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世界各地的50个美味甜点(二)

50 best desserts around the world(二)
世界各地的50个美味甜点(二)
1230字
2019-02-09 10:48
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火星译客

Chocolate Mousse, France

巧克力慕斯,源自法国

An airy confection made with just a handful of ingredients, chocolate mousse is a delicious paradox: the richer it is, the lighter it seems. Gallic chefs have been whipping up chocolate mousse -- the word means "foam" in French -- for at least a few hundred years, but the quest for foamy chocolate is much older.

巧克力慕斯是一种用少量原料制成的蓬松甜点,关于它有一个甜美的悖论:它越蓬松,看起来则越轻。法国厨师制作巧克力慕斯(法语中为“泡沫”)至少已有几百年的历史,但对其的追求却远不止几百年。

Among the Olmec, Maya and Aztec peoples who consumed chocolate long before contact with Europeans, a hefty layer of foam was considered the height of good taste, and ancient codices depict cooks pouring chocolate from several feet in the air to create a froth.

奥尔梅克人、玛雅人和阿兹特克人早在接触欧洲人之前就开始食用巧克力,他们认为厚厚的一层泡沫是美味的象征,并且古代法典中曾有这样的描述:厨师将巧克力从几英尺高的空中倒出,以此形成泡沫。

Coconut Cake, Southern United States

椰子蛋糕,源自美国南部

Bouncy, buttery rounds of vanilla cake are piled high with shredded coconut and seven-minute frosting for a classic Southern dessert. This is the kind of all-American sweet that stars at potlucks, cake walks and church picnics, and it's often made with recipes passed down on hand-written recipe cards.

这款经典的美国南方甜品口感柔滑,黄油般的香草蛋糕上堆叠着椰子丝和能够保持7分钟的糖霜。这是一种全美国的甜食,在百乐餐、休闲活动和教堂野餐中都很受欢迎,而且一般的制作过程都需要手写的菜谱。

There are dozens of versions, but every single one is cloaked in a frothy layer of shredded coconut ... preferably fresh.

这种甜品有几十种不同的版本,但每种都有一层泡沫的椰丝……最好是新鲜的。

Layer cakes weren't invented in the United States, but the distinctive profile of the coconut cake is pure Americana, and there's no mistaking the high, round shape of an American layer cake for a slim European torte.

夹心蛋糕不是在美国发明的,但椰子蛋糕独特的外形则具有纯正的美国风格,毫无疑问,美国夹心蛋糕和欧洲蛋糕的形状类似,都是又圆又长的。

Despite the minimalist, all-white color scheme, the coconut cake is an over-the-top, old-fashioned pleasure. The tooth-achingly sweet meringue frosting is a throwback that's rarely seen outside of the South, and it's worth making the original version for a taste of a unique American tradition.

尽管椰子蛋糕采用了极简主义和全白的配色,看起来有点过时,但它仍能带来极致的享受。这种甜到牙疼的蛋白糖霜是一种复古的做法,在美国南部以外的地方是很少见到的,但为了品尝这种独特的美国传统风味,制作蛋白糖霜是值得的。

Cornes de Gazelle, Morocco

杏仁羚羊角,源自摩洛哥

Even in a crowded field of tempting Moroccan sweets, these filled pastries are perennial favorites, and the labor-intensive dessert appears at celebrations and special meals throughout the year.

即使在摩洛哥琳琅满目的糖果市场上,这些填满馅料的糕点也一直是人们的最爱,这种甜点尽管制作困难,但不是很贵,而且会出现在全年的庆祝活动和特殊场合上。

In the classic version, a thin layer of dough curves around a filling of ground almonds scented with orange blossom water. Since cornes de gazelle are baked just until they're lightly golden, the dough retains a tender texture that melts into the center.

传统的做法是在薄薄的一层面团中加入杏仁粉和橙花水后打转。当杏仁粉被烤到金黄色时,面团就融化在中间,保持了一种柔软的质地。

While cornes de gazelle are prepared across Morocco -- as well as in the nearby countries of Tunisia and Algeria -- the most visually elaborate versions come from the Moroccan port city of Tetouan, where bakers use intricate molds to create patterns in the dough before baking.

在摩洛哥各地,以及邻近的突尼斯和阿尔及利亚,人们都在制作这种甜点,而在摩洛哥的港口城市特图安,那里的面包师在烘焙前会用复杂的模具在面团上制作图案,视觉效果极佳。

Crème Brûlée, France

焦糖布丁,源自法国

Shiny, burnt sugar tops this creamy dessert, and the perfect crème brûlée is a study in contrasts. Each bite should blend a bit of crispy caramel -- burned just to the very edge of bitterness -- with the aromatic flavor of vanilla custard.

