Well, today, I'm gonna try.

好吧，今天，我要去試試。

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。

They're known for this, a cardamom bun.

他們是以這個出名的，豆蔻饅頭。

[choir sings]

[合唱團唱]

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

這是一款充滿了辣味、甜味的甜品。

you might've guessed it, cardamom.

你可能已經猜到了，小豆蔻。

Outside of Fabrique, cardamom just isn't

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,

我去給奧斯卡大廚打個電話。

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。

for you to study and taste.

供大家學習和品嚐。

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。

Lisa: Oh, yeah.

麗莎：哦，是的。

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。

Lisa: Oh, it smells so good, too.

麗莎：哦，聞起來也很香。

Oscar: Yeah, I know.

奧斯卡：是的，我知道。

It's almost like a floral, savory.

這幾乎是一種花香，鹹味。

Lisa: Sweet and spicy. Oscar: Yeah.

麗莎：又甜又辣。奧斯卡：是的。

Lisa: And like a snickerdoodle, almost.

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。

but you use it more in only cooking.

但你只在烹飪中使用它更多。

I mean, stews and other things.

我是說，燉肉和其他東西。

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。

Lisa: How much butter is in this?

麗莎：這裡面有多少黃油？

[Oscar laughs]

[奧斯卡笑]

That hesitation was all I needed.

我需要的就是這種猶豫。

Oscar: We use just the right amount.

奧斯卡。我們使用恰到好處的量。

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

我做過一兩次，黃油太多。

You don't want that

你不想這樣吧

because then the buns also lose their shape.

因為這樣饅頭也就失去了形狀。

Lisa: If I was gonna mess up one thing

如果我想搞砸一件事的話

when making it at home, what would it be?

在家做的時候，會是什麼呢？

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 don't want a stiff dough.

你不想要一個僵硬的麵糰。

You want it to feel relaxed after kneading it.

你要讓它在揉搓後有放鬆的感覺。

What type of flour you gonna use?

你要用什麼類型的麵粉？

Lisa: I have all different kinds of flour

麗莎：我有各種不同的麵粉

because I've been baking bread,

因為我一直在烤麵包。

just like every other person stuck at home.

就像其他人被困在家裡一樣。

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.

這也是Fabrique的全部理念。

You want clean products.

你要的是乾淨的產品。

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？

Oscar: You don't have a proofer,

奧斯卡：你沒有打樣機。

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。

It will help you out a lot.

它會幫你解決很多問題。

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？

Oscar: If you take the dough,

奧斯卡：如果你拿了麵糰。

twisting around two or three laps,

扭來扭去兩三圈。

that's just a shape, you know?

那只是一個形狀，你知道嗎？

In Sweden, you see a lot of different.

在瑞典，你會看到很多不同的。

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

在家做烘焙，講究的是味道。

Lisa: First thing I'm gonna do,

麗莎：我要做的第一件事。

cream the butter and the sugar together.

將黃油和糖一起打成奶油。

[mixer whirring]

[攪拌器呼呼]

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。

A whole lotta flour,

一大堆麵粉。

just a little bit of salt,

只是一點點的鹽。

yeast in this little spoon.

酵母在這個小勺子裡。

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

不，我不是一個影響者。不要這樣做。

[shaking]

[顫抖]

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

我把黃油和糖加入攪拌器中。

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

and let that start mixing.

並讓其開始混合。

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

我們從不怕麵糰水分過剩

to pretty afraid that we've overhydrated the dough

生怕我們的麵糰水分過多

very, very quickly.

非常，非常快。

It wouldn't hold its shape if I tried

如果我試著去做，它就會不成形了

to do anything with it.

來做任何事情。

I'm not gonna panic.

我不會驚慌失措。

[people screaming]

[人們尖叫]

I'm gonna add the cardamom.

我要加小豆蔻。

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。

Finish dough, done.

完成麵糰，完成。

I don't think that this consistency is right,

我認為這種一致性是不對的。

but I think that it works.

但我認為，它的工作。

Wow, this dough is smooth.

哇，這個麵糰很光滑。

Like, that rolls out really easily.

就像，這滾出真的很容易。

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。

[laughs] I'm so happy.

[笑]我很高興。

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。

but I have run out of counter space.

但我已經用完了櫃檯空間。

I'm not gonna measure this.

我不會去測量這個。

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。

and it doesn't seem to be nearly enough.

而且似乎還遠遠不夠。

I'm just sprinkling a lot of some sugar

我只是撒了很多糖而已

mixed with a very little bit of salt over it.

