cinnamon rolls a day.

    一天要吃6000個桂花捲。

  • 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。"

  • I'm like, "No, no, no."

    我想,"不,不,不。"

  • As they come out of that oven,

    當他們從爐子裡出來時

  • there's nothing better.

    沒有比這更好的了

  • 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]

  • Medha: And there's a special ingredient

    梅達有一個特殊的成分

  • behind the much-loved cinnamon rolls.

    備受喜愛的桂花捲背後。

  • Tom found out the secret recipe

    湯姆發現了祕方

  • when he took over the restaurant

    在他接手餐廳時

  • from its namesake, Ann Sather.

    從它的名字,安-薩瑟。

  • 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

  • to the Lakeview community.

    到湖景社區。

  • At the time, Tom was a 24-year-old

    當時,湯姆是一個24歲的

  • looking to own his own restaurant.

    想擁有自己的餐廳。

  • 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。

  • and now Tom carries on her legacy.

    現在湯姆繼承了她的遺產。

  • For the last 35 years,

    在過去的35年裡。

  • Tom has kept his promise,

    湯姆遵守了他的承諾。

  • learning every aspect of the trade,

    學習行業的方方面面。

  • from cooking to cleaning tables to serving,

    從做飯到擦桌子再到服務。

  • all while letting Ann's spirit prevail

    惟有安之若素

  • by maintaining "good food,

    通過保持 "吃得好"。

  • good friends, and good conversation."

    好朋友,好談話。"

  • 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,

    那是一個家庭可以來的地方。

  • where you'd bring your children,

    你會把你的孩子帶到哪裡去?

  • and with the expansion of our restaurant

    隨著我們餐廳的擴張

  • into different parts of the city,

    到城市的不同地區。

  • it has really become a household name

    家喻戶曉

  • in the city of Chicago.

    在芝加哥市。

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

    肉桂卷是安-薩瑟75年的傳統。

  • 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

    梅達據湯姆說,背後的配方

  • the belly-warming Chicago breakfast staple

    暖胃的芝加哥早餐主食

  • took years to perfect.

    花了幾年時間來完善。

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

    湯姆:桂花捲的基礎是酵母產品。

  • So, what we have to do is,

    所以,我們要做的是。

  • 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。

  • that I cannot tell you the ingredients.

    我不能告訴你的成分。

  • Medha: No, not at all?

    美達沒有,一點也沒有?

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

    湯姆:不,這是一個非常複雜的小公式。

  • that's been in the Ann Sather family

    安-薩瑟家的東西

  • for probably 30 or 40 years.

    大概有三四十年的時間。

  • Medha: The pillowy, soft rolls

    梅達。枕頭,柔軟的卷子

  • 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.

    它與溫水和酵母相結合。

  • Tom: The yeast product needs to rise and fall,

    湯姆:酵母產品需要起伏。

  • rise and fall,

    興衰。

  • and then it rolls out into this product,

    然後就滾到這個產品裡去了。

  • 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?

  • Tom: Well, it's mostly flour,

    湯姆:嗯,主要是麵粉。

  • and it has wheat flour, it has soda.

    它有小麥粉,它有蘇打。

  • Actually, if you look in our

    其實,如果你在我們的

  • Ann Sather cookbook,

    安-薩瑟的烹飪書。

  • they'll have the ingredients.

    他們會有成分。

  • Medha: All the ingredients.

    美達所有的成分。

  • So you can make your cinnamon rolls at home.

    所以你可以在家裡做桂花捲。

  • Tom: I left one out just for the heck of it.

    湯姆:我漏掉了一個,只是為了搞笑。

  • So, this is ready to put into the pot.

    所以,這就可以入鍋了。

  • What will happen is,

    將會發生的是:

  • given the right amount of time and patience,

    給予適當的時間和耐心。

  • this is going to double in size.

    這將是雙倍的大小。

  • So, I'm flattening the dough,

    所以,我把麵糰壓扁了。

  • and I am going to spread it

    而我要把它傳播出去

  • so that I can put these great ingredients in it.

    這樣我就可以把這些好的食材放進去。

  • Try to even it out, 'cause you want your cinnamon roll

    試著平衡一下,因為你想要你的肉桂卷。

  • to look like it's uniform.

    要看起來像它的統一。

  • First step is the margarine, soft margarine.

    第一步是人造黃油,軟人造黃油。

  • Obviously, you don't wanna put too much,

    很明顯,你不想放太多。

  • 'cause then it'll get too sloppy,

    "因為那樣的話,它將得到太馬虎。

  • as far as I'm concerned.

    據我所知。

  • All right. So, next step is the cinnamon,

    好吧,下一步是肉桂,那麼,下一步就是肉桂了。

  • pure cinnamon.

    肉桂也。

  • Next is the mix of brown sugar and cinnamon.

    其次是紅糖和桂圓的混合。

  • Maybe a little bit of white sugar should be in there too.