通常焦糖都在奶油甜点的顶部,而完美的焦糖布丁则恰恰相反。每一口都应该混合一点酥脆的焦糖(焦糖的味道要恰到好处)和香草蛋奶沙司的芳香。

Often made using pure cream, crème brûlée is among the richest of all the custard desserts, and it must be gently cooked in a water bath to prevent curdling and overbaking.

焦糖布丁是所有奶油蛋糕甜点中最丰富的一种,通常使用纯奶油制作,必须在水浴中慢慢煮熟,以防止凝结和过度烘烤。

For pastry chefs, part of the appeal of preparing crème brûlée is the fiery drama of burning the sugar topping. They execute the job with everything from a blow torch to a traditional salamander, a cast-iron disk that can be heated to blazing temperatures and is said to produce the most even results.

对于糕点师来说,制作焦糖布丁的难度是让上面的糖会燃烧起来。他们使用的工具五花八门,从喷灯到传统烤箱,应有尽有。烤箱是一种铸铁盘,可以加热到很高的温度,据说这样能产生最均匀的效果。

Dan Tats, Hong Kong

蛋挞,源自香港

Follow the wafting scent of egg custard into a Hong Kong bakery to sample one of the territory's most iconic treats. Perfectly sized for eating out-of-hand, dan tats are best enjoyed fresh from the oven, when the warm custard meets a perfectly crisp crust. And with a map-spanning backstory, dan tats are among the tastiest symbols of globalization.

跟着牛奶蛋羹的香味走进香港一家面包店,来品尝香港最具代表性的美食之一。最美味的蛋挞就是刚从烤箱中拿出来的,托盘中温暖的奶油蛋羹遇到一个完美的脆皮。蛋挞具有跨越世界的背景故事,是全球最美味的甜品代表之一。

Many trace dan tats to the similar pastéis de nata of Portugal; those eggy tarts traveled with Portuguese traders and colonists to cities around the world. After establishing a foothold in Hong Kong via nearby Macau, they were re-exported to Chinatowns around the globe, where they tempt passersby from steaming pastry cases and shop windows.

许多人认为港式蛋挞与葡萄牙的葡式蛋挞类似;这些蛋挞被葡萄牙商人和殖民者带往世界各地的城市。在邻近澳门的香港站稳脚跟后,它们被重新出口到全球各地的唐人街,在那里,路人被热气腾腾的糕点盒和商店橱窗所吸引。

Doughnuts, United States

甜甜圈,源自美国

In the Pantheon of world desserts, fried dough is a mainstay. Everything from French beignets to Greek loukoumades are doughnuts of a kind, and it's no wonder they're so beloved; a quick swim in boiling oil transforms simple bread dough into a fast and filling treat. But it's latter day American doughnuts that earn a place on this list for their creative approach to fillings and flavors.

在世界各地的甜点中,油炸面团是最主要的部分。从法国的面包圈到希腊的炸糕都是甜甜圈的一种,这就难怪它们如此受人喜爱;在滚烫的油里快速过一遍,简单的面包面团就会变成一种迅速而又饱腹的美食。不过,美国甜甜圈最近才因为馅料和口味上的创新而在榜单上占有一席之地。

From Portland, Maine's The Holy Donut to Voodoo Doughnut in Portland, Oregon, the old-school doughnut has been loaded down under piles of maple frosting, crispy bacon, fresh fruit glazes and boozy toppings that take the sweet into uncharted territory

从缅因州波特兰市的“神圣甜甜圈”到俄勒冈州的“巫毒甜甜圈”,原始的甜甜圈上洒满了成堆的枫糖霜、脆培根、新鲜水果酱和醉人的配料,这种新奇的方式把甜甜圈带向了未知的领域。

Eszterhazy Torta, Hungary

奶油酥皮蛋糕,源自匈牙利

In its glory days, the Austro-Hungarian empire stretched across central Europe, and a century after the empire fell its creamy legacy can still be found in pastry shop windows from Vienna to Sarajevo.

在奥匈帝国的鼎盛时期,版图横跨中欧;在帝国覆灭一个世纪后,从维也纳到萨拉热窝,糕点店的橱窗里仍然可以看到它的“奶油遗产”。

For this elegant cake, slim rounds of almond meringue are piled high between stripes of chocolate buttercream, then topped with a marbled spiderweb of chocolate and vanilla fondant.

