in pretty much every bakery in Portugal.

在葡萄牙的幾乎所有面包店都有。

Pastéis de nata are beloved in Portugal

帕斯提斯德納塔在葡萄牙深受喜愛

the same way croissants are in France.

和法國的羊角麵包是一樣的。

And while tons of bakeries around the country

雖然全國各地有大量的麵包店

make pastéis de nata, the original version is made

製作pastéis de nata的原始版本是這樣的

using a 100-year-old secret recipe.

使用一個有100年曆史的祕密配方。

So how did these tiny tarts

那麼，這些小餡餅是如何

become such a big deal here in Portugal?

在葡萄牙成為這樣一個大問題？

Well, the answer is right here,

嗯，答案就在這裡。

at the Monastery of Jerónimos.

在傑羅尼莫斯修道院。

It is here that their story began,

他們的故事就是從這裡開始的。

because monks used to be

因為僧侶曾經是

the very first people to make the tarts.

他們是第一批製作蛋撻的人。

But thankfully for us, the recipe didn't stay locked

但值得慶幸的是，這個配方並沒有一直鎖著。

in the monastery with them.

在寺院裡與他們一起。

A bakery nearby inherited it,

附近的一家麵包店繼承了它。

and six generations later, it's still there.

而六代之後，它仍然在那裡。

The pastéis you'll find all around Portugal

你會在葡萄牙各地發現的pastéis

are called pastéis de nata,

被稱為pastéis de nata。

but at this bakery, they're called pastéis de Belém.

但在這家麵包店，它們被稱為Pastéis de Belém。

Belém refers to this neighborhood,

貝倫指的是這個社區。

where the tarts were invented,

蛋撻是在這裡發明的。

and no other bakery is allowed

而且不允許有其他麵包店

to use this name for its sweets.

用這個名字來稱呼它的糖果。

There are two reasons why the pastéis

有兩個原因導致了pastéis

at this bakery stand out.

這家麵包店的產品非常突出。

The first one is their pastry:

第一個是他們的糕點。

extremely flaky, slightly salty,

極度片狀，略帶鹹味。

and with a signature crunch.

並帶有標誌性的清脆聲響。

[pastry crunching]

[糕點的嘎吱聲]

The second is their egg custard:

第二個是他們的雞蛋羹。

more delicate, light, and not too sweet,

更加細膩、清淡，而且不太甜。

which make these an ideal snack for anytime of the day.

這使其成為一天中任何時候的理想零食。

To preserve the ancient recipe it inherited

為了保護它所繼承的古老配方

from the monastery, the Lisbon bakery

來自寺院的里斯本麵包店

keeps its pastry and custard recipes secret.

該公司對其糕點和奶油凍的配方保密。

Penélope: This is the secret part of the recipe

佩內洛普。這是配方的祕密部分

that is made inside.

這是在裡面做的。

Only four people work with the recipe.

只有四個人用這個配方工作。

These are four people that we trust very much

這是我們非常信任的四個人

and that do this amazing work every day.

以及每天都在做這項驚人工作的人。

Claudia: So, how many people in total know the recipe?

克勞迪婭：那麼，總共有多少人知道這個菜單？

In here, but I guess in the world?

在這裡，但我想在這個世界上？

Penélope: Seven.

佩內洛普。七。

Claudia: From here, we don't know exactly what happened,

克勞迪婭：從這裡，我們不知道到底發生了什麼。

but we can see that the dough is pretty wet.

但我們可以看到，麵糰是相當溼的。

This is because of the egg yolks?

這是因為蛋黃的緣故嗎？

Penélope: You can guess.

佩內洛普。你可以猜到。

[both laugh]

[兩人都笑了]

Claudia: And then this dough will then be turned

克勞迪婭：然後，這個麵糰將被轉變成

into little pasties. Penélope: Yes, yes.

變成小麵糰。佩內洛普。是的，是的。

Claudia: OK, let's go see it.

克勞迪婭：好的，我們去看看吧。

Penélope: We do it all with our hands.

