# 烘焙健康廚房week1-1青蔥肉鬆戚風鹹蛋糕

https://www.youtube.com/watch?v=ZeGAr0gycG4
Translation: zh-TW

[00:16] Dear students, today we will introduce the chive and meat floss salty cake.
  親愛的同學們，今天我們要介紹韭菜肉鬆鹹蛋糕。

[00:22] Its characteristic is that it does not contain any sugar, that is, it is all made of sugar-free ingredients.
  它的特色是完全不含糖，也就是全部都是用無糖的材料製作。

[00:31] Next, we will ask the students to introduce all the ingredients.
  接下來，我們要請同學們介紹所有的材料。

[00:39] First, the protein in the cake body is 353 grams of egg yolk, 176 grams of salad oil, 160 grams of low-gluten flour, 235 grams of fresh milk, 176 grams of salt, 10 grams.
  首先，蛋糕體裡的蛋白質是353克的蛋黃，176克的沙拉油，160克的低筋麵粉，235克的新鮮牛奶，176克的鹽，10克。

[00:57] Followed by 100 grams of meat floss in the middle.
  再來是中間的100克肉鬆。

[01:03] Surface decorations include salt, green onions and white sesame seeds.
  表面的裝飾有鹽、蔥花和白芝麻。

[01:09] These are for decoration.
  這些都是裝飾用的。

[01:13] It is better to increase or decrease
  增加或減少比較好

[01:17] according to personal preference.
  根據個人喜好。

[01:19] Let me first introduce the entire process of making cakes.
  讓我先介紹一下製作蛋糕的整個過程。

[01:25] One habit is to sift when you see the flour.
  一個習慣是看到麵粉時就過篩。

[01:27] So we will wait a moment and sift the flour first.
  所以我們會等一下，先把麵粉過篩。

[01:30] After sifting, mix it with our salad oil first and mix well.
  過篩後，先與我們的沙拉油混合並攪拌均勻。

[01:39] After that, mix our fresh milk and our egg yolks together.
  之後，將我們的鮮奶和我們的蛋黃混合在一起。

[01:45] The next step is to beat the egg whites.
  下一步是打發蛋白。

[01:49] When beating the egg whites, it is very important that the temperature should be lowered to very low.
  打發蛋白時，非常重要的是溫度應降低到非常低。

[01:54] Let's take a look at its temperature.
  讓我們來看看它的溫度。

[01:57] Now It is already close to 0 degrees.
  現在已經接近零度了。

[02:00] This is one way for us to overcome the cake without sugar.
  這是我們製作無糖蛋糕的一種方法。

[02:05] Another tip is that when adding salt, do not add it all at once.
  另一個技巧是加鹽時，不要一次加完。

[02:12] It should be added slowly because salt has its function.
  應該慢慢加入，因為鹽有其作用。

[02:16] The function of salt is to make the protein more stable.
  鹽的作用是使蛋白質更穩定。

[02:19] Well, we don’t want the salt to sink on the steel bottom.
  嗯，我們不希望鹽沉到鋼製底部。

[02:26] Every grain of salt must play its role to make the whole whipped meringue beautiful.
  每一粒鹽都必須發揮作用，才能使整個打發的蛋白霜變得美麗。

[02:33] As for the next filling, when filling the cake into the mold, first spread half of the batter and then put it in the middle.
  至於下一個內餡，將蛋糕填入模具時，先鋪上一半的麵糊，然後放在中間。

[02:45] After sprinkling a layer of pork floss, spread it all over with the remaining batter, and then the final surface decoration is to pinch the salt and green onion first, then sprinkle it directly with sesame seeds, you can also sprinkle it with sesame seeds to make a decoration, and finally bake it in the oven.
  撒上一層肉鬆後，用剩餘的麵糊鋪滿，然後最後的表面裝飾是先捏上鹽和蔥，然後直接撒上芝麻，也可以撒上芝麻做裝飾，最後放入烤箱烘烤。

[03:05] The baking temperature is 170 and the heat is 150 and the time is about 45 minutes.
  烘烤溫度是170度，熱度是150度，時間大約是45分鐘。

[03:13] Next, sift the flour.
  接下來，篩麵粉。

[03:15] The purpose of sifting is to prevent the
  篩的目的是為了防止

[03:19] flour from clumping and making it easier to disperse.
  防止麵粉結塊，使其更容易分散。

[03:24] After sifting the flour, we can pour it into a basin and start.
  過篩麵粉後，我們可以將其倒入盆中開始。

[03:33] Operation: First, pour in the salad oil.
  操作：首先，倒入沙拉油。

[03:34] Why do you need to add the salad oil and flour first?
  為什麼需要先加入沙拉油和麵粉？

[03:37] It will not produce gluten.
  它不會產生麵筋。

[03:40] After covering it with the whole flour with oil, the gluten will not come out.
  用油將所有麵粉覆蓋後，麵筋就不會出來。

