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  • If you've ever eaten one of Cinnabon's gooey cinnamon rolls, you know just how addictively delicious they can be.

    如果你有吃過 Cinnabon 黏稠的肉桂捲,你就知道它們有多好吃到讓人上癮。

  • But what exactly is it that makes it one of the best cinnamon rolls around?

    但究竟是甚麼讓它成為數一數二好吃的肉桂捲呢?

  • Here are a few reasons why the chain's rolls are so popular.

    這裡有一些這家連鎖店的肉桂捲為什麼很受歡迎的原因。

  • "Did you eat my Cinnabon?"

    「你吃了我的 Cinnabon 肉桂捲嗎?」

  • "No."

    「沒有。」

  • Cinnabon's cinnamon roll recipe isn't some old family heirloom that was handed down from generation to generation until founder Rich Komen decided to open his first store.

    Cinnabon 的肉桂捲食譜一直以來都不是代代相傳的古老傳家寶,直到創始者 Rich Komen 決定開他的第一家店。

  • "Yeah. It looks an awful lot like Cinnabon."

    「它看起來像極了 Cinnabon 的肉桂捲。」

  • "Well, thank you, Brett! What a nice thing to say!"

    「是啊,謝謝你,Brett!真是過獎了!」

  • No, the cinnamon roll recipe that we've all come to know and love was created especially for Cinnabon, and it took months to perfect.

    一直都不是,我們所熟知且深愛的肉桂捲食譜是特地為了給 Cinnabon 的,而它花了數個月不斷精進。

  • Komen recruited Jerilyn Brusseau, a restaurant owner with a background in baking, to create the recipe, and for three months Brusseau made batch after batch attempting to fulfill Komen's request for an "irresistible" cinnamon roll, since he'd already had a sign with the "irresistible" promise made up.

    Komen 招聘了 Jerilyn Brusseau,一位擁有烘焙背景的餐廳業主去創造這個食譜,Brusseau 花了三個月做了一爐又一爐的捲,試圖去實現 Komen 製作出一款「令人無法抵擋」的肉桂捲的請求,因為他已經做了「令人無法抵擋」的承諾。

  • This irresistible treat also needed to bake in just 14 minutes in a convection oven, the longest Komen had determined people would stand in line.

    這令人無法抵擋的點心也需要進入對流恆溫烤箱烘烤十四分鐘,這是 Komen 認定人們會排隊等待最長的時間。

  • But after sourcing just the right cinnamon, and perfecting a dough that was, quote "both pillowy and able to hold its shape," Brusseau finally hit the jackpot with a recipe that produced a towering cinnamon roll complete with a "sticky-sweet syrup" and "lemony cream cheese icing."

    但在製作出正是他要的肉桂捲,並使被稱為「像枕頭般柔軟卻也可以維持形狀」的麵團臻於完美之後,Brusseau 終於因為這製作出誘人的,淋上滿滿的「黏稠甜滋滋糖漿」和灑上「檸檬起司奶霜」的肉桂捲食譜,而獲得大成功。

  • It was, indeed, irresistible; so much so that it's gone unchanged since its inception.

    它真的,確切真實地,令人難以抵擋,所以它自剛開始時就沒有改變過。

  • You know you're digging into a Cinnabon cinnamon roll when you see that drool-worthy puddle of brown sugar cinnamon syrup underneath your pastry.

    當你看到你的麵團下方,那值得你流口水的肉桂捲紅糖漿時,你就知道你正吃著 Cinnabon 的肉桂捲。

  • That syrup, which was one of founder Rich Komen's original requirements for the recipe, is lovingly referred to as "goo," and without it, a Cinnabon just wouldn't be the same.

    那個糖漿,也就是其中之一的創始者 Rich Komen 一開始在食譜中要求的,被可愛地稱為「goo」,而如果沒有它,Cinnabon 的肉桂捲就不會是這樣的味道。

  • Aside from the "goo factor," there's another essential element that makes a Cinnabon cinnamon roll oh so gooey, and that's the just-barely-cooked middle.

    除了這個「goo」的因素,還有另一個讓 Cinnabon 的肉桂捲這麼黏稠的原因,那就是中間有稍微烤到就好。

  • Bloomberg notes that the rolls, which get pulled from the oven at 165 degrees rather than 190 degrees, could be described as, quote, "medium rare to rare."

    彭博提到這些從 165 度而不是 190 度烤出來的捲,可以被稱為「三分熟到一分熟」。

  • Turns out steaks and cinnamon rolls are both better when they're not overcooked.

    事實證明牛排和肉桂捲在不是煮過頭的情況下比較好吃。

  • One of the first things you notice the moment you sink your teeth into a piping hot Cinnabon is that cinnamon flavor.

    當你咬下熱騰騰的肉桂捲時,你第一個感受到的是那肉桂的味道。

  • Of course, any cinnamon roll is going to have cinnamon flavor, but Cinnabon doesn't use just any cinnamon.

