Name: 瑞典著名的小豆蔻包｜自制外賣 (Famous Swedish Cardamom Buns | Homemade Takeout)
Uploaded: 2020-11-13T18:11:16.000Z
Duration: 6 min 35 s

Can you make one of Sweden's most famous desserts at home?

你能在家裡做出瑞典最著名的甜點之一嗎？

I'm calling one of the head chefs of Fabrique,

我給法布里奇的一個廚師長打電話。

a café which has become a household name in Sweden.

一家在瑞典家喻戶曉的咖啡館。

And they only have one outpost in all of New York City.

而且他們在整個紐約市只有一個前哨。

他們是以這個出名的，豆蔻饅頭。

Which is a spicy, sweet dessert that's full of,

這是一款充滿了辣味、甜味的甜品。

在Fabrique之外，小豆蔻就是不一樣。

a super-popular baking ingredient here in the States.

一種在美國超級流行的烘焙原料。

I'm gonna jump on the phone with Chef Oscar,

who's sending me one key ingredient to get me started

誰給我送來了一個關鍵的成分，讓我開始工作。

and hopefully a couple tricks to help me along the way.

並希望有幾招能幫我一路走下去。

Oscar Erlandsson: In the bag, you have six cardamom buns

Oscar Erlandsson：袋子裡有6個小豆蔻包。

And also I gave you cardamom for you to use when you bake.

還送了你豆蔻，讓你烤的時候用。

Oscar: It's already grounded, so you can test it out.

奧斯卡：已經接地氣了，你可以測試一下。

麗莎：又甜又辣。奧斯卡：是的。

麗莎：而且像個小餅乾，差不多。

Oscar: Cardamom is a very potent spice, you know?

Oscar:小豆蔻是一種非常有效的香料，你知道嗎？

You can't get the cardamom that we want in the US easily,

在美國不容易買到我們想要的小豆蔻。

It's not a common thing to use it in baking here.

在這裡，用它來做烘焙並不常見。

Lisa: This is really buttery, rich feel and flavor to it.

麗莎：這真的是奶油，豐富的感覺和味道。

Oscar: We use a lot of butter in our filling.

Oscar:我們用了很多黃油在我們的餡料。

Gives it more flavor and moist, you know.

讓它更有味道，更溼潤，你知道的。

奧斯卡。我們使用恰到好處的量。

I've done once or twice with too much butter.

because then the buns also lose their shape.

因為這樣饅頭也就失去了形狀。

when making it at home, what would it be?

Oscar: Don't be afraid of using more liquid to the dough.

奧斯卡不要害怕使用更多的液體到麵糰。

You want it to feel relaxed after kneading it.

你要讓它在揉搓後有放鬆的感覺。

Lisa: I have all different kinds of flour

just like every other person stuck at home.

Oscar: Go for the all-purpose, maybe, unbleached.

Oscar:也許，去為所有目的，未漂白。

I don't want anything added to the flour.

我不想在麵粉中添加任何東西。

That's the whole philosophy of Fabrique, also.

Lisa: As far as tools that you guys have at the bakery,

麗莎：至於你們在麵包店的工具。

what's one thing that I definitely don't have in my kitchen?

我的廚房裡有什麼東西是絕對沒有的？

but just keep the windows closed and maybe put the oven on.

但只要把窗戶關上，也許把烤箱打開。

Lisa: If I don't nail the shape, was it all a wash?

麗莎：如果我不釘住形狀，是不是都是洗的？

在瑞典，你會看到很多不同的。

It's all about the taste when you're baking at home.

Butter and sugar done. It is time for the dry ingredients.

黃油和糖做好了。該是乾料的時候了。

No, I'm not an influencer. Don't do that.

不，我不是一個影響者。不要這樣做。

I'm adding the butter and the sugar into the mixer.

I'm gonna add about a third of the flour mixture to it

我要加三分之一的麵粉混合物到裡面去

We've gone from not being afraid of overhydrating the dough

to pretty afraid that we've overhydrated the dough

如果我試著去做，它就會不成形了

And then if it's still too wet, then I will panic.

然後如果還是太溼的話，那我就會很慌張。

I don't think that this consistency is right,

I thought this was gonna take so long; it's almost done.

我還以為要花這麼長時間呢，就快完成了。

My instinct tells me that this dough needs to be thinner,

我的直覺告訴我，這個麵糰要薄一點。

I'm just gonna do a couple pats of butter.

我只是要去做一對夫婦的黃油。

I just used, like, half a stick of butter on this,

我只是用了半根黃油在這上面。

mixed with a very little bit of salt over it.

And then I'll go back over it with the cardamom.

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瑞典著名的小豆蔻包｜自制外賣 (Famous Swedish Cardamom Buns | Homemade Takeout)

stick

instinct

recommend

panic