在这款优雅的蛋糕上,薄薄的杏仁蛋白饼堆积在巧克力奶油条纹之间,在最上面还铺上了用巧克力和香草方糖制作的条纹网。

A melting texture and rich sweetness make this old-fashioned cake a perennial favorite in sweets-loving Budapest, but it's just as easy to find in Vienna, the grand city that once led the empire. It remains deeply influenced by a shared culinary tradition.

软糯的质地和丰富的口感使得这种老式的蛋糕不仅在爱吃甜食的布达佩斯成为人们的最爱,而且在维也纳—曾经主导帝国的宏伟城市,也很容易找到这种蛋糕。它一直在受到传统烹饪的的影响。

Flan, Latin America

果馅饼,源自拉丁美洲

In the sprawling family tree of custard desserts, Latin America's flan is the coolest cousin, blending perfect simplicity with creamy sophistication.

在庞大的蛋奶沙司甜品家族中,拉丁美洲的果馅饼把奶油复杂且完美的融合在一起,达到了非常棒的效果。

A whisper-thin layer of dark caramel tops the dessert, melting into syrupy sauce around the base. Flan might have arrived in Latin America from Spain, but it's since been claimed and reinvented by generations of cooks here.

甜点上面是一层薄薄的黑色焦糖,底部是融化成糖浆状的酱汁。果馅饼可能是从西班牙传到拉丁美洲的,但它后来被这里的几代厨师重新进行了创新。

In Mexico, where the dessert is served everywhere from neighborhood cafes to family celebrations, the silky texture of a classic flan is the perfect foil for a meal with fiery chiles and aromatic spices.

在墨西哥,无论是附近的咖啡馆,还是家庭的庆祝活动,到处都能吃到这种甜点。果馅饼柔滑的质地是搭配辣椒和香料的完美衬托。

Gâteau Fondant au Chocolat, France

巧克力流心蛋糕,源自法国

Cut into a warm round of gâteau fondant au chocolat -- that means "melting chocolate cake" in French -- to release the slow flood of chocolate from the interior.

把奶油蛋糕(法语中意为“融化的巧克力蛋糕”)从中间一圈圈切开,让巧克力慢慢从内部流淌出来。

This dark and rich cake is a high-wire act of time and temperature: Serve too early and it's a sticky pool of hot cake batter; serve too late and it's a brownie. When the balance is perfect, however, the treat blends the tender bite of a chocolate cake with the oozy pleasure of a melted chocolate bar.

这种又黑又浓的蛋糕需要时间和温度的完美配合:过早上桌,它会变成一团黏糊糊的热蛋糕糊;如果上得太晚,那就是巧克力饼了。可是当这种平衡达到完美时,就会把巧克力蛋糕的软嫩和融化巧克力的香醇融合在一起。

In the 1990s, the cake became a menu star as a lava cake or molten chocolate cake. While the heat of the craze has passed, this sensuous dessert remains one of the world's most sophisticated ways to end a meal.

在20世纪90年代,这种甜点被称作熔岩蛋糕或熔融巧克力蛋糕,成为了菜单上的明星。虽然这股热潮已经过去,但这道诱人的甜点仍然是世界上最精致的餐后甜点之一。

Gelato, Italy

冰淇淋,源自意大利

From shaved ice to sorbet, frozen desserts are melting evidence of one of the world's great food truths: there's nothing so welcome as a cold, sugary treat on a summer afternoon.

从刨冰到冰糕,冰冻甜点证明了世界上最伟大的食物真理之一:在夏天的午后,没有什么比一种又冷又甜的美食更受欢迎的了。

On the global heat map of frozen desserts, though, gelato's sweet innovations earn top honors. Lower fat content and a warmer serving temperature help flavors shine brighter than in ice cream, whether you're savoring a sunny scoop of lemon gelato, a rich hazelnut version or classic chocolate.

然而,在全球冷冻甜点的版图上,创新的冰淇淋却受到了大家的欢迎。无论你是在品尝一勺爽口的柠檬冰淇淋,还是丰富的榛子或经典巧克力冰淇淋,较低的脂肪含量和较适宜的食用温度都有助于提升口感。

In Italy, the year-round treat in an essential food experience, and true aficionados even make the pilgrimage to the Gelato Museum in Bologna, where tours include a guided tasting at the museum cafe.

在意大利,一年四季都要进行必不可少的美食体验,真正的爱好者甚至会去博洛尼亚的冰淇淋博物馆参观,在那里还能参加咖啡博物馆的品尝活动。

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