Claudia Romeo: Flaky layers, lots of butter,

克勞迪婭-羅密歐。片狀層，大量的黃油。

and a delicate crunch.

和精緻的脆皮。

These are what makes a freshly baked croissant

這些就是新鮮出爐的羊角麵包的特點

absolutely irresistible.

絕對是不可抗拒的。

It's a beautiful morning in Nice, on the French Riviera,

在法國裡維埃拉的尼斯，這是一個美麗的早晨。

and I can't imagine a better way to start my day

我無法想象一個更好的方式來開始我的一天

than having a croissant.

比起吃羊角麵包。

I personally cannot imagine anything more French

我個人無法想象更多的法國人

than a perfectly laminated dough and,

比起完美的層壓麵糰和。

if you know this series well, butter.

如果你很瞭解這個系列，黃油。

Lots of butter.

大量的黃油。

We're going to find out more.

我們會發現更多。

I know we promised you butter,

我知道我們答應過你的黃油。

and we'll get to that in a bit,

我們稍後會討論這個問題。

but aren't you curious to learn

但你難道不好奇地想知道

how croissants get their perfect flaky layers?

牛角麵包如何獲得完美的薄片層？

Sit tight, because it's going to take three days.

坐好了，因為這要花三天時間。

At least, that's what happens in real life.

至少，這就是現實生活中的情況。

Luckily for you, we're here to speed things up.

幸運的是，我們在這裡可以加快事情的進展。

Day one is the day of the dough.

第一天是麵糰的日子。

We need sugar, salt, water, yeast,

我們需要糖、鹽、水、酵母。

leftover dough, and flour.

剩餘的麵糰，和麵粉。

Claudia: This dough contains 8 kilos of flour

克勞迪婭：這個麵糰包含8公斤的麵粉

and will make about 240 croissants.

並可製作約240個羊角麵包。

And this is only one-third of the daily production

而這僅僅是日產量的三分之一

here at Boulangerie Roy Le Capitole,

在Boulangerie Roy Le Capitole這裡。

where over 1,000 croissants a day

這裡每天有超過1000個羊角麵包

are churned out during the weekend.

是在週末期間湧現的。

Frédéric even supplies the most prestigious hotel in Nice:

弗雷德裡克甚至為尼斯最著名的酒店供貨。

the Negresco.

內格雷斯科。

The dough kneads for 12 to 14 minutes,

麵糰揉了12至14分鐘。

just enough to gain elasticity,

剛好夠獲得彈性。

but not too much to heat up

但不至於熱得太厲害

and kick-start the fermentation process too soon.

並過早地啟動發酵過程。

This, in baker terms,

這一點，用麵包師的話來說。

is called preserving the gluten network.

被稱為保留麩皮網絡。

It's what Frédéric is showing me here:

這就是弗雷德裡克在這裡向我展示的東西。

The dough is not breaking nor stretching.

麵糰沒有破裂，也沒有拉伸。

Once it has been divided into patons,

一旦它被抽成了小塊。

which literally means "pieces of dough,"

字面意思是 "麵糰的碎片"。

it is placed in the fridge and left until tomorrow.

它被放置在冰箱裡，直到明天。

Day two is the day of the butter.

第二天是黃油的日子。

Our favorite ingredient will take up

我們最喜歡的成分將佔到

as much as 30% of the croissant pastry,

多達30%的羊角麵包麵皮。

but butter is not mixed with the dough.

但黃油不與麵糰混合。

The two have to be perfectly layered.

兩者必須完美分層。

Claudia: This is how lamination works.

克勞迪婭：這就是層壓的工作原理。

The layers are achieved by, you guessed it,

這些層次是通過，你猜對了。

folding the dough and butter over and over again.

將麵糰和黃油反覆摺疊。

To do that, there are two kinds of folds or turns.

要做到這一點，有兩種摺疊或轉彎的方式。

A single fold, where the dough is folded in thirds,

單折，即把麵糰折成三折。

like an envelope, gives three layers,

就像一個信封，有三層。

whereas a double fold,

而雙摺。

where both ends meet in the middle

兩頭在中間相遇

and then are folded again, like a book,

然後又被摺疊起來，像一本書。

gives four layers.

給出了四個層次。

A baker can choose whichever technique they prefer.

麵包師可以選擇他們喜歡的任何一種技術。

Frédéric starts with a single fold,

弗雷德裡克從一個單一的摺疊開始。

single again, and then double.

又是單人，又是雙人。

Claudia: As the lamination process heats it up,

克勞迪婭：由於層壓過程會使它加熱。

Frédéric puts the dough in the fridge

Frédéric將麵糰放入冰箱

for half an hour to keep it cold.

半小時，以保持它的冷度。

Keeping the dough cold and firm

保持麵糰低溫和堅實

is essential for what comes next:

對接下來的工作至關重要。

cutting it in the tiny triangles

把它切成小三角形

that will be our croissants.

這將是我們的羊角麵包。

You may think the croissants are ready to be baked,

你可能認為羊角麵包已經可以出爐了。

but we actually need to wait another 15 hours

但實際上我們還需要再等15個小時

for that to happen.

為了實現這一目標。

Following Frédéric's step-by-step process

按照弗雷德裡克的步驟進行操作

really made me appreciate how much time and energy

真的讓我體會到，有多少時間和精力

goes into producing the perfect product.

在生產完美產品的過程中。

Do you remember the baguette tradition?

你還記得長棍麵包的傳統嗎？

This type of baguette, by French law,

這種法棍，根據法國法律。

has to be made on-site with simple ingredients.

必須用簡單的原料現場製作。

Well, for the last four years,

嗯，在過去的四年裡。

Frédéric has been campaigning

弗雷德裡克一直在進行宣傳

to get croissants the same protection.

以獲得羊角麵包的相同保護。

Claudia: It's day three of our croissants.

克勞迪婭：今天是我們吃羊角麵包的第三天。

Three, like how they grow three times their size

三，就像他們如何成長為三倍於自己的大小一樣

when they're baked.

當他們被烘烤時。

[timer beeping]

[定時器發出嗶嗶聲]

[crackling]

[噼裡啪啦]