Name: 戈登-拉姆塞在15分鐘內做出了一個快速而簡單的甜點 (Gordon Ramsay Makes a Quick and Easy Dessert in Under 15 Minutes)
Uploaded: 2022-05-20T17:03:12.000Z
Duration: 11 min 51 s

now come on, we've all got a sweet tooth.

現在來吧，我們都喜歡吃甜食。

So I take it looking for a perfect dessert.

所以我帶著它尋找一個完美的甜點。

That's beautiful, delicious and so quick.

這很美，很好吃，而且這麼快。

Well let me tell you my rhubarb tart is gonna really up the ante on your typical dessert, especially at home, but I do have a confession to make.

好吧，讓我告訴你，我的大黃餡餅將真正提高你的典型甜點的水準，特別是在家裡，但我確實要坦白。

It may take a little longer than 10 minutes.

這可能需要比10分鐘長一點的時間。

This is store bought puff pastry, don't be worried about.

這是商店買的酥皮，不用擔心。

Beautiful Marcy power and that's the sort of fast track substitute to making a friend, Japan, lovely forced rhubarb delicious from Yorkshire blood, orange liver, honey, mascarpone, cream cheese, almonds, a little bit of butter and egg and that should make the perfect part.

美麗的馬西力量，這就是那種快速替代的朋友，日本，可愛的強迫大黃美味從約克郡的血，橙肝，蜂蜜，馬斯卡彭，奶油奶酪，杏仁，一點點的黃油和雞蛋，這應該是完美的部分。

Right, let's have 10 minutes maybe plus one or two on the clock, please.

好的，讓我們有10分鐘的時間，也許再加上一到兩分鐘的時間，請。

Right first off, take the back of your knife and just go down about a centimeter in.

首先，拿起你的刀背，往裡走大約一釐米就可以了。

And what this does, it's sort of literally start to lift up the outside of these little rolled parcels of puff pastry.

這樣做的目的是，從字面上開始抬起這些小的酥皮卷的外皮。

Now, like I said, this was store bought and what we're doing here is creating this little line, okay, and that will give you a sort of edge, will give you a lift.

現在，就像我說的，這是商店買的，我們在這裡做的是創造這條小線，好的，這將給你一種優勢，將給你一個提升。

And so when it cooks in the oven it's sort of crazy little moat that keeps the juices in and more importantly, okay, it helps to create an edge on your tart.

是以，當它在烤箱中烹調時，它是一種瘋狂的小護城河，可以保持果汁，更重要的是，它有助於在你的餡餅上創造一個邊緣。

Okay, now you can go fancy and go along and sort of lift it up that there, it's fine.

好了，現在你可以去看中並沿著和排序，把它抬到那裡，它很好。

Now the rhubarb, Okay, look at the size of that gap there and slice there through.

現在是大黃，好的，看看那個缺口的大小，把那裡切開。

Okay, And literally one stick for today should be sufficient.

好的，從字面上看，今天的一根棍子應該足夠了。

And the beauty of these is that they are so sort of cheap, cheerful.

而這些東西的美妙之處在於，它們是如此的廉價、歡快。

You see rhubarb everywhere, especially across the summer and boy is in abundance.

你到處都能看到大黃，特別是在整個夏天，孩子們都很充實。

I don't like peeling it because all that flavor is in the skin growing up with rhubarb.

我不喜歡剝皮，因為所有的味道都在與大黃一起長大的皮裡。

It was literally rhubarb, crumble rhubarb pie, you name it, we had it now line these up from there, take your brush and just lightly egg wash the outside of that puff pastry that's gonna give it okay, very nice glaze.

這是字面上的大黃，碎裂的大黃派，你的名字，我們有它現在從那裡排隊，拿著你的刷子，只是輕輕地雞蛋洗酥皮的外面，這是要給它好，非常好的釉。

Okay and you'll see the difference, especially When they cook in 10 minutes.

好的，你會看到不同之處，特別是當他們在10分鐘內煮熟時。

That's how practical and easy these tarts are.

這就是這些餡餅的實用性和簡易性。

They're very easy for a sunday brunch, sort of pick me up dessert straight after.

它們對於週日的早午餐來說非常容易，是一種直接提神的甜點。

Pretty impressive when they come out now from the blaze.

當他們現在從烈火中走出來時，相當令人印象深刻。

Your only, that gives that sort of royal texture to the puff pastry.

只有你的，才會給酥皮帶來那種皇家般的質感。

Take your box grater, get the small side of the grater and just go straight down.

拿起你的盒式磨刀器，拿到磨刀器的小面，直接往下磨。

I've frozen bye Marcy plan and so it's like a solid block and that helps to sort of create a lot easier.

我已經凍結了再見馬西的計劃，所以它就像一個堅實的塊狀物，這有助於排序創造更容易。

Okay and you'll see as I start to grate it sort of crumbles quickly, which is nice.

好的，你會看到當我開始研磨時，它很快就會碎掉，這很好。

And all we do now is just get that very quickly and sort of line the top of that.

而我們現在所做的只是非常迅速地得到這些東西，並在上面進行排序。

Okay, from the spread that out, it almost looks like sort of grated cheese.

