Today I'm making savouries for the end of the meal. You've caught me about to make pastry.

今天我正要為這餐的結尾做鹹點。你已經發現到我要做糕點了吧。

For these cheese seftons you will need:

做這道起司酥條，您將需要：

Cheshire cheese

柴郡奶酪

flour

麵粉

cayenne pepper

卡宴辣椒

butter

奶油

and for the puff pastry: flour

至於酥皮的部分：麵粉

butter

奶油

and water.

和水。

Now I've made a dough of water and flour with a good pinch of salt, I'm going to

現在我已經有用水、麵粉和一點點鹽做出來的麵團，我要

roll it out on this marbled surface. It's important for puff pastry to keep it cool.

在這個大理石桌上把它桿開來。 對於製作酥皮糕點來說，保持涼爽很重要。

Normally I would make this in the pastry room but I thought I'd bring this

通常我會在糕點室做酥皮麵團，但我把它帶出來

out so I could show you how I do it.

這樣一來，我就可以告訴你我是怎麼做的。

So the first thing I'm going to do is to

所以我要做的第一件事情就是

roll out my pastry into a rectangular shape.

把我的酥皮麵團桿成長方形。

And now it's ready, I'm going to

現在它已經準備好了，我要去

divide it roughly into three - just little marks with my fingers - and in the middle third

用我的手指輕輕劃分出三個等分，然後在中間的部分

spread the butter.

鋪上奶油。

It doesn't need to completely cover the space but you

不需要完全覆蓋，但是你

don't really want too large gaps.

真的不會想要有太大的空隙。

Now the butter is covering the middle, I'm going

現在奶油已經蓋滿在中間了，我會

to brush away the extra flour here - otherwise it won't stick - fold over the edges

在這個時候刷掉多餘的麵粉 不然，等一下會黏不住。把旁邊的三分之一折到中間

Turn it and then roll it back into its rectangle. I'll then divide it into three

轉到另一個方向 然後再次把酥皮麵團桿成長方形、分成三等分

again, put more butter in the middle, fold it, turn it and repeat the whole thing

一樣把奶油鋪在中間、折疊麵團、轉向 重複做這些事

but without the butter. And then, just in case it's got a little warm, leave it somewhere to chill.

但之後就不需要再加奶油了。接下來， 因為麵團現在有點太高溫，要把它放在某個地方降溫。

For my cheese mix, I'm going to use Cheshire Cheese - a pale, crumbly, sharp cow's cheese

至於綜合起司奶酥，我會使用柴郡奶酪 - 一種白色、易碎、酸的牛奶乳酪

ideal for cooking.

非常適合烹飪。

I'm going to rub in the butter.

我要開始用指尖將奶油搓揉進到乳酪之中。

And I'm going to add a pinch of cayenne pepper.

然後我要加入一小撮卡宴辣椒。

Quite a big pinch.

…一大撮好了。

And now, to combine it with my pastry.

現在，將它和我的酥皮麵糰組合起來。

Now I've rolled and turned my pastry one more time,

現在我又桿開一次我的麵團，

it's time to add the cheese mix

是時候加入綜合起司奶酥了

spreading it out, making sure it's well covered. Fold it over, brushing off any

鋪開它，確保它有蓋滿。 再次折疊，刷掉任何

extra flour, otherwise it won't stick.

多餘的麵粉，不然等一下麵團會黏不起來。

I shall roll this out to a rectangle, divide it into three, then put the rest of

我把它桿呈長方形， 分成三個，然後把剩下的

the cheese mix in the middle...fold it, turn it, roll it one final time.

綜合起司奶酥放在中間。然後是最後一次的對折、 轉向、桿開。

So seven turns in total. The trick is seven or eight turns.

總共轉了七次。訣竅是七或八個回合就好。

Now to cut it out.

現在把它切開。

There are many different recipes for savouries nowadays, it's become quite fashionable.

現在有許多各式各樣的食譜，起司酥條也開始變得非常流行。

A very British habit!

真是一個非常英國的習慣！

You can display these in lots of different ways.

您可以用各種不同的方式來擺放。

I like to put them in rings.

我喜歡把它們放在戒指裡。

Once you've cut them out, put them on a well-buttered baking tray

當你一切好， 就要把它放在塗好奶油的烤盤上

and then place them in the oven.

接著將它們放入烤箱。

They take about 10 or 15 minutes in the oven, but you must keep an eye on them,

大約需要烤10到15分鐘 但你必須一直留意它們，

you don't want them to get too dark.

你不希望它們顏色太深。

There you are - cheese seftons.

這就是 - 起司酥條。