豆?jié){加油條，咖啡配羊角。羊角面包是最經(jīng)典的法式面包之一，也可以叫它可頌。它外表酥脆焦黃，內(nèi)里蓬松柔軟，充滿著黃油的香氣，非常適合做早餐。喜歡的話，就嘗試一下吧~
I'm Keith Cohen.
我是基思·科恩。
I'm the owner of Orwashers Bakery.
我是奧威世面包店的老板。
We're in one of New York City's oldest and most iconic food establishments.
我們是紐約歷史最悠久、最具代表性的食品店。
And this is how we make our croissants.
這就是我們制作羊角面包的過程。
I wanna take this opportunity to introduce Youssouf.
我想借此機會介紹一下我們的優(yōu)素福先生。
He is our croissant master.
他是我們制作羊角面包的大師。
Here in our giant mixer,
這是我們的巨型攪拌機，
we are gonna add flour, milk, salt, sugar, milk powder.
我們要加入面粉、牛奶、鹽、糖、奶粉。
He adds milk powder because it adds, it's dehydrated, so it acts more as a solid.
他加入奶粉，因為這是脫水的，就起到面團變硬的效果。
When we first met Youssouf, we tasted his croissant,
我們初次見到優(yōu)素福先生的時候，品嘗了他制作的羊角面包，
so, when you look at it and you taste it,
當你親眼見了、親口嘗了，
you don't change his recipe.
你就不再想嘗試新做法了。
Yeast, water.
酵母、水。
Ice water is very important,
冰水很重要，
especially during the summer.
特別是夏天的時候。
It brings the mix temperature down.
這會降低面團的溫度。
So you don't want too hot of a dough because what's gonna happen is,
生面團不能溫度過高，否則，
A, the dough is gonna proof,
首先，面團會發(fā)酵，
but more importantly, your butter is gonna start to break down.
更重要的是黃油會不均勻。
And finally, butter.
最后，黃油。
We source our butter from France.
我們的黃油是從法國進口的。
Every country has their own terroir.
一方水土育一方食材。
Because butter is so integral to the taste of the croissant, we felt it necessary.
因為對于羊角面包而言，黃油具有畫龍點睛的作用，這是必不可少的。
Once the dough is mixed,
等面團揉好后，
we wanna be able to pull it out and chunk it into six-kilo increments.
就可以拿出來，分成六千克一份的面團。
Much like a lot what we do here, there's a resting period.
就像這樣，讓面醒一醒。
Pre-shape gives strength.
初次揉面要用力。
It's one of the critical things, almost like bread,
這是關(guān)鍵的一步，與一般面包一樣，
is you have to give strength to your dough.
面團要上勁。
In order to pre-shape it,
要揉出形狀，
you wanna make sure you're gentle with the dough,
就得輕輕揉了，
and you wanna fold it under itself without damaging it too much.
把面團疊起來，再揉，但不要破環(huán)外形。
That dough has to have that stretch and that shine.
這樣面團就會有彈性，表面有點發(fā)亮。
When we talk about letting the dough proof or rest,
當面團發(fā)酵，或者說醒面的時候，
you'll also see about a doubling in the size of the volume.
面團就會變大一倍。
You're gonna punch the dough down after it's doubled in size.
面團變大，然后再揉壓下去。
It's gonna give it a time to deflate, you'll take a little bit out of the gas.
面團變小需要一點時間，需要稍微費點事把空氣擠出去。
It will tighten up on you a little bit,
需要小心一點，
and it'll be ready for the freezing process.
然后是冷卻過程。
During the freezing process,
冷卻過程時，
because we're not doing blast freezing,
因為冷卻溫度不會太低，
the dough is still fermenting,
面團依舊在發(fā)酵，
which is also very important.
這點也很重要。
One of the keys to croissants are, there's not only butter in the dough,
羊角面包的關(guān)鍵不僅僅是面團里的黃油，
but there's butter that gets laminated into the dough.
還有使面團有層次感的黃油。
So you're putting dough with butter sandwiched,
所以你需要把黃油夾到面團中，
and then you are passing it through a sheeter,
然后把面團放入壓片機，
which stretches out the dough and makes it a little bit thinner.
把面團壓平。
Again, what you're looking for is that layered effect.
這就是我們需要的分層效果。
The way you're able to do that is through folding the dough again and turning it, so it becomes exponential.
然后你就需要再一次折疊面團，再壓一次，一次一次地來。
Don't hold me to my math, but once you have four layers,
我的數(shù)學可能不大好，如果已經(jīng)是四層，
your next set, you will probably have somewhere around 16 layers.
