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  • Hi guys, okay we're going to make an incredible dessert. We're going to go cheesecake guys.

    嗨各位,我們要來做很棒的甜點,我們要來做起司蛋糕

  • We're going to go black forest frozen cheesecake like you've never seen before.

    我們要做個前所未有的黑森林起司蛋糕

  • This is one of my favourites. This is a serious, serious indulgent treat.

    這是我的最愛之一,這真的是個非常非常放縱的享受

  • You can be as creative as you want with your cheesecake. They can be super simple and they can be amazing anytime of the year.

    起司蛋糕能讓你揮灑創意,一年四季都很簡單、很美妙

  • With mine you want that gorgeous biscuity base.

    我會用個可口的餅乾底

  • Then we want a lovely sort of airy, creamy cheesecake mixture and of course black forest.

    接著我們想要空氣感的、綿密的起司蛋糕糊,當然還有黑森林

  • We're going chocolate and cherries. It's going to be really really good.

    我們要用巧克力和櫻桃,這會非常非常好吃

  • So first job, we're gonna do the base. Okay. So get your food processor out.

    第一步,我們要來做底,OK,拿出你的食物處理機

  • You want 300 grams of biscuits, now the classic was a regular digestive biscuit but I want the chocolate one.

    需要300克的餅乾,最經典的就是一般的消化餅,但是我要用巧克力口味的

  • Okay? I like the chocolate one, that's going in.

    好嗎?我喜歡巧克力的,把它放進去

  • We're going to whizz that up with some melted butter. So I've got 70 grams here of unsalted butter.

    我們要把這個跟融化的奶油打在一起,我這裡有70克的無鹽奶油

  • Just pop it into a pan and just melt it.

    把它丟進平底鍋,讓它融化

  • And it will take no time at all. I'll whizz this up and literally just pour it into there.

    這不需要很多時間,我先把這個打碎,接著就把奶油倒進去

  • Beautiful.

    太美了

  • And that's done. We're going to go over to a classic 9 inch non-stick cheesecake mould.

    這個就完成了,把它倒進經典9英吋的不沾起司蛋糕模裡

  • I've rubbed this with a little butter already.

    我已經用一些奶油抹過了

  • Next up let's get the biscuit base in here then just shake it, pat it into all the corners.

    接下來把餅乾倒進來搖一搖,壓進每個角落

  • Apply a little bit of pressure and it's going to look like that. That goes in the oven at 180 degrees celsius.

    施一點壓力,就可以變成像這樣,然後放進攝氏180度的烤箱

  • Which is 350 degrees fahrenheit. Put it in for about 10 minutes okay.

    也就是華氏350度,烤差不多10分鐘

  • And take it out, let it cool down. Now next up we're going to do the cherry jam.

    拿出來讓它冷卻,接著我們要做櫻桃果醬

  • Now I've got 2 tins of gorgeous dark cherries, look at that. What I want to do is add the 2 tins to a pan.

    我這裡有2罐美麗的黑櫻桃,你看看,把這些櫻桃倒進鍋子裡

  • So 150 grams of sugar goes in. I like to flavour it, sort of spike it. You know I've got lovely clementines now.

    放入150克的糖,我喜歡加一點風味,增強它的氣味。我這裡有很棒的小柑橘

  • You could use 1 orange and I'm just gonna lightly zest, squeeze the juice in.

    你可以用一整個橘子,我要刨一點橘子皮,擠一點汁進去

  • Once it comes to a boil turn it down to a simmer for about 20 minutes.

    沸騰以後把火關小,讓他小滾20分鐘

  • So this is reduced down by half it's deep, it's dark and it's delicious and then the biscuit base that's cooling down now looking lovely.

    這個收乾了一半,變得很黑、很濃郁,這很好吃,而冷卻過後的餅乾底看起來也很棒

  • So we're going to use free range eggs here, six of these little bad boys, but we need to separate them.

    我要用自由放養的雞蛋,六個這些小傢伙,但是我們要把他們分開

  • Using your little fingers, your little claws, get the yolk like that and just plop it over.

    讓你的手指變成寡子狀,像這樣把蛋黃取出

  • So the other 150 grams of sugar goes into the yolks, then a little pinch of salt goes in with the egg whites.

    加150克的糖到蛋黃裡,然後加一小撮的鹽在蛋白裡

  • And that just helps the egg whites go really stiff and hold the air.

    這可以讓蛋白挺立,包覆很多空氣

  • Then you need an amazing cream cheese and it's the cream cheese that gives it that classic cheesecake flavour.

    然後你需要美妙的奶油起司,讓蛋糕有經典的起司味

  • So in a bowl we're going to go in with 2 tubs which is 560 grams.

    在碗裡放入2盒、一共560克的奶油起司

  • And the nice thing here is it's really creamy, fresh and it's really important because it doesn't really taste like cheesecake unless you've got this in.

