Re: [問題] 布丁跟奶酪怎麼分?

看板baking (烘培)作者iceblue11 (iceblue)時間16年前 (2010/03/09 13:03)推噓4(4推 0噓 4→)

留言8則, 6人參與討論串1/1

我查了一下wiki 奶酪 panna cotta 的定義奶酪的成分是鮮奶油,牛奶,糖,跟吉利丁靠吉利丁來凝固 Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. An Italian expression which literally means "cooked cream", it generally refers to a creamy, set dessert from the Northern Italian region of Piemonte. It is eaten all over Italy where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin; however, sugar, a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavored with vanilla and topped with fruit or spices, and served chilled. Similar versions of this dish are also found in Greece and France. 布丁 pudding 的定義布丁的種類就比較多英國跟美國的定義也不太相同美國比較接近custard custard的基本成分為蛋跟奶製品可鹹可甜靠蛋來凝固蛋白跟蛋黃的比例決定口感蛋白凝固而蛋黃增加綿密 Pudding most often refers to a dessert, but may also refer to a savory dish. In the United Kingdom and some Commonwealth countries, pudding refers to rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding and Christmas pudding, or, informally, any dessert. The word is also used for savory dishes such as Yorkshire pudding, black pudding, suet pudding, and blood pudding. In the United States, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, though it may also refer to other types such as bread and rice pudding. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage," referring to encased meats used in Medieval European puddings.[1] 所以總結是奶酪靠吉利丁凝固布丁靠雞蛋凝固這應該是兩者的差別吧 ※ 引述《ToTakeWing (空間與人的對話)》之銘言： : 小女子不才,是個烘培新手, : 今天跟朋友討論奶酪跟布丁的分別, : 她用鮮奶油/牛奶/吉利丁做了甜點出來, : 說因為口感沒有奶酪那樣嫩,所以應該叫布丁. : 我一直以為奶酪跟布丁的差別在於有沒有加雞蛋耶, : 有加蛋的叫布丁,沒加蛋的叫奶酪, : 請問這樣分對嗎? -- 女朋友不能當飯吃,還會把你的飯吃掉. -- ※ 發信站: 批踢踢實業坊(ptt.cc) ◆ From: 124.8.7.253