親手製作巧克力和夾心餅乾

DIY treats: make your own chocolate bars and bourbon biscuits

You’ve got a craving for your favorite big-name biscuit. Do you a) grab your wallet and head to the corner shop, or b)fire up the oven and make your own? If it is the latter, then welcome to the growing DIY treats movement. Homemade versions of famous biccies, cakes and chocolates have become more popular than ever in the past year. The internet is awash with homespun jaffa cakes and make-your-own Kit Kats. On a time and cost comparison, homemade versions of famous treats can’t compete with the megabrands, so why do people bother making them?

如果你渴望吃到你最喜歡的牌子的餅乾。 你會a)拿出錢包去街角的商店，還是b）打開烤箱自己製作？如果你選擇b，那歡迎加入到自己動手製作產品的活動中。自制蛋糕以及巧克力這種方式比去年更受歡迎。互聯網上隨處可見家制的甜橙蛋糕和製作你自己的奇巧威化巧克力（這些信息）。在一段時間內，從成本的角度考慮，自制型的食物不能與大牌相匹敵，那麼爲什麼人們還要不辭辛勞的選擇自制呢？

Food blogger Kate is leading the latest wave of sweetie DIY. Her new cookbook,Homemade Memories, is a beautiful nostalgia fest of caterPillar cake, bourbon biscuits and marshmallow teacakes. “My mum tried to get us to make our own versions of everything because she was quite anti additives and preservatives in shop-bought treats,” says Doran. She points out that home cooks have been sharing their recreations of branded treats since the early days of the internet. Hands up who remembers the glorious Pimp That Snack? The website that encouraged users to make giant versions of everything from Jammy Dodgers to Jelly Babies went viral in the 00s; its archive is still online.

美食達人凱特正是最近流行的自己動手中的領軍人物。她的新烹飪書《自制的記憶》絕對是一場毛蟲蛋糕的盛宴。多蘭談到“因爲我的母親一向反對商店購得的食品內含的添加劑和防腐劑,所以她嘗試讓我們自制所有的東西。”她指出前些天在互聯網，自制廚師們分享了他們製作產品的樂趣。還有人還記着那個有名的“改造你的零食”的網站嗎？該網站鼓勵使用者使用傑米道奇（一種英國的餅乾內含果醬和覆盆子）到果凍寶寶（一種軟糖果）這些來製作，其產品在二十一世紀的現在競爭；這些競爭檔案記錄在線。

Chefs love a bit of DIY action, too. Think Heston and his attempt to make the perfect version of a Viennetta. Dan Doherty of Londan restaurant Duck&Waffle has been tinkering with his version of Maltesers to top a new dessert. “ We pipe them into little domes like macaroons, then stick them together with chocolate and Microplane the edges,” he explains. The sense of challenge is one key to the DIY treat’s success.

大廚也非常喜歡自己動手這個活動。想想赫斯頓和他爲改善千層雪（一種冰激凌）做出的努力。爲了使其甜品做到極致，倫敦餐館鴨和華夫餅（Duck&Waffle）的丹多爾蒂一直改進麥提莎。他解釋說道，“我們把它們變成像杏仁餅一樣小圓頂，然後用巧克力和微平面邊緣把它們粘在一起。”挑戰感是自制品成功的關鍵。

譯文屬原創，僅供學習和交流使用，未經許可，請勿轉載。