    也許還應該加一點白糖。

  • Medha: So, why did you add more cinnamon again?

    梅達那麼,為什麼你又加了更多的肉桂?

  • Tom: Because the customers said, you know,

    湯姆:因為客戶說,你知道。

  • they asked us.

    他們問我們。

  • They said, you know, "It's a cinnamon roll.

    他們說,你知道,"這是一個肉桂卷。

  • We don't taste the cinnamon."

    我們沒有嚐到桂花的味道。"

  • You know, the best thing to do in our business

    你知道,在我們這行裡,最好的辦法就是... ...

  • is listen to the customer.

    是聽從客戶的意見。

  • Especially when, around the country, in the '80s,

    尤其是當,全國各地,在80年代。

  • there was many cinnamon-roll bakeries.

    有很多桂花捲餅店。

  • Just bakeries for that,

    只是麵包店的。

  • including an Ann Sather bakery concept of our own.

    包括我們自己的一個安-薩瑟麵包店的概念。

  • Medha: In fact, in the 1980s,

    美達。事實上,在1980年代,

  • cinnamon-roll shops began opening up across the country.

    桂花捲店開始在全國各地開張。

  • Bakery giants like Cinnabon and TJ Cinnamons

    Cinnabon和TJ Cinnamons等麵包店巨頭。

  • got their start in 1985.

    1985年,他們開始了。

  • And in Chicago alone,

    而僅在芝加哥。

  • there were already a dozen specialty cinnamon-roll shops.

    已經有十幾家特色桂花捲店。

  • But even with all that competition,

    但即使有那麼多競爭。

  • Ann Sather's cinnamon rolls not only survived, but thrived.

    安-薩瑟的肉桂卷不僅存活了下來,而且茁壯成長。

  • Ted Allen: The best thing you could ever eat

    你能吃到的最好的東西。

  • when you roll right out of bed

    當你從床上滾下來的時候

  • is a cinnamon roll from Ann Sather's in Chicago.

    是芝加哥安-薩瑟家的肉桂卷。

  • Customer: The cinnamon inside there,

    顧客。那裡面的桂圓。

  • I don't know what they do to it,

    我不知道他們對它做了什麼。

  • but it just is absolutely amazing.

    但它只是是絕對驚人的。

  • It just, it has to be a secret recipe.

    只是,這必須是一個祕方。

  • Medha: To achieve the layers of cinnamon,

    美達。為了達到肉桂的層次。

  • Tom and his team roll the dough in a diagonal direction.

    湯姆和他的團隊沿著對角線方向捲起麵糰。

  • Tom: Obviously, it's called a cinnamon roll for a reason.

    湯姆:很顯然,它叫桂花捲是有原因的。

  • OK?

    好嗎?

  • And we wanna make sure that we have

    我們要確保我們有

  • somewhat of a uniform width here.

    這裡的寬度有些統一。

  • Medha: The addition of brown sugar and butter

    美達。加入紅糖和黃油

  • to the mix allows the pastry bun to become gooey

    讓麵包變得黏糊糊的。

  • and sticky after it's heated in the oven.

    並在烤箱中加熱後粘稠。

  • Tom: We're arranging them to be ready to be baked off.

    湯姆:我們正在安排他們準備烤掉。

  • Try to space them out, 'cause they're gonna rise.

    試著把它們分開,因為它們會上升。

  • This is a perfect cinnamon roll

    這是一個完美的肉桂卷

  • in the sense that there's enough rolls

    夠卷

  • in the cinnamon roll, no pun intended.

    在肉桂卷,沒有雙關語的意思。

  • Medha: Once in the oven,

    梅達一旦在烤箱。

  • the rolls bake at 350 degrees

    烘烤

  • for about 30 to 35 minutes.

    約30至35分鐘。

  • Tom: It's about double the size

    湯姆:它的大小大約是兩倍

  • of what you see on the original pan.

    的原盤上看到的。

  • Let's see what this one is doing.

    讓我們看看這個人在做什麼。

  • Medha: Next up,

    梅達下一個

  • the delectably sticky frosting.

    美味的粘稠糖霜。

  • Tom: For the glaze to glaze over,

    湯姆:對於釉面的釉面。

  • it's just coming fresh out of the oven.

    這只是剛出爐的新鮮。

  • 'Cause that creates that drip

    "因為那會造成滴水

  • that goes over the side of the rolls.

    那是在卷子的側面。

  • If it's cold, it just sits on top of it.

    如果是冷的,它就坐在上面。

  • It doesn't have the glaze effect that you want.

    它沒有你想要的釉面效果。

  • The frosting, I think, is unique.

    我認為,這款糖霜,是獨一無二的。

  • I think what makes ours different

    我認為我們的不同之處在於

  • is we use evaporated milk.

