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双语丨几张图告诉你:烘焙中的这些常见错误,会怎样改变你的南瓜派

INSIDER 徽标 作者:insider@insider.com (Rachel Askinasi) INSIDER 中的 | 幻灯片 10 - 1:  I purposely made mistakes as I was baking pumpkin pies to see how each would affect the treat's texture and taste. From forgetting the eggs to mistaking condensed milk for evaporated milk, I think the recipe leaves a lot of room for error. I got a darker pie when I left out milk and a drippy, runny filling when I left out the eggs. Ultimately, though, I was surprised that none of the pies actually tasted bad — even the one without milk. Visit Insider's homepage for more stories. I have never made — and seldom have I eaten — pumpkin pie. While I consider myself an avid home cook, I'm also an impatient, anxious baker. The measuring, math, and precise nature of the activity just aren't for me. After messing up banana bread, pancakes, chocolate-chip cookies, and more goodies of the sort, I was curious to see what would happen if I slipped up while making this classic autumn dessert. So, I made eight mistakes with the pie (on purpose!) and kept track of the results.For consistency, I used the same simple recipe, which I found on the back of a can of Libby's 100% Pure Pumpkin (the recipe is also available on the brand's website), to make each batch. I chose to use Keebler's premade pie crusts ensuring the filling was the only part I was messing up.From adding too much evaporated milk to trying to use pumpkin pie spice instead of the called-for combination of four separate spices, here's what happened to my pies.Read the original article on Insider

•在烤南瓜馅饼时我故意犯了一些错误,观察它们会如何影响南瓜馅饼的质地和味道。

•从忘记鸡蛋到把炼乳当成淡奶,我认为这个配方还能再犯些错。

•不加牛奶时馅饼颜色变深了,不加鸡蛋的话它变得又湿又软。

•不过最终我还是惊讶地发现,它们的味道都不糟糕——即使是没加牛奶的那个。

•访问business insider主页了阅读更多文章。

我从来没有做过ーー也很少吃南瓜馅饼。虽然我认为自己是一个热忱的家庭厨师,但也是一个不耐烦又焦虑的烘焙师。

烘焙需要的测量、数字和精确性完全不适合我。 在搞砸了香蕉面包、薄煎饼、巧克力曲奇以及一系列东西之后,我很好奇,如果我在制作这款经典的秋季甜点时出了差错会发生什么。所以,我在制作馅饼时犯了八个错误(我是故意的!)并记录结果。

为了保持一致性,我统一使用了Libby的100% 纯南瓜罐头背面找到的简单配方(配方也可以在该品牌的网站上找到)来制作每一批馅饼。我选择使用 Keebler 的预制馅饼皮,以确保馅料是我能唯一搞砸的部分。

从加入过多的淡奶到尝试使用南瓜馅饼香料而不是所谓的四种不同香料的组合,以下就是我的馅饼发生的变化。

访问Insider阅读原文

  • I purposely made mistakes as I was baking pumpkin pies to see how each would affect the treat's texture and taste.
  • From forgetting the eggs to mistaking condensed milk for evaporated milk, I think the recipe leaves a lot of room for error.
  • I got a darker pie when I left out milk and a drippy, runny filling when I left out the eggs.
  • Ultimately, though, I was surprised that none of the pies actually tasted bad — even the one without milk.
  • Visit Insider's homepage for more stories.

I have never made — and seldom have I eaten — pumpkin pie. While I consider myself an avid home cook, I'm also an impatient, anxious baker. The measuring, math, and precise nature of the activity just aren't for me. 

After messing up banana bread, pancakes, chocolate-chip cookies, and more goodies of the sort, I was curious to see what would happen if I slipped up while making this classic autumn dessert. So, I made eight mistakes with the pie (on purpose!) and kept track of the results.

For consistency, I used the same simple recipe, which I found on the back of a can of Libby's 100% Pure Pumpkin (the recipe is also available on the brand's website), to make each batch. I chose to use Keebler's premade pie crusts ensuring the filling was the only part I was messing up.

From adding too much evaporated milk to trying to use pumpkin pie spice instead of the called-for combination of four separate spices, here's what happened to my pies.

Read the original article on Insider

(翻译:J;审核:Agnes)

声明:本文由微软资讯(Microsoft News )内容合作伙伴授权发布,内容观点谨代表作者本人意见,与微软资讯(Microsoft News)及微软无关。

© Rachel Askinasi/Insider

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