Name: 如何用維多利亞式方法制作劈餅和烤餅 (How to Make Splits and Scones — The Victorian Way)
Uploaded: 2025-08-01T18:02:48.000Z
Duration: 10 min 13 s

Ah, there you are, just in time to watch me make some tea-time delicacies for Lady Braybrooke and her guests.

啊，你來了，正好看到我為佈雷布魯克夫人和她的客人們準備茶點。

I'm making scones and splits, one from Scotland and quite commonplace nowadays, and one from Devonshire and a little less known.

我在做烤餅和劈開餅，一種來自蘇格蘭，如今很常見，另一種來自德文郡，不太為人所知。

For the splits, yeast, warm water, sugar, milk, butter, lard and flour.

準備酵母、溫水、糖、牛奶、黃油、豬油和麵粉。

For the scones, flour, butter, sugar, cream of tartar, bicarbonate of soda and milk.

製作烤餅：麵粉、黃油、糖、塔塔粉、碳酸氫鈉和牛奶。

Sylvia has already prepared the yeast this morning when she made the bread.

西爾維婭今天早上做麵包時已經準備好了酵母。

It's compressed yeast mixed with sugar, warm water and a spoonful of flour and then set aside until it bubbles.

它是將壓縮酵母與糖、溫水和一勺麵粉混合，然後放在一旁直到起泡。

I've also melted the butter and lard in warm milk.

我還在溫牛奶中融化過黃油和豬油。

Now I'm going to make a well in my flour and add the yeast and the milk.

現在我要在麵粉中打一個井，加入酵母和牛奶。

There are many tea breads, breads to go with tea, and this is the one that I grew up with.

有很多茶麵包，也就是配茶的麵包，而這是我從小到大一直吃的麵包。

Although we only ate them on special occasions, on account of white flour back then being very expensive.

雖然我們只有在特殊場合才會吃，因為那時的白麵很貴。

They are simply enriched bread rolls with Devonshire milk, which is the best.

它們只是用德文郡牛奶做成的麵包卷，味道最好。

Although I think the Cornish might disagree.

儘管我認為康沃爾人可能不同意。

And the lard and the butter makes the crust soft.

豬油和黃油能讓麵皮變得柔軟。

Most people outside of Devon call these splits and we do occasionally.

德文郡以外的大多數人都稱這些為劈裂，我們偶爾也這麼叫。

They are split when they are served, which I think is where the name comes from.

在食用時，它們會被分開，我想這就是名字的由來。

But depending on where you are, you might also hear them called chuddlies or three-pennies or cut-outs.

但根據你所在的地方，你也可能會聽到有人叫它們 "chuddlies"、"three-pennies "或 "cut-outs"。

Lots of different names and they come in lots of different sizes.

它們有很多不同的名字，也有很多不同的尺寸。

Now this will need to be kneaded for about 20 minutes and then I will set it aside and let it rise.

現在需要揉大約 20 分鐘，然後放在一邊讓它發起來。

While my split dough rises, I'm going to make the scones.

在我的麵糰發酵的同時，我要做烤餅。

Scones are much quicker to make because they use chemical raising agents rather than yeast.

由於烤餅使用的是化學發酵劑而不是酵母，是以製作起來要快得多。

I think that's why they've become more popular rather than the yeasted bread.

我想這就是為什麼它們比酵母麵包更受歡迎的原因。

即使在德文郡，你也能看到很多烤餅。

For tea rooms and commercial bakeries, they are quicker, easier and cheaper to make.

對於茶室和商業麵包房來說，它們的製作過程更快、更簡單、更便宜。

I'm going to mix my butter and flour together.

我要把黃油和麵粉混合在一起。

And then I will add my sugar along with my cream of tartar and bicarbonate of soda.

然後我會加入糖、塔塔粉和碳酸氫鈉。

You can of course use baking powder which is a ready mix of both but I like to know how much of each I am putting in.

當然，您也可以使用發酵粉，它是兩種發酵粉的混合體，但我喜歡知道每種發酵粉的用量。

That's one of the mistakes people make with scones, they overwork them.

這也是人們在製作烤餅時容易犯的錯誤之一，因為他們做得太累了。

Scones are made in Scotland and are usually made on a griddle.

蘇格蘭的烤餅通常是在鐵板上製作的。

They are very, very, very old and were once made with yeast, a bit more bread-like.

它們非常、非常、非常古老，曾經用酵母製作，有點像麵包。

Since the invention of baking powder, it's become quite normal to use it in scones instead of yeast.

自發酵粉發明以來，在烤餅中使用發酵粉代替酵母就變得很平常了。

Although I'm not entirely convinced about bicarbonate of soda as I think too much of it can lead to a very soapy taste.

不過我並不完全相信碳酸氫鈉，因為我認為過多使用碳酸氫鈉會導致肥皂味很重。

The dough should be easily handled and not too flaky.

麵糰應易於處理，不會太鬆散。

I'm now going to divide it up and flatten it out.

我現在要把它分割開來，然後壓平。

And use a knife to divide it into four equal parts so that when it's cooked they can be easily broken apart.

然後用刀將其抽成四等份，這樣煮熟後就能很容易地掰開。

Some people like to cut them individually, roll them out and use a cutter.

有些人喜歡把它們單獨切下來，擀成薄片，然後使用切刀。

But I think that is too wasteful and also can mean it's overhandled.

但我認為這太浪費了，而且也可能意味著處理過度。

This is a much older way of making them and the one I was taught to do.

這是一種更古老的製作方法，也是我所學到的方法。

And there we are. These need about 20 minutes in the oven.

就這樣在烤箱裡烤 20 分鐘就可以了。

While my scones are cooking, I'm going to make the splits.

在烤司餅的同時，我還要做劈啪餅。

I'm simply going to make them into little delicate rolls.

我只是想把它們做成精緻的小麵包卷。

These are going to need about 20 minutes to rise again.

它們需要大約 20 分鐘才能再次升起。

And by that time, Mary-Anne will have taken the scones out and set them aside to cool.

到那時，瑪麗-安妮會把烤餅拿出來放在一邊冷卻。

And the oven will have got to heat again after having the door open.

Once these are cooked, I'm going to roll them in butter and then wrap them in a warm cloth.

煮熟後，我要在黃油裡滾一下，然後用熱布包起來。

That will make them shiny but also make sure that the crusts are soft, which is how splits should be.

這樣做不僅能讓它們閃閃發光，還能確保表皮柔軟，這才是劈開的麵包應該有的樣子。

As you can see, these have turned out well.

正如您所看到的，這些成果都很好。

All that needs to happen now is the scones need to be split and served.

現在需要做的就是把司康餅分割開來，然後上桌。

To eat splits or scones, all you need to do is to split them open and then serve with garlic sauce.

要吃劈開的烤餅，只需將其劈開，然後澆上蒜蓉醬即可。

To eat splits or scones, all you need to do is to split them open and then serve with cream or jam.

吃劈開餅或烤餅時，只需將它們劈開，然後配上奶油或果醬即可。

In Devonshire, we like to use clotted cream and so Fanny has made me some, specially.

在德文郡，我們喜歡使用凝塊奶油，所以範妮特意給我做了一些。

And here is some of Mrs Warwick's finest strawberry jam.

這裡有一些沃裡剋夫人最好的草莓醬。

There you are, splits and scones, perfect for a summer's afternoon tea.

這就是夏日下午茶的完美之選--劈餅和司康餅。

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如何用維多利亞式方法制作劈餅和烤餅 (How to Make Splits and Scones — The Victorian Way)

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