佩內洛普。我們都是用手做的。

That is a big part of the secret.

這是祕密的一個重要部分。

Claudia: When she goes in there and cuts it,

克勞迪婭：當她進入那裡並削減它。

inside you can see the little layers.

裡面你可以看到小層。

Penélope: You see outside,

佩內洛普。你看外面。

when it's cooked, you see them separating.

當它被煮熟時，你會看到它們分離。

Claudia: Still, I imagine there's still a lot of work

克勞迪婭：不過，我想還是有很多工作要做。

with the dough. You have to create your layers,

與麵糰。你必須創造你的層次。

and alternate, and laminate with the butter.

並交替使用，與黃油一起覆膜。

It's just a testament of what is happening

這只是正在發生的事情的一個證明

in that secret room.

在那個密室裡。

And how many pastéis would you get

你會得到多少個pastéis

out of one pice of dough like this?

像這樣用一塊麵團做出來？

Penélope: OK, 180.

佩內洛普。好的，180。

Claudia: After being stretched,

克勞迪婭：被拉伸後。

the little pieces of dough are placed in individual molds.

小塊的麵糰被放置在單獨的模具中。

Luísa and her colleagues go through

Luísa和她的同事們通過

over 22,000 of these a day.

每天超過22,000次。

In this room, it's only about

在這個房間裡，它只是關於

shaping the dough. Penélope: Yes, yes.

塑造麵糰。佩內洛普。是的，是的。

Claudia: Wow. OK, so then they must have

克勞迪婭：哇。好吧，那麼他們一定有

very strong thumbs here.

這裡有非常強大的拇指。

Penélope: Yeah.

佩內洛普。是的。

Claudia: So, you just move it like this. Yeah?

所以，你只要像這樣移動它。是嗎？

Penélope: Press it. Claudia: Press it.

佩內洛普。按下它。克勞迪婭：按吧。

Penélope: And then bring it out.

佩內洛普。然後把它拿出來。

Claudia: Bring it out.

克勞迪婭：把它拿出來。

Basically what you want to do is not have it too thick.

基本上你想做的是不要讓它太厚。

If you don't know what you are trying to get,

如果你不知道你想得到什麼。

if you don't know how thick the dough is to start,

如果你不知道開始時麵糰有多厚。

you can't just go in and, like ... [laughs]

你不能就這樣進去，就像......[笑]

But yeah, there's lots, lots, lots of butter.

但是，是的，有很多、很多、很多的黃油。

Time to wash those buttery hands

是時候洗一洗那些黃油手了

and try to reveal another secret, the egg custard.

並試圖揭開另一個祕密，即雞蛋羹。

We don't know for sure, but during my research,

我們並不確定，但在我的研究過程中。

a lot of sources mentioned how

很多資料都提到了如何

this custard is made with milk, not cream,

這種奶油凍是用牛奶製作的，而不是奶油。

to make for a lighter and less sweet custard,

使得奶油凍更清淡，不那麼甜。

which is meant to better complement

其目的是為了更好地補充

the salty flavors of the pastry.

糕點的鹹味。

But we know that there are egg yolks inside, right?

但我們知道，裡面有蛋黃，對嗎？

This is not a secret.

這不是什麼祕密。

Penélope: Yes, I can tell you that, yes.

佩內洛普。是的，我可以告訴你，是的。

Actually, not only the pastéis, but many sweets

事實上，不僅是Pastéis，還有許多甜食。

that are made in Portugal have egg yolks,

在葡萄牙製造的產品都有蛋黃。

because in the convents, the nuns used the egg whites

因為在修道院裡，修女們使用蛋清

to iron their suits and left the egg yolk,

熨燙他們的西裝，並留下了蛋黃。

and then used it to bake sweets.

然後用它來烤製糖果。

The monasteries were not as we think now,

寺院並不像我們現在想的那樣。

a place where people were only praying.

一個人們只是在祈禱的地方。

Actually, they were places of commerce.

實際上，它們是商業場所。

In here, in Belém, we had

在這裡，在貝倫，我們有

the caravels that came from Brazil,

來自巴西的商船。

and it was really full of people.