那再過一次壓片機，一次就會變成16層。
And the sign of a good croissant is you should be able to see the laminates.
羊角面包好不好就是看有沒有一層層的感覺。
Once it's finalized sheeting, it's now ready for cutting.
壓好了接下來就是切面餅了。
So we have to have a 10-foot table now so we can lay out the entire sheet.
我們有張十英尺長的桌子，把整片面餅鋪在上面。
And again, it is about the timing,
再一次需要掌握時間，
so we're able to cut it quickly.
要快切。
After it gets cut into strips, it now has to be cut on the angle so you can get that beautiful triangle.
切成帶狀后，再沿對角線切成漂亮的三角形。
The shape of our croissants aren't crescent, they are oblong.
我們的羊角面包不是月牙型的而是橢圓形的。
Youssouf has developed,
尤素福改進了做法，
I believe it's somewhat his own technique of taking the croissant and giving it a little bit of a stretch.
這是他自己的發(fā)明，在卷面帶的時候會拉一下。
And with each little stretch or each little pat that you see it does,
你可以看到每拉一次、輕拍一次，
it gives a little bit extra, so you get an extra roll,
都會稍微變長，卷層就更多，
and at the same time it gives it a little bit more strength.
所以面會更筋道。
So in addition to our regular croissant, we do a pain au chocolat.
不只是普通羊角面包，我們還有巧克力面包。
It's a little bit easier to roll, but again,
卷的時候會比較容易，但是，
there is a technique, the way we use the chocolate batons,
我們也是有技巧的，我們用的是巧克力棒，
and making sure that it's rolled tight enough so they don't melt when they're baked.
還要確保卷得結(jié)實，以免巧克力在烘焙中融化流出。
Once again here, temperature's working against us.
再說一次，溫度是重點。
Once we're done rolling for a particular sheet,
一旦卷好放到烘焙紙上，
whether it's a plain croissant or a pain au chocolat,
不管是羊角面包還是巧克力面包，
we're going to put it right back in the freezer.
馬上要放回冰箱。
The proofing stage is a highly critical stage for croissants.
發(fā)酵過程是羊角面包制作步驟的關(guān)鍵。
Things that get overproofed could have a tendency to collapse in the oven,
過度發(fā)酵可能會在烤箱中導致面團無法蓬松，
and/or one of the key indicators is the butter coming out of the product.
黃油是否從面包中溢出，是判斷這一過程的一個參考。
The egg wash gives a nice shine to it, it's more aesthetics.
刷蛋液能讓面包增亮，更具美感。
We bake our croissants off at 350 degrees in a convection oven.
我們將面包放入對流恒溫烤箱，用350度烤。
What's happening now, now that the heat is starting to bake the croissant,
現(xiàn)在，已經(jīng)開始烤面包了，
again, you are getting some oven spring to it, you are developing that beautiful honeycomb interior,
讓烤箱把面包活躍起來，就像是在里面吹起一個蜂房，
the butter is starting to melt throughout the product, not completely out of the product, but into the product itself,
黃油會在整個面包里融化，完全不會溢出，被包裹在內(nèi)，
and again, through the Maillard reaction, you're getting a beautiful, crisp crust to it.
然后會產(chǎn)生梅拉德反應（食物烹飪過程顏色變深，味道變香），就會出現(xiàn)嬌艷欲滴的脆皮。
Best time to enjoy a croissant is when it's room temperature.
享用羊角面包的最佳溫度是使其涼至室溫。
You're allowing the butter to get reabsorbed into it and allow some of the gas to escape.
你需要等到黃油與面包更加融合，讓面包內(nèi)的空氣釋放一些。
It's very important to achieve all your full flavors after the product reaches room temperature.
面包涼至室溫是達到最佳口感的關(guān)鍵。
When you cut it open, you will see this beautiful honeycomb interior,
當你切開，就會看到里面好似漂亮的蜂房。
and that is really one of the keys to a great croissant.
這也是一個好羊角面包的關(guān)鍵所在。
On a well-baked croissant, you should have a beautiful crackle to the crust,
一個烘焙完美的羊角面包有著嬌艷欲滴的脆皮，
and you should have a soft and supple interior,
和軟軟的面芯，
and the butter, if it's high-quality, should taste very, very neutral.
黃油如果質(zhì)量上乘，嘗起來十分平淡棉柔。
To me, croissants are the epitome of French baking.
對我而言，羊角面包是法式烘培的代表。
And that is how croissants are made.
這就是羊角面包的制作過程。
用戶評論
KC_Jack
Very True