在它上面混入了很少的鹽。

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

然後我再去用小豆蔻做一遍。

I probably could have saved myself some time

我也許可以節省一些時間

by mixing these together, but I didn't do that.

通過混合這些在一起，但我沒有這樣做。

[dough flops]

[麵糰撲騰]

Yes!

是的！

I don't wanna get ahead of myself,

我不想自作主張。

but I feel good about this.

但我感覺很好

Just to make sure that everything is

只是為了確保一切

cohesive and symmetrical,

凝聚力和對稱性。

I'm gonna use a palette knife as a guide.

我打算用調色刀作為指導。

And then, yeah, cut them into little strips

然後，是的，把它們切成小條狀

that I can hopefully shape into buns.

我希望可以塑造成包子。

[climactic music]

[高潮音樂]

[buzzer]

[蜂鳴器]

Nope, that's not it.

不，不是這樣的。

[buzzer] OK.

[蜂鳴器] 好吧。

That's not it.

不是這樣的

[buzzer]

[蜂鳴器]

Are my strips too thin?

我的條子是不是太細了？

[buzzer]

[蜂鳴器]

Oh, oh.

哦，哦。

Oh, OK.

哦，好吧。

So, the first couple that I've been trying to fold,

所以，我一直想折的第一對。

I've just been wrapping them around my fingers

我只是把它們纏在手指上而已

and then trying to shove it.

然後想推倒它。

I have forgotten that you're supposed to go

我都忘了你應該走了

over the front of it.

在它的前面。

I don't know if I rolled my dough thin-slash-long enough

我不知道我的麵糰是不是擀得夠薄夠長了。

to get to that step.

以達到這一步。

So, this is a really long strip.

所以，這是一個真正的長條。

So let's try it this way.

那我們就這樣試試吧。

Hands in the special position, right?

手放在特殊位置，對嗎？

And then you wrap it once, twice,

然後你包一次，兩次。

and then I think you go over and in.

然後我想你去了，在。

Yeah. [cheering]

是啊。[歡呼聲]

F--- yes.

F--是的。

It's ugly, but we got one.

很醜，但我們有一個。

So, let's do that again,

所以，我們再來一次。

but let's do it better.

但讓我們做得更好。

Around two fingers.

圍繞兩個手指。

Over and in, right, right, right, right, right.

過了又進，對，對，對，對，對。

We're getting a lot of questionable shapes,

我們得到了很多可疑的形狀。

but we're getting closer.

但我們越來越接近。

Final step before I bake these is

最後一步之前，我烤這些是

I'm just gonna let them proof for probably about an hour.

我只是要讓他們打樣 大概一個小時。

I've already turned my oven on,

我已經打開了我的烤箱。

so I'm gonna stick them right above the oven.

所以我要把它們貼在烤箱上面。

That way, like Oscar recommended,

這樣一來，像奧斯卡推薦。

they get a really nice, hot proof.

他們得到了一個非常好的，熱的證明。

And then I'm going to bake them and see where we're at.

然後我要把它們烤熟，看看我們在哪裡。

The first round is finally out of the oven.

第一輪終於出爐了。

Right off the bat, you can tell the difference

一開始，你就能分辨出它們的區別

between Fabrique's and mine.

在我和法布里奇之間。

Mine are obviously much, much smaller.

我的顯然要小很多很多。

I don't know if they're smaller

我不知道他們是不是小了點？

because I didn't roll the dough out thick enough

因為我沒有把麵糰擀得足夠厚。

or if because mine didn't puff up like his does.

或者是因為我的沒有像他的那樣膨脹。

I fully ran out of counter space

我完全沒有櫃檯空間了

when I was trying to roll these out,

當我試圖推出這些。

so I think that if I had rolled these a little bit longer

所以我想如果我把這些東西卷得再長一點的話

and then maybe cut them a little bit thicker,

然後也許把它們切得厚一點。

they wouldn't be quite as

他們就不會那麼

small and tiny and sad in comparison.

渺小，渺小，相比之下，顯得很悲哀。

I'm kind of proud of the shape.

我對這個造型挺自豪的。

Mine also don't have that golden-brown exterior to them.

我的也沒有那種金黃色的外表。

And I think that that's because I ran out of butter

我想那是因為我的黃油用完了。

when I was trying to make these.

當我試圖做這些。

And so I didn't have enough to coat the tops of them with,

所以我沒有足夠的時間來塗抹它們的頂部。

so they're not gonna get that super-crispy golden brown top.

所以他們不會得到那個超級脆的金黃色的頂部。

They're still really buttery and cardamom-y

他們仍然是真正的奶油和小豆蔻式的。

and spicy and delicious.

又辣又好吃。