    當然,任何肉桂捲都會有肉桂的味道,但是 Cinnabon 用的可不是普通的肉桂。

  • The proprietary blend, from West Sumatra in Indonesia, makes all the difference.

    這個來自印尼西蘇門答臘島的專利混合品讓一切都不同了。

  • Jennifer Hollwill, Cinnabon's Senior Director of Culinary Research and Development, told MyRecipes how it's different from what you'd buy at the grocery store, saying,

    Jennifer Hollwill,Cinnabon 烹飪研發部門的資深經理,告訴 MyRecipes 他們的肉桂和你在雜貨店買到的哪裡不一樣,她說:

  • "Specifically, our cinnamon is unique due to its high volatile oil and cellulose content. It's what provides that unmistakable aroma and ooey-gooey thick consistency to Cinnabon's world famous cinnamon rolls."

    「確切地來說,我們的肉桂很特別因為它那極易揮發的油和裡面含的纖維素。那正是讓 Cinnabon 聞名世界的肉桂捲散發出誘人香氣和呈現黏稠感的原因。」

  • "How about that Cinnabon odor? You ever been walking through the mall like, 'What's that smell? Oh, I just got a cavity.'"

    「那肉桂的味道如何?你曾經過購物商場,然後說「那是甚麼味道?噢,我才剛蛀牙。」」

  • "Damn Cinnabons!"

    「可惡的肉桂捲!」

  • Could the thing that puts their classic roll way over the top be that luscious cream cheese frosting that's applied to every roll with a decidedly heavy hand?

    使他們的經典肉桂捲置於不敗之地的原因,會是那很顯然地下重手塗抹於每一個捲的超級香的奶製乳酪霜嗎?

  • Yes, according to Cinnabon's website, their signature frosting is exactly what puts their rolls over the top.

    是的,根據 Cinnabon 的網站,他們的招牌糖霜正是讓他們的捲大受歡迎的原因。

  • As they put it, "It's often been imitated but never replicated. The smooth, ooey-gooey topping of Cinnabon cream cheese frosting adds another depth of flavor. Painted all over our rolls, it's a final layer to perfection."

    如同他們所說,「它很常被模仿,但是從來沒有被再製成功。那滑順的,黏稠的 Cinnabon 奶製乳酪霜增添另一個更深層次的味道。塗抹於整個捲,那是使之臻於完美的最後一道手續。」

  • It's hard to disagree with them there.

    很難不同意他們這麼說。

  • Imagine a world where your Cinnabon is not swimming in frosting, it's not a world we want to live in.

    想像一個你的 Cinnabon 沒有塗滿糖霜的世界,那不是一個我們想生活其中的世界。

  • If it seems like you've never been served a less than fresh Cinnabon cinnamon roll, it's because you haven't.

    如果你從未嘗過一個不新鮮的 Cinnabon 肉桂捲,那是正常的。

  • Cinnabon bakes a new batch of rolls every 30 minutes, at minimum, so you know you're in for a fresh-from-the-oven treat no matter what time you place your order.

    Cinnabon 最少每三十分鐘烤一爐新的捲,所以你知道無論你甚麼時候去點,你都會吃到剛新鮮出爐的點心。

  • You also know that when you dig into the center of that roll, it's going to be nice and warm.

    你也知道當你吃到那捲的中間時,它將又好吃又熱。

  • It's one of the things that makes the Cinnabon experience so great, every single time.

    那是讓每一次吃 Cinnabon 的經驗都很美好的其中一個原因。

  • At some locations, you can even watch as the workers painstakingly roll out the dough, douse it with a hefty coating of cinnamon sugar, and slice it into even chunks.

    在一些地方,你甚至可以觀看員工們辛苦地擀麵團,撒上厚厚的肉桂糖,然後再平均地切成塊狀。

  • As this demonstration video from Cinnabon HQ reveals, it's all done by hand, and watching the process leaves no doubt in your mind that you're getting a freshly baked cinnamon roll.

    就像這個來自 Cinnabon HQ 的示範影片所述,肉桂捲全是手工做的,而觀看它的製作過程無疑讓你相信你吃到的是剛新鮮出驢的肉桂捲。

  • And the smell that goes along with it, won't hurt your feelings either.

    而那伴隨而來的香氣也不會讓你失望。

  • Check out one of our newest videos right here!

    在這裡觀看我們的最新影片!

  • Plus, even more Mashed videos about your favorite treats are coming soon.

    另外,我們即將推出很多有關你最愛的點心的 Mashed 影片。

  • Subscribe to our YouTube channel and hit the bell so you don't miss a single one.

    訂閱我們的 YouTube 頻道,並按下小鈴噹,如此你就不會錯過任何一支影片。

If you've ever eaten one of Cinnabon's gooey cinnamon rolls, you know just how addictively delicious they can be.

如果你有吃過 Cinnabon 黏稠的肉桂捲,你就知道它們有多好吃到讓人上癮。

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令人無法抗拒的肉桂捲 (The Real Reason Why Cinnabon's Cinnamon Rolls Are So Delicious)

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    Julia Kuo 發佈於 2019 年 07 月 03 日
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