成寒 - 大陸讀者 blog

　　昨晚，由於外籍老師一時買不到 gingerbread kit，臨時改做 shortbread.



　　很多人一定覺得奇怪，shortbread 到底是什麼？短麵包?!別鬧了。

　　真要翻譯，也許可譯：「奶油酥餅」，因為它的成份大半是奶油。



　　Shortbread is a type of biscuit (cookie) which is traditionally

made from one part white sugar（白糖）, two parts butter（奶油）,

and three parts plain white flour（白麵粉）.



　　為什麼叫做 "shortbread"?

　　Shortbread is so named because of its crumbly texture

(from an old meaning of the word short 油酥). The cause of this

texture is its high fat content, provided by the butter.



　　The related word "shortening" refers to any fat that may be

added to produce a short (crumbly) texture.

　　The term "short" is used in reference to the fact that

the fat molecules inhibit the formation of long gluten

strands, making it "short"（含有大量油酥的）.

　　照這英文解釋看來，翻譯成「奶油酥餅」的確滿貼切的。

　　千萬不要把 Shortbread 和 shortcake 搞混了。shortcake 使用

植物油，吃起來的感覺不一樣，像蛋糕，一如其名。



　　這是沙龍最後一夜，來了超過三十位讀者，完滿結束。