Name: 地獄廚神高登教你如何做出完美的蘋果法式吐司 (Gordon Ramsay Cooks the Perfect Apple French Toast in Michigan)
Uploaded: 2022-10-15T21:01:30.000Z
Duration: 6 min 55 s

We're on the gorgeous Lake Superior and I've gone hunting for thimbleberry jam with the most amazing monk.

我們在美麗的蘇必略湖邊，我和最棒的修道士一起去採製作果醬的樹莓。

關係子句

Now, I'm gonna turn this jam into a stunning dessert.

現在我要用這種果醬製作一種令人驚歎的甜點。

Now these thimbleberries, they go fast, let me tell you.

It's not the moose nipping them, it's the bears.

不是麋鹿吃掉，就是熊吃掉的。

If not the bears, it's the deer and it's not the deer, then it's the monks because they produce the most amazing jam.

如果不是熊吃的，就是鹿吃的，如果也不是鹿吃的，那就是修道士吃的，因為他們生產的果醬真的令人讚不絕口。

So I've got these beautiful apples are grown in the same orchard as the thimblebarriers.

我手上有這些美麗的蘋果，跟樹莓生長在同一個果園裡。

And I'm gonna turn it into almost like a sort of a bread, French bread dessert.

我要把它們用來製作類似法式吐司的甜點。

Now, start off with three eggs into a bowl.

Just nice and lightly. (Add) a tablespoon of sugar, mix that in. Make sure it doesn't become grainy.

輕輕的拌就好。加一湯匙的糖，混在一起。不要變成顆粒狀。

And then literally (add) a couple of tablespoons of heavy cream. Now, nice, thick, rich, heavy cream.

然後加入一點點的重奶油。又香、又濃郁的重奶油。

Now, I know we're in the woods, on the edge of Lake Superior.

我知道我們是在蘇必略湖邊的樹林裡，

A little touch of honey in there, a little touch of fresh vanilla, but that is just enough to coat the bread, okay.

樹林裡採得到蜂蜜跟新鮮的香草，但果醬就夠抹在麵包上了。

So you can follow a recipe but you should be cooking your eyes and just making sure it follows through with your whisk.

你可以照著食譜做，但你應該用你的眼睛看，攪拌到液體會流過攪拌器。

Too thick, it makes it all cloy and heavy; nice and thin, it gets the bread nice and crispy.

太濃稠，為讓它太悶重，但剛剛好的稠度會讓麵包變得又好吃又脆。

Apples. Look at the color of these apples.

接著是蘋果。看看這些蘋果的顏色。

The skin is so delicious that we're not even going to peel them.

外皮看起來好好吃，我們不打算剝皮了。

Okay, so just a quick chop. Chop them to small.

It's a very sweet apple, but incredibly juicy.

Now, just wait a minute and you'll start to see that caramelizing. A tablespoon of sugar.

等待一分鐘，你就會開始看到糖焦化。加一茶匙的糖。（Gordon 的「一湯匙」遠多於實際上的一湯匙）

Now, a minute later you start to see that caramel.

一分鐘後你就會開始看到焦糖。

不要把它烤的太焦了。現在加入蘋果。

Okay, and beautifully, give those apples a nice toss.

We've got the sweetness coming out the apples now and that caramels now get a little bit darker but a lot more fragrant 'cause the skin and the flavor of those apples is delicious.

我們已經聞到蘋果散發的甜味了，焦糖現在變得更焦了，但也更香了，因為蘋果的外皮和味道都很美味。

Now the butter will give the apples that nice nut brown flavor.

奶油會給蘋果帶來美味的焦糖口感。

They start blistering, we start forming that caramel now. It's breaking down.

它們開始冒泡，形成那個焦糖，現在它正在分解。

But look at the juice coming out of apples.

And then finally this is a beautiful apple cognac.

As that caramel starts to melt, (add) a tablespoon of double cream.

當焦糖開始融化時，加入一湯匙的奶油。

Now the small part of the apple will turn into a bit of a puree that will thicken the cream.