    這最棒的地方是它很濃郁、清爽,少了它吃起來就不像起司蛋糕

  • Then I'm going to put 2 generous teaspoons of vanilla extract or vanilla paste.

    我要加入2大匙的香草精或香草膏

  • And then 400 millilitres of regular double cream.

    然後400毫升的鮮奶油

  • Mix this together and you can see it thicken up straight away, then we're going to go in with the egg whites.

    把這些混合在一起,馬上就會變稠了,接著我們要加入蛋白

  • And just whisk it up. These egg whites are really important because this is going to make it so light and fluffy.

    先把他們打發,這些蛋白很重要,他能讓蛋糕變得輕盈、蓬鬆

  • Last but not least, the egg yolks and the sugar.

    最後是蛋黃和糖

  • It doesn't need hardly any time but just enough to really dissolve that sugar and the egg yolks will go really light and pale.

    不需要花很多時間,只要讓糖溶解就好,接著蛋黃顏色就會變淺

  • Go in with the egg yolks and the sugar, go in with the egg whites.

    把蛋黃和糖加進去,接著加入蛋白

  • So look you can see I'm using that folding action and I want to keep those beautiful bubbles of air in.

    你可以看到我是用輕拌的方式,因為我想要保留那些細微的空氣泡泡

  • It's going to be super creamy. Once that biscuit base has cooled down, which this one has. We're just going to pour it in.

    這會非常濃郁。餅乾底冷卻後,就像這個一樣,就可以把這個倒入

  • And add in that lovely cherry mixture.

    然後加入美妙的櫻桃醬

  • And just move it around, it's going to be so good.

    隨意地拌一下,就會很可口

  • You want to freeze it for at least 6 hours okay, so do it in the morning for the night. But even better the point of this desert is that you do it in advance.

    要讓他冷藏至少6個小時,早上冰了晚上就可以吃,不過這個甜點最棒的地方就是你可以提前製作

  • Freeze that and then an hour before you need it, take it out and then I'll show you what to do next.

    冷藏起來,要吃的一個小時前再拿出來,我會示範接下來要怎麼做

  • So I've got 200 grams of quality chocolate over some simmering water. Put 50 grams of butter in there as well.

    拿200克的優質巧克力隔水加熱,加入50克的奶油

  • What this is going to do is just stop it from resetting and then just a little swig of milk or cream.

    這會讓巧克力維持現狀,接著加入一點牛奶或鮮奶油

  • Might sound a little bit odd, a little tiny pinch of salt really gets chocolate tasting incredible. So just mix that in and leave that off the heat.

    聽起來可能怪怪的,但是一小撮鹽能讓巧克力變得非常好吃。把它攪拌一下,然後停止加熱

  • The thing about cakes is they do bring a little bit of joy into people's lives.

    蛋糕很棒的地方是,他能為人們帶來一點愉悅

  • Yeah baby.

    太棒了,寶貝

  • Really beautiful.

    真的很美

  • Use your knife and just run it around the edge like that, just to clean it up.

    用刀子像這樣在邊緣滑過一圈,讓他平整一點

  • So we have our chocolate sauce but I'm still not done. We've got gold leaf.

    巧克力醬倒上去了,但還沒結束,我還要放上金箔

  • Because we are going super fly.

    因為我們要讓他很奢華

  • Shaved chocolate, you decorate it in any way you like, just have some fun.

    巧克力屑,想怎麼裝飾就怎麼裝飾,弄點好玩的

  • All the way down.

    切到底

  • Ahh yes.

    啊,好棒

  • Let's get it going on.

    我們來吃吧

  • Mmm.

  • Properly properly naughty.

    恰到好處的挑逗味蕾

  • Silky smooth, really really fresh. Really creamy and the crunch at the bottom is outrageous.

    絲滑的口感,非常清爽,很濃郁,底部的酥脆真是出色

  • And if that did not put cheesecakes back on the menu, I don't know what will do.

    如果這樣的起司蛋糕還不足以成為人氣甜點,我已黔驢技窮

  • Guys if you want the recipe click the link below. If you liked it give us a little thumbs up.

    如果你們想要食譜的話就點底下的連結,喜歡的話就給我們一個讚

  • And of course if you've got ideas about what you would do with this cheesecake then let us know in the comments box below.

    當然,如果你知道起司蛋糕的其他作法,歡迎留言讓我們知道

  • Until next time take care guys, bye!

    下次見,掰!

Hi guys, okay we're going to make an incredible dessert. We're going to go cheesecake guys.

嗨各位,我們要來做很棒的甜點,我們要來做起司蛋糕

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B1 中級 中文 英國腔 JamieOliver 蛋糕 起司 奶油 蛋黃 巧克力

【傑米奧利佛料理教室】黑森林起士蛋糕 (Black Forest Frozen Cheesecake | Jamie Oliver)

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    Regina Chen 發佈於 2016 年 04 月 15 日
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