好吧，從攤開來看，它幾乎看起來像一種磨碎的奶酪。

But what it does, it gives a really nice sort of great and it's sort of coats the town usefully break it up so they're all clumped together again, the more move it around so it separates what?

但它所做的，它給出了一個非常好的排序，它的排序是把鎮上的人有效地打散，所以他們又都聚在一起了，越是移動它，它就越是分離什麼？

No, Sprinkle that gun down and lightly put it on there.

不，把那把槍灑下來，輕輕地放在那裡。

So yes, that too, I don't mind going over 10 minutes, especially for dessert.

是以，是的，這也是我不介意超過10分鐘的原因，特別是為了甜點。

And let's be honest, it's very hard to get a seriously good dessert done in 10 minutes.

說實話，要在10分鐘內完成一個認真的好甜點是非常困難的。

Sprinkle sugar over there, you can see we start to layer up that kind of pastry.

在那裡撒上糖，你可以看到我們開始把那種麵餅分層了。

Like I said, short crust is just as good a puff pastry gives the group and longest now for the rhubarb.

就像我說的，短殼一樣好的酥皮給組，現在最長的是大黃。

Right, start layering, he's in now, okay, and just run down the side and make sure it sits within that box.

對了，開始分層，他現在在裡面了，好的，就在邊上跑，確保它在那個盒子裡。

Okay, peaceful when they get a little bit thick.

好的，當他們變得有點厚時，就會很平靜。

Just open them up and do the big ones in half down now.

只要把它們打開，現在就把大的做一半下來。

The secret behind the marzipan is to make sure we've got that wonderful sweetness against the tartness of the rhubarb and just sit that on there, blueberries sugar on top and then what right we'll take the sugar goes on top and that gives that nice sort of sweet, sugary effect, especially the tartness of the rhubarb.

杏仁蛋白軟糖背後的祕密是確保我們有美妙的甜味來對抗大黃的焦味，只是把它放在那裡，藍莓糖放在上面，然後我們把糖放在上面，這就有了那種漂亮的甜味，糖的效果，特別是大黃的焦味。

Then we go and literally They're gonna take about eight or 9 minutes right there in.

然後我們去，從字面上看，他們要花大約8或9分鐘，就在那裡。

Let's get those almonds and let's make the glaze panel for the almonds.

讓我們拿起那些杏仁，讓我們為杏仁製作釉面面板。

好吧，我想把這些杏仁烤一下。

They're so tasty when you toast them, but I want to make them a little bit more sort of extra special dry pan.

當你烘烤它們時，它們是如此美味，但我想讓它們成為一個有點兒特別的乾鍋。

Okay, flatten them out and literally just lightly season them.

好了，把它們壓平，從字面上看只是輕輕地調味。

So it's sort of almost like a sort of toasted salty almond that sits on top in this pan.

所以它幾乎就像一種烤過的鹹杏仁，放在這個鍋裡的頂部。

We're gonna make a beautiful glaze the secret here.

我們要做一個美麗的釉面的祕密就在這裡。

Okay, and then we use that blood orange and this will really help Four, nice place to go on the, on top of that rhubarb.

好的，然後我們用血橙，這將真正幫助四，漂亮的地方去，在大黃上面。

Okay, squeeze, squeeze squeeze, beautiful honey and blood orange glaze that goes on top of the rhubarb sits brilliantly.

好了，擠壓，擠壓擠壓，美麗的蜂蜜和血橙釉，放在大黃的上面，很出色地坐著。

Okay from there, I'm gonna get my zest above the orange I was in and then we're gonna sort of almost flavor that with the actual blood orange little segments here.

好的，我將從那裡得到我的橙子上面的皮，然後我們要用實際的血橙小段在這裡排序，幾乎是調味。

I've got my mascarpone cream cheese, which gives that nice sort of added silkie finished that rhubarb tart.

我有我的馬斯卡彭奶油奶酪，它給大黃餡餅帶來了那種很好的附加絲滑的效果。

Okay, in in in now and turn that around, take all those bits out there, Look at that.

好了，現在進去了，把它轉過來，把所有這些位子都拿出來，看那個。

Nice almonds get nice and toasted and with the salt on there.

漂亮的杏仁得到了很好的烘烤，並在上面加了鹽。

They sort of, they sort of smell almost like a sort of salted almonds.

它們有點，它們有點像一種鹹杏仁的味道。

Find the base, find the top very carefully go around and literally take off that pitch.

找到基地，找到頂部，非常小心地繞過去，從字面上看，就是把那塊石頭摘下來。

The color blood oranges will be eating almonds.

Always come out and then look from here, continue going all the way around and look, I'm gonna do this now over that.

總是走出來，然後從這裡看，繼續一路走下去，看，我現在要在那個上面做這個。

No, it's unfair to be penalized for the time in the other, but the actual prep time.

不，被懲罰的時間在其他，但實際準備時間是不公平的。

It's these little sort of guided segments goes in.

它是這些小的排序引導段進去的。

And half the juice in the mascarpone cream cheese.

還有馬斯卡彭奶油奶酪中一半的果汁。

Now wash your hands, check my tarts, mm hmm.

現在洗洗手，檢查我的蛋撻，嗯嗯。

That's a lovely way of finishing dessert.

這是一個可愛的完成甜點的方式。