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  • Claudia Romeo: Today we're in Genoa, on the Italian Riviera.

    克勞迪婭-羅密歐在意大利裡維埃拉的熱那亞。

  • This city is famous for many things,

    這座城市因很多事情而聞名。

  • like its ancient port, the aquarium,

    就像它的古港--水族館一樣。

  • but most of all focaccia bread.

    但最重要的是法卡西亞麵包。

  • And here, it's eaten at pretty much any time of the day.

    而在這裡,幾乎任何時候都能吃到。

  • You can have it for breakfast, as a snack,

    可以當早餐吃,可以當點心吃。

  • for lunch, for dinner,

    午餐,晚餐。

  • and even as dessert with Nutella.

    甚至還可以作為甜點與Nutella一起吃。

  • So you know what?

    所以你知道嗎?

  • It's time...oh, I don't care what time of the day it is.

    時間到了......哦,我不管現在是什麼時候。

  • It's just time for focaccia.

    現在正是吃法克西餅的時候。

  • Let's go and see how it's made.

    我們去看看它是怎麼做的。

  • The old town is scattered with bakeries

    古鎮上散落著許多面包店

  • churning fresh focaccia at every hour of the day.

    每天每時每刻都在攪動新鮮的佛卡奇。

  • While you may be tempted

    雖然你可能會被誘惑

  • to stop at the first shop that you see,

    在你看到的第一家店停下來。

  • we're taking you to one of the oldest bakeries in Genoa,

    我們要帶你到熱那亞最古老的麵包店之一。

  • Antico Forno della Casana.

    老卡薩納烤箱。

  • Behind this busy focaccia counter is Ivan Sacchi,

    在這個繁忙的法式烤餅櫃檯後面,是Ivan Sacchi。

  • who has been making focaccia since 1985

    自1985年以來一直在做focaccia的人。

  • and has never abided by a set recipe.

    並從未遵守過固定的配方。

  • Claudia: Despite being a quick eat,

    克勞迪婭:儘管是快餐。

  • making focaccia is far from a speedy process.

    做focaccia是遠從一個快速的過程。

  • It requires long leavening times between each step.

    它的每一步之間需要較長的發酵時間。

  • These range between 10 minutes and two hours.

    這些時間從10分鐘到兩小時不等。

  • The process starts with Ivan making the dough

    這個過程從伊萬做麵糰開始

  • and then kneading it.

    然後再進行揉搓。

  • Claudia: Super elastic.

    克勞迪婭:超級有彈性。

  • Claudia: So, you know everybody abroad

    克勞迪婭:所以,你知道每個人都在國外。

  • that calls it focaccia bread?

    這就是所謂的focaccia麵包?

  • That is absolutely not true.

    這絕對不是真的。

  • Claudia: So it's a better bread.

    克勞迪婭:所以這是一個更好的麵包。

  • It's not bread, it's just a better bread. That's it.

    這不是麵包,它只是一個更好的麵包。就是這樣的。

  • Claudia: The end of the kneading of the dough

    克勞迪婭:揉麵團的結束。

  • marks the beginning of the first leavening time.

    標誌著第一次發酵時間的開始。

  • This is a quick one, about 10 minutes,

    這個很快,大約10分鐘。

  • after which the dough is going to be split in small batches

    然後將麵糰分割成小塊狀

  • and put to rest on a wooden board.

    並放在木板上休息。

  • Yeah, this is very soft inside.

    是啊,這裡面很軟。

  • Claudia: And not so hard on the outside, actually.

    克勞迪婭:而且其實外面也沒有那麼難。

  • Claudia: So that is different from bread.

    克勞迪婭:所以這和麵包不同。

  • Claudia: This is very elastic.

    克勞迪婭:這很有彈性。

  • It's very, like, energetic as well, very firm.

    它非常,喜歡,精力充沛以及,非常堅定。

  • When you move them, you can feel both sides, you know.

    當你移動它們時,你可以感覺到兩邊,你知道。

  • I mean, I'm feeling them in my hands.

    我的意思是,我感覺他們在我的手中。

  • I don't know how I'm gonna be able to take this off.

    我不知道我怎麼能把這個拿掉。

  • [laughs]

    [笑]

  • So that's really a different dough.

    所以,這真是一個不同的麵糰。

  • It just smells like dough.

    它只是聞起來像麵糰。

  • Dough will spend about one and a half hours

    麵糰將花費大約一個半小時的時間

  • on the wooden boards.

    在木板上。

  • This is the second leavening.

    這是第二種酵素。

  • Claudia: When the waiting time is over,

    克勞迪婭:當等待時間結束後。

  • the small batches of dough are stretched on baking trays

    小劑子

  • with a bit of olive oil.

    加點橄欖油。

  • Once stretched, the focaccia will rest

    拉伸後,佛卡奇將會靜止不動。

  • for another two hours.

    又是兩個小時。

  • This is the third and final leavening,

    這是第三個,也是最後一個發酵。

  • during which the focaccia soaks up all the flavors

    在這個過程中,佛卡奇吸收了所有的味道。

  • of the olive oil seasoning.

    的橄欖油調料。

  • Then it is cooked for 15 minutes at 230 degrees Celsius.

    然後用230攝氏度的溫度煮15分鐘。

  • The focaccia comes out of the oven

    出爐後的佛卡奇餅。

  • with a golden crust on the outside,

    外表有金黃色的外皮。

  • and soft on the inside.

    而且裡面很柔軟。

  • Claudia: Wow. So warm. So nice.

    克勞迪婭:哇。好溫暖。真好

  • Claudia: Thanks for watching.

    克勞迪婭:謝謝你的觀看。

  • If you enjoyed it and want to see more,

    如果你喜歡,想看更多。

  • please subscribe to Food Insider.

    請訂閱Food Insider。

  • If you have suggestions on what regional eat

    如果你有什麼建議,在什麼地方吃

  • we should try next, tell us in the comments.

    我們應該嘗試下一個,在評論中告訴我們。

Claudia Romeo: Today we're in Genoa, on the Italian Riviera.

克勞迪婭-羅密歐在意大利裡維埃拉的熱那亞。

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B1 中級 中文 克勞迪婭 麵包 麵糰 發酵 橄欖油 彈性

意大利的福卡西亞麵包是如何製作的? (How Genovese Focaccia Bread Is Made In Italy | Regional Eats)

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    林宜悉 發佈於 2020 年 10 月 23 日
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