而且真的是人滿為患。

Claudia: So, what do you think?

克勞迪婭：那麼，你是怎麼想的？

Is it the pastry dough, or perhaps the egg custard

是糕點麵糰，還是雞蛋羹？

that makes these tarts different from the rest?

使這些餡餅與其他的不同？

Penélope told me the way to get this caramelized look

佩內洛普告訴我獲得這種焦糖外觀的方法

is to bake the tarts in the oven at 400 degrees Celsius

是在烤箱中以400攝氏度的溫度烘烤蛋撻。

for about 20 minutes.

約20分鐘。

Penélope: And the pastéis are getting married.

佩內洛普。而帕斯提斯要結婚了。

They put the two together,

他們把這兩者放在一起。

and they are ready for leaving.

而且他們已經準備好離開。

Claudia: OK, and why do you do that?

克勞迪婭：好的，那你為什麼要這樣做？

Why do you put one on top of the other?

為什麼你要把一個放在另一個上面？

Penélope: Because they protect each other,

佩內洛普。因為他們互相保護。

and together they are stronger.

他們在一起就會更強大。

Claudia: OK, I see.

克勞迪婭：好的，我明白了。

And then when you go and sell them, though, you have to ...

然後當你去賣掉它們時，你必須......。

Penélope: No, no. They go together.

佩內洛普。不，不。他們一起走。

Claudia: Oh, they always go together.

克勞迪婭：哦，他們總是一起走。

Penélope: Yeah, well, unless you have only one.

佩內洛普。是的，除非你只有一個。

Claudia: And just like you would join a married couple

克勞迪婭：就像你會加入一對已婚夫婦一樣

at their reception, I can't help but join these two pastéis

在他們的招待會上，我忍不住要加入這兩個pastéis

in the bakery's cafe for a little tasting session.

在麵包店的咖啡館裡進行了一次小小的品嚐會。

Penélope: Finally, we got to this part,

佩內洛普。最後，我們到了這部分。

which is the best part.

這是最好的部分。

Claudia: Of course. It's always the best part.

克勞迪婭：當然了。這總是最好的部分。

Penélope: And so now, the pastéis go with the cinnamon

佩內洛普。所以現在，pastéis和肉桂一起吃。

that came in the caravels.

乘坐商船來的。

And then sprinkle with a little bit of sugar,

然後撒上一點糖。

and now they are ready to eat.

現在他們可以吃了。

Claudia: So you don't put any lemon, or ... ?

克勞迪婭：所以你不放任何檸檬，或者...？

Penélope: No. No lemon.

佩內洛普。不，沒有檸檬。

[pastry crunching]

[糕點的嘎吱聲]

It's so crunchy.

它是如此的鬆脆。

It's actually very delicate as well.

它實際上也是非常精緻的。

I really love the cream.

我真的很喜歡這種奶油。

You were saying, the egg yolks, and there's lots of eggs,

你剛才說，蛋黃，有很多雞蛋。

so you would expect heavy cream,

所以你會期待重度奶油。

but this is amazing because it's very, very delicate.

但這是驚人的，因為它非常、非常精緻。

Lots of layers.

有很多層。

Penélope: We know when the pastéis is good

佩內洛普。我們知道什麼時候Pastéis是好的

by the sound of it.

聽起來是這樣的。

[pastry crunching]

[糕點的嘎吱聲]

They are not very sweet. They are very balanced

它們不是很甜。它們是非常平衡的

and have the salty of the outside,

並有外面的鹹味。

and then the sweet from the inside.

然後從裡面取出甜味。

Claudia: So, these two pastéis,

克勞迪婭：所以，這兩個pastéis。

they were married, and now ...

他們結婚了，而現在......。

Penélope: They are divorced.

佩內洛普。他們已經離婚了。

Claudia: I have to have another one.

克勞迪婭：我必須要再來一杯。

Nicola: Just, like, walk and look at them.

尼古拉：就像，走路和看他們。

[laughs]

[笑聲]