有一小部分的蘋果會變成果泥狀，會讓奶油變濃稠。

The caramel start thinking the cream naturally.

Bring that back up to the boil and it will have a slight crunch left in there, especially for the bread.

將其重新煮沸，這樣會讓它變得酥脆，特別是對面包。

Now, bread. Get your bread in there, don't soak that too long in there, just literally in and then off to the side.

現在來用麵包。把你的麵包放進去，不要在裡面浸泡太長時間，放進去就拿出來放在一旁。

You soak it in there too long, it gets too soggy.

From there, a touch (of) olive, all in. Get that pan nice and hot. In. A little touch of butter.

加入一點點橄欖油。把鍋子弄熱，再加一點奶油。

As it starts to color and we go first slice, lay away from you, beautifully done.

當它開始變色的時候，我們開始煮第一片麵包，放在這邊，完美。

Second slice, lay away again, beautifully done.

第二片，一樣放在這裡，完美。

And third one, train off any excess and then in.

然後第三片，將多餘的蛋液弄掉。

Don't saturate the bread with the egg mixture otherwise it becomes too soggy.

然後不要麵包吸滿蛋液，否則就會變得太溼了。

Now as that's cooking, get tiny little speckles of butter and put it around the outside of the bread.

在麵包烹煮的同時，我們拿一些奶油，放在麵包的旁邊。

This is the kind of bread that I grew up with as a quick dessert in the UK.

我從小在英國吃這種快速製成的甜點。

It's called eggy bread and then in France, they call it french toast.

我們叫它雞蛋麵包，然後在法國他們稱之為法式吐司。

天知道為什麼叫「吐司」，它根本不是用烤的。（沒烤過的叫 bread，烤過的叫 toast）

However, (add a) touch of butter. That gives a nice flavor to the bread. Stops it (from) becoming too sweet.

加入一點奶油會讓麵包變得更美味，也可以讓它不會變得太甜。

When you flip these, you're going to turn this bread once otherwise you're gonna break it.

當你翻面的時候，記得只翻一次，否則你會把它毀掉。

我們開始吧，先翻第一個。漂亮。

And then you can see the... what that beautiful butter does.

然後你會看到那個奶油帶來的漂亮色澤。

Now once the apples absorbed all that cream, you've got that really nice sort of candid, almost like a toffee apple there.

一旦蘋果吸收了所有的奶油，你就會得到像糖果，像焦糖蘋果一樣。

And now for the most exciting part, okay.

Put this thing together; leave them in the pan.

把它們東西放在一起，把它們留在鍋裡。

This is where that plain jam bread goes up a level, okay.

這會讓普通的麵包口感更上一樓。

Big thank you to the monks for that amazing jam.

非常感謝修道士們提供的果醬。

You take one out. Straight on there. With a spoon and you spread that thimbleberry jam on. Beautiful.

你挖一匙出來，然後把那個樹莓果醬塗在上面。完美。

真的很酷，整道甜點都是那麼道地。

Next, on she goes and again, back with the spoon, thimbleberry jam.

接下來，把它放上去，在挖ㄧ匙果醬。

And then finally got that beautiful slice general those apples. Look, on she goes.

最後放上切塊的蘋果。放上去。

And then finally, a nice, a little dollop creme fresh.

(A) teaspoon from my jam and then the monks would be upset if I wasted these apples.

一茶匙的果醬放上去，癌有這些蘋果，如果我浪費掉的話修道士們會很難過的。

On she goes and that has to be a delicious, amazing thimbleberry monk jam French toast sandwich, live from the U.P.

放上去，美味的樹莓修道士果醬法式吐司三明治就完成了，就在密西根上半島當場製作。

Now if you enjoyed that recipe, please click the link below and if you missed Uncharted then please watch it and catch up on Disney+.

如果你喜歡這道菜，請點擊下面的連結，如果你沒看到《地獄廚神戈登·拉姆齊：美食秘境第一季》，請記得觀看，並到 Disney+ 看其他集數。