[03:47] The most worrying thing when making a cake is that it will produce gluten.
  做蛋糕時最令人擔心的是會產生麵筋。

[03:52] After it has been shrunk and completely coated, the next step is to mix in the fresh milk and egg yolk.
  收縮並完全塗覆後，下一步是拌入鮮奶和蛋黃。

[04:08] Okay, then mix the whole thing.
  好的，然後將所有東西混合。

[04:13] The next step is to beat the egg whites.
  下一步是打發蛋白。

[04:16] The egg whites need to be frozen first.
  蛋白需要先冷凍。

[04:16] After
  之後

[04:19] The temperature is close to 0 degrees.
  溫度接近攝氏零度。

[04:22] We use low temperature to beat our egg whites.
  我們用低溫來打發我們的蛋白。

[04:26] This way, the foam will be fine.
  這樣泡沫會很細緻。

[04:29] Finally, we need to add salt.
  最後，我們需要加鹽。

[04:31] But don’t add the salt at the beginning.
  但不要一開始就加鹽。

[04:34] Beat it until it becomes foamy and then add it.
  打發至起泡後再加入。

[04:37] Generally, the theory of beating egg whites is books say that the best temperature for beating egg whites is 17-22 degrees.
  一般來說，打發蛋白的理論是，書上說打發蛋白的最佳溫度是攝氏十七到二十二度。

[04:42] This is a normal situation.
  這是一種正常情況。

[04:50] This condition is needed when there is sugar in the stable situation.
  這種情況是在穩定狀態下有糖時需要的。

[04:54] But we don’t have any sugar today, so we have to lower the temperature now.
  但我們今天沒有糖，所以我們現在必須降低溫度。

[05:04] When it foams a little, let's slowly eat the salt.
  當它稍微起泡時，我們慢慢地加入鹽。

[05:10] The function of salt is to make the polar molecules of the protein less repulsive and make it more stable.
  鹽的作用是使蛋白質的極性分子之間的排斥力減小，使其更穩定。

[05:19] In other words, it is helpful for beating the protein.
  換句話說，這有助於打發蛋白質。

[05:23] When I developed this cake, there was no sugar added, but it tasted tasteless, neither sweet nor salty.
  我開發這個蛋糕的時候，沒有加糖，但味道很淡，不甜也不鹹。

[05:32] Later, I realized that salt must be included when we beat it to wet foam.
  後來我才意識到，當我們將其打發至濕性發泡時，必須加入鹽。

[05:44] We will do a close-up of the whole thing later.
  我們稍後會對整個過程進行特寫。

[05:47] You will see a very beautiful meringue that is almost ready now.
  你會看到一個非常漂亮的蛋白霜，現在幾乎準備好了。

[05:55] We are used to beating it until it is almost ready.
  我們習慣將其打發至幾乎準備好。

[05:57] Why do we use a slower speed to beat?
  為什麼我們用較慢的速度來打發？

[06:00] Because beating quickly will form a lot of unstable large bubbles, and then when it is almost ready, the speed will be reduced.
  因為快速打發會形成很多不穩定的粗大氣泡，然後當它快要好的時候，會降低速度。

[06:12] Come down and knock out the big unstable bubbles and turn them into uniform bubbles.
  下來，將這些不穩定的粗大氣泡打掉，並將它們變成均勻的氣泡。

[06:19] We are almost there.
  我們快到了。

[06:22] Let's take a look.
  讓我們來看看。

[06:23] and take a close-up.
  並進行特寫。

[06:25] It has bright and finely textured foam.
  它有明亮且質地細膩的泡沫。

[06:33] Next, we need to make the whipped egg white and the batter.
  接下來，我們需要製作打發的蛋白和麵糊。

[06:36] The way it is combined is actually the traditional one.
  它的組合方式實際上是傳統的方式。

[06:41] Everyone knows to take a portion of the whipped egg white and mix it with the batter.
  大家都知道要取一部分打發的蛋白與麵糊混合。

[06:50] The purpose is to adjust its specific gravity.
  目的是調整其比重。

[06:53] Because the specific gravity of the batter has not been whipped, it has a very heavy specific gravity.
  因為未打發的麵糊比重很重。

[06:58] The specific gravity of the two whipped meringues is Very light.
  兩種打發蛋白霜的比重非常輕。

[07:02] The two specific gravities are very different.
  兩種比重差異很大。

[07:05] In fact, they are not easy to mix when mixing.
  事實上，它們混合時不容易混合。

[07:08] So we just need to adjust it first so that the two specific gravities are relatively close.
  所以我們只需要先調整它，使兩種比重相對接近。

[07:13] Then we will mix
  然後我們將混合

[07:25] them all together again.
  將它們全部再次混合在一起。

[07:28] Then mix them all together and pay attention.
  然後將它們全部混合在一起並注意。

[07:30] The whole thing is shiny
  整個東西是閃亮的

[07:32] and the batter is shiny,
  而且麵糊是閃亮的，

[07:33] which means that the foam is very fine.
  這意味著泡沫非常細膩。

[07:37] The general experience is that the batter has shiny and fine foam.
  總體經驗是麵糊具有閃亮細膩的泡沫。

