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  • Today, I'm going to make custard pudding. I think I might add this one to my notebook cookbook.

    我今天要來做卡士達布丁,我想我可能會把這個食譜加到我的食譜筆記本裡。

  • I started keeping it when I was young, when I first started cooking.

    我還很年輕、剛開始學烹飪的時候就有這本筆記本了。

  • It was the best advice I was ever given and I always encourage my maids to do the same.

    這是我給出最棒的建議了,我一直以來都鼓勵我的女僕們也這麼做。

  • Usually, I make custard pudding with isinglass, but the grocer in Walden didn't have any, so today I'm going to have to use gelatine.

    我通常都用魚膠來製作卡士達布丁但是在瓦爾登湖這裡的雜貨店買不到魚膠,所以我今天要用明膠。

  • I hope it works.

    希望能成功。

  • For this recipe you will need: cream, gelatine, egg yolks, orange flower water, brandy, and blackcurrant jam.

    這個食譜所需的食材有:鮮奶油、明膠、蛋黃、橙花水、白蘭地和黑醋栗果醬。

  • Now to make an excellent custard. Firstly, I've taken a quarter of the cream, heated it a little and melted the gelatine.

    現在要開始製作出色的卡士達。首先,我會取四分之一的鮮奶油稍微加熱一下,並將明膠融在裡面。

  • Now I'm going to whisk some eggs.

    接著,我要來打一些雞蛋。

  • Simple sweets like this are eaten in the second course.

    像這種簡單的甜品通常會當作第二道菜。

  • Lord and Lady Braybrooke are very fond of custard.

    Braybrooke 先生和女士非常喜歡卡士達布丁呢!

  • In fact, I think Lord Braybrooke would eat it with everything!

    其實我覺得 Braybrooke 先生可以把任何東西跟布丁一起吃!

  • Now these are well-whisked, I'm going to add the rest of the cold cream.

    這些已經均勻攪拌了,接著我要加入剩餘的冷鮮奶油。

  • And now the warm cream.

    然後再加入溫熱的鮮奶油。

  • And now to make this thicken, I need to put it over a low heat.

    為了讓它變濃稠,我要把它用小火加熱。

  • You need to heat it in order to thicken it, but you must be careful not to curdle it.

    你需要加熱才能讓它變濃稠但是一定要小心不要讓它結塊了。

  • Now the custard is thoroughly cool, I can add the brandy and a little orange flower water.

    現在卡士達已經完全冷卻了,我接著要加入白蘭地還有一些橙花水。

  • It's quite an old-fashioned flavour - and scent. I'm only going to use a little because it can be quite overpowering and I wouldn't want to cheapen it.

    這是一個滿傳統的口味,味道也是。我只有要加入一點點,因為它的味道很濃烈,我也不想讓這個味道變得太廉價。

  • It's now time to put the custard into the mould. I've already lined it with almond oil, so all I need to do is to pour the custard in.

    接著我們要來把卡式達倒入模具當中,我已經先在裡面刷了一層杏仁油,所以我現在只要把它倒進去就行了。

  • Ooh, very good.

    噢,太棒了。

  • I'm now going to put it in the icebox.

    現在我要把它放到冷藏裡面。

  • Now my custard is set, it's time to de-mould it.

    布丁已經完全凝固了,接著要讓它脫模。

  • I've heated up a little blackcurrant jam with some port and ginger wine and put it through a sieve.

    我已經先把一些黑醋栗果醬加熱了裡面加入了一些波特酒和薑汁酒,並且將他們過篩。

  • I'm now going to pour it just around the side of the custard.

    我要把它們淋在布丁的周圍。

  • I must make sure it's not too hot... I don't want it to melt the custard.

    要小心這個果醬不要太燙,我不想把布丁給融化了。

  • And there we have it - my custard pudding!

    這樣就完成了,我的卡士達布丁!

Today, I'm going to make custard pudding. I think I might add this one to my notebook cookbook.

我今天要來做卡士達布丁,我想我可能會把這個食譜加到我的食譜筆記本裡。

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如何做維多利亞風卡士達布丁 (How to Make Custard Pudding - The Victorian Way)

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    April Lu 發佈於 2021 年 05 月 20 日
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