We're starting out with Portugal's sweetest piece of cultural heritage, Pastéis de Belé.

我們從葡萄牙最甜美的文化遺產 Pastéis de Belé 開始。

The pastry shop of the same name in Lisbon has been baking the little tarts since 1837.

里斯本的同名糕點店自 1837 年起就開始製作這種小餡餅。

Pastry chef Miguel Clarinha knows the secret recipe.

糕點師米格爾-克拉里尼亞（Miguel Clarinha）知道祕方。

The pastry shop now makes about 20,000 of the flaky delicacies a day.

現在，這家糕點店每天要製作約 20 000 個薄片狀的美食。

The cream filling needs to be poured quickly into the pastry.

奶油餡需要快速倒入麵餅中。

Then the pastéis are off to the oven for 20 minutes.

然後將糕點放入烤箱烤 20 分鐘。

Traditionally, while they're still warm, cinnamon and powdered sugar are added.

傳統的做法是，趁熱加入肉桂和糖粉。

The recipe was originally created in the nearby Hieronymus Monastery, now a UNESCO World Cultural

該食譜最初是在附近的希羅尼穆斯修道院（Hieronymus Monastery）製作的，該修道院現已被聯合國教科文組織列為世界文化遺產。

Heritage Site.

遺產地。

Today what was once a sweet treat made by monks is now perhaps Portugal's most famous pastry and has become popular even outside the country.

如今，這種曾經由僧侶製作的甜點或許已成為葡萄牙最著名的糕點，甚至在國外也很受歡迎。

Next our journey takes us to East Germany.

接下來，我們將前往東德。

Here one typical specialty is created in front of an open flame, Baumkuchen, a very specific kind of spitcake.

在這裡，人們在明火前製作一種典型的特產--Baumkuchen，一種非常特別的吐司蛋糕。

The little town of Salzwedel is considered its home.

薩爾茨韋德爾小鎮被視為它的故鄉。

The Erste Salzwedeler Baumkuchenfabrik still prepares it, following the traditional recipe from 200 years ago.

Erste Salzwedeler Baumkuchenfabrik 目前仍在按照 200 年前的傳統配方製作這種奶酪。

The dough is made from butter and egg yolk.

麵糰由黃油和蛋黃製成。

The egg whites are separated.

蛋白分離

There they go through some 1,000 eggs a day.

在那裡，它們每天要吃掉大約 1000 枚雞蛋。

Wheat flour and a secret spice mix are added.

加入小麥粉和祕製混合香料。

And at the end, beaten egg whites and sugar.

最後是打散的蛋白和糖。

Then the dough is poured onto a rotating wooden spit in layers and baked in front of an open flame.

然後將麵糰層層倒入旋轉的木製烤盤上，在明火前烘烤。

As soon as the Baumkuchen has cooled down, the finishing touch is a chocolate or sugar glaze.

當巧克力蛋糕冷卻後，巧克力或糖釉就成了點睛之筆。

Fun fact, Baumkuchen, or tree cake, owes its name to its visible layers, which look like the rings of a tree.

有趣的是，Baumkuchen（樹形蛋糕）之所以叫樹形蛋糕，是因為它的蛋糕層很明顯，看起來就像樹的年輪。

Now we're off to the city of Lille in northern France.

現在，我們將前往法國北部的里爾市。

Meringue, chocolate and a lot of cream, that's what goes into a merveilleux, which translates to wonderful.

蛋白酥皮、巧克力和大量奶油，這就是 merveilleux（意為美妙）的製作過程。

The cake is traditionally prepared with buttercream, but its reinterpretation by French pastry chef Frédéric Vaucan is especially popular.

這種蛋糕傳統上是用奶油製作的，但法國糕點師弗雷德裡克-武爾坎（Frédéric Vaucan）對它的重新詮釋尤其受歡迎。

First, egg whites and sugar are whipped into the meringue.

首先，將蛋白和糖攪打成蛋白霜。

That's baked in the oven for about an hour at 100 degrees Celsius.