[07:42] When it is made, the cake will be very delicate.
  製作時，蛋糕會非常細膩。

[07:44] This is very relevant.
  這非常相關。

[07:47] This is also our biggest breakthrough.
  這也是我們最大的突破。

[07:50] I found this way to overcome the cake without sugar.
  我找到了這種方法來克服無糖蛋糕的問題。

[07:54] This cake is already mixed
  這個蛋糕已經混合好了

[08:00] and it is very easy.
  而且它非常容易。

[08:02] Let’s fill half of it first
  讓我們先填一半

[08:06] and ask the students to spread our meat floss.
  並請學生們塗抹我們的肉鬆。

[08:14] Next, please add the green onions and salt and mix them evenly.
  接下來，請加入蔥和鹽並將它們均勻混合。

[08:21] Now I will Smooth it out first
  現在我先將它弄平

[08:27] You can be creative and add whatever you like.
  你可以有創意，隨心所欲地添加。

[08:32] Our baking is so fun.
  我們的烘焙非常有趣。

[08:35] You can check what ingredients are available in the refrigerator that can be paired with salty foods.
  你可以檢查冰箱裡有哪些食材可以搭配鹹味食物。

[08:43] You can add them.
  你可以添加它們。

[08:44] You can sprinkle with chopped green onion, sprinkle with sesame seeds, chopped green onion and sesame seeds.
  你可以撒上切碎的蔥，撒上芝麻，切碎的蔥和芝麻。

[08:54] You can increase or decrease the amount as you like.
  你可以根據喜好增加或減少份量。

[08:59] You can bake it to make it green in color.
  你可以烘烤它，使其呈現綠色。

[09:04] In fact, it's quite attractive and quite joyful.
  事實上，它相當吸引人且令人愉悅。

[09:07] Next, it's time to put it in the oven.
  接下來，是時候將其放入烤箱了。

[09:10] Put it directly on the baking pan and put it in the oven.
  直接放在烤盤上，然後放入烤箱。

[09:12] Turn on the heat at 170 and lower the heat at 140.
  將溫度設定為 170 度，然後降低到 140 度。

[09:14] When the time is 45 minutes
  當時間是 45 分鐘時

[09:36] you have to first judge whether it is cooked or not.
  你必須先判斷它是否熟了。

[09:39] Just gently.
  輕輕地。

[09:45] It should be elastic when you touch the surface.
  觸摸表面時應該有彈性。

[09:48] If you tap it lightly and it sinks, it means it is not yet cooked.
  如果你輕輕敲擊它，它就下陷，這意味著它還沒熟。

[09:54] If you tap it and it will bounce back, it's OK.
  如果你敲擊它，它會彈回來，那就好了。

[10:00] Generally, after the cake comes out of the oven, you should gently shake it, flip it upside down, and let it cool on the air.
  一般來說，蛋糕從烤箱取出後，你應該輕輕搖晃它，倒扣過來，然後放在空氣中冷卻。

[10:23] After cooling, unmold the cake.
  冷卻後，脫模蛋糕。

[10:35] Next, let’s unmold
  接下來，我們來脫模

[10:39] The cooled cake.
  將蛋糕放涼。

[10:41] When unmolding, first press it on the side and circle it with a scraper.
  脫模時，先從側面按壓，再用刮刀畫圓。

[11:21] Next, let’s try the chive and meat floss cake.
  接下來，我們來試試蔥花肉鬆蛋糕。

[11:27] This is a cake without sugar.
  這是一款無糖蛋糕。

[11:29] So let’s try it.
  所以我們來試試看。

[11:29] Let's taste it.
  嚐嚐看。

[11:37] We can see that its texture is very delicate.
  可以看到它的質地非常細緻。

[11:40] Compared with the ordinary cake without sugar, the texture is almost the same as that of the cake with sugar.
  與無糖的普通蛋糕相比，其質地與有糖蛋糕幾乎相同。

[11:47] It has a light smell of green onion and meat floss.
  帶有一絲蔥和肉鬆的清香。

[11:51] The flavors are so well blended together, it’s really great.
  味道融合得如此之好，真的很棒。

[11:56] I hope you all like it.
  希望你們都喜歡。

[11:59] It tastes like a familiar flavor to everyone because it is an onion and egg, just like the onion and egg flavor that is usually fried at home.
  它的味道對每個人來說都很熟悉，因為它是洋蔥和雞蛋的味道，就像家裡通常會煎的洋蔥和雞蛋的味道一樣。

[12:12] I also feel like it.
  我也很喜歡。

[12:12] The aroma of onions is great and the meat floss also goes well with it.
  洋蔥的香氣很棒，肉鬆也很搭。

[12:18] I hope you all like this chive and meat floss cake.
  希望你們都喜歡這款蔥肉鬆蛋糕。

[12:21] Thank you.
  謝謝。