    是我們用蒸發奶。

  • Customer: These cinnamon rolls are my favorite

    顧客。這些肉桂卷是我的最愛

  • because they're not overwhelmingly sweet.

    因為它們並不是很甜。

  • This is a good balance.

    這是一個很好的平衡。

  • So you've got a nice blend of the cinnamon,

    所以,你已經得到了一個很好的混合肉桂。

  • the dough, and just a little bit of the frosting.

    麵糰,和一點點的糖霜。

  • Customer: They're very warm, always fresh.

    顧客。他們很熱情,總是很新鮮。

  • I'm not sure I've been anywhere else

    我不確定我去過別的地方。

  • that has cinnamon rolls at that size either.

    那有桂圓卷的大小也。

  • So that's pretty...always good.

    所以這很......總是好的。

  • Hey, buddy.

    嘿,夥計。

  • Customer: Favorite thing about the cinnamon rolls,

    顧客。最喜歡吃桂花捲。

  • you get two of them.

    你得到兩個人。

  • That has to be the best part of it.

    這一定是其中最精彩的部分。

  • Double the trouble.

    雙倍的麻煩。

  • Tom: The best way to eat a cinnamon roll is,

    湯姆:桂花捲的最佳吃法是。

  • I'll say it in a negative,

    我說的是否定的。

  • not with a fork.

    不是用叉子。

  • So pick it up, get your hands messy

    所以,拿起它,讓你的手凌亂。

  • and your mouth messy,

    和你的嘴亂。

  • 'cause the frosting will go all over your face.

    因為糖霜會弄得你滿臉都是。

  • Medha: So, I just picked up this cinnamon roll,

    梅達所以,我只是拿起這個肉桂卷。

  • and you can see the craft of the cinnamon roll itself.

    並且可以看到桂花捲本身的工藝。

  • Look at that winding circle of cinnamon.

    看那一圈圈蜿蜒的桂花。

  • I'm just gonna go ahead and take a big bite.

    我就先去吃一大口。

  • Tom said you shouldn't use a fork or knife,

    湯姆說你不應該用叉子或刀。

  • so just commit, commit to it.

    所以只要承諾,承諾就可以了。

  • Amazing.

    驚人的。

  • This is phenomenal.

    這是驚人的。

  • I feel like I've fulfilled a craving

    我覺得自己好像滿足了一個願望。

  • I've had for the past two years.

    我在過去的兩年裡。

  • I wanna say the frosting is probably

    我想說的是,糖霜可能是

  • the best part of this cinnamon roll.

    這個肉桂卷最棒的部分。

  • I know some may say other things,

    我知道有些人可能會說其他的事情。

  • but I really enjoy the frosting.

    但我真的很喜歡糖霜。

  • I think it perfectly complements the cinnamon roll,

    我覺得它和桂花捲完美地結合在一起。

  • and it just is so different

    它只是如此不同

  • than other frostings I've had before.

    比我以前吃過的其他糖霜要好。

  • If you're done with one,

    如果你做了一個。

  • you don't have to wait for another.

    你不必再等了。

  • It's waiting for you right here.

    它就在這裡等你。

  • It's very fresh.

    很新鮮。

  • It's soft, it's fluffy.

    很柔軟,很蓬鬆。

  • And it has a tiny bit of a crunch on the outside,

    而且它的外面還有一點點的脆皮。

  • which is really nice.

    這是非常好的。

  • Tom: This is the premier product,

    湯姆:這是首要的產品。

  • and this is what is our logo.

    這就是我們的標誌。

  • This is what people come for.

    這就是人們來的目的。

  • They come for the food,

    他們是為了食物而來。

  • they take home cinnamon rolls, for sure.

    他們把肉桂卷帶回家,肯定。

  • Medha: Ann Sather is not only famous

    梅達。安-薩瑟不僅是著名的

  • for its homemade cinnamon rolls,

    因其自制的肉桂卷。

  • but also the wholesome and warm hospitality

    但也有健康和熱情的款待。

  • that reverberates throughout the restaurant.

    在整個餐廳裡迴盪著。

  • Customer: The best thing about Ann Sather's,

    顧客。最好的事情 關於安薩瑟的。

  • aside from cinnamon rolls,

    除了桂花捲之外。

  • is just how much of a kind of community place

    是一個多大的社區場所。

  • this really is in the Lakeview neighborhood.

    這真的是在湖景區附近。

  • Tom: It's tradition.

    湯姆:這是傳統。

  • It's comfort food, it's comfort people.

    這是舒適的食物,這是舒適的人。

  • It's people that know your name and know your family,

    是知道你名字的人,知道你的家人。

  • and it's very rewarding to see that.

    而且看到這一點,很有成就感。

Medha Imam: Layers and layers of cinnamon

嶕嶚,。層層疊疊的肉桂

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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)

  • 12 1
    林宜悉 發佈於 2020 年 10 月 23 日
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