在烤箱中以 100 攝氏度烘烤約一小時。

In the meantime, the cream is beaten until it thickens and mixed with cocoa.

同時，將奶油打至濃稠，並與可可混合。

The baked meringue is coated with the cream and covered with another doff of meringue.

烤好的蛋白酥皮上塗上奶油，再蓋上一層蛋白酥皮。

It all gets topped off with an outer cream coat, and then it's rolled in bits of chocolate or nuts.

外層塗上一層奶油，然後捲上巧克力或堅果碎屑。

Whether the classic version with dark chocolate or garnished with a cherry, pistachios or nuts, there's a merveilleux for anyone's taste.

無論是黑巧克力經典款，還是櫻桃、開心果或堅果點綴款，總有一款適合您的口味。

Next stop, Spain.

下一站，西班牙。

Their best enjoyed dunked in liquid hot chocolate, churros, the champions of Spanish street foods.

最好吃的是浸在液體熱巧克力中的 Churros，它是西班牙街頭小吃的冠軍。

Lines regularly form in front of the churrerías like this one in Madrid.

教堂前經常排起長隊，比如馬德里的這家。

Churros are made of just three ingredients, wheat flour, salt and hot water.

Churros 由三種原料製成：小麥粉、鹽和熱水。

But they're hard work to make.

但製作起來很辛苦。

The finished dough is pressed into a mold and then fried in hot oil, making the churros nice and crunchy.

做好的麵糰被壓入模具中，然後在熱油中煎炸，這樣做出來的 Churros 香脆可口。

That's how countless churro wheels are created here every day.

就這樣，每天都有數不清的 Churro 車輪在這裡誕生。

Cut up into smaller pieces, they're usually served with thick, dark hot chocolate and they're a real hit at any time of the day.

切成小塊後，通常會配上濃濃的黑熱巧克力，在一天中的任何時候都非常受歡迎。

It's important to note you eat churros warm and casually with your fingers.

值得注意的是，您可以用手指溫熱而隨意地吃巧克力蛋糕。

That way they taste extra authentic.

這樣，它們的味道就特別正宗。

Now we're reaching the end of the journey and we're having a cream tea in Britain.

現在，我們到達了旅程的終點，正在英國享用奶油茶。

The British specialty includes clotted cream, strawberry jam and a freshly baked scone.

英式特色菜包括凝塊奶油、草莓醬和新鮮出爐的烤餅。

The ingredients for scones is very basic.

烤餅的配料非常簡單。

Flour and salt into the bowl with baking powder.

將麵粉和鹽與發酵粉一起倒入碗中。

Together with cold butter, it all turns into a crumbly dough.

再加上冷黃油，就成了鬆軟的麵糰。

Add the sugar, give that a mix, a squeeze of lemon juice and then you would add one teaspoon of vanilla extract and then you start to add your milk.

加入糖，攪拌均勻，再擠一擠檸檬汁，然後加入一茶匙香草精，最後開始加入牛奶。

It's important for the dough not to turn to liquid.

重要的是，麵糰不能變成液體。

A little mold is used to portion the individual scones before they go into the oven for ten minutes.

在將烤餅放入烤箱十分鐘之前，先用一個小模具將烤餅分裝好。

They're traditionally served with thick clotted cream and jam.

傳統做法是配上濃稠的凝塊奶油和果醬。

What you put on a scone first is a subject of debate.

在烤餅上先放什麼是一個爭論不休的話題。

Cream first, definitely.

首先肯定是奶油。

I put the jam first.

我先放了果醬。

Cream first and then the jam.

先放奶油，再放果醬。

What do you think?

你怎麼看？

And what sweet specialty is your home country famous for?

您的家鄉有什麼著名的甜食特產？

Let us know in the comments below and don't forget to subscribe to our channel for more videos like this.

請在下面的評論中告訴我們，別忘了訂閱我們的頻道，獲取更多類似視頻。